Product name: Shenxian stewed chicken
Product origin: Jinhua, Zhejiang
Product features: crispy chicken is ripe, mellow, delicious and nutritious.
Product Description: Then put the iron pot on the stove, put a pinch of salt (about 50g) at the navel of the pot into a triangle and put three pieces of gravel, then put the earthen pot with chicken on it and cover it. If liquefied gas burns, it can be simmered for about half an hour on medium fire.
Product function: as a nutritious dish for developing young people or patients.
Product history: This strange cooking method in Jinhua folklore was initiated by fairy Lv Dongbin, who stewed chicken in a pot full of salt, so it was called "fairy stewed chicken". Now Jinhua Shenxian stewed chicken has spread to restaurants in Changchun, Shenyang and other places, winning the favor of Chinese and foreign diners.
Stewed chicken with immortals. Slaughter and clean the new rooster of that year, wrap the chicken head under the wings, cut off the knee tendons to bring the chicken feet into the abdomen, then fill more than 250 grams of fat and lean pork, fresh ginger, brown sugar, soy sauce and Jinhua Shousheng wine into the abdominal cavity, put the whole chicken into a pottery bowl, pour some soy sauce and wine on it, and cover it with a few pieces of tofu skin.
Then put the iron pot on the stove, put a pinch of salt (about 50 grams) at the navel of the pot and put three pieces of gravel into a triangle, then put the clay pot with chicken on it and cover it. If liquefied gas burns, it can be simmered for about half an hour on medium fire. This dish is crispy, fragrant, delicious and nutritious. People often make nutritious dishes for developing young people or patients.
According to Jinhua folklore, this strange cooking method was initiated by the fairy Lv Dongbin, who stewed chicken in a leaky pot with salt, so it was called "fairy stewed chicken". Now Jinhua Shenxian stewed chicken has spread to restaurants in Changchun, Shenyang and other places, winning the favor of Chinese and foreign diners.
Braised chicken with medlar
Main materials and auxiliary materials
Fat hen 1 salt 15g
50 grams of medlar
Monosodium glutamate 1g
Chicken oil100g
Ginger1.5g.
Pepper noodles 0.9 g
Cooking method
1. Slaughter chicken feathers, gut them, clean them, then rinse them with cold water and take them out.
2. Wash the medlar and wrap it in gauze. Wash the ginger and pat it loose.
3. Put the casserole on the fire, add water to the chicken and boil it, then skim off the floating foam, add ginger, medlar, salt and chicken oil, and move to low heat. Take out the chicken after stewing, spread it out from the back with chopsticks, take out the spine and brain bones, enlarge the chicken breast in a soup bowl, take out the medlar and put it on the chicken brain, add monosodium glutamate and pepper noodles to the soup, and pour it into the bowl next to the chicken.
Process key
1. Bring the chicken to the boil, pay attention to remove all the floating foam, and simmer until it is soft and rotten, and the umami flavor will come out.
2. Don't add too much water, which is less than 3 cm of the whole chicken. Adding chicken oil to stew can improve the color and taste.
Flavor characteristics
1. Lycium barbarum is a valuable tonic, which is used by Chinese medicine to tonify kidney, replenish essence, nourish liver and improve eyesight. Liu Yuxi, a poet in the Tang Dynasty, wrote a hymn of "the top grade of functional nectar, a spoonful of which can prolong life". Su Dongpo, a poet in the Song Dynasty, called it "roots and flowers, without giving up" in his poem "Shop Lycium barbarum", meaning that flowers are Lycium barbarum; The stem is Polygonum multiflorum Thunb, which has the effect of nourishing the heart and calming the nerves; Root bark is called Lycium bark, which is an essential medicine for clearing away deficiency and heat. Lycium barbarum has a long history of cultivation in China. As early as the Spring and Autumn Period, it was recorded in the Book of Songs that Lycium barbarum was collected from deep mountains and was listed as a top-grade tonic in Shennong Herbal Classic. Lycium barbarum is a kind of shrub fruit, which is usually used as medicine after air drying.
2. "Braised chicken with Lycium barbarum" originated from "Lycium barbarum lamb loin porridge" in Yuan Dynasty (see "Eating is about to happen"). This dish is delicious, fat, waxy, tonifying kidney and nourishing essence. It is most effective for treating dizziness, headache, soreness of waist and knees, dizziness, insomnia and forgetfulness. It is a unique dish with high nutritional value in Qinlong flavor and is deeply loved by guests at home and abroad.
knack for cooking
If salt is added to stewed chicken first, it will directly affect the taste, characteristics and nutritional preservation of chicken and chicken soup. This is because the water content of chicken is very high, and some of them are as high as 65% to 90%. However, salt can dehydrate. If salt is put before stewing, the chicken will be soaked in salt water and salty soup, so that the cellular water in the tissue will penetrate outwards, and the protein will solidify, and the chicken tissue will obviously contract and tighten, which will affect the dissolution of nutrients into the soup, hinder the concentration and quality of the soup, and make the stewed chicken hard and old, and the soup tasteless. Therefore, the correct way to put salt in stewed chicken is to cool the stewed chicken soup to 80-90 degrees, and then add a proper amount of salt, so that the chicken soup and meat taste the best.
The product has the effects of invigorating middle qi, benefiting stomach yin and quenching thirst. It is suitable for diabetic pregnant women with kidney yin deficiency, polydipsia, thirst, backache and leg pain.