The chef teaches you the correct way to make belly chicken, and tells you all the cleaning and cooking techniques. It is nutritious and delicious

The traditional Hakka local dish Pork belly chicken, also known as pork belly Chicken hotpot, Phoenix reincarnation, this dish is popular in eastern Guangdong and is a must-have pre-dinner soup for banquets in the Hakka area of ??Guangdong. The soup is thick yet clear, with a rich medicinal flavor and peppery aroma.

The traditional way of making pork belly chicken is to stuff the whole chicken into the pig belly, scrape the pig belly before eating, take out the cooked chicken and cut it into pieces together, then put it back into the original soup and heat it before eating. Because pepper, Codonopsis pilosula, ginkgo, wolfberry and other medicinal materials are added to the soup, it has a very good nourishing effect. It is most suitable for people with cold stomach. It has good nourishing, wind-repelling and cold-repelling effects. Here are the specific steps.

1. First of all, be sure to clean the pork belly, otherwise there will be peculiar smell and affect the quality of the soup.

First prepare 4 tablespoons of flour, 4 tablespoons of vegetable oil, appropriate amounts of coarse salt and white wine, and clean the outside of the pork belly. Find the hole on one side of the pork belly, turn the inside out completely, and rinse it in warm water. Then put the flour, coarse salt and oil on the pork belly, and rub it with both hands. After a few minutes, the dirt in the pork belly can be brought out by the flour. Knead for about ten minutes to clean the mucus, and then Pour white wine and rub the pork belly to remove the odor, then rinse it thoroughly with warm water.

Add water to the pot and bring to a boil, add rice wine and ginger, blanch the pork belly for about a minute, take it out when it becomes slightly hard, and finally use the white stuff on one side of the pork belly. Just scrape it off with a knife.

2. Clean the chicken, cut off the head and feet without cutting into pieces, stuff green onions and ginger slices into the chicken, and then stuff the whole chicken into the pig belly.

3. Crush the white peppercorns, stuff them into the pork belly, and seal the opening with toothpicks or cotton thread.

4. Put the pork belly wrapped with ingredients into a casserole, add an appropriate amount of ginkgo and Codonopsis pilosula, bring to a boil over high heat for ten minutes, then turn to low heat and simmer for two hours.

5. Take out the pork belly, remove the toothpick, pick out the ginger, green onions and peppercorns, filter out the medicinal residue in the clay pot, cut the pork belly and chicken into pieces, put them back into the soup, and add the wolfberry Cook for about 5 minutes and add salt to taste.

Pork belly chicken is not only unique in its cooking method, but also has to be eaten in a step-by-step manner. First drink the original soup, which is milky white in color, thick and clear, and has the spicy aroma of pepper, the sweetness of pork belly, the deliciousness of chicken, and the mellowness of medicinal herbs. Then eat the pork belly and chicken. The pork belly is crispy and chewy, and the chicken skin is smooth and tender.

Tips:

1. The pork belly should be about one pound to one and a half pounds. It is too small to wrap the chicken completely, and it will taste tougher if it is too big. And the gastric juice in the pork belly must be cleaned first, otherwise the fishy smell of the pork belly will seriously affect the quality of the soup.

2. The chicken should also be free-range chicken of moderate size. The meat will be fragrant and not greasy.

3. When cooking pork belly, be sure not to add salt first, otherwise the pork belly will shrink and become as hard as beef tendon. Add salt after it is cooked