Chicken with ginger sauce(jiang zhi re wo ji )

Hot nest chicken with ginger juice

Raw materials for ginger hot nest chicken

One bamboo shoot chicken (about 750g) is made of 25g sesame oil, 15g soy sauce and 15g vinegar, 10g scallion, 25g ginger, 5g salt, 5g monosodium glutamate, 250g soup, proper amount of wet starch and chili oil.

Processing steps of ginger hot nest chicken:

1. Eviscerate the chicken, wash it, boil it thoroughly with white water and take it out, then cut the leg bones into strips, sprinkle a little salt on it, put it into a bowl, pour in the soup, steam it in the drawer for about 10 minutes and take it out. Mash ginger into juice and slice garlic.

2. Heat the frying spoon, add sesame oil, stir fry shallot, pour the original juice of steamed chicken into the plate, then add soy sauce, monosodium glutamate, ginger juice and vinegar, thicken with wet starch, pour in chili oil, open the bowl and pour the hot juice on the chicken

Chicken with ginger sauce

Hot nest chicken with ginger juice is a famous local traditional dish in Sichuan Province. It's a dish with bamboo shoot chicken and red bean as the main ingredients. It tastes salty and fresh.

Production method

1. A rooster (put ginger and pepper in the pot under cold water, bring to a boil over high heat, turn to low heat, cover and simmer for 15 minutes, then pick up and slaughter into small pieces for later use.)

2. 2 bamboo shoots, cut hob, blanch, remove and drain.

3. When the vegetable oil is heated to about 50% of the oil temperature, add pepper first, and then Pixian Douban to stir fry.

4. Two large pieces of ginger, cut into small pieces and stir fry until fragrant.

5. Add a bowl of fresh soup, no soup and water can also be. Bring to a boil.

6. Add the cooked chicken.

7. After the big fire started, it turned to medium fire and continued to burn

8. After 10 minutes, add the dried green shoots

9. Use sweet potato flour, vinegar, salt and water to make sauce and thicken. (there's more flour in the sauce, thicker)

10. Finally, sprinkle with scallion and start the pot.

Core tips

This paper introduces in detail the ginger juice hot nest chicken, the production method and category of ginger juice hot nest chicken, the production technology, the main and auxiliary materials, various raw materials, cooking methods, recipe nutrition, the practice of ginger juice hot nest chicken, various nutritional components, etc.

Hot nest chicken with ginger juice

Color and fragrance

It has bright red color, tender chicken and outstanding ginger vinegar flavor

mixed ingredients

There are 500g adzuki bean, 200g sugar, 10g rape leaves, 1 water mushroom, 10g cooking wine, 1.5g refined salt, 1.5g monosodium glutamate, 15g fine dry starch, 10g water starch, 25g white sesame (baked), 15g onion ginger water, 15g pepper (red, pointed and dry), 10g scallion, 10g ginger, 5g vinegar, 3G prickly ash, 30g peanut oil and 10g sesame oil.

make

1. A rooster (put ginger and pepper in the pot under cold water, bring to a boil over high heat, turn to low heat, cover and simmer for 15 minutes, then pick up and slaughter into small pieces for later use.)

2. 2 bamboo shoots, cut hob, blanch, remove and drain.

3. When the vegetable oil is heated to about 50% of the oil temperature, add pepper first, and then Pixian Douban to stir fry.

4. Two large pieces of ginger, cut into small pieces and stir fry until fragrant.

5. Add a bowl of fresh soup, no soup and water can also be. Bring to a boil.

6. Add the cooked chicken.

7. After the big fire started, it turned to medium fire and continued to burn

8. After 10 minutes, add the dried green shoots

9. Use sweet potato flour, vinegar, salt and water to make sauce and thicken. (there's more flour in the sauce, thicker)

10. Finally, sprinkle with scallion and start the pot.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Jiang Zhi Re Wo Ji