Stewed chicken with yellow mud(huang ni wei ji )

Stewed chicken with yellow mud

Raw materials for yellow mud stewed chicken

Live new tender Sanhuang (yellow beak, yellow foot, yellow hair) hen (weight about 1250g), shrimp, jingdongcai, sugar 50g each, Diced Pork 150g, diced ham, diced mushroom, onion, ginger 25g each, chicken gizzard, Shaoxing wine, soy sauce 100g each, shrimp 16g, monosodium glutamate 1g, salt 200g, pig net oil 250g, fresh lotus leaf 4, cooked lard 80g, sesame oil, sesame paste, scallion section a little each .

The processing steps of yellow mud stewed chicken are as follows:

1、 Kill the live chicken, stretch all the hair, open a small 3 cm long hole under the wing armpit, dig out the internal organs, remove the anus, wash and dry, then pat off the chicken feet, wings, leg bones and neck bones with the back of a knife, put them into a bowl, add 50g soy sauce, 25g Shaoxing wine, 5g refined salt, a little scallion and ginger juice, marinate for 30 minutes.

2、 Slice the chicken gizzard liver. Heat up the wok, add 50g lard and heat it to 50% heat. Stir fry the onion and ginger slices until fragrant. Then stir fry the gizzard slices, shrimps, minced winter vegetables, Diced Pork, diced ham, diced mushrooms and prawns. Add 25g wine and soy sauce. Add 1g monosodium glutamate and proper amount of sugar. When the ingredients are just cooked, start the wok and pour into the bowl. Put the ingredients into the abdomen from the lower edge of the chicken wings, and then put the chicken head into the opening. Then cut the scallions into small pieces, mix with a little lard, and spread over the chicken,

Baked Chicken

synonym

Yellow mud stewed chicken generally refers to Jiaohua chicken

Jiaohua chicken, also known as Changshu Jiaohua chicken, is a famous traditional dish in Changshu, Jiangsu Province, belonging to the Jiangsu Zhejiang cuisine. The main ingredients are chicken and so on. It is crisp, tender, and has a unique flavor.

According to legend, a long time ago, there was a man named huazi 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 Mountain and killed the chicken. After removing the internal organs, he coated the chicken with yellow mud and firewood. He roasted the coated chicken in the fire. When the mud was dry and the chicken was cooked, the mud shell was stripped. The chicken feather was also removed with the mud shell, revealing the chicken. About 100 years ago, the "shanjingyuan" restaurant in Yushan resort, northwest of Changshu County, according to this legend, refined and refined the chicken.

Historical origin

There is also a legend about the origin of Jiaohua chicken. It is said that in the late Ming Dynasty and early Qing Dynasty, at the foot of Yushan Mountain in Changshu, there was a chicken named huazi. One day, he got a chicken, but he had no seasoning. In desperation, he slaughtered the chicken to remove its internal organs, coated it with mud, took the dead branches and leaves to make a fire, and roasted the chicken in the fire. When the mud was dry and mature, he knocked off the mud shell, and the chicken feather came off with the shell. The smell was overflowing. Jiaohuazi was overjoyed and devoured the chicken, Qian Muzhai, a scholar living in seclusion in Yushan, passed by. When he smelled the fragrance, he tasted it. He thought it was unique. When he went home, he ordered his family to add a little seasoning to make it the same way. It was even more delicious. Later, this kind of cooking method spread among the people. People called this kind of cooked chicken "Jiaohua chicken". Later, this method was learned by the people in the restaurant. They kept improving on the preparation method and added a variety of seasoning accessories. As a result, it won the praise of many diners and won a great reputation. There are a constant stream of admirers all the year round.

The varieties of Jiaohua chicken include shanjingyuan Jiaohua chicken, wangsi Jiaohua chicken, Yushan Jiaohua chicken, etc., which have been listed in Jiangsu cuisine and Chinese famous cuisine. The old dishes are glowing with new delicacies.

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.

Cooking method

Practice 1

Make food

Main ingredients: hen (1500g) pork net oil (400g)

Accessories: pork (lean) (100g), chicken gizzard (50g), shrimp (50g), mushroom (fresh) (25g), ham (25g)

Seasoning: scallion (50g), sesame oil (50g), ginger (10g), soy sauce (250g), scallion (25g), clove (5g), yellow rice wine (50g), salt (5g), nutmeg (1g), sugar (20g), sweet flour sauce (50g), star anise (3G), lard (50g)

Production process

1. Wash and dice lean pork;

2. Wash chicken gizzard;

3. Wash and cut ginger;

4. Remove the root of scallion, wash and cut into scallion;

5. Remove the stalks, wash and dice the mushrooms;

6. Dice the ham; 7. Mince the nutmeg;

8. Wash the shrimps and drain the water;

9. Wash and dice chicken gizzard;

8. Feather the chicken, cut off the feet, open a small opening about 3cm under the left armpit, dig out the internal organs, draw out the trachea and esophagus, wash the blood and dry the water;

9. Break the chicken wing bone, leg bone and neck bone with the back of a knife, put them into a bowl, add appropriate amount of soy sauce, 25g yellow rice wine and refined salt, marinate for 1 hour and take them out;

10. Grind clove and star anise into powder, add nutmeg and rub chicken;

11. Heat the pan over a high heat, ladle in the cooked lard, and when it is 50% hot, stir fry the chopped green onion, ginger and star anise;

12. Stir fry shrimps, Diced Pork, diced chicken gizzard and diced ham, cook in 25g yellow rice wine, add 25g soy sauce and sugar, and stir fry until it is broken;

13. After cooling, fill the stuffing into the belly of the chicken from the edge of the knife under the chicken armpit, insert the chicken head into the edge of the knife, put 1 clove in each armpit, and wrap the chicken body tightly with pig net oil;

14. First wrap it with a piece of lotus leaf, then wrap it with cellophane, then wrap it with a layer of lotus leaf, and tie it into a round shape with fine hemp rope;

15. Mash the wine jar (it is used to seal the mouth of the jar with mud after making wine, so as to avoid a large amount of wine volatilization. This is the mash of wine jar. It is a kind of mud used to make Jiaohua chicken. Because the mud contains the taste of distiller's grains, it can force the taste of distiller's grains into the chicken.) Grind 3000 grams into powder, mix with water, wrap the mud on the chicken about 1.5 cm thick, and then wrap it with wrapping paper;

16. Put the chicken wrapped in mud into the oven and bake it for 40 minutes with high heat. Check if the mud is dry and mend the cracks;

17. After baking for 30 minutes with high fire, use low fire for 1 hour and 20 minutes, and finally use low fire for 1 hour and 30 minutes;

18. Take out and knock off the mud, remove the rope, remove the lotus leaf and cellophane, and sprinkle with sesame oil.

Practice 2

Make food

A tender hen of two Jin, an onion, ginger, onion, garlic, coriander each 50 grams, five spice powder, soy sauce, salt, olive oil, cooking wine, honey amount.

Production process

1. One young hen should be slaughtered, washed and eviscerated.

2. Cut ginger, onion, garlic, coriander well. 3. Spread the chicken inside and outside evenly with salt and five spice powder, then add ginger, onion, coriander, soy sauce, honey and cooking wine to marinate the chicken for 4 hours.

4. Wrap the chicken with a piece of lotus leaf, put ginger and onion and other ingredients into the stomach of the chicken, and then wrap the chicken in two layers with tin foil.

5. Put the wrapped chicken into the oven, bake at 250 ℃ for 30 minutes, and bake at 180 ℃ for 2 hours.

6. Cut open the tin foil and lotus leaf from the roasted chicken.

Production tips

1. To make Jiaohua chicken, we should choose three yellow hens with big head, small body, fat and tender, namely yellow mouth, yellow feet and yellow hair. One should weigh about 1500 g.

2. When the back of the knife is used to break the wing bone, leg bone and neck bone, the skin of the whole chicken should be intact.

3. Wrapping the lotus leaf outside the net oil is to prevent the chicken from scorching and increase the fragrance of lotus leaf.

4. When wrapping the chicken with wine jar mud, spread the mud flat on the wet cloth, about 1.7 cm thick, then put the chicken in the middle of the mud, lift the four corners of the wet cloth to make the mud stick tightly, then remove the wet cloth, and then wrap it with wrapping paper.

5. When roasting, some use oven, while others use charcoal fire. If using charcoal fire to simmer and roast, generally put the chicken on the shelf, simmer and roast close to charcoal fire, turn it every half an hour, about 4 hours to simmer and roast thoroughly.

Practice 3

With tender hen as the main ingredient, it was mixed with nearly 20 kinds of ingredients, such as shredded meat, Shaoxing wine, shredded scallion, chuannai, shredded ginger, star anise and spicy soy sauce. Jiaohua chicken is famous for its unique technology, strong flavor, soft taste and golden color.

The operation procedure is complex, which is divided into six steps: first, remove the leg bone of the slaughtered and washed chicken, break the neck bone (the skin is not broken), put chuannai, star anise powder, Shaojiu, soy sauce, sugar, salt and monosodium glutamate into the tile bowl, put the chicken in, so that the seasoning can penetrate into the chicken evenly. Set a strong stove in a casserole, add lard and cook until it is seven years old. Add shredded green onion and ginger, shredded meat and stir fry. Add soy sauce, salt, Shaoxing wine and monosodium glutamate and stir fry until it is done. Then pour in the gravy and the opening of the chicken. Put the chicken head close to the chest and pull it to the middle of the chicken leg, pull the leg to the chest, turn the wings down and wrap it with oil net. The first layer is made of lotus leaves, the second layer is made of cellophane, and the third layer is made of lotus leaves. Then the lotus leaves are tied up with hemp rope. The yellow mud, Shaoxing wine and salt are mixed into mud, smeared on it, wrapped in white paper. The mud (belly up) is put into the oven, and roasted at 220 ℃ for 40 minutes, then roasted at 160 ℃ for 3 minutes

Chinese PinYin : Huang Ni Wei Ji