Eight treasures chicken(ba bao quan ji )

Babao whole chicken

Raw materials for making Babao chicken

A hen with bamboo shoots (about 1.75 kg), 100 g of jiangmi, 25 g of jujube, 50 g of lotus seed, 50 g of chestnut, 25 g of ham, 25 g of mushroom, 50 g of ginkgo, 25 g of canned bamboo shoots, 10 g of salt, 12.5 g of sugar, 15 g of cooking wine, 5 g of chili sauce, 50 g of chicken oil, 250 ml of chicken soup and 15 g of Lake powder.

Processing steps of Babao chicken

1. Wash the whole bamboo shoot hen, peel from the neck, do not break the skin, pick off a little meat, and cut into small pieces; wash the watery mushroom, and cut into 3 cm square pieces with canned bamboo shoots; peel the ginkgo, lotus seeds, and chestnuts, and wash the lotus seeds; then cook the rice in Chicken Soup for five minutes, and take it out for use.

2. Heat the frying pan, add chicken oil, heat 50% and add diced chicken, bamboo shoots and mushrooms. Stir fry ham, jujube, ginkgo and chestnuts, then put in rice, chili sauce, cooking wine and sugar, stir and mix well to form a filling.

3. Put the stuffing in the belly of the chicken, sew the opening with thread, put the chicken breast down in the basin, add a little chicken soup, steam for about 1 hour, take it out, decant the soup into the pot, and then buckle the chicken breast up in the plate.

4. Add chicken oil and seasoning to the original soup, and make the juice with starch

The characteristics of Babao chicken are as follows

It is beige, delicious, tender and palatable.

Eight treasures chicken

This is a delicious food, which is characterized by beige, delicious, tender and palatable. The main raw materials used are 1 bamboo shoot hen (about 1.75 kg), 100 grams of jiangmi, 25 grams of jujube, 50 grams of lotus seed, 50 grams of chestnut, 25 grams of ham, 25 grams of mushrooms, 50 grams of ginkgo, 25 grams of canned bamboo shoots, 10 grams of salt, 12.5 grams of sugar, 15 grams of cooking wine, 5 grams of chili sauce, 50 grams of chicken oil, 250 ml of chicken soup and 15 grams of Lake powder Gram.

essential information

[recipe name] Babao whole chicken

[cuisine] Korea

Production process

1. Wash the whole bamboo shoot hens, peel them from the neck, do not break the skin, remove a little meat, and cut them into small pieces; wash the watery mushrooms, and cut them into 3 cm square pieces with canned bamboo shoots; peel the ginkgo, lotus seeds, and chestnuts, and wash the lotus seeds; then cook the rice in Chicken Soup for five minutes, and take them out for use. 2. Heat wok, add chicken oil, heat 50%, add diced chicken, bamboo shoots, mushrooms. Stir fry ham, jujube, ginkgo and chestnuts, then add coal rice, chili sauce, cooking wine and sugar, stir and mix well to form stuffing. 3. Put the stuffing in the belly of the chicken, sew the opening with thread, put the chicken breast down in the basin, add a little chicken soup, steam for about 1 hour, take it out, decant the soup into the pot, and then buckle the chicken breast up in the plate. 4. Add chicken oil and seasoning to the original soup, make the juice with water powder, and then cook on Babao chicken.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Ba Bao Quan Ji