Call Huaji(jiao hua ji )

How to call Huaji

The raw materials used to make Huaji are as follows:

A hen, shrimp, chicken gizzard, pig lean meat, cooked ham, Shuifa shiitake, prawn, pig net oil, fresh lotus leaf, wrapping paper, wine jar mud, Shaojiu, refined salt, soy sauce, scallion, minced ginger, clove, star anise, shannaimo, sesame oil, cooked lard

Production steps of Jiaohua chicken

1. Remove the dirt under the ribs of the bare chicken's feet, break the legs, wings and neck bones with the back of a knife, put them into the jar, and marinate them with soy sauce, Shaoxing wine and refined salt for one hour,

2. Take out the chicken, grind the clove and star anise, and then wipe the chicken with cassava,

3. Stir fry the shrimps, diced chicken gizzard, diced mushrooms, diced ham under pork, and dried shrimps in the frying pan. Add Shaojiu, soy sauce, and soft sugar to stir fry until the shrimps are broken. When the shrimps are cool, put them into the belly of the chicken. Put cloves under the armpit. Wrap the chicken with pork mesh oil. Wrap the fresh lotus leaf with several layers. Tie tightly with fine hemp rope. Grind the wine mud into powder Add clean water, mix and stick it on the wet cloth, put the mud in the middle of the bundle, use the wet cloth to make the mud stick tightly, remove the wet cloth, wrap it with wrapping paper, and poke a small hole in it,

3. Put the chicken into the oven and bake for about 40 minutes

Call Huaji

Jiaohua chicken, also known as Changshu Jiaohua chicken and stewed chicken, is a famous traditional dish in Changshu, Jiangsu Province. It's made of clay and lotus leaf. The production materials include fresh lotus leaf, yellow mud, live native chicken, etc.

The method of making Huaji is similar to that of Pao dolphin, one of the eight treasures of the Zhou Dynasty. Pao dolphin is a dish made by wrapping suckling pigs in clay, roasting them and further processing them.

Its color is bright and jujube red, fragrant, crisp and tender, and its taste is unique.

It is said that a long time ago, there was a beggar who begged along the way to a village in Changshu county. One day, he got a chicken by accident. He wanted to kill and cook it, but there was no cooking utensil or seasoning. He came to the foot of Yushan, killed the chicken, removed the internal organs, coated with yellow mud and firewood, and roasted the coated chicken in the fire. When the mud dried chicken was cooked, the mud shell was stripped, and the chicken feather was removed with the mud shell, revealing the cooked chicken.

origin

Allusion 1

Jiaohua chicken is a famous dish in Jiangnan with a long history. It is a special dish made by wrapping the processed chicken with clay and lotus leaves and baking it. As long as the students who have read Jin Yong's novel biography of archery heroes will know this dish. Wrap the chicken in mud and set fire to the mud. If the mud is heated, the chicken will be cooked. It is also known as rich chicken, originally created by beggars, so it is called Huahua chicken. It is said that when Zhu Yuanzhang led the army to fight against the mountains and rivers, once he was defeated and ran for three days and three nights. The enemy was chasing him. Zhu Yuanzhang was exhausted and hungry. At this time, he saw a fire on the ground in front of him. There was a pile of mud in the middle of the fire. Next to him was an old man named Hua. Zhu Yuanzhang asked curiously, "what are you doing here?" As soon as he saw that it was Zhu Yuanzhang, Lao Jiaohua said, "I'm roasting chicken for the king." Zhu Yuanzhang was very surprised when he heard this. He always called Hua Hua to take the chicken out of the fire, open the mud and smell it. Zhu Yuanzhang was full of praise while eating, "very delicious.". Since then, Zhu Yuanzhang had a smooth war and became emperor. Later, Zhu Yuanzhang called this chicken "rich chicken".

Allusion 2

There is another legend that Emperor Qianlong went to the south of the Yangtze River in his humble clothes and was accidentally exiled in the wilderness. A beggar saw that he was poor, so he gave him "Jiaohua chicken", which he thought was delicious. Qianlong was hungry and sleepy. Naturally, he thought the chicken was delicious. After eating, he asked his name. The beggar was embarrassed to say that the chicken was called "Huaji", so he called it "Fugui chicken". Qianlong was full of praise for the chicken. The beggar later learned that the tramp was the emperor. This "flower chicken" also became "rich chicken" because the emperor's golden mouth opened. Today, it has become a famous dish.

Allusion 3

It is said that in the Qing Dynasty, at the foot of Yushan Mountain in Changshu, a beggar who had been hungry for several days caught a chicken in the grass to satisfy his hunger. But there was no cooking pot, no seasoning, and even no water to remove the hair. So he slaughtered the chicken, took out the internal organs, wrapped it with some lotus leaves, covered it with mud, piled up some withered branches and leaves, and roasted it. When the mud turns yellow and dry, the chicken feathers fall off and the aroma spreads. Zhang Dahu's servant happened to pass by. He was attracted by the fragrance. He asked the beggar for a way to simmer the chicken and went back to tell his master. The host did the same and invited his relatives and friends to taste it. After they had eaten it, they were full of praise. They asked the host the name of the dish, and the host came back with "beggar chicken". According to the legend, local chefs in Changshu improved it by adding various ingredients into the belly of the chicken, wrapping it with pig net oil and lotus leaves, and then pasting it with yellow mud outside the package, and then barbecue it. The taste is more delicious, and it is also called "yellow mud stewed chicken".

Production method

The method of making Jiaohua chicken is similar to that of "Pao dolphin", one of the "eight treasures" of the Zhou Dynasty. Pao dolphin is a dish made by wrapping suckling pigs in clay, roasting them and further processing them.

Original approach

Raw materials: several fresh lotus leaves, enough yellow mud, a live chicken, n meters long cotton thread.

Method:

1. Live chickens break their necks -- don't bleed, don't pluck their hair;

2. Open the back door as small as possible to take out the viscera and clean the inner cavity;

3. According to personal taste, you can also put spices in the cavity, but generally do not put them, because the flavor of spices is easy to take away the fragrance of lotus leaves;

4. Mix yellow mud with some water to make a thick mud. Coat the chicken with mud. Make sure it penetrates into the root of the hair and the surface is even and ellipsoidal;

5. Wrap the ball with lotus leaf tightly and tie it with cotton thread;

6. Dig a hole on the ground, bury the ball, fill the hole, and the surface of the chicken ball is 10 cm above the ground;

7. Build a bonfire on it, not too big, so as not to be heated unevenly. When the fire goes out and cools naturally, dig out the chicken balls. Once you hit the chicken balls with a stone, the mud on the surface of the chicken balls will be broken. Once you pull them out, you can even take down the hair. If you don't have any left, you can eat them.

Disadvantages: unsanitary.

Jiangsu cuisine

Raw material: Sanhuang chicken

Lotus leaf, lard sauce, diced meat, shrimp, mushrooms, bamboo shoots, flour, cooking wine, soy sauce, sugar, oyster sauce, salt, onion, ginger, clove powder, star anise powder

Method:

1. The main raw materials for making Jiaohua chicken.

2. Add cooking wine and flour to form dough.

3. Kneaded dough to replace mud.

4. Wash Sanhuang chicken, add salt, sugar, cooking wine, soy sauce, oyster sauce, onion, ginger, clove, star anise powder and marinate for 1 hour.

5. Stir fry shrimps, diced meat, mushrooms and bamboo shoots into stuffing and put them into the stomach of chicken.

6. Wrap the chicken in net oil.

7. Wrap the lotus leaf with boiling water.

8. Finally, roll out the dough, wrap the lotus leaf chicken, and bake in the oven at 200 ℃ for 1.5-2 hours.

Tips

1. The stuffing in the chicken belly can be changed. It's also good to put some streaky pork, bamboo shoots and shrimps;

2. Thin batter and soft dough can be directly kneaded into dough and wrapped on lotus leaves, so there is no need to mix thin batter;

3. Tin foil can not be wrapped;

4. The dough and lotus leaf are easy to separate, so don't worry too much, but when you open it, you should pay attention to scalding your hands. It's really hot inside;

5. The dough with yellow rice wine will have a little wine flavor, so it can be used as wine jar mud;

6. Put the onion, ginger and garlic in the chicken sauce into the chicken stomach.

How to call Huaji

Materials used

Main ingredients: one young hen (1000g), three yellow (yellow beak, yellow feet, yellow hair) hens with big head and small body, fat and tender are better.

Accessories: 50g diced chicken, 100g lean pork, 50g shrimp, 30g cooked ham, 400g lard, 20g mushrooms, 4 fresh lotus leaves, 3000g wine jar mud.

Seasoning: 50g Shaojiu, 5g salt, 100g oil, 20g sugar, 25g scallion, 10g ginger, 4 cloves, 2 star anise, 0.5g Yuguo, 50g scallion, 50g sweet flour sauce, 50g sesame oil, 50g cooked lard.

Specific methods:

1. Feather, viscera and wash the chicken. Add soy sauce, yellow rice wine and salt, marinate for 1 hour, take out, grind clove and star anise into fine powder, add Yuguo powder, mix well and rub on chicken body;

2. Put the pot on the high fire, add lard into the pot, cook for five minutes, add scallion and ginger, and stir fry the chicken, lean pork, shrimps, cooked ham and mushrooms in the pot. Let cool and set aside;

3. Hold a clove in each side of the chicken's two armpits, then wrap the chicken body tightly with pig net oil, wrap a layer with lotus leaf, then wrap a layer with cellophane, wrap a layer of lotus leaf outside, and then fasten it with fine wool rope;

4. Grind the mud of the wine jar into powder, mix it with water, spread it on the wet cloth (about 1.5cm thick), then put the tied chicken in the middle of the mud, lift up the four corners of the wet cloth, wrap the chicken tightly to make the mud stick tightly, remove the wet cloth and wrap it with wrapping paper;

5. Put the wrapped chicken into the oven and bake it for 40 minutes with high heat. If the mud turns dry

Chinese PinYin : Jiao Hua Ji