Sharing the authentic Guangdong chicken with pork belly, tender meat and fresh soup, too good for winter

When it comes to chicken with pork belly, most northerners shouldn't know it that well. After all, this is a classic Cantonese dish. Cantonese people often make this delicious food at home. They can eat both the tender meat and the delicious nourishing soup.

But nowadays, pork belly chicken is available in many regions, and pork belly chicken hot pot is also very popular, especially in the cold winter. Pork Belly Chicken, also known as five-flower chicken, can be seen from the name, which is actually a delicious flavor made by wrapping the chicken in five-flower meat. Not only is it flavorful, but it is also very nutritious. After all, just by looking at the pork belly and chicken you can see that the nourishing effect is very good.

The practice of panko chicken is actually very simple, but not easy to do. Do you want to know what the most authentic practice is? Share the authentic practice of Cantonese Chudu Ji. The meat is fresh and delicate, and the soup is white and delicious. It is suitable for both southerners and northerners to eat in winter.

Chili Chicken with Five-Flake Meat

Ingredients: five-flake meat, whole chicken, green onion, ginger, white pepper, white pepper, cornstarch, salt, cooking wine, goji berries

1. First, wash the five-flake meat, turn out the inside, and then shabu-shabu a little. Then add the right amount of cornstarch and cooking wine, and start kneading it until the surface is not sticky, that is, cleaned, and then rinsed with water. Then we turn it over to clean the outside, or add appropriate amount of raw powder and cooking wine to knead until it is completely clean.

2. Wash the whole chicken and then put it under the faucet to rinse it off. Then we put the chicken into a pot of cold water and start boiling. When the water boils, fish out the chicken and rinse it again.

3. Prepare the right amount of white pepper grains. I used about 2 or 2 here and then crush them completely and then wrap them in saran wrap and set aside.

4. We prepared a proper amount of green onion and ginger, then stuffed the chicken with green onion and ginger and gauze filled with pepper grains, then stuffed the chicken with paneer. Next, we can prepare some toothpicks to seal the paneer.

5. Add enough water to the pot, then add the pork belly and the fire will start to boil. After boiling over high heat, simmer slowly for 2 hours, then fish out the panko chicken. Fish out the panko chicken and let it cool. When the weather is not hot, we will take out the chicken inside the panko. Share the authentic practice of Guangdong chicken with five-flower meat, tender meat and fresh soup, too suitable for winter

6. After the chicken is taken out, it is cut into small pieces, and the pork is cut into strips. After cutting, we put them into the soup just now, boil it over medium-low heat, add the right amount of salt, white pepper and wolfberries after boiling, and stew for 2-3 minutes.