Grilled whole chicken with Scallion(cong ba zheng ji )

Braised whole chicken with Scallion

Raw materials for grilling whole chicken with Scallion

One clean bore chicken (weighing about 1000 grams), 250 grams of green onion, 25 grams of ginger, 2 grams of salt, 15 grams of cooking wine, 4 grams of monosodium glutamate, 5 grams of sugar, 50 grams of oil, 5 grams of oil and 10 grams of scallion oil.

Processing steps of grilled whole chicken with Scallion:

1. Chicken mouth from the back, inside and outside clean, with dry water, evenly wipe a layer of soy sauce.

2. Heat the oil to 70%. Deep fry the chicken until golden. Remove.

3. Place the fried chicken breast in a large bowl, add soup, cooking wine, sugar, soy sauce, ginger, salt, monosodium glutamate and scallion, adjust the color and taste, and steam it in the pot (according to the tenderness and firepower of the chicken, it is generally suitable to steam for two hours). After steaming the chicken, pick out the onion and ginger, drain the juice and put it on the plate. Pour the drained soup into a spoon and roll slightly. Remove the froth. Thicken with starch. Pour in scallion oil and pour on the steamed chicken. Cut off the tip of the tail and the sister-in-law when washing the chicken.. When frying, cut the corns to prevent splashing.)

Grilled whole chicken with Scallion

Grilled whole chicken with scallion is a delicious traditional dish, which belongs to Beijing cuisine. Sichuan cuisine is soft and delicious. Chicken mouth from the back, inside and outside clean, with dry water, evenly wipe a layer of soy sauce. Heat the oil to 70%. Deep fry the chicken until golden. Remove. Place the fried chicken breast in a large bowl, add soup, cooking wine, sugar, soy sauce, ginger, salt, monosodium glutamate and scallion, adjust the color and taste, and steam it in the pot (according to the tenderness and firepower of the chicken, it is generally suitable to steam for two hours). After steaming the chicken, pick out the onion and ginger, drain the juice and put it on the plate. Pour the drained soup into a spoon and roll slightly. Remove the froth. Thicken with starch. Pour in scallion oil and pour on the steamed chicken.

Recipe name

Grilled whole chicken with Scallion

Cuisine

Beijing cuisine

Taste characteristics

Soft and rotten, delicious.

Raw materials

One clean bore chicken (weighing about 1000 grams), 250 grams of green onion, 25 grams of ginger, 2 grams of salt, 15 grams of cooking wine, 4 grams of monosodium glutamate, 5 grams of sugar, 50 grams of oil, 5 grams of oil and 10 grams of scallion oil.

Production process

(1) Chicken mouth from the back, inside and outside clean, with dry water, evenly wipe a layer of soy sauce.

(2) Heat the oil to 70%. Deep fry the chicken until golden. Remove.

(3) Place the fried chicken breast in a large bowl, add soup, cooking wine, sugar, soy sauce, ginger, salt, monosodium glutamate and scallion, adjust the color and taste, and steam it in the pot (according to the tenderness and firepower of the chicken, it is generally suitable to steam for two hours). After steaming the chicken, pick out the onion and ginger, drain the juice and put it on the plate. Pour the drained soup into a spoon and roll slightly. Remove the froth. Thicken with starch. Pour in scallion oil and pour on the steamed chicken. Cut off the tip of the tail and the sister-in-law when washing the chicken.. When frying, cut the corns to prevent splashing.)

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Cong Ba Zheng Ji