Stewed chicken(qing dun ji fu )

Stewed chicken

Raw materials for stewing chicken

Two chicken legs (weighing about 400g), 25g egg white, 100g net pork, 25g cooked ham slices, 15g watery mushrooms, 30g dry starch, 25g Shaoxing wine, 7.5G refined salt and 750g peanut oil (50g oil consumption).

Process of stewed chicken

Chop the pork into rice, put it in a bowl, add seasoning and mix well. Remove the bone and skin of the chicken leg, lay it on the chopping board, chop it horizontally and vertically with a knife, pat a layer of dry starch, spread the minced meat evenly on the chicken, chop it several times with a knife, make the minced meat adhere to the chicken, and then cut it into a 3 cm wide rhombic shape. Beat the egg white into hair egg, add dry starch, mix well into hair egg paste, then clean the chicken nuggets and put them in the roll. Heat the pan and drain the oil. When it is 50% hot (about 125 ℃), fry the chicken in oil for about 1 minute. When the chicken is soft and white, remove the oil with a colander. Then put it into a casserole, add chicken soup, ham slices, Shaojiu, refined salt, cover with a strong fire, bring to a boil, move it to a low fire and simmer for half an hour until it is crispy. Add mushrooms and simmer slightly.

The characteristics of stewed chicken are as follows

The soup is clear, pure and thick, crisp and delicious. The chicken meat is crisp and rotten, the clear soup tastes mellow and the color is white.

Stewed chicken

Qingdunjifu is a well-known local traditional dish in Nanjing, Jiangsu Province. This dish is cooked by traditional stewing method. The soup is clear, mellow, crisp and delicious.

Hu Xiaoshi, a famous scholar, was fond of this dish before he died, which is a must for every banquet. It is said that "the chicken meat is crisp and rotten, the clear soup tastes mellow and the color is white".

Manufacturing materials

Ingredient: chicken leg (185g), pork (fat and lean) (185g)

Accessories: Mushroom (fresh) (60g) ham (60g) egg white (100g)

Seasoning: ginger (5g), yellow rice wine (15g), shallot (3G), starch (broad bean) (30g), salt (2G), lard (refined) (60g)

Production technology

1. Remove the stem of Lentinus edodes and wash it;

2. Wash the scallion and ginger separately and cut them into powder;

3. Sliced ham;

4. Cut the pork into small pieces, chop them into rice, put them into a bowl, add a little scallion, ginger and salt, mix well;

5. Lay the skin of the chicken down on the chopping board and chop it gently with a knife;

6. Spread the minced meat on the chicken evenly;

7. Still use a knife to cut the minced meat crosswise and vertically twice to make the pork and chicken stick together tightly, and then cut the chicken into 3 cm diamond shaped pieces;

8. Pour the egg white into the plate, use 3 bamboo chopsticks to beat it into a foam paste, add dry starch and mix well;

9. Put the chicken pieces into the egg paste;

10. Heat the frying pan over high heat, add the cooked lard and heat it to 50% heat. Put the chicken pieces in three times and fry them one by one for about 1 minute to make the chicken pieces soft shell and white. Remove them with a colander and drain the oil;

11. Put it into a frying pan, add 600ml chicken clear soup, ham slices, yellow rice wine and a small amount of refined salt, cover the pan, bring it to a boil over high heat, and then simmer for about 25 minutes over low heat. When the chicken is crispy, add Lentinus edodes and simmer for 5 minutes.

Process tips

1. It is better to choose fat, thin and thin pork.

2. Don't cut the skin of the chicken when the knife is on the top of the chicken. When cutting chicken and minced meat, the depth of the knife should be close to the chicken, not too deep.

When the 3. eggs are pasted, the white foam is like snowflakes, and the chopsticks stand upright without falling.

4. When the chicken pieces are dipped in the egg paste, they should be evenly wrapped around each piece; the meat should not be exposed.

5. When frying chicken, the oil temperature should be appropriate, not too low, not too high, 50% hot.

6. Due to the frying process, 750 grams of cooked lard should be prepared.

Taste of dishes

Taste: salty and delicious

This dish is cooked by traditional stewing method. The soup is clear, mellow, crisp and delicious.

dietary nutrition

Drumsticks: the protein content of drumsticks is high, there are many kinds, and the digestibility is high, so it is easy to be absorbed and used by the human body, which can enhance the physical strength and strengthen the body. Chicken contains phospholipids which play an important role in human growth and development. It is one of the important sources of fat and phospholipids in Chinese dietary structure. Chicken has a good therapeutic effect on malnutrition, fear of cold, fatigue, irregular menstruation, anemia, weakness and so on. According to traditional Chinese medicine, chicken has the functions of warming the middle and replenishing qi, tonifying deficiency and essence, strengthening spleen and stomach, activating blood vessels and strengthening muscles and bones. It can be eaten by ordinary people, especially for the elderly, the sick, the weak and the patients with anemia.

Pork (fat and thin): pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia; it has the effect of nourishing kidney and blood, nourishing yin and moistening dryness; however, due to the high cholesterol content in pork, it is not suitable for obese people and those with high blood lipid to eat more. Lentinula edodes (fresh): Lentinula edodes has the nutritional characteristics of high protein, low fat, polysaccharide, multiple amino acids and vitamins; Lentinula edodes contains a kind of maltitol which is lack of common vegetables, which can be converted into vitamin D, promote the absorption of calcium in the body, and enhance the ability of the human body to resist diseases. Normal people eat mushrooms can play a role in cancer prevention. Lentinus edodes can inhibit the growth of tumor cells in cancer patients; Lentinus edodes dietotherapy has a certain weight loss effect on patients with thick abdominal fat. Lentinus edodes contains adenosine, choline, tyrosine, oxidase and some nucleic acid substances, which can reduce blood pressure, cholesterol and blood lipid, prevent arteriosclerosis, liver cirrhosis and other diseases; lentinan can improve the activity of helper T cells and enhance the immune function of human body fluids. A large number of practices have proved that Lentinus edodes has a wide range of cancer prevention and treatment, and has been used in clinical treatment. Lentinus edodes also contains a variety of vitamins and minerals, which plays a great role in promoting human metabolism and improving body adaptability; Lentinus edodes also plays a therapeutic role in diabetes, tuberculosis, infectious hepatitis, neuritis, etc., and can be used for dyspepsia, constipation, etc.

Ham: the color of ham is bright, red and white, lean meat is fragrant, salty and sweet, fat meat is fragrant but not greasy, delicious, various nutrients are easy to be absorbed by the human body, with the functions of nourishing stomach and body fluid, tonifying kidney and Yang, strengthening bone marrow, strengthening foot strength, healing wound, etc.

Egg white: egg white is rich in protein, 8 kinds of amino acids necessary for human body and a small amount of acetic acid, which can enhance the lubrication of the skin, protect the skin from slightly acidic, and prevent bacterial infection; in addition, egg white also has the effect of clearing away heat and toxin; Chinese medicine also believes that egg white is slightly cold and has clear Qi, which can easily replenish qi, moisten the lung and throat, clear away heat and toxin, and help to delay aging.

·37 kcal;

·Protein (77.04 g);

·02 g); fat (169;

·Carbohydrates (37.99 g);

·Dietary fiber (2.31g);

·Cholesterol (575.50 mg);

·Vitamin A (164.10 μ g);

·Carotene (35.18 μ g);

·Thiamine (0.68 mg);

·Riboflavin (1.00 mg);

·Nicotinic acid (24.26 mg);

·Vitamin C (1.43 mg);

·Vitamin E (3013.81 mg);

·Calcium (55.10 mg);

·Phosphorus (735.58 mg);

·32 mg); potassium (1127;

·81 mg);

·53 mg);

·Iron (9.74 mg);

·72 mg);

·Selenium (55.71 μ g);

·Copper (0.48 mg);

·Manganese (0.54 mg);

The recipe is complementary

Chicken leg: chicken leg meat should not be eaten with pheasant, turtle, mustard, carp, crucian carp, rabbit meat, plum, shrimp, sesame, chrysanthemum, onion and garlic;

Eating with sesame and chrysanthemum is easy to be poisoned;

Eating with plum and rabbit meat can cause diarrhea;

Eating with mustard will make you angry.

Pork (fat and thin): pork should not be eaten with black plum, licorice, crucian carp, shrimp, pigeon, snail, almond, donkey, mutton liver, coriander, turtle, water chestnut, buckwheat, quail and beef. It is not suitable to drink a lot of tea after eating pork.

Egg white: egg white can not be eaten with sugar, soybean milk and rabbit meat.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Qing Dun Ji Fu