Chaoshan stewed chicken(yue cai chao cai xi lie zhi chao shan lu ji )

Chaoshan stewed chicken

Introduction:

"Luwei" is a very common and frequent cooking method for geese, ducks, pig feet, pig scalp and dog meat by Chaozhou people, which is very distinctive. Northern roast goose and roast duck are fragrant, but they are dry and tough. Chaozhou people's Stewed goose, stewed duck and stewed meat contain more water, are tough and rotten, and have stewed soup to drench. "

Production steps:

Step 1: a bag of Chaoshan Laolu, which contains a bag of Laolu ingredients (including: Cinnamon, star anise, ginger, clove, fennel, licorice, tsaokuo) and a bag of Laolu paste ingredients.

Step 2: prepare appropriate amount of garlic, ginger and coriander.

Step 3: clean half chicken and set aside.

Step 4: add Chaoshan stewed bun, garlic, ginger slices and coriander section into 1.25l clear water (measured in orange juice bottle), and bring to a boil.

The fifth step: burn the smell and get rid of impurities such as foam.

Step 6: turn to slow fire, add salt, soy sauce, sugar (STIR), boil until the flavor of the spices, that is the marinade.

Step 7: discard the coriander section, add the chicken and bring to a boil. In this process, turn the chicken from time to time to make it taste even.

Step 8: when the chicken is ripe, add the old bittern paste, boil it over low heat until it is cooked, turn off the heat and cool it to taste. Then boil the fire, and then turn off the fire to cool it. Repeat the above operation for three or four times. In this process, turn the chicken body from time to time to make it taste even.

Step 9: get out of the pan and let it dry a little, then cut it into pieces and put it on the plate.

Materials required:

Chaoshan bittern: 1 bag

Chicken: half

Garlic and ginger: right amount

Coriander: moderate

Salt: right amount

Soy sauce: right amount

White granulated sugar: right amount

Precautions: 1. After the chicken is cooked, use toothpick to poke on the chicken, which can make the chicken taste better. 2. This kind of stewed chicken is palatable. You can dip it in the gravy when you eat it. It's also delicious if you don't dip it!

Production difficulty: ordinary

Process: brine

Production time: one hour

Taste: Maotai flavor

Chinese PinYin : Yue Cai Chao Cai Xi Lie Zhi Chao Shan Lu Ji