Chicken balls in clear soup(qing tang hua ji qiu )

Chicken balls in clear soup

Raw materials for making chicken balls in clear soup:

300 g boneless chicken, 50 g cooked ham, 15 g mushroom, 5 eggs, 12 small white vegetables, 750 g cooked lard, 25 g cooking wine, 5 g refined salt, 1.5 g monosodium glutamate, 0.5 g pepper, 2.5 g Sugar, 50 g dry starch and 500 g chicken broth.

Processing steps of chicken balls in clear soup:

1. Cut the chicken into 2 cm cubes. Mash the green onion and ginger with cooking wine, add refined salt and sugar, and marinate the diced chicken for about half an hour.

2. Remove the egg yolk and leave it clear. Beat it with chopsticks and add dry starch to make snow egg paste. Slice the mushroom and ham. Put the small vegetables into the boiling water pot and cool them with cold water.

3. When the lard is 50% hot, put the end of the oil pan away from the fire, wrap the diced chicken with snow paste one by one, then put it into the oil pan for deep frying. When the surface of the diced chicken is spherical and solidifies, take it out, put it into a big bowl, add chicken broth and refined salt, steam for about 2 hours until the chicken is soft and rotten.

4. 30 minutes before eating, add ham slices, mushroom slices and monosodium glutamate into the sliced chicken balls and steam them. At the same time, put the chicken soup, cabbage bud and refined salt into the pot and bring to a boil

Characteristics of chicken balls in clear soup

Chicken is famous for its delicious taste in meat. Due to the small structure and tissue of chicken, and the soft and fine muscle fiber, the hardness of the meat is low, and it is easy for the human body to digest and absorb. Therefore, there are many kinds of chicken dishes. Chicken ball in clear soup is a famous traditional dish in Hunan Province. Yubai chicken balls are half floating on the noodle soup, which is very similar to sweet and soft glutinous dumplings. They are smooth, tender and soft, dissolving and attractive. This dish is especially exquisite. When you slide the chicken ball, the oil temperature should be kept at 40% of the heat, and the action should be light, so that the chicken ball can slide gently in the oil. If it is cold, it will not slide; if it is hot, it will not take shape.

Chicken balls in clear soup

Chicken ball in clear soup is a famous traditional dish in Xiangtan, Hunan Province.

Raw materials

300 grams of boneless chicken. 50 grams of cooked ham, 15 grams of mushrooms, 5 eggs, 12 small white vegetables. 750g cooked lard (actual consumption 50g), 25g cooking wine, 5g refined salt, 1.5g monosodium glutamate, 0.5g pepper, 2.5G sugar, 50g dry starch and 500g chicken clear soup.

Production process

Cut the chicken into 2 cm cubes. Mash the green onion and ginger with cooking wine, add refined salt and sugar, and marinate the diced chicken for about half an hour. Remove the yolk and leave the egg clear. Beat the egg with chopsticks. Add dry starch and mix it into snow egg paste. Slice the mushroom and ham. Small vegetables bud into the boiling water pot forever, with cold water too cold. When the lard is heated to 50% heat, put the oil pan away from the fire, wrap the diced chicken with snow paste one by one, then put it into the oil pan for deep frying. When the diced chicken is spherical and the surface solidifies, take it out, then float it in warm water, put it into a big bowl, add chicken broth and refined salt, steam for about 2 hours until the chicken is soft and rotten. 30 minutes before eating, add sliced ham, mushroom and monosodium glutamate into the sliced chicken balls and steam them. At the same time, put the chicken farm, cabbage bud and refined salt into the pot to boil, take out the Lai bud, and pour it into a large bowl with slippery chicken balls

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Chinese PinYin : Qing Tang Hua Ji Qiu