Preserved chicken with scallops(gan bei liu ji pu )

Preserved chicken with scallops

Introduction:

"Dried scallops with preserved chicken" is only known for its name. Many people mistakenly regard it as a dish similar to sliced pork, sliced pork, and fried kidney. In practice, the only difference is the raw materials used. I have also eaten such dishes in many places, which are known as "liujirou" of the imperial court. Actually, when I bring them to the table, it's a dish of "fried chicken slices". It's just that there's a little more sauce in it, but the store's publicity is under the guise of imperial or official dishes. As a matter of fact, that's not the case at all. According to my understanding and research, I consulted the experts who have studied the palace cuisine and the descendants of the imperial chef who once cooked it. These people are also teachers who came to the ancient times. After listening to my narration, they just laughed it off. In order to correct my layman's idea, Shifu also personally cooks, so that I am lucky to taste this dish and witness the whole process of its production. In fact, it's a soup dish. It tastes delicious. I had a big bowl of it that time, ha ha! It's quite different from the so-called "liujirou" that some shops publicize and produce under the guise of palace food and government food. It's out of the way! It is said that in her later years, Empress Dowager Cixi preferred some light and delicious dishes, and "liujirou" was one of her favorite soup dishes. The reason why it is called "liujirou" is the name given by the master of the imperial dining room. This dish has a broad soup and is also made by thickening. It only uses chicken soup, chicken antler and other raw materials, which are carefully researched and made by the masters. In fact, the method is very simple, just a little bit in the processing of raw materials! Today, I tried to make this soup dish. I used some scallops, so it's called "scallop with chicken breast". Let's not care about the quality of our production, but focus on the display of the link. The specific measures are as follows; "

Production steps:

Step 1: chicken breast, egg white, scallops, chicken soup, salt, chicken essence, white pepper, yellow rice wine, ginger juice, scallion, ginger slices, green peas, starch, cooking oil.

Step 2: add scallion and ginger slices into the dried berry, and pour in a little yellow rice wine and water.

Step 3: steam for 15 minutes.

Step 4: remove the fascia from the chicken breast with a blade.

Step 5: dice the chicken and chop it up with a knife.

Step 6: smash the chicken into puree with the back of a knife.

Step 7: when smashing the meat paste, slowly add a little ginger juice while smashing.

Step 8: smash the mashed meat until it is fine and free from particles. Wipe it with a knife until it is soft and free from tendons and bumps.

Step 9: put the smashed mashed chicken into a bowl, sprinkle a little salt and white pepper, then pour a little yellow rice wine and chicken essence into the mashed chicken, mix well.

Step 10: pour in a little ginger juice and stir well.

Step 11: stir well, put in egg white, add a little chicken soup and stir to make a paste.

Step 12: take out the steamed scallops, pick out the onion and ginger, and rub the scallops into filaments by hand.

Step 13: boil a basin of boiling water.

Step 14: heat up the frying spoon, add proper amount of cooking oil, when the oil temperature is 30-40% hot, pour the smashed chicken antler into the colander and leak into the oil pan.

Step 15: use medium heat to gradually increase the oil temperature, and remove the chicken antler immediately after it turns white.

Step 16: take out the chicken antler and quickly pour it into the hot water basin. Soak it for a while.

Step 17: add chicken clear soup into another soup pot, add scallops and steamed water.

Step 18: drop a few drops of yellow rice wine into the soup, sprinkle a little salt, white pepper and chicken essence.

Step 19: then thicken with starch.

Step 20: after the sauce is gelatinized, add the chopped chicken and green peas, and then boil for 1 minute.

Step 21: eat it while it's hot. It tastes delicious.

Materials required:

Chicken breast: 120g per piece

Egg white: 60g

Scallops: 15g

Chicken clear soup: 800ml

Scallion: 10g

Ginger slices: 8g

Salt: 2G

Chicken essence: 2G

White pepper: right amount

Yellow rice wine: 15g

Ginger juice: 20g

Green peas: 25g

Starch: appropriate amount

Cooking oil: proper amount

Note: Scallop chicken breast features; fresh color, light taste, chicken smooth, soup fresh taste. Warm tips: 1. The more delicate the mashed chicken is, the better. When smashing the mashed chicken until it is dry, add a little ginger juice to make it taste better and not easy to stick to the knife. 2. When mixing the mashed chicken, the chicken soup should be appropriate and should be added slowly. Do not add too much at one time. Add the second time when the mashed chicken is strong and dry. Finally, add the egg white and stir well. Lift the spoon to flow down, but it is not very thin. 3. When the chicken breast is leaked into the oil pan, the oil temperature should be controlled well, 30-40% heat is the best, at this time, it is not easy to adhere, and the chicken antler will be clear after being put into the pan. It's better to use a big hole spoon. Take it out immediately and soak it in a hot water basin to remove the oil and keep the smooth and tender taste.

Production difficulty: ordinary

Process: slip

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Gan Bei Liu Ji Pu