Jinhua Yushu chicken(jin hua yu shu ji )

Jinhua Yushu chicken

Raw materials for making Jinhua Yushu chicken

One Sanhuang chicken, 70g Jinhua ham, 300g kale, mushroom, oyster sauce, monosodium glutamate, refined salt, Shaoxing wine, starch, soy sauce soup, etc.

Steps of making Jinhua Yushu chicken:

Soak the three yellow chicken in oil soup, remove the bone, cut the meat into pieces, cut the ham into pieces, and put them on the plate one by one. Blanch the kale, oil it, and surround the chicken. Put soup in the pot, add salt, monosodium glutamate, oyster sauce and a little soy sauce. Finally, thicken with starch and pour on the chicken.

Jinhua Yushu chicken

Jinhua Yushu chicken is a traditional local famous dish in Guangdong Province, which belongs to Guangdong cuisine. A vegetable stalk is like a jade tree. In many parts of China, there is the custom of "no chicken, no banquet". Chicken is homonymous with "auspicious". It has always been a symbol of auspiciousness, avoiding evil and festivity. Chicken is an indispensable role on the new year's Eve dinner table. Jinhua Yushu chicken not only has beautiful appearance, bright color and auspicious atmosphere, but also has meat and vegetable with fresh and tender taste, which is very suitable for the elderly and children.

Manufacturing materials

One young hen (about 1000 grams), 150 grams of cooked Jinhua ham, 125 grams of vegetable sprouts, 300 grams of fresh soup, 5 grams of monosodium glutamate and sugar, 10 grams of chicken oil and starch, 20 grams of yellow rice wine, appropriate amount of salt and refined oil, and a little pepper.

Production process

1. Spread 1 tbsp salt, 1 tbsp rice wine, scallion and ginger on the chicken, marinate for 1 hour. 2. Put the chicken into the steamer and steam it over high heat for 15-20 minutes. Once the chicken is cooked, it can be taken out. The soup of steamed chicken can be poured out.

3. When the chicken is cool, remove the bone and slice it into pieces with a knife.

4. Prepare a large plate, a piece of chicken and a piece of ham on the plate.

5. Bring to a boil the remaining 1 cup of steamed chicken broth (try it first, add a little salt if it's not salty enough), pour 1 tsp of ether white powder and 2 tsp of water on the chicken, and surround with fried green broccoli.

Production tips

Take a deep plate, divide it into two rows, press the chicken and ham into the plate, add seasoning and soup, steam thoroughly, take it out, buckle it in the plate, and surround it with vegetable heart.

nutritive value

Chicken protein content is high, and easy to be absorbed into the use of the human body, has the role of enhancing physical strength, strong body. It is mild in nature, warm and sweet in taste. It enters the spleen and stomach meridians. It can warm the middle and replenish qi, replenish essence and marrow. It is used to treat asthenia and emaciation, deficiency of food, diarrhea, dizziness and palpitation, irregular menstruation, postpartum milk deficiency, thirst, edema, frequent urination, spermatorrhea, deafness and tinnitus, etc. Often eat chicken fried cauliflower can enhance the liver detoxification function, improve immunity, prevent cold and scurvy.

Suitable population

It can be eaten by the general population, especially for the elderly, the sick and the weak.

1. People with cold and fever, excessive internal fire, severe phlegm dampness, obesity, heat toxin and furuncle, hypertension, high blood lipid, cholecystitis and cholelithiasis should not eat;

2. Chicken should not be eaten if it is warm, helpful to fire, hyperactivity of liver Yang, oral erosion, skin furuncle and constipation;

3. Patients with arteriosclerosis, coronary heart disease and hyperlipidemia should not drink chicken soup; those with cold, headache, fatigue and fever should not eat chicken soup.

Practice 2

[raw materials]

One guangnen hen

Cooked ham 150 grams

... 1000 grams of cabbage... 125 grams

Soup... 300g refined salt... 8g

MSG..... 3 G pepper..... 1 g

Sugar... 10g starch... 1.5g

Lard..... 30g cooking wine..... 20g

Chicken oil... 15g

[cooking method]

1. Remove the internal organs of the chicken, wash it, put it into the soup pot, add salt and monosodium glutamate, soak it up, cut off the chicken head, tail and wings (reserved), remove the chicken bones, and cut the chicken into 5cm long and 1.5cm wide pieces, a total of 40 pieces. Cut the ham into smaller pieces than the chicken, a total of 40 pieces. Then fold the chicken and ham into a piece and put it in the bowl. The chicken bone chopper is also put into the chicken bowl and covered in the Vegetable Bowl.

2. Stir the cabbage in the pot, add salt and monosodium glutamate, fry them, drain the water, surround them on the four sides, remove the bowl, install the head, tail and wings of the chicken, and arrange them in the shape of original chicken. Then add cooking wine, soup, monosodium glutamate, salt, sugar, chicken oil and pepper into the oil pan. After boiling, thicken with water starch and pour on the chicken.

[process key]

Take a deep plate, divide it into two rows, press the chicken and ham into the plate, add seasoning and soup, steam thoroughly, take it out, buckle it in the plate, and surround it with vegetable heart.

[flavor characteristics]

Jinhua refers to the ham, Yushu refers to the vegetable heart around the edge, Yushu means green, rape heart is green, so this dish is named, it is a traditional famous dish of Cantonese cuisine. Rich color, red, white, green and harmonious tone. It is delicious and tender.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Jin Hua Yu Shu Ji