Fuchun chicken(fu chun ji )

Methods of Fuchun chicken

Raw materials for making Fuchun chicken:

One live hen (weighing about 750 g). 100 grams of cooked eggs, 25 grams of bamboo shoots, 15 grams of mushrooms, 50 grams of chicken gizzard liver. Soy sauce 25g, Shaojiu 35g, sugar 15g, onion 25g, ginger 25g, refined salt 10g, sesame oil 25g, peanut oil 1000g (actual oil consumption 125g).

Processing steps of Fuchun chicken:

Wash the chicken, open the mouth under the armpit, take out the viscera, wash it, put it into the water pot together with the stewed liver, cook and take it out. Put the pan on the fire, ladle in the peanut oil, and heat it to 80% heat (about 200 ℃). Fry the chicken until golden. Take out the chicken, fry the eggs until the surface is wrinkled, and fry the scallions until golden. Put the chicken, gizzard liver and egg into the casserole with bamboo grates, add soy sauce, Shaojiu, sugar, scallion and ginger, scoop in clean water, submerge the chicken, and bring to a boil. Skim off the foam, press on a flat plate and cover it. Remove the bamboo grates, green onion and ginger, remove the gizzard and liver and slice them. Place mushrooms and bamboo shoots on the chicken, add salt, heat the casserole and bring to a boil, then drizzle with sesame oil.

Fuchun chicken

Fuchun chicken is a famous traditional dish in Jiangsu Province. This dish is sauce red, oily, crispy and easy to digest. Wash the chicken, open the mouth under the armpit, take out the viscera, wash it, put it into the water pot together with the stewed liver, cook and take it out.

essential information

Basic materials

One live hen (weighing about 750 g). 100 grams of cooked eggs, 25 grams of bamboo shoots, 15 grams of mushrooms, 50 grams of chicken gizzard liver. Soy sauce 25g, Shaojiu 35g, sugar 15g, onion 25g, ginger 25g, refined salt 10g, sesame oil 25g, peanut oil 1000g (actual oil consumption 125g).

Production process

Wash the chicken, open the mouth under the armpit, take out the viscera, wash it, put it into the water pot together with the stewed liver, cook and take it out. Put the pan on the fire, ladle in the peanut oil, and heat it to 80% heat (about 200 ℃). Fry the chicken until golden. Take out the chicken, fry the eggs until the surface is wrinkled, and fry the scallions until golden. Put the chicken, gizzard liver and egg into the casserole with bamboo grates, add soy sauce, Shaojiu, sugar, scallion and ginger, scoop in clean water, submerge the chicken, and bring to a boil. Skim off the foam, press on a flat plate and cover it. Remove the bamboo grates, green onion and ginger, remove the gizzard and liver and slice them. Place mushrooms and bamboo shoots on the chicken, add salt, heat the casserole and bring to a boil, then drizzle with sesame oil.

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Chinese PinYin : Fu Chun Ji