Stir fried Shajiang chicken: an appetizer and cold dispelling traditional dish loved by the older generation(sheng chao sha jiang ji lao yi bei re zhong de yi dao kai wei qu han chuan tong cai )

Stir fried Shajiang chicken: an appetizer and cold dispelling traditional dish loved by the older generation

Introduction:

"Sauteed Shajiang chicken, Shajiang flavor is rich, slightly wine flavor, chicken is fresh and tender, color is very attractive! The most important thing is that this is a good dish with quite a lot of therapeutic effects! The Cantonese of the older generation all like this dish very much! So this dish won't appear in too high-end restaurants in Guangdong, but it can be ordered in some big stalls, traditional Cantonese restaurants, farmhouse restaurants and suburban specialties. It appears more in the way of "Shajiang jelly chicken pot". As soon as it's on the table, it's the sound of "jelly". When the lid is lifted, it's full of aroma and can make people have a good appetite! A few days ago in the roadside found someone carrying Shajiang sell, so decisively to a Jin! One jin, can eat for a while, ha ha! Actually, there is no open fire at home, so it's relatively difficult to make "pot" dishes. However, I like this dish very much. It's cold constitution, so my mother often cooks this dish for me in winter! About Shajiang, Shajiang is also called Shannai. Shannai is a perennial herb, not cold resistant, rhizome medicinal. Shannai is just like ginger, so it is commonly known as Shajiang. Native to Africa and tropical Asia. It is widely distributed from south to southwest of China, such as Guangdong, Guangdong, Taiwan, Fujian and Yunnan. Like to grow in hillside, forest, grass. At the end of autumn and the beginning of winter, when the local upper stems and leaves are withered and yellow, the 1-3-year-old rhizomes are dug, the soil is washed away, the fibrous roots are removed, and the rhizomes are cut into slices horizontally. After fumigating with sulfur for one day, they are dried in the sun. The rhizome of Alpinia officinarum is used. Nutritional analysis: the rhizome of Kaempferia kaempferi contains volatile oil, and its main components are borneol, ethyl cinnamate and camphene. The rhizome contained kaempferol and kaempferide. It has the function of dispersing cold, removing dampness and resisting filth. Related population: the general population can eat, yin deficiency and blood deficiency, stomach fire who avoid taking. Cooking purposes: mainly used as seasoning, such as for the preparation of marinade, or as "five spices" ingredients. Dietotherapy: Shajiang Weixin, warm in nature, entering stomach meridian; it has the effect of warming and dispersing cold, appetizing and digesting food, regulating qi and relieving pain; it is suitable for people with cold stomach, cold abdominal pain, bowel sounds and diarrhea, who don't want to eat or stop eating. "Compendium of Materia Medica": "warm, purgation miasma evil gas, treatment of cold abdominal pain, cold damp cholera." In the book of Materia Medica, it is said that "to stop eating and not to melt, all the syndromes in the cold." Remarks: 1. Put it in clothes to prevent insects and stupidity; 2. Don't eat too much ginger at a time to avoid absorbing a large amount of gingerol, which will stimulate the kidney in the process of excretion through the kidney, and produce "inflamed" symptoms such as dry mouth, sore throat and constipation; 3. Don't eat rotten ginger and frozen ginger, because ginger will produce carcinogens after deterioration. Because ginger is warm and has the effect of relieving exterior, it can only be used in the case of cold As a therapeutic application. "

Production steps:

Step 1: chop the Shajiang, don't leave big pieces! Too big pieces of Shajiang have strong flavor!

Step 2: cut the chicken into pieces

Step 3: heat the oil in the pan, add a little minced garlic, two scallions, stir fry the ginger until fragrant!

Step 4: heat the oil in the pan, add a spoonful of sugar, melt the sugar, then pour the chicken into the pan and fry until colored

The fifth coriander: pour in the ginger, the remaining onion, garlic, dried coriander, and pour a spoonful of Baijiu, add a small bowl of water to boil.

Step 6: boil over high heat until the juice is collected

Materials required:

Local chicken: half a catty

Scallion white: two sections

Dried coriander: two

Minced garlic: one

Baijiu: one spoonful

Oil: right amount

Salt: right amount

Sugar: right amount

Note: this dish is now home dishes, if you eat for a confinement mother, or as a cold food for stomach cold, you should eat this kind of food: to increase the weight of ginger and ginger to ginger, and Baijiu best ratio is 1:1:1.

Production difficulty: ordinary

Technology: stir fry

Length: 20 minutes

Taste: slightly spicy

Chinese PinYin : Sheng Chao Sha Jiang Ji Lao Yi Bei Re Zhong De Yi Dao Kai Wei Qu Han Chuan Tong Cai