A famous dish in Guangdong and Hong Kong(liu chuan bai nian chi ming yue gang de ming cai tai ye ji yi )

A famous dish in Guangdong and Hong Kong

Introduction:

"This dish is also learned from my Hongbao book. In the original book, Mrs. Fang introduced Taiye chicken. I, a chicken lover, can't miss it. But this dish needs to be stewed and smoked. If I use the whole chicken, I don't have a big enough pot to smoke it. I really want to try this, so I can only replace the whole chicken with whole chicken wings. Anyway, Lao Wu and I love chicken wings. It seems that the process of this dish is quite complicated and time-consuming. In fact, it's not so troublesome to make. There is less time to stay by the pot, but more time to wait. As long as you remember the time, what should you do. As soon as I open the pot, I can smell a light smoky smell. As a "smoky lover", I am ecstatic. If I didn't want to take a photo as a souvenir, I would have picked it up and chewed it immediately. After I finished the photo, I would have started to eat it immediately. First, there was a faint smell of tea and some caramel in the mouth. After chewing carefully, there was a faint smell of smoke mixed with the fresh smell of chicken. The taste was very hierarchical. Chicken wings are jujube red in color, smooth and oily, fragrant in skin, tender in meat, fragrant in tea, and sweet in mouth after eating. We can get rid of six chicken wings in one meal. We can't help it. Lao Wu's shoes and I can eat them very well. Lao Wu's children's shoes are required to be made again the next day. Well, anyway, it's a bit wasteful to make the marinade one time. After making four more, they still eat up. When they are satisfied, they say, "it's delicious. The marinade is very delicious. The aroma of smoked tea complements each other." My dish is certainly not as exquisite as that produced by zhoushengji, and I'm not so particular about the way I do it. As an ordinary culinary enthusiast and a novice who has not been cooking seriously for a long time, please don't ask me to be professional and traditional. I also take interest, love, serious, try my best to do well, but also according to their own preferences, convenient and flexible to adapt. Authentic or not is not my consideration, what I consider is my family and my own preferences, just to meet the needs of my daily life. Of course, I'm willing to accept good suggestions and methods. Only in this way can I improve. [about taiyeji] taiyeji is also called "tea flavored chicken". Its founder is Zhou Guisheng. He was once the magistrate of Xinhui County in Guangdong Province in the late Qing Dynasty. He lost his official post after the revolution of 1911. After losing his official post, his family moved to Guangzhou bailing road to settle down. Later, because of his poor life, he set up a stall on the street to specialize in cooked meat products. It is said that Zhou Guisheng loves chicken very much. When he was an official in Jiangsu and Guangdong, he tasted all kinds of delicious food in both places. He is a typical "gourmet". At that time, Guangzhou chicken was mainly made of "white cut chicken", while Jiangsu cuisine was much richer. The disadvantage was that there was a lack of high-quality chicken breeds. Zhou Guishan used Guangdong's famous chicken breeds and Jiangsu's cooking methods to make a chicken dish with both Jiangsu's characteristics and Guangdong's flavor. This chicken dish was born with bright jujube red body, smoked but not burnt, smooth skin and delicious meat, fragrant to the bone marrow, and chewy to produce body fluid. At that time, it was called "Guangdong Italian chicken". Later, it was known that it was a county master who created this dish, so it was called "master chicken" all over Yangcheng. After this dish became famous, the "Liuguo Hotel" at that time paid a lot of money to buy the right to manufacture and sell it. From then on, "taiyeji" became the property of Liuguo hotel. After the closure of Liuguo Hotel, the chef was hired to Sanyuan Hotel, so "taiyeji" became the famous dish of Sanyuan Hotel, and it was widely spread in Lingnan area. Even restaurants and restaurants in Hong Kong and Macao followed suit. During the cultural revolution, because of avoiding suspicion, the dish was interrupted. In 1981, Gao Deliang, the great grandson of Zhou Guishan, opened a food stall called "zhoushengji" to inherit his ancestors' inheritance. The traditional famous dish "taiyeji" came out again

Production steps:

Step 1: wash and drain chicken wings, slice ginger and reserve the original root;

Step 2: marinate chicken wings with ginger, white pepper and cooking wine for 30 minutes;

Step 3: take a large bowl, use 800ml water, 200ml raw soy sauce

Step 4: heat the soup pot, add a little oil and saute the ginger;

Step 5: pour the marinade into the soup pot, and add 2 pieces of star anise and half tbsp dried pepper;

Step 6: Boil the marinade and bring to a boil over low heat for 30 minutes;

Step 7: remove the ginger from the marinated chicken wings and put them into the pot;

Step 8: soak chicken wings in low heat until cooked and tasty;

Step 9: remove the chicken wings and drain the marinade;

Step 10: take a wok and spread a piece of tin foil on it;

Step 11: spread rice, black tea and brown sugar on the tin foil in turn;

Step 12: spread the steamed slices and drain into the chicken wings;

Step 13: fire to smoke the pot;

Step 14: cover and smoke for 10 minutes;

Step 15: smoke the chicken wings until they are dark brown.

Materials required:

Chicken Wings: 6

Rice: 1 bowl

Jiang: a little

Shallot: a little

Tin foil: one

Steamed slice: one piece

Cooking wine: moderate

Brown sugar: right amount

Black tea: moderate

White pepper: right amount

Soy sauce: moderate

Old style: moderate

Rock sugar: right amount

Pepper: a little

Star anise: a little

Precautions: 1. Step 8: I boiled for 8 minutes, then stewed for 10 minutes with the residual heat of the pot; the time is not fixed, it depends on the number of chicken wings and the pot used; 2. More brown sugar is used for smoking, the color smoked by brown sugar is more beautiful, and the taste is good, I used 100g; 3. Step 13: I didn't cover the lid until the smoke came out, so I was afraid to take pictures in advance.

Production difficulty: ordinary

Process: others

Production time: several hours

Taste: other

Chinese PinYin : Liu Chuan Bai Nian Chi Ming Yue Gang De Ming Cai Tai Ye Ji Yi