Bangbang chicken(bang bang ji )

Method of Bangbang chicken:

Raw materials for making Bangbang chicken:

A tender chicken, sesame sauce, chili oil in red oil, sugar, sesame sauce oil, pepper powder, onion white silk.

Processing steps of Bangbang chicken:

1. Gently loosen the chicken breast and leg with a special wooden stick, tear them into silk and put them on the plate, with Scallion white silk on the outside.

2. Mix seasoning and seasoning evenly to make flavoring juice, pour on shredded chicken and serve.

Characteristics of Bangbang chicken:

Bangbang chicken, a traditional snack in Leshan, Sichuan Province, was introduced to Chengdu in the 1920s and has become one of the famous dishes. Leshan was called "Jiading" in ancient times, so this dish is famous for "Jiading Bangbang chicken". The delicious cooking of Bangbang chicken is really skillful. First of all, the best way to cook chicken is to wrap the leg wings with hemp rope before cooking, and drill holes with bamboo cuttings at the thick part of the meat to make the soup fully permeate and slowly boil with low fire; second, beat the cooked chicken loose with a special wooden stick, tear it into thick silk and put it on the plate, which is conducive to the flavor of seasoning; third, pour the flavoring juice mixed with many seasonings on the shredded chicken, making the shredded chicken extremely delicious, fragrant and tender, with rich sweet and spicy flavor.

Bangbang chicken

Bangbangji, also known as "Jiading bangbangji", "Leshan bangbangji"

. This dish originated in hanyangba, Leshan (now Hanyang Town, Qingshen County, Meishan City)

Take Hanyang chicken, after cooked, beat the chicken with wooden stick and eat it. Bangbang chicken is a special dish in Sichuan. It is a kind of cold dish in Sichuan cuisine. The main ingredient is chicken. Its flavor type is "strange". It has all the flavors of hemp, spicy, sour, sweet, fresh, salty and fragrant.

It breaks through the bottleneck of traditional snacks, suits the new catering mode of modern lifestyle, and has the characteristics of unique taste, novel product mix and brand operation. It integrates a series of Sichuan cooked food classic dishes, and integrates a variety of cooking techniques such as bittern, mixing and soaking. It has a series of special flavors such as spicy, five flavor, pickled pepper, rattan pepper, spicy, salty and fresh, and Maotai flavor. It is a typical representative of Sichuan cooked food.

origin

Bangbangji, also known as "Jiading bangbangji", "Leshan bangbangji". This dish was originally made in hanyangba, Leshan

(now it is Hanyang Town, Qingshen County, Meishan City), Hanyang chicken of improved breed is used. After being cooked, the chicken is hammered loose with a wooden stick and eaten. In the history of Chinese cuisine, the famous dish "white preserved meat" was once knocked with wooden sticks, which can be seen in Jia Sixie's Qimin Yaoshu.

It is said that during the Ming and Qing Dynasties, in the remote mountainous areas of Ya'an, some people enjoyed delicious food. After long-term research and practice of soup matching, the cooked chicken tasted very good. The top secret soup and red oil were delicious, which made people salivate! But at that time, the productivity was backward, and the chicken was a luxury. It was only eaten once every new year. Some people came up with a clever way to cut the whole chicken into many thin slices and sell it according to the slices The sales volume is surprisingly good. Since then, a new problem has emerged: the kitchen knife alone can't cut each piece of chicken evenly, and customers are often picky about the size when buying.

As a result, businesses use wooden sticks as the standard to cut the chicken into even slices, so as to ensure that the thickness of the chicken slices purchased by each customer is consistent, and the chicken is more delicious.

When slaughtering, one holds a knife and the other holds a stick, and they cooperate with each other; when the stick strikes the back of the knife, the sound changes with the strength, cadence and rhythm, giving people the feeling of listening to music, so it is called "bangbangji"

Development prospects

In 2015, Zhou Shiying, the fourth generation inheritor of bangbangbangji, and Li Liangfeng, the fifth generation inheritor of bangbangbangji, launched the "Legend of bangbangbangji" chain store brand, determined to protect Sichuan intangible cultural heritage technology of bangbangbangji, so as to carry it forward and go to the world.

On the surface, there are many kinds of cooked food shops, but in the vast majority of the country, the cooked food industry has just started. For Chengdu bangbangji, many regions and cities are still blank markets, and many Chinese people have never tasted the delicious bangbangbangji series food. With the acceleration of the pace of life, and people's requirements for food taste continue to improve. Special cooked food stores will be further developed. Among them, Bangbang chicken, which is famous for its characteristics and taste, is the first choice for cooked food stores.

Three flavor juices

Bangbangji is a kind of cold dish in Sichuan cuisine. There are many kinds of flavor types of Sichuan cold dishes. Bangbangji's flavor type belongs to "strange flavor". It has all the flavors of hemp, spicy, sour, sweet, fresh, salty and fragrant. In Sichuan traditional cuisine, it is generally classified as cold dishes and cold dishes. There are three kinds of flavor juices in Sichuan cuisine, namely "drenching flavor juice, mixing flavor juice and pouring flavor juice" The Bangbang chicken in Bashi Museum belongs to "Linwei juice", which is suitable for hotels. However, in the field of cooked food, it is "mixed flavor juice", which is classified as take away cooked food. Now it is called "sold now mixed", which is suitable for cooked food. The remaining part is called "Douwei juice". When tasting, diners can taste the food in the saucer, which means that there is Sichuan food and Bangbang chicken in Douwei juice.

practice

Practice 1

Food preparation

There are 500g red beans, 200g white sugar, 10g rape leaves, 1 water mushroom, 10g cooking wine, 1.5g refined salt, 1.5g monosodium glutamate, 15g fine dry starch, 10g Lake powder, 25g white sesame (baked), 15g onion and ginger water.

Production steps

1. Wash and soak in clean water for 2 hours. 2. Put it into an electric pressure cooker and add appropriate amount of water. 3. Press the key to boil. 4. Let it cool naturally. Open and remove. 5. Add appropriate amount of sugar or rock sugar

Practice 2

Food preparation

Pepper (red, sharp, dry) 15g, scallion 10g, ginger 10g, cooking wine 10g, vinegar 5g, sugar 5g, monosodium glutamate 3G, prickly ash 3G, peanut oil 30g, sesame oil 10g

Production steps

1. Wash with clean water and soak for 2 hours. 2. Remove the shell of longan and reserve the meat. 3. Soak the red beans, jujube and water. Bring to a boil. 4. Add longan. 5. Bring to a boil again. Turn to heat for 60 minutes

nutritive value

Chicken meat is tender and delicious. It can be used in various dishes because of its light taste. The content of protein is quite large, among the meat, it is one of the highest protein meat, which belongs to high protein and low fat food. The content of potassium sulfate amino acid is also very rich, so it can make up for the shortage of cattle and pork. At the same time, the content of vitamin A in chicken is higher than that in other meats, and the content of vitamin A in chicken is much higher than that in beef and pork, although it is worse than that in vegetables or liver.

Chicken protein content ratio is high, variety, and high digestibility, it is easy to be absorbed by the human body, the use of chicken, enhance physical strength, strong body function. In addition, it contains phospholipids which play an important role in human growth and development, and is one of the important sources of fat and phospholipids in Chinese dietary structure.

Chicken has a good therapeutic effect on malnutrition, fear of cold, fatigue, irregular menstruation, anemia, weakness and so on. According to traditional Chinese medicine, chicken has the functions of warming the middle and replenishing qi, tonifying deficiency and essence, strengthening spleen and stomach, activating blood vessels and strengthening muscles and bones.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Bang Bang Ji