Bunched chicken

The method of binding chicken is as follows

Raw materials for making bunched chicken:

One jingjiangguang chicken (about 1.5kg), 400g liver paste, 500g cream sauce, 2 fragrant leaves, 25g carrot, 25g onion, 25g celery, 150g lettuce leaves, 150g tomato, 150g fresh cucumber, and proper amount of refined salt.

Processing steps of bunched chicken:

1. Make cream sauce first: put 200g butter in a steel skillet, heat it up, add 200g flour, stir fry it on a low heat, stir well, when the flavor comes out, add 1.25Kg milk and 100g sour cream, stir well, then pour in 1.25Kg chicken clear soup, stir while pouring, then add 10g monosodium glutamate, 10g refined salt and 25g spicy soy sauce, adjust the taste and pass the sauce, Put the butter on the top of the jar to avoid dry skin, and then turn it into cream sauce. The finished product is 2.5kg.

2. Put the clean clean chicken into a water pot, add salt, carrot, onion and celery, cook and let cool. Then cut the chicken breast, cut it into oblique slices, remove the sternum, put the chicken on the plate, add the liver paste in the chicken, and stick the cut chicken breast on the liver paste

The characteristics of bunched chicken are as follows

The color is milky white, the taste is fresh, cool and palatable.

Bunched chicken

Shufa chicken is a famous French dish with milky color, delicious taste and cool taste. It is mainly made of jingjiangguang chicken, liver mud, cream sauce, fragrant leaves, carrots, scallions, celery, lettuce leaves, tomatoes, fresh cucumbers and a certain amount of refined salt.

Raw materials

One jingjiangguang chicken (about 1.5kg), 400g liver paste, 500g cream sauce, 2 fragrant leaves, 25g carrot, 25g onion, 25g celery, 150g lettuce, 150g tomato and 150g fresh cucumber. A proper amount of refined salt.

Production process

1、 First, make cream sauce: put 200g butter in a steel skillet, heat it up, add 200g flour, stir fry it over low heat, stir well, when the flavor comes out, add 1.25Kg milk and 100g sour cream, stir well, then pour in 1.25Kg chicken clear soup, stir while pouring, then add 10g monosodium glutamate, 10g refined salt and 25g spicy soy sauce, adjust the taste, and add pineapple, Put the butter on the top of the jar to avoid dry skin, and then turn it into cream sauce. The finished product is 2.5kg.

2. Then put the clean clean chicken into a water pot, add salt, carrots, scallions and celery, cook and let cool. Then cut the chicken breast, cut it into oblique slices, remove the sternum, put the chicken on the plate, add the liver paste in the chicken, and paste the cut chicken breast meat on the liver paste to form the prototype of the chicken.

3. Take the pre prepared cream sauce to cool, pour and hang it on the chicken, fill the chicken with even sauce, and put it in the refrigerator to freeze slightly.

4. Then put the slightly frozen chicken into the plate, and then decorate the chicken chest with flowers, three-dimensional squares and other patterns. Finally, hang a layer of jelly juice on the pattern, and match lettuce, tomato slices, cucumber slices and so on.

5. This dish is a famous French cold dish, which can be used for banquets.

Longitude: 104.06573486

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