Stewed Babao chicken(hong wei ba bao ji )

Stewed babaoji

Raw materials for red stewed Babao chicken

One fat hen (weighing about 1750g), 100g pig fat meat, 50g cooked ham, 25g golden hook, 50g Shuifa mushroom, 50g jingdongzhu, 50g Bailian, 25g Yimi and 500g scallion , cooked lard 1000g (actual consumption 100g), cooking wine 50g, refined salt 6G, monosodium glutamate 1.5g, pepper 1g, soy sauce 50g, sugar 15g, onion 15g, ginger 15g, sweet wine juice 25g, wet starch 25g, sesame oil 15g.

Processing steps of red stewed Babao chicken:

1. Kill the chicken, remove the bone and take the whole skin. The chicken is diced into small fingers. Remove the pedicels and wash the mushrooms. Golden hook bubble hair. Fat meat, bamboo shoots and ham are diced. Wash the rice again. Cut the scallion into 6 cm long pieces. Smash the green onion and ginger.

2. Put the frying pan on a high heat, add lard to 60% heat, add diced chicken and fat meat, winter bamboo shoots, golden hook, ham, and mushrooms, stir fry the flavor, cook cooking wine, add soy sauce and refined salt, then add white lotus, Yimi, monosodium glutamate and pepper to mix the stuffing, pour it into the chicken abdomen, sew the opening, wipe dry the water, and smear the sweet wine juice.

3. Put lard in a frying pan and heat it to 60%. Deep fry the chicken in light red. Take it out and put it into a sand bowl with bamboo grates. Add soy sauce, cooking wine, sugar, cracked green onion, ginger and water (subject to no chicken). Cover it with a plate and put it on a high heat

The characteristics of red stewed Babao chicken are as follows

Red stewed Babao chicken is not only well selected, but also well made. It combines the traditional red simmer and frying method, frying first and then simmering, which fully reflects the characteristics of Hunan cuisine. It is a famous traditional dish in Hunan Province with bright red color, plump body, rich raw materials, rich flavor, mellow and delicious oil.

Stewed Babao chicken

Red stewed Babao chicken is not only well selected, but also well made. It combines the traditional red simmer and frying method, frying first and then simmering, which fully reflects the characteristics of Hunan cuisine. It is a famous traditional dish in Hunan Province with bright red color, plump body, rich raw materials, rich flavor, mellow and delicious oil.

Material Science

Main ingredient: 1 fat hen (weight about 1750g).

Ingredients: 100g pig fat meat, 50g cooked ham, 25g golden hook, 50g Shuifa mushroom, 50g jingdongzhu, 50g Bailian, 25g Yimi, 500g scallion.

Seasoning: cooked lard 1000g (actual consumption 100g), cooking wine 50g, refined salt 6G, monosodium glutamate 1.5g, pepper 1g, soy sauce 50g, sugar 15g, onion 15g, ginger 15g, sweet wine juice 25g, wet starch 25g, sesame oil 15g.

Making method

1. Kill the chicken, remove the bone and take the whole skin. The chicken is diced into small fingers. Remove the pedicels and wash the mushrooms. Golden hook bubble hair. Fat meat, bamboo shoots and ham are diced. Wash the rice again. Cut the scallion into 6 cm long pieces. Smash the green onion and ginger.

2. Put the frying pan on a high heat, add lard to 60% heat, add diced chicken and fat meat, winter bamboo shoots, golden hook, ham, and mushrooms, stir fry the flavor, cook cooking wine, add soy sauce and refined salt, then add white lotus, Yimi, monosodium glutamate and pepper to mix the stuffing, pour it into the chicken abdomen, sew the opening, wipe dry the water, and smear the sweet wine juice.

3. put the lard in the wok and heat it to 60%. Then the chicken is fry in a shallow red color. Remove into the sand bowl with a bamboo grate. Add soy sauce, cooking wine, sugar, beat the onion and ginger and water (with no chicken as the criterion), cover it with a dish, boil it on a big fire, skim the foam, and simmer for 2 hours or until the skin is crispy.

4. When eating, boil lard, add scallion, stir fry with refined salt, then simmer, and put into the plate. Then take out the stewed chicken, put it into a deep plate, and put the green onion on both sides. Then thicken the chicken juice, dilute it with wet starch, thicken it, sprinkle pepper, pour sesame oil on the chicken, and serve.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Hong Wei Ba Bao Ji