Braised roll chicken in brown sauce(hong shao juan tong ji )

Braised roll chicken method:

Raw materials for making braised drum chicken

350 grams of chicken breast, 50 grams of cooked ham, 50 grams of winter bamboo shoots, 50 grams of mushrooms, 50 grams of egg white, 40 grams of bean powder, 500 grams of vegetable oil, 750 grams of good soup, 10 grams of red soy sauce, 10 grams of green onion, 10 grams of ginger, 10 grams of cooking wine, 2 grams of salt, 5 grams of soy sauce.

Processing steps of braised roll chicken:

There are 24 slices of chicken breast meat, about 4.5 cm long and 2.7 cm wide. Ham, bamboo shoots, mushrooms are cut into about 2.5 cm long two thick silk, each of 24. Spread out the sliced chicken, put one ham, one bamboo shoot and one Shredded Mushroom on one end of the sliced chicken, then wrap them into a roll, and spread egg white and soybean powder on the end of the roll. Wrap the whole roll with egg white and soybean powder. Heat up the vegetable oil in a wok over a high heat (about 200 ℃). Place the chicken rolls one by one along the edge of the wok. Deep fry until yellow. Remove. Put chicken bone on the bottom of the pot, add soup, red soy sauce, onion, ginger, cooking wine, soy sauce and salt, and color them. Then put the chicken roll into the pot, bring it to a boil over high heat, and cook it over low heat (about 30 minutes). Take out the chicken roll and place it in the steaming bowl (set as "triple water"), put the original juice into the bowl, steam it for about 10 minutes, and decant the original juice into the pot,

Characteristics of braised drum chicken:

The color is brown and red, the meat is tender and delicious.

Braised roll chicken in brown sauce

Braised drum chicken is a famous local traditional dish in Sichuan Province.

Material Science

: 350 grams of chicken breast, 50 grams of cooked ham, 50 grams of bamboo shoots, 50 grams of mushrooms. 50g egg white, 40g bean powder, 500g vegetable oil, 750g haotang, 10g red soy sauce, 10g green onion, 10g ginger, 10g cooking wine, 2G salt, 5g soy sauce.

Production technology

Production process:

1. There are 24 slices of chicken breast meat, about 4.5 cm long and 2.7 cm wide.

2. Ham, bamboo shoots, mushrooms are cut into about 2.5 cm long two thick silk, each of 24.

3. Spread out the sliced chicken, put one ham, one bamboo shoot and one Shredded Mushroom on one end of the sliced chicken, then wrap them into a roll, and spread egg white and soybean powder on the end of the roll. Wrap the whole roll with egg white and soybean powder.

4. Heat up the vegetable oil in the frying pan over high heat (about 200 ℃), place the chicken rolls one by one along the edge of the pan, deep fry until yellow, and remove.

5. Put chicken bone on the bottom of the pot, add soup, red soy sauce, green onion, ginger and cooking wine. Sauce, salt taste coloring, and then put into the chicken roll, after the fire rise, change to small slow fire (about 30 minutes), take out the chicken roll, put in the steaming bowl (set as "Triassic water"), put the chicken juice into the bowl, steaming for about 10 minutes, take out, decant the juice into the pot, turn the chicken roll on the plate, the pot juice hook two flow Euryale on the chicken roll.

Taste characteristics

The color is brown and red, the meat is tender and delicious.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Hong Shao Juan Tong Ji