According to legend, at the foot of Yushan Mountain in Changshu in the late Ming and early Qing dynasties, there was a man named Hua Ou who got a chicken, but he had no cooking utensils and seasonings. After being slaughtered, he smeared it with fur and mud, put it in a firewood pile and roasted it. When it was cooked, he knocked off the mud shell, and the chicken feathers came off with the shell, and the aroma was overflowing. It happened that Qian Muzhai, a college student who lived in seclusion in Yushan, passed by, tried it and found it unique. When he returned home, he ordered his family to spice it up a little, which made it even more delicious. Since then, it has become a famous dish and has been passed down to this day.
when making, take a hen, shrimps, diced chicken gizzards, lean pork, diced cooked ham, diced mushrooms with water, shrimps, pig net oil, fresh lotus leaves, wrapping paper, jar mud, Shaoxing wine, refined salt, soy sauce, scallion, Jiang Mo, clove, star anise, kaempferia galanga, sesame oil and cooked lard.
firstly, remove the feet, feet and ribs of the chicken, put the legs, wings and neck bones into the jar, add soy sauce, Shaoxing wine and refined salt for one hour, take them out, grind the cloves and star anise, add kaempferia kaempferia to the chicken, add cooked lard to the wok, fry the onion and ginger until fragrant, then remove them, and then add shrimp, diced chicken gizzard, diced mushrooms and pork. Wrap several layers of fresh lotus leaves for external use and tie them tightly with fine hemp rope. Grind the jar mud into powder and mix it with clear water to spread it on the wet cloth. Put the chicken in the middle of the mud and wrap it with wet cloth to make the mud stick tightly. Wrap it with wrapping paper, poke a small hole, put the chicken in the oven, bake it over high fire for about 4 minutes, take it out, seal the hole with wet jar mud and bake it for another half an hour, bake it with low fire for 8 minutes, and then bake it with low fire for 9 minutes.
The whole dish is original, the skin is bright and golden, the meat is tender and crisp, and the belly is fresh.
Jiangsu Changshu famous dish, also known as braised chicken with yellow mud. According to legend, in the late Ming and early Qing dynasties, there was a chicken at the foot of Yushan Mountain in Changshu, but there was no cooking utensils and seasonings. After being slaughtered and dirty, it was smeared with fur and put into a firewood pile for roasting. After being cooked, the mud shell was knocked off, and the chicken feathers took off with the shell, and the aroma was overflowing. It happened that Qian Muzhai, a college student who lived in seclusion in Yushan, passed by, tried it and found it unique. When he returned home, he ordered his family to spice it up a little, which made it even more delicious. Since then, it has become a famous dish and has been passed down to this day.
Simple method
≮ Food ingredients ≯
A tender hen is about 1 grams, and the three yellow (yellow mouth, yellow feet, yellow hair) hens with large head body are better; 5g of diced chicken, 1g of lean pork, 5g of shrimp, 3g of diced cooked ham, 4g of lard, 2g of diced mushrooms, 4 fresh lotus leaves and 3g of jar mud; 5 grams of Shaoxing wine, 5 grams of salt, 1 grams of soy sauce, 2 grams of sugar, 25 grams of chopped green onion, 1 grams of Jiang Mo, 4 cloves, 2 star anise, .5 grams of jade fruit powder, 5 grams of chopped green onion, 5 grams of sweet noodle sauce, 5 grams of sesame oil and 5 grams of cooked lard.
≮ Food practice ≯
1. Remove the hair, viscera and wash the chicken. Adding soy sauce, yellow wine and salt, pickling for 1 hour, taking out, grinding Flos Caryophylli and Fructus Anisi Stellati into fine powder, adding jade fruit powder, mixing, and rubbing on chicken;
2. Put the pot on a big fire, add lard to heat it to 5%, add chopped green onion, Jiang Mo, diced chicken, diced lean pork, shrimps, diced cooked ham and diced mushrooms, then add Shaoxing wine, salt, sugar and soy sauce, stir-fry until it breaks, and fill the chicken belly after cooling;
3. Put a clove in each armpit of the chicken, then tightly wrap the chicken body with pig net oil, wrap it with a layer of lotus leaf, then wrap it with cellophane, wrap it with a layer of lotus leaf outside, and then tie it tightly with fine hemp rope;
4. Grind the jar mud into powder, mix it with clear water, spread it flat on a wet cloth (about 1.5 cm thick), then put the tied chicken in the middle of the mud, pick up the four corners of the wet cloth and wrap the chicken tightly, so that the mud is tightly glued, then remove the wet cloth and wrap it with wrapping paper;
5. Put the wrapped chicken in the oven and bake it with high fire for 4 minutes. If the mud cracks, you can fill the cracks with mud, then bake it with high fire for 3 minutes, then switch to low fire for 9 minutes, and finally switch to low fire for 9 minutes.
6. Take out the roasted chicken, knock off the mud on the chicken surface, untie the rope, remove the lotus leaves and cellophane, and pour in sesame oil.
≮ Food features ≯
In addition, sesame oil, scallion and sweet noodle sauce can be prepared for dipping. This chicken skin is golden and orange-bright, with tender and tender meat, rich flavor, original flavor, rich nutrition and unique flavor.