Pork Belly Chicken, you may be a little unfamiliar with this name when you first hear it. Indeed, because it is a Hakka dish, it is only popular in Guangdong and Guangxi areas. It is a must-have pre-dinner soup for Hakka people at banquets during New Years and holidays.
Its full name is chicken stuffed with pepper pork belly, and it is also known as "Phoenix Reincarnation", which shows how much Cantonese people love it. Wrap the whole chicken intact into the pork belly, add enough spices, simmer over low heat for 2 hours, remove from the pot and then cut into small pieces, return the tripe slices and chicken pieces to the pot and bring to a boil, then sprinkle some white pepper on the pork belly. The chicken is now done.
Pork tripe is rich in collagen, which easily forms a milky white soup after stewing, which is smooth and sweet. The pork tripe is tender and chewy. Regular consumption has a good nourishing effect on the skin. Chicken has high nutritional value. The stewed chicken is fragrant and tender, which can ensure that its nutrients are not lost to the greatest extent. The whole soup is guaranteed to be authentic, reflecting the emphasis on "umami" in soup making in Guangdong and Guangxi areas.
》》But to make a delicious pork belly and chicken, the production process is not simple. From the beginning of handling the pork belly to the final stew requires mastery of details and methods.
① Remove the fishy smell from the pork belly in the early stage: The fishy smell of the pork belly is very strong. Cleaning requires mastery of skills. It needs to go through "pickling, rubbing, and cleaning". It is necessary to clean the pork belly and completely remove the pork belly. fishy smell to ensure that its nutrients are not lost.
② The ratio of seasonings in the mid-term: The ratio of seasonings includes medicinal materials and spices. There is no seasoning. There is no need to add any seasoning during the stewing process.
③Control the heat of stewing in the later stage: After doing the previous work well, the last step is to stew. The emphasis is on simmering over low heat to make a fragrant milky white soup.
The main purpose of introducing so much is to prepare a delicious pork belly and chicken dish. Let’s get into the production time and explain in detail how to make a delicious pepper pork belly chicken. Everyone is welcome to learn and collect!
---Pork belly chicken---
The main ingredients are one fresh pork belly and one chicken
Ingredients: 4 chives and 2 pieces of ginger (cut into thin slices in advance), appropriate amounts of dried pepper, pepper, salt, and cooking wine; 2 Codonopsis root (about 2 grams), 5 Polygonatum odorifera flowers, and 5 pieces of Astragalus membranaceus.
Adequate amounts of flour and white vinegar
---Start making---
Step one: clean the pork belly
Buy it back First, simply wash the pork belly with clean water to remove blood and dirt, and scrape off the fat on the surface with a knife. Place the pork belly in a basin, add 2 handfuls of flour and 2 tablespoons of white vinegar, and evenly coat the entire pork belly with flour and vinegar, especially the folds because there is a lot of dirt and mucus in these areas. Marinate it for 5 minutes to allow the vinegar to fully neutralize the stomach acid, mucus and fishy smell of the pork belly. When the time is up, rub the pork belly several times, not too hard, just 5 minutes, then rinse with clean water.
Cut a small opening in the pork belly, turn it over, marinate, rub and clean as above. Finally, soak it in clean water for 5 minutes each time until the water is clear. After draining the water and smelling it for a while, the fishy smell is basically very light.
Step 2: Process the chickens
When processing the chickens, remove the chicken heads, chicken butts, internal organs, etc. Especially the internal organs and intestines have a strong fishy smell and must be cleaned. Sprinkle some flour into the chicken belly, spread it evenly, let it sit for 5 minutes, rub it slightly, and rinse it twice with water. The fishy smell of the chicken will basically be removed.
Marinate the chicken. Spread cooking wine and pepper on the inside and outside of the whole chicken. Rub ginger slices all over the chicken. Seal it with plastic wrap and marinate for 10-15 minutes.
Step 3: Stew Pork Belly and Chicken
Prepare the spice package. Crush the dried Codonopsis pilosula (the particles should not be too fine), lightly crush the pepper, and add it with Polygonatum odoratum and Astragalus membranaceus. Put into cotton gauze bag.
Put the whole chicken into the chicken belly. Add onion knots and 5 slices of ginger. Finally, stuff the whole chicken into the pork belly, stuff 5 slices of ginger into the pork belly, tie the opening of the pork belly with cotton thread, and poke some small holes in the pork belly with a toothpick. (Note: Be sure to remember to pierce the pork belly to prevent the danger of flatulence in the pork belly)
Slow-cooked pork belly chicken. Place the pork belly chicken and spice bag in the pot, fill with water to cover the pork belly, and put 5 Slices of ginger and green onions. After the fire boils, pour away the boiling water.
To add water for the second time, add hot water, bring to a boil again, change to medium to low heat and simmer for 2 hours. During this time, do not uncover, stir, or add water, and keep the soup in a state of continuous slight rolling.
Step 4: Prepare the pork belly and chicken as a dish
When the time is up, take out the pork belly and chicken, leave the soup in the pot, and skim off the floating oil. Use a knife to cut open the pork belly, cut the pork belly into small pieces, and chop the chicken into small pieces. Return the pork belly slices and chicken pieces to the pot again, bring to a boil, then turn off the heat and add 1 tablespoon of salt and 1 tablespoon of pepper to taste. The pork belly and chicken are done, and serve in a bowl.
Picture of the finished product: The aroma is rich, the soup is milky white, and it is sweet and refreshing to take a sip. The pork belly slices are crispy and soft, the chicken is fragrant and tender, especially the strong peppery flavor, which makes people very appetizing.
---"Q&A" of content production---
① Salt is used when cleaning pork belly. Why do you only use flour when cleaning pork belly? And vinegar?
Many people like to use table salt when cleaning pork belly. This is not a problem, but the concentration of salt water is relatively high, and the meat of pork belly is relatively tender. High-concentration salt water can easily cause the pork belly to leak out more blood, which will make the fishy smell of the pork belly worse. Of course, pork belly loses a lot of water, becomes hard easily, and has a poor taste. Moreover, pork tripe with serious water loss also loses a lot of nutrients, so this method is not advisable.
-》The biggest effect of vinegar here is to remove the smell. The sour taste can neutralize the fishy substances. Moreover, using vinegar will cause less nutritional loss to the pork belly, and can also make the pork belly soft, foamy, and tender.
-》Four has good adsorption properties and can better absorb the dirt hidden on the pork belly, and can also absorb the fishy smell substances left after pickling.
To summarize: the best way to clean pork belly is to wash it with flour and vinegar. The cleaning is thorough, the fishy smell is fully removed, and the nutrient loss of the pork belly is small.
② Why are three layers of ginger slices (chicken tripe, pork tripe, outermost layer) used when stewing pork tripe?
This is a good question. When processing pork belly and chicken, they are simply marinated to remove the fishy smell. This method is not very thorough in removing the fishy smell, so you need to add some to remove the fishy smell when stewing. Fishy ingredients. In addition, this pork belly and chicken dish is made by stewing it, which can ensure the freshness of the ingredients to the greatest extent. However, there is a disadvantage, that is, the fishy smell of the ingredients is relatively strong.
Old ginger has a strong pungent taste. The older the ginger, the more pungent substances it contains. Spicy compounds dissolve in water and can neutralize the fishy smell produced during the stewing process. Because the pork belly chicken completely wraps the chicken, adding three layers of ginger slices is to fully remove the fishy smell from the chicken and pork belly. If you blanch the pork belly and chicken before stewing, the fishy smell will be basically eliminated.
③What should you pay attention to when making milky white soup with pork belly and chicken?
How is the milky white soup formed? That is the effect of the meat protein being fully dissolved in the soup. If you want to form a milky white soup, you need to control it from the following three aspects.
First, do not add water during the stewing process. If you add water halfway, the temperature will drop. At this time, the soup will stop boiling. As soon as the temperature drops, the meat protein will shrink and solidify, and when it is boiled again, it will have the effect of clear soup.
The second is to control the heat of stewing. Simmer over medium-low heat and keep the soup in a state of continuous and slight rolling. This will stimulate more protein to dissolve in the soup, forming a milky white soup.
Third, do not add condiments halfway through. Do not add any seasonings during the stewing process, especially acidic and salty seasonings, which will cause the protein to denature, causing the protein to either decompose or solidify, and the soup will not form a milky white color.
---"Technical TIPS" for making pork belly and chicken---
① Rub the pork belly repeatedly and remember not to use too much force, otherwise it will easily damage the pork belly. Meat fiber affects the taste of pork belly.
② Don’t choose a chicken that is too big, otherwise it won’t fit into the pork belly. Generally, it is best to choose young chickens, which have fresh and tender meat and are not very big. It is best to buy the pork belly first and then choose the chicken for comparison.
③ The pork belly chicken should be stewed over high heat and then slowly over low heat. The pork belly chicken produced in this way will have a rich flavor.
④ Do not add salt or other salty seasonings during the stewing process, otherwise the pork belly will be easily overcooked and the meat will be hard. You should add seasonings when the pot is finally cooked.
One ingredient, one delicacy, master the method and acquire skills, and you can also make delicious delicacies!