Secret Jar Chicken

Ingredients

Main ingredients: One Zhanjiang tender chicken (about 700 grams), 50 grams of wild pepper. Seasonings: 10 grams each of star anise, cinnamon, and pickled pepper, 200 grams of refined salt, 5 grams each of MSG, green onion, and ginger.

Method

1. Slaughter the Zhanjiang chicken, remove the internal organs, cut into 3 cm long and 1.5 cm wide strips, wash and blanch in hot water for 5 seconds, take out and set aside. use.

2. Pour water into the pot, add pickled pepper, star anise, green onion, ginger, cinnamon, wild pepper, salt and MSG to make a brine. After boiling, pour it into a jar and cover it with a lid. , put the chicken into the jar and marinate it for 2-3 hours while it is hot.

Tips

Features

Sour and spicy, appetizing, yellow in color and tender in texture.

Jar Meat

Recipe Introduction The color is deep red, the meat is rotten and the soup is thick, fat but not greasy, delicious and delicious. "Jar meat" is a famous dish in Jinan, which began in the Qing Dynasty. It is said that Jinan Fengjilou Restaurant first created this dish. About a hundred years ago, the chef of this restaurant added seasonings and spices to pork ribs and simmered them in a porcelain jar over slow fire. It is red in color and thick in soup. The meat is rotten, fat but not greasy, and the taste is fragrant. People feel it is very delicious after eating it, and this dish is famous for this. Because the meat is stewed in porcelain jars, it is called "jar meat". The use of porcelain jars to prepare meat was very popular in Shandong during the Qing Dynasty. There is a record in "Suiyuan Food List" written by Yuan Mei in the Qing Dynasty that "the meat is placed in a porcelain jar and simmered slowly in rice bran. The method is the same as before (referring to steaming meat in a dry pot), and it must always be sealed." After the closure of Jinan Fengjilou Restaurant in the 1930s, the restaurant's chef moved to Wenshengyuan Restaurant to continue making and selling this dish and it became popular. It is a famous traditional dish in Jinan.

Ingredients

Main ingredients: 500 grams of pork ribs, 15 grams of rock sugar, 5 grams of cinnamon, 10 grams each of green onion and ginger, and 100 grams of soy sauce.

Instructions

1. Wash the pork ribs, cut into 2 cm square pieces, blanch them in a boiling water pot for 5 minutes, take them out, and wash them with clean water. Cut green onions into 3.5cm long sections. Cut the ginger into slices.

2. Put the meat pieces into the porcelain jar, add soy sauce, rock sugar, cinnamon, green onions, ginger, and water (to the extent that the meat pieces are submerged), cover the mouth of the jar with a plate, and heat over medium heat. Bring to a boil, then move to low heat and simmer for about 3 hours, until the soup is thick and the meat is tender.