Wufu drunk chicken(wu fu zui ji )

Five husband drunk chicken method:

Raw materials for making Wufu drunk chicken:

1000 grams of tender and fat chicken, 1 onion, 500 grams of yellow rice wine, 2 slices of ginger, 10 grams of refined salt.

Steps of making Wufu drunk chicken:

1. Kill the chicken, remove the hair and viscera, and rinse it.

2. Cook half a pot of boiling water, add onion and ginger, and then put the chicken into the pot to cook until it can be penetrated with chopsticks. Spread a thin layer of salt inside and outside the chicken center. After the chicken is cooled, cut it into pieces, code it into a clean porcelain basin, pour yellow rice wine on it, and the chicken pieces are subject to submergence. Cover the basin tightly and marinate for two days.

The characteristics of Wufu drunk chicken are as follows

The dish is slightly yellow, fresh and tender in texture, with strong wine aroma and unique flavor, which can enhance appetite.

Attention should be paid to making Wufu drunk chicken

This dish requires another working time, no oil, no ingredients, boiled chicken in white water, only put onion and ginger, no salt, and spread salt inside and outside the chicken after maturity. When cooking chicken, first boil it over high heat, then cook it over low heat.

Wufu drunk chicken

Wufu drunk chicken is a famous traditional local dish in Zhejiang Province. This dish is neat in shape, light yellow in color, rich in wine aroma, fresh and tender in meat, delicious and refreshing.

essential information

[recipe introduction] drunk chicken is a traditional famous food in Wufu Town, Zhejiang Province.

[recipe name] Wufu drunk chicken

Zhejiang cuisine

[taste characteristics] the color is yellowish, the meat is tender and mellow.

Raw materials

One tender fat chicken (weighing about 700 grams), 5 grams of refined salt. 500g yellow rice wine, 5g ginger slices and 8g scallion slices.

Production method

1. Material selection: select a chicken weighing about 1.25 kg, which is required to be healthy and disease-free.

2. Slaughtering: the chicken was slaughtered, the blood was drained by three tube bloodletting method, the feathers were soaked in hot water, all internal organs were taken out, the inside and outside of the chicken were washed with clean water, and the water was drained.

3. Cooking: put the chicken in the pot, add water to submerge the chicken body, add scallion and ginger, boil the soup over high fire, skim the foam, and then simmer over low fire for about 2 hours (until the chicken can be poked through with chopsticks), take out the chicken, drain the water, and smear a layer of refined salt on the inside and outside of the chicken while it is hot. It is required to wipe the bleeding mouth, mouth, chicken cavity and other parts evenly.

4. Drunk chicken: cool the cooked chicken with fine salt, cut it into long strips about 5cm long and 3.5cm wide, and then store it in a larger container (the container should be covered). Finally, pour in an appropriate amount of yellow rice wine (to the extent that it can submerge the chicken), cover it and place it in a cool place. After about 48 hours, it is the finished drunk chicken.

matters needing attention

This dish requires another working time, no oil, no ingredients, boiled chicken in white water, only put onion and ginger, no salt, and spread salt inside and outside the chicken after maturity. When cooking chicken, first boil it over high heat, then cook it over low heat.

·Nutritional value: Chicken - chicken has the function of warming, supplementing qi, essence, marrow, deficiency and intelligence. It is said in Shennong's herbal classic that eating chicken often can communicate with the spirit; most later doctors think that eating chicken makes people intelligent.

Flavor characteristics

According to a young woman in Wufu Town, Zhejiang Province, the dish is yellowish, tender and delicious, which can enhance the appetite.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Wu Fu Zui Ji