Xiaoxiang Sanwei chicken(xiao xiang san wei ji )

Xiaoxiang Sanwei chicken

Raw materials for Xiaoxiang Sanwei chicken

Eight chicken wings, eight chicken gizzards, 250 grams of chicken breast, 50 grams of pig fat meat, 50 grams of Shuifa Donggu, 50 grams of jingdongzhu, 20 grams of ham, 30 cabbage bracts, 20 grams of coriander, 4 eggs, 250 grams of salted bread, 1 taro Nestle, 1500 grams of peanut oil (100 grams), 30 grams of cooking wine, 12 grams of refined salt, 2 grams of monosodium glutamate, 2 grams of pepper, 20 grams of green onion, 20 grams of ginger, 30 grams of ketchup, 10 grams of sugar and rice vinegar 10 g, dry starch 30 g, wet starch 20 g, chicken soup 200 g, pepper oil 10 g, pepper oil 10 G.

Processing steps of Xiaoxiang Sanwei chicken:

1. Mash half of the onion and ginger, take the juice with cooking wine, and cut the remaining half into rice. Remove the pedicel of the mushroom, wash it, cut it into rice grains together with the bamboo shoots, and stir fry it until it is cooked. The salted bread is cut into 13 pieces with a diameter of 3cm and a thickness of 0.4cm. Wash the cabbage bracts and heat them to taste. Cut ham into orchid shape. Wash coriander leaves and stems.

2. Cut chicken wings into 12 spareribs, marinate them with onion and ginger wine juice, refined salt and monosodium glutamate, then add chicken soup and simmer until crispy. Take out the wing bones. Beat egg white with chopsticks, add dry starch, stir to make egg paste, then drag chicken wings one by one in the egg paste, deep fry them in oil pan, take them out and put them in Nestle. Put oil in the pot, add tomato sauce, sugar, rice vinegar, wet starch and chicken soup, push the spoon, and pour the concentrated juice on the chicken wings.

3. Wash the chicken gizzard

The characteristics of Xiaoxiang Sanwei chicken are as follows

Xiaoxiang Sanwei chicken is an innovative delicacy in Hunan Province in recent years, which consists of three parts: tongchui chicken wings, chrysanthemum chicken gizzard and Furong chicken tower. This dish selects three different texture raw materials of chicken body, namely chicken wings, chicken gizzards and chicken breast; mixes three different colors, one is golden yellow, two is deep red, three is white; refines three different shapes, namely copper hammer, chrysanthemum and chicken tower; cooks three different textures and tastes, one is sour and sweet crisp, one is spicy and crisp, one is salty, fresh, soft and tender. The dishes are gorgeous in color, beautiful in packing, fine in making and various in taste. This dish won the gold medal of the third national cooking technology competition.

Xiaoxiang Sanwei chicken

raw material

Ingredients: 8 chicken wings, 8 chicken gizzards, 250 grams of chicken breast meat.

Ingredients: 50g pig fat meat, 50g Shuifa mushroom, 50g Jingdong bamboo shoot, 20g ham, 30g cabbage bud, 20g coriander, 4 eggs, 250g salted bread, 1 taro Nestle.

Seasoning: peanut oil 1500 grams (100 grams), cooking wine 30 grams, salt 12 grams, MSG 2 grams, pepper 2 grams, onion 20 grams, ginger 20 grams, tomato sauce 30 grams, sugar 10 grams, rice vinegar 10 grams, dry starch 30 grams, wet starch 20 grams, chicken soup 200 grams, pepper oil 10 grams, pepper oil 10 grams.

Food characteristics

Xiaoxiang Sanwei chicken is an innovative delicacy in Hunan Province in recent years, which consists of three parts: tongchui chicken wings, chrysanthemum chicken gizzard and Furong chicken tower. This dish selects three different texture raw materials of chicken body, namely chicken wings, chicken gizzards and chicken breast; mixes three different colors, one is golden yellow, two is deep red, three is white; refines three different shapes, namely copper hammer, chrysanthemum and chicken tower; cooks three different textures and tastes, one is sour and sweet crisp, one is spicy and crisp, one is salty, fresh, soft and tender. The dishes are gorgeous in color, beautiful in packing, fine in making and various in taste. This dish won the gold medal of the third national cooking technology competition.

Making method

1. Mash half of the onion and ginger, take the juice with cooking wine, and cut the remaining half into rice. Remove the pedicel of the mushroom, wash it, cut it into rice grains together with the bamboo shoots, and stir fry it until it is cooked. The salted bread is cut into 13 pieces with a diameter of 3cm and a thickness of 0.4cm. Wash the cabbage bracts and heat them to taste. Cut ham into orchid shape. Wash coriander leaves and stems.

2. Cut chicken wings into 12 spareribs, marinate them with onion and ginger wine juice, refined salt and monosodium glutamate, then add chicken soup and simmer until crispy. Take out the wing bones. Beat egg white with chopsticks, add dry starch, stir to make egg paste, then drag chicken wings one by one in the egg paste, deep fry in oil pan, take out golden color, and place them in Nestle on the plate. Put oil in the pot, add tomato sauce, sugar, rice vinegar, wet starch and chicken soup, push the spoon, and pour the concentrated juice on the chicken wings.

3. Wash the chicken gizzard, remove the fascia, and cut it into 13 chrysanthemum shaped pieces. Use onion and ginger wine juice, refined salt, and monosodium glutamate to taste. Add 50% hot oil in the oil pan, and then pour in a colander to drain the oil. Leave oil in the pot, add onion, ginger and rice, stir fry until fragrant, then pour in Chrysanthemum chicken gizzard, chili oil and zanthoxylum oil, stir fry, dilute and thicken with wet starch, and place evenly around Nestle.

4. Remove the fascia of chicken breast, chop it with fat meat into fine mud, add onion and ginger wine juice, refined salt, monosodium glutamate, asparagus shoots, mushrooms and rice grains, mix well, make chicken antler, and put it on the bread wafer. Beat the egg white to foam, mix in the dry starch, mix well to make the egg paste. Then put the egg on the chicken antler, and then put ham and coriander stem on the chicken antler to form an orchid pattern, which is the green body of Furong chicken tower. Put oil in the pan and heat it to 60%. Put the chicken tower green body in. When the bread is golden brown, take it out. Put the chrysanthemum chicken gizzard in a circle evenly and put the vegetable bud in the middle.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Xiao Xiang San Wei Ji