White crisp chicken(bai su ji )

White crisp chicken method:

Raw materials for white crisp chicken

At that time, 300 grams of chicken breast, 150 grams of white shrimp, 25 grams of cooked ham, 25 grams of winter bamboo shoots, 15 grams of mushrooms, 50 grams of pig fat, 5 grams of shrimps, 25 grams of green leafy vegetables, 25 grams of starch, 30 grams of Shaojiu, 7.5 grams of refined salt, 25 grams of green onion, 15 grams of ginger, 25 grams of white soy sauce, 35 grams of lard and 15 grams of chicken oil.

The processing steps of white crisp chicken are as follows:

Wash the chicken, take four pieces of chicken leg and breast meat, remove the breast and leg bones, chop and loosen with knife, add Shaojiu, refined salt, green onion and ginger to marinate. Chop shrimp and pig fat into antler respectively. Add shrimps and other seasonings, stir well into shrimp stuffing. Pat a layer of dried starch on the chicken, spread the shrimp stuffing on it, gently arrange it with a knife, smooth the surface, put it on the plate and steam it together with the gizzard liver, take out the crisp chicken, decant the gravy, slice the gizzard liver. Cut the crispy chicken into long slices, buckle it into a bowl together with the gizzard liver and other ingredients, and pour in the steamed chicken gravy. Steam for 30 minutes. Stir fry the green leafy vegetables and put them into a concave basin. Take out the steamed crispy chicken and turn it into a basin. Decant the juice. Put the lard on the fire, stir fry the onion and ginger, take out the marinade, add the white soy sauce, stir fry the shrimps, thicken the shrimps, pour the chicken oil and pour it on the crisp chicken.

Characteristics of white crisp chicken

With green leafy vegetables, white and green, crisp chicken is tender, delicious, light and refreshing, which is deeply loved by diners.

White crisp chicken

It is said that the white crisp chicken was produced in the early Qing Dynasty. After more than 300 generations of improvement, it has become a unique local traditional food in Chengwu, Shandong Province. It has white top and red bottom. It is hemispherical and steamed. The finished product is crisp, soft and delicious. High protein, low fat, suitable for all ages.

essential information

Dish name: white crisp chicken

Features: Chengwu County records, Qing palace tribute, traditional food. White top and red bottom, hemispherical, steamed. The finished product is crisp, soft and delicious. High protein, low fat, suitable for all ages.

Food materials

For two years, 200 grams of chicken breast meat, 100 grams of chicken leg meat, 100 grams of egg white, 30 grams of mung bean starch, 20 grams of Shaojiu, 15 grams of refined salt, 20 grams of green onion, 15 grams of ginger, and 50 grams of cold chicken rack soup.

Production process

Wash the chicken, take four pieces of chicken leg and breast meat, remove the breast and leg bones, chop and loosen with knife, add Shaojiu, refined salt, green onion and ginger to marinate. Chop shrimp and pig fat into antler respectively. Add shrimps and other seasonings, stir well into shrimp stuffing. Pat a layer of dried starch on the chicken, spread the shrimp stuffing on it, gently arrange it with a knife, smooth the surface, put it on the plate and steam it together with the gizzard liver, take out the crisp chicken, decant the gravy, slice the gizzard liver. Cut the crispy chicken into long slices, buckle it into a bowl together with the gizzard liver and other ingredients, and pour in the steamed chicken gravy. Steam for 30 minutes. Stir fry the green leafy vegetables and put them into a concave basin. Take out the steamed crispy chicken and turn it into a basin. Decant the juice. Put the lard on the fire, stir fry the onion and ginger, take out the marinade, add the white soy sauce, stir fry the shrimps, thicken the shrimps, pour the chicken oil and pour it on the crisp chicken.

Chengwu specialty

Production method

Mince the lean pork and chicken, add egg white and mung bean starch, stir and mix, then add monosodium glutamate, sesame oil, refined salt and five spices. Remove the white muscle from the chicken breast, smash it into fine mud with the back of a knife, then add the right amount of pig fat oil, stir it, add the right amount of egg white and mung bean starch, stir it repeatedly, and add monosodium glutamate, refined salt and sesame oil, which is called "face material". Steam the material in the cage. Make the "base material" into a hemisphere about 15 cm in diameter, steam it in the upper cage, and then apply the same amount of "face material" on the surface to make it thinner and thicker, and then smear it with smooth bamboo slices dipped in egg liquid or water. Steaming for one hour, the middle to lift the lid vent, so that the steamed white crisp chicken white tender. White crisp chicken steamed out, change the knife can be on the table, but also to add an appropriate amount of soup, in order to maintain white face. This dish is characterized by red bottom and white top, soft but not loose, fragrant but not greasy, and delicious taste.

Another way

[main and auxiliary materials]

1 net hen..... 1300 g Shaojiu..... 10 g

Wet starch... 10 g ginger... 8 g

Xiaocaixin... 2 clear soup... 850g

Egg white... 2 pieces of refined salt... 10 grams

Shiitake mushroom, 10 grams of monosodium glutamate, 3 grams

Haimi water hair... 10 grams of onion ginger water... 4 grams

Green onion..... 10g lard..... 50g

[cooking method]

1. Wash the chicken, cut off the chicken breast, beat the antler, put it in a small basin, add egg white, lard, refined salt (3 G), Shaojiu (5 g), monosodium glutamate (1 g), wet starch, and beat to make chicken wine. Wash the cabbage and blanch it in boiling water.

2. Cook the chicken legs, remove the chicken, slice it into an inclined blade, spread it on a flat plate, and then wipe the chicken on it. Steaming in a steaming bowl for about 5 minutes, take out when cooked, cool slightly, and then cut into long, 5 cm, 2.5 cm wide elephant's eye pieces. Put them in a steaming bowl with the brewing face down. Add refined salt (2 g), Shaojiu (3 G), scallion, ginger slices, and pour into the clear soup (100 g). Take out in a steaming bowl for 5 minutes, decant the original soup and put it into a soup basin.

3. Clean the pot and add clear soup. Bring to a boil 750 grams of refined salt (5 grams), Shaojiu (2 grams) and monosodium glutamate (2 grams), skim the foam, set the taste, pour it into the soup basin, and garnish it with cooked vegetable heart and sea rice.

[process key]

1. The thickness of the chicken slice is about 1cm. At the bottom of the bowl, first pad mushrooms, then put the steamed chicken, add soup and seasoning, steam for about 5 minutes.

2. This is a famous dish in Shanxi Province. The soup is clear and can't be thickened.

[flavor characteristics]

"White crisp chicken" is a famous yamen dish in Shanxi Province. This dish takes chicken as the main material and is refined by boiling, brewing and steaming. The color is white and bright, the chicken is crisp and rotten, the brew is fresh and tender, the soup is clear and the taste is strong, it has the function of nourishing blood, nourishing dishes, strengthening spleen and kidney.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Bai Su Ji