Wine flavored chicken

Method of chicken with wine flavor:

Raw materials for making Jiuxiang chicken

One live hen (weighing about 1-1.5kg), 600g vegetable oil (actual consumption about 70g), 1200g chicken soup, 60g wine, 20g cooking wine, 6G salt, 50g soy sauce, 4G monosodium glutamate and 30g scallion.

Processing steps of Jiuxiang chicken:

1. After slaughtering the hen, let go of the water and soak in it. After removing the hair, cut off the head and claws, cut a small hole under the anus and take out the internal organs. Then along the back from the anus to the neck incision, wash clean.

2. Mix 10 grams of cooking wine and 15 grams of soy sauce, and evenly spread them on the chicken (both inside and outside).

3. Pour vegetable oil into the frying spoon, put it on a high heat for 70-80% heat, put the chicken breast down, fry it into golden color, then take it out, put it into boiling water to rinse off the floating oil, and then put it into a casserole to pour in the chicken soup.

4. Deep fry the scallion into golden yellow with a frying spoon, take it out and put it in the casserole with chicken, add cooking wine, soy sauce, salt and monosodium glutamate, and stew it on a slow fire for about 2 hours. After stewing, sprinkle with wine.

The characteristics of Jiuxiang chicken are as follows

It is famous for its golden color, soft meat and strong aroma.

Wine flavored chicken

Jiuxiang chicken, a famous traditional dish of Beijing cuisine, is famous for its golden color, soft and delicious meat and strong wine flavor. It is made of hen, chicken soup, cooking wine, etc.

essential information

[recipe name] Jiuxiang chicken

Beijing cuisine

[taste characteristics] the wine is famous for its golden color, soft and delicious meat, and strong aroma.

Raw materials

One live hen (weighing about 1-1.5kg), 600g vegetable oil (actual consumption about 70g), 1200g chicken soup, 60g wine, 20g cooking wine, 6G salt, 50g soy sauce, 4G monosodium glutamate and 30g scallion.

Production process

1) After the hens are slaughtered, let go of the water and soak in it. After getting rid of the hair, cut off the head and claws, cut a small hole under the anus and take out the internal organs. Then along the back from the anus to the neck of the incision, wash clean. (2) With cooking wine (10g), soy sauce (15g), stir, evenly spread on the chicken (inside and outside are covered). (3) Pour vegetable oil into the frying spoon, heat it over a high fire for 70-80% heat, put the chicken breast down, fry it into golden color, then take it out, put it into boiling water to rinse off the floating oil, and then put it into a casserole to pour in the chicken soup. (4) Fry the scallion into golden yellow with a frying spoon, take it out and put it in the casserole with chicken, add cooking wine, soy sauce, salt and monosodium glutamate, and stew it on a slow fire for about 2 hours. After stewing, sprinkle with wine.

Longitude: 104.06573486

Latitude: 30.65946198