Changshu Jiaohua chicken(chang shu jiao hua ji )

Changshu Jiaohua chicken

Raw materials for making Changshu Jiaohua chicken

A live hen (weighing about 750 grams). Ham 25g, mushroom 15g, bamboo shoots 25g, chicken gizzard 25g, Kaiyang 15g. Salt 12g, Shaojiu 30g, soy sauce 25g, onion 25g, ginger 25g, star anise 5g, jade fruit 3G, clove 3G.

The processing steps of Changshu Jiaohua chicken are as follows:

Slaughter and cure the chicken, remove the viscera from the right armpit, put it into the plate, add refined salt, Shaoxing wine, soy sauce, onion and ginger, and marinate for 1 hour. Grind clove and star anise into powder, add jade fruit powder and mix well, wipe chicken body. Cut the ingredients into diced beans, add seasoning and stir fry them into stuffing. Wash lotus leaves with water, smash mud in wine jar, mix with water and salt, and spread on a wet cloth. Put the cooked stuffing into the chicken belly, wrap it with oil, then wrap it with lotus leaf, wrap it with cellophane, tie it tightly with fine hemp rope, put it on the mud cloth, lift it up and wrap it tightly at the four corners, then remove the wet cloth and bake it in the oven for 4 hours. Take out the chicken, smash the mud, remove the lotus leaf and net oil, then put it into a plate, pour the original juice, and serve with scallion and sweet sauce.

Baked Chicken

synonym

Changshu Jiaohua 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 they are tied up with hemp rope. They are mixed with yellow mud, Shaojiu and salt, smeared on them and wrapped in white paper. Put the dough (belly up) into the oven. First, bake it at 220 ℃ for 40 minutes, then bake it at 160 ℃ for 3-4 hours. Remove the mud and add pepper, salt and spicy soy sauce to the table.

Flavor characteristics

Deep fried taste, crisp and tender, unique flavor. When eating this dish, open the mud shell, the house is full of fragrance, the entrance is crisp, fat and tender

Chinese PinYin : Chang Shu Jiao Hua Ji