gourd-shaped chick,roasted whole chicken(hu lu ji )

How to make gourd chicken

Raw materials for making gourd chicken:

One fat hen, 100g soy sauce, 15g scallion, 25g Shaojiu, 10g ginger, 10g refined salt, 7.5G cinnamon, 25g pepper salt, 4 star anise, 1500g broth, 1500g rapeseed oil.

Processing steps of cucurbit chicken:

1. Wash the chicken after rough processing, float it in water for 30 minutes, remove the blood stains, chop off the feet, and then put it into a boiling water pot for about 30 minutes. After taking it out, cut the tendons on the leg bones, put it into a steaming basin and pour into the broth to submerge the chicken. Add Shaoxing wine, soy sauce and refined salt. Put the green onion, ginger, cinnamon and star anise on the chicken. Steam the chicken in the cage over high heat for about 2 hours. Remove the green onion, ginger, cinnamon and star anise. Drain the water and cut the chicken along the spine.

2. Add rapeseed oil into the frying pan and heat it over high heat to 80%. Push the chicken back down into the pot, stir it with a hand spoon, fry it until golden brown, then drain the oil into the colander. Put the chicken's chest up, hold it together with your hand, take the shape of a gourd, and put it into the grill plate. Bring pepper and salt dishes with you when serving.

The characteristics of cucurbit chicken are as follows

According to the records of Youyang Zazu, cucurbit chicken was founded in the family kitchen of Wei Zhi, the Minister of rites of Tang Dynasty. Wei Zhi was very extravagant and fastidious about food. He ordered his family kitchen to cook crisp and tender chicken. The first cook cooked the chicken first and then fried it. Wei Zhi thought the meat was too old and ordered his family to beat him to death. The second cook cooked the chicken first and then steamed it and fried it again. Although the chicken was crisp and tender, it broke into pieces. Wei Zhi thought it was not formed, so he killed the cook alive. The third cook learned from the experience of the first two and tied up the chicken before cooking Its shape is like a gourd, and its fragrance is mellow, crisp and tender, which is appreciated by Wei Zhi. Later, people called the chicken cooked like this "gourd chicken", which has been handed down to this day. "Gourd chicken" has a long history, has spread for more than a thousand years, known as the first flavor of Chang'an. It is golden in color and looks like a gourd with crisp skin and tender meat,

Attention should be paid to when making gourd chicken

Before frying chicken, should drain water, prevent into oil explosion. When frying chicken, start to use hot frying to maintain the complete shape of the main ingredients. In the middle of the process, warm frying is used to make the oil gradually penetrate into the main ingredients and deep fry into the outer coke and inner tenderness.

gourd-shaped chick,roasted whole chicken

Gourd chicken is a famous traditional dish in Xi'an, Shaanxi Province, which began in Tang Dynasty. The production of gourd chicken is divided into three processes: boiling, steaming and frying. When making, rinse the chicken in clean water to remove blood stains. When cooking, bind the chicken with hemp silk to keep the shape of the chicken. When the cold water in the pot boils, put the chicken into the pot, boil it for half an hour, take it out, put it into a basin, add broth, cooking wine, refined salt, soy sauce, scallion, ginger, star anise, cinnamon, and steam it thoroughly. When frying, heat the rapeseed oil 80% and put it into the whole steamed chicken. Stir it with a hand spoon until the chicken is golden. Remove it with a colander and drain the oil. Then put it on a plate. When serving, bring pepper salt with you. Golden red color, crisp skin, tender meat, fragrant rotten taste alcohol, chopsticks to bone off. It is rich in protein and saturated fatty acids.

In September 2018, it was rated as one of the top ten classic dishes in Shaanxi Province.

Dishes allusion

According to legend, gourd chicken began as the official chef of Wei Zhi, the Minister of rites of Emperor Xuanzong of Tang Dynasty. According to the records of Youyang Zazu and Yunxian Zaji, Wei Zhi was born in a bureaucratic family. With the help of his father and brother, he was the prime minister and the official. This man is rich in food and clothing, extravagant and fastidious about food. He has the saying that "if you want to eat, you have to be a chef" (Duke Qiu of Weizhi). One day, Wei Zhi ordered the kitchen to cook crisp and tender chicken. The first chef steamed and fried the meat first. Wei Zhi thought that the meat was too old and did not reach the standard of crisp and tender. He was very angry and ordered his family to beat the cook fifty times to death. The second chef took the method of cooking first, steaming later and frying again; the requirements of crispness and tenderness were met, but the chicken had been separated into pieces due to the three procedures. Wei Zhi suspects that the kitchen is stealing food. He doesn't allow the kitchen to argue. He orders his servants to kill the kitchen alive. Awed by Wei Zhi's obscene power, other cooks had to continue to cook for him. The third chef learned from the last two cooking experiences. Before cooking, he tied up the chicken with string, cooked it first, steamed it then fried it. The chicken cooked in this way is not only mellow, crisp and tender, but also as complete as a gourd. At this time, Wei Zhi was satisfied. Later, the chicken cooked in this way was called "gourd chicken". Its production method has been handed down.

The traditional selection of gourd chicken is the "wowowo" chicken from Sanyao village in the south of Xi'an city. This kind of chicken is raised a year, net weight is about one kilogram, meat quality is fresh and tender. During the production, it goes through three basic processes, that is, first cooking, then steaming, and then frying. When steaming, put the cooked chicken into the basin, add soy sauce, refined salt, onion, ginger, star anise, cinnamon, cooking wine, add some broth, and steam it. The frying technique is strict. When the vegetable oil is cooked eight times, put the whole chicken into the oil pan, stir it gently with a hand spoon, and fry it for about half a minute. When the chicken is golden, immediately take it out with iron fence and pour it out. Then put it on the dish. Another dish of pepper and salt.

Production process

stores reserve

Main ingredient: one jingnen hen (1000-1500 g).

Seasoning: 10 grams of cinnamon, 10 pepper, 2 star anise, 2 caokuo, 5 grams of clove, 5 grams of ginger, 10 grams of scallion, 5 grams of ginger

They are 100g soy sauce, 25g Shaoxing wine, 10g rock sugar, 35g refined salt, 20g pepper salt, 1250g chicken soup and 1500g rapeseed oil

G (actual consumption 150 g).

Procedure

1. Slaughter the chicken, remove the internal organs, wash it, float it in water for 30 minutes, remove the blood stain and cut off the feet;

2. Then put it into boiling water for about 30 minutes;

3. After taking out, cut the tendon on the leg bone, put it into the steaming basin, and inject 1500 ml of broth to submerge the chicken;

4. Add yellow rice wine, soy sauce and refined salt;

5. Put onion, ginger, cinnamon and star anise on the chicken;

6. Reenter the cage and steam for about 2 hours;

7. Remove the onion, ginger, cinnamon and star anise, drain the water and cut the chicken along the spine;

8. Add rapeseed oil into the frying pan and heat it over high heat to 80%. Push the chicken back down into the pan and stir it with a hand spoon. When frying until golden, remove the oil from the colander;

9. Put the chicken's chest up, hold it together with your hand, take the shape of a gourd, and put it into the grill plate;

10. Bring a small dish of pepper and salt when serving.

matters needing attention

1. Before frying chicken, you should pierce your eyes and drain water to prevent oil explosion.

2. When frying chicken, start frying with hot oil to keep the complete shape of main ingredients. In the middle of the process, we changed to warm frying,

In order to make the oil gradually infiltrate into the main material, deep fry into the coke outside and tender inside.

nutritive value

Compared with beef and pork, chicken has higher protein quality and lower fat content. In addition, chicken protein is rich in all essential amino acids, and its content is very similar to that of egg and milk, so it is a good source of protein. The protein content of chicken is different according to the position, skin and no skin. The order from high to low is peeled chicken, breast meat and thigh meat. Compared with other meats, skinless chicken has the characteristics of low calorie. However, there are a lot of lipids in the skin, so it is absolutely impossible to call chicken with skin a low calorie food. Every 100 grams of skinless chicken contains 24 grams of protein and 0.7 grams of lipids, which is a high protein food with almost no fat. Chicken is also a good source of phosphorus, iron, copper and zinc, and rich in vitamin B12, vitamin B6, vitamin A, vitamin D, vitamin K and so on. Compared with beef and pork, chicken contains more unsaturated fatty acids oleic acid (monounsaturated fatty acid) and linoleic acid (polyunsaturated fatty acid), which can reduce LDL-C, which is harmful to human health.

Related food

Eight treasure gourd chicken

1. "Babao gourd chicken" is a famous craft dish in chuanlai's traditional skills. The whole chicken bone is removed, and eight kinds of stuffing, such as round glutinous rice, fresh peas, cooked ham, Yiren, Euryale ferox seed, mushroom, lotus seed and Lily, are brewed into the belly of the chicken. They are delicately made into gourd shape, steamed and put on the plate. Decorated with carrots, lettuce made of two-color small gourd around the edge, into a dish like gourd, chicken tender, filling heart glutinous, taste salty, fresh and mellow.

2. "Babao gourd chicken" can also replace chicken with duck, which is called "Babao gourd duck". Another method, chicken steamed cool, fried into gold, with salt and pepper on the table, known as "salt and pepper Babao gourd chicken." This product is one of the typical representatives of Chinese cuisine. The technique is heavy on knife work, the whole chicken is boneless, the design and color shape is like gourd; the brewing method is filling, the eight treasures are fragrant and sticky, crisp and fresh, taste diverse, meat and vegetables are eaten together, popular in the whole country, North and south, or fried or not fried, the ingredients of eight treasures vary from place to place, or the names of "eight treasures chicken" and "cloth bag chicken" It's wonderful.

Crispy gourd chicken

Category: Sichuan cuisine malnutrition recipes, tonifying and nourishing recipes, recipes for the elderly

Technology: fried taste: salty and sweet food: Chinese food | dinner|

Ingredient: 800g baby chicken

Accessories: Mushroom 100g, sea cucumber 150g, fish maw 100g, ham 100g, bamboo shoots 150g, lotus seed 50g

Chinese PinYin : Hu Lu Ji