The practice of stewed chicken
Ingredients: broiler 1 piece, salt 8g, monosodium glutamate 5g, onion 10g, ginger 10g, seasoning 15g, sesame oil 3g.
Methods: 1 Cut the chicken open, pay attention to remove the lung attached to the sternum, put it in clean water to wash the blood, and chop the chicken into egg-sized pieces with the root of a knife. Cut the onion into sections and cut the ginger into pieces.
2 Heat the wok, boil a pot of water, add the chicken pieces, take them out after the surface shrinks, and wash them with cold water to remove the dirt on their surfaces.
When the wok is on fire, add water, add onion, ginger, seasoning, salt and monosodium glutamate, add chicken essence, and turn to low heat after boiling. Bake for about 25-35 minutes. You can eat the meat when it is rotten.
Stewed chicken house
This dish is a traditional Nanjing famous dish. Because its raw materials float in the soup, it is called Jifu.
Ingredients: 0.5 kg chicken, 0.5 kg minced meat, 6 eggs, 0.2 kg lean ham, 0.2 kg water, 2 kg chicken soup, and onion and ginger seasoning.
Production: Chop the chicken, add seasoning and minced onion and ginger into the minced meat, stir well, put it on the chicken, change the knife into cubes, beat the egg white into a paste of fried eggs, add raw flour, put the chicken pieces into the fried eggs one by one, stew in chicken soup, add ham slices and mushroom slices, and stew until it tastes delicious.
Features: Chicken breast is white and tender, and the soup is delicious.
Xiamen flavor: stewed chicken
"Cooking technology and raw materials"
Also known as whole chicken with fragrant sauce. Choose a fat hen, eviscerate and wash it, put mushrooms, ham and other seasonings into the abdominal cavity, and steam the whole hen in a basin. This dish is original, the chicken is soft, rotten and tender, and the chicken soup is fragrant and delicious.
Stewed chicken with drunken crab
Ingredients: a live old hen (weighing about 750g) and a drunken crab (150g). 25g of cooked ham slices, water-soaked mushrooms 15g, and 25g of bamboo shoots. 40 grams of Shaoxing wine, 25 grams of onion, 25 grams of ginger and 7.5 grams of refined salt.
Method: Slaughter and clean the chicken, put it in a boiling water pot together with the chicken gizzard, liver and heart, slightly scald it, take it out and wash it, put it in a casserole with bamboo grates (chicken belly up), and add water to drown the chicken. Add Shao wine and onion ginger, take a flat plate and press the chicken, and cover the bowl. Boil the casserole, skim the foam, simmer for 3 hours until crisp, take out the flat plate and bamboo grate, take out the onion and ginger, and slice the wrist, liver and heart respectively. Chicken belly up, add drunken crab and drunken crab marinade, then boil the casserole, skim the floating foam, add refined salt, spread ham, mushrooms, bamboo shoots, liver and heart slices on the chicken, and bring to a boil over medium heat.
Features: Fresh and cooked, crispy chicken soup is mellow, fragrant with wine, fresh and salty. This dish has a unique flavor among stewed chicken.
Stewed chicken without soy sauce
Ingredients: an old hen (about 3 kg); Jiang erqian; One dollar for refined salt; Yellow rice wine San Qian; Onion San Qian
Methods: 1. Slaughter chicken, drain blood, scald hair, tear off claw skin and mouth skin, wash, cut open from the back, take out internal organs and crop, and chop chicken feet (chicken internal organs are washed and can be used for frying chicken offal) for later use.
2. Put the casserole on the fire, pour in clear water, chop the chicken several times from the inner spine (keep the bones broken), put the chicken back up into the casserole, put the chicken feet next to the chicken, add the onion (knot), ginger (pat loose) and yellow wine to boil, skim off the floating foam, cover the pot, stew for about one and a half hours with low fire, and turn the chicken over with its belly up.
Features: This soup is mellow in color, crispy in chicken and delicious.