an eventful time with swords and shadows; A moving legend of vicissitudes of life ... "I believe everyone is deeply impressed by the famous beggar chicken in Legend of the Condor Heroes. This chicken skin is golden and orange, with tender and tender meat, rich flavor, original flavor, fresh belly, rich nutrition and unique flavor.

Beggars' chicken originated in Zhejiang Province, and it was stolen by some poor refugees (or beggars). It was wrapped in mud and set on fire. When the mud was heated, the chicken would be cooked. This is a dish that cannot be elegant. It is said that when Emperor Qianlong visited Jiangnan incognito, he accidentally wandered into the wilderness. A man named Hanako felt sorry for him, so he gave him a beggar chicken, which he thought was delicious. Being sleepy and hungry, I naturally feel that this chicken is extremely delicious. After eating, he asked his name. The beggar was embarrassed to say that the chicken was called "beggar chicken", so he boasted that it was called "rich chicken". Ganlong was full of praise for the chicken. The beggar learned afterwards that the tramp was the present emperor. This "beggar chicken" has become a "rich chicken" because of the emperor's golden mouth. It has also become a famous Jiangnan dish that can be boarded in the elegant hall.

features: this chicken skin is golden and orange, with tender and tender meat, rich flavor, original flavor, rich nutrition and unique flavor.

raw materials:

1 tender hen (1g), preferably three yellow (yellow mouth, yellow feet, yellow hair) hens with large head, fat and tender.

Accessories:

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 3,g of jar mud.

Seasoning:

5 grams of Shaoxing wine, 5 grams of salt, 1 grams of oil, 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.

Production:

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 and heat it to 5%, add chopped green onion and ginger and saute until fragrant, then put the diced chicken, lean pork, shrimps, cooked ham and diced mushrooms in the pot and fry them, and then let them cool for later use. ?

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, 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, lift the four corners of the wet cloth to tightly wrap the chicken, so that the mud can be tightly adhered, and 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 plug 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.