Raw material for stewed whole chicken: native chicken.
Ingredients for stewed whole chicken: red dates and medlar.
Seasoning for stewed whole chicken: salt
The practice of stewing whole chicken
1, Qingyuan native chicken, remove the head of the chicken, remove the buttocks, chop off the chicken feet, and then stuff them in the stomach with red dates, and also the internal organs of the chicken. A spoonful of salt is evenly spread on the chicken and its belly. Ten red dates are pitted, and a handful of medlar is stuffed into the chicken belly, with the chicken belly facing up. When the above is done, let the chicken sleep quietly for two hours.
2. After two minutes, put it in a pot and steam it in water. First, put it on a big fire, then steam it on a medium fire, and steam it for about two hours. There is no need to put water in the chicken pot, and there will be distilled water when steaming for a while, which is original.
3. Stewed whole chicken is ready.
4. After cutting the chicken with a knife, you can eat it.
Tips
1, steaming and stewing across the water is a cooking method that is easy to produce oil, so people who are afraid of oil should remove the chicken oil first, and I basically cut off the oily parts together with the skin.
2, the wing tip is easy to deposit hormones, so it should be cut off, just a little tip in front of the wing, never cut off the whole wing tip.
How to make chicken tender?
1, three steps of sizing
After the three steps of sizing are completed, the chicken can successfully lock the water, and the chicken will become very tender and smooth. Principle of chicken sizing:
(1) Knead a little water to let the chicken absorb full water.
Practice: Cut the chicken, add a proper amount of water, and keep beating with your hands to let the water enter the chicken until it is sticky.
(2) Add egg white and wrap the chicken that has absorbed water. When the chicken is blanched or oiled, the water will separate out.
Practice: add an egg white to wrap the water in the chicken, and then keep stirring with your hands to wrap the egg white in the chicken.
(3) Wrapping starch will make the chicken taste more tender and the water will be more firmly locked in the chicken.
Practice: Stir the chicken in the previous step and feel it is shiny, then add 1 spoon starch, then grab a few times and marinate for a while.
2. Soak in vinegar water
The chicken is stewed with strong fire, and the meat is hard and unpalatable. It is suggested that it can be soaked in cold water with a small amount of vinegar for about 2 hours before cooking, and the meat will become more tender.
3. Add beer
When chicken is stewed or cooked, it is better to add some beer. Beer can not only make chicken more tender, but also taste pure, tender and delicious, and can also remove fishy smell.
4, salt should not be put early.
Chicken should be cooked in casserole. Put the whole chicken in the casserole, pour water, put an onion and garlic, remember that you must not put salt at this time, the more you cook it, the older it gets. Stew it for a few hours, it tastes particularly fragrant, and then add some salt according to your taste. Salt should not be put early, but it is more suitable to put it about 10 minutes before cooking.
5. Freeze
If it is a live chicken just bought from the market, it should be frozen in the freezer for 3~4 hours before being taken out for thawing and stewing. This is the same as the principle of acid-discharged meat. When an animal is killed suddenly, a variety of toxins will be naturally released in the body, and the bacteria in the freshly slaughtered hot meat will multiply rapidly. Freezing not only sterilizes, but also makes the meat transition from "rigidity period" to "corruption period" to "maturity period". At this time, the meat quality is the best, and then the stew is obviously fragrant and tender.
6. Use the stew method
Generally, we cook chicken by direct heating. If we want to eat more tender and smooth chicken, it is recommended to use the stew method of water-proof heating. "Water-separated" stews have the highest quality. Through the high temperature and steam of the water outside the stew pot, the temperature in the stew pot is indirectly raised to the boiling point, and all the essence of the raw materials is forced into the soup. Stewed soup is clear in color and more original.
In addition, although the ingredients are stewed to maturity, the shape can remain intact. The stewed meat is also soft and tender. However, the chicken cooked by direct heating is easy to make the color of the soup turbid, and the ingredients are mostly rotten due to long-term cooking, and the taste is infiltrated into the soup, which is both astringent and tasteless.
Practice: put the raw materials and water in a casserole (or stew), cover the lid and put it in a large pot (the water in the pot is lower than that in the casserole, so it is advisable not to overflow into the casserole when the water boils).