There is a famous dish in Shandong cuisine called hibiscus chicken slices. It is fresh, tender, white in color and shaped like a hibiscus. What is even more peculiar is that there is no chicken when you eat the chicken. Today, let’s take a look at the delicacy of Furong Chicken Slices and learn about the little-known history behind it and its classic cooking method.
Hibiscus chicken slices is a famous Shandong dish. According to legend, hibiscus chicken slices were once one of the specialty dishes of Dongxing Building, the first of the eight buildings in the capital. Liang Shiqiu, an essayist of the Republic of China, once mentioned it in "Yashe Talks about Eating" I wrote an article specifically for Dongxinglou’s Furong Chicken Slices. After Furong Chicken Slices became famous, it is available in Huaiyang cuisine, Sichuan cuisine, Beijing cuisine and other cuisines. It is usually made with ingredients such as chicken tenders and chicken. After being cooked, the meat slices are white in color, soft, tender and fragrant, shaped like hibiscus, and you can't tell that they are chicken at all. Therefore, there is a saying of "eat the chicken but miss the chicken".
The ingredients and methods of Furong Chicken Slices are not complicated. Next, let’s take a look at the classic method of Shandong Cuisine Furong Chicken Slices. Ingredients: 100 grams of chicken fillet, 40 grams of starch, 100 grams of clean fish (preferably barracuda), 50 grams of water chestnuts, 8 egg whites, 250 grams of pea sprouts, 250 grams of stock, 1.5 grams of salt, 1 gram of MSG, 10 grams of cooking wine, ginger juice
Specific instructions: 1. Soak the chicken fillet in cold water to remove the blood, remove the white tendons, smash it into a fine paste with the back of a knife, chop it with a knife, and then Apply it with a knife and pick out the remaining fascia and set aside. 2. Chop the fish meat into puree, and then mix it with the chicken puree and smash it into puree. 3. Crush the water chestnuts and chop them into fine particles. Put them together with the chicken and fish paste in a large bowl. Add an appropriate amount of cold clear soup and stir into a paste. Then add the egg whites four to five times and stir evenly. Add in starch, salt and MSG. Mix thoroughly. 4. Select fresh green pea shoots, wash them, stir-fry them until they are flavorful, and surround them on the plate.
5. Put a spoon on high heat, add stock, salt, cooking wine, ginger juice, MSG, thicken the glazed gravy with water starch, and set aside. 6. Pour the pure oil into the frying spoon over medium heat and heat it until it is 20 to 30% hot (the oil temperature should always be kept at 20 to 30% hot). Use a spoon to scoop in the chicken puree and put it into the oil, and shake the frying spoon until the chicken puree becomes hot. After the large pieces float on the oil surface, they become pure white hibiscus chicken slices. Take them out with a slotted spoon. In this way, the chicken puree is lifted continuously. 7. Finally, pour the hung chicken slices into the glazed gravy on a spoon, and place it on a plate with pea sprouts.
Special attention should be paid to this hibiscus chicken slices: when smashing the chicken puree, be sure to smash it finely and pick out the fascia. Add the soup and egg white to the chicken puree in batches. If too much is added at one time, it will appear. particles, and it is not easy to fuse into one. When hanging chicken slices, the temperature of the oil should not be too high. If it is too high, honeycombs will appear. When thickening the sauce, don't make it too thick, and make the juice a transparent glaze.
After the hibiscus chicken slices are cooked, the chicken slices are as white as delicate hibiscus, smooth and full, delicious and tender, fragrant and refreshing. If you have time, you might as well try it!