How to Make Pomegranate Chicken (Cantonese)
Features: "Cooked Pomegranate Chicken" is a famous Chaoshan flavor dish with a history of several decades. It looks like a blossoming pomegranate, and the main ingredient is chicken, which is steamed. Traditionally, chicken skin or chicken breast is used as the skin, while the innovator must use fried egg. With this change, it is easier to make and has its own characteristics. However, it is much inferior to the traditional Chaoshan flavor.
Materials: chicken breast 175 grams of shrimp 100 grams of chicken skin 300 grams of pork 25 grams of cooked asparagus 100 grams of celery stalks 6 grams of ham 25 grams of crab brain 10 grams of mushrooms 50 grams of egg white 30 grams of salt 11 grams of wet starch 25 grams of monosodium glutamate 2.5 grams of dry starch 5 grams of pepper 0.5 grams of sesame oil 2 grams
Methods:
1, will be the skin of the chicken open to 24 slices, each slice is 5.5 meters in diameter. 24 slices, each slice is 5 centimeters in diameter large round. Mix 15g of egg white, dry starch and salt into a paste and coat the inside of the chicken skin.
2, the celery stalks blanch in boiling water, and then dipped in cool water, fished out and dried, each stalk torn into 4 silk when the rope.
3, the chicken breast and shrimp, asparagus, mushrooms, pork fat were chopped into small particles, mixed well, plus pepper, taste industry, 10 grams of salt, sesame oil, egg wang, 20 grams of wet starch into the stuffing, divided into 24 parts, to be used. Each with a piece of chicken skin as skin, wrapped into a pomegranate-shaped, celery stalk to tie the mouth, with the crab roe dotted with it, served in a dish, into the steamer for 8 minutes, remove, with the chicken juice and wet starch into white gravy, dripping that is complete.
Note: the fire atmosphere enough to steam for 8 minutes, steamed for a long time to form a poor, fresh flavor lost.