Chicken with fermented grains

Chicken with fermented grains

Raw materials for making Xiangzao chicken

One clean chicken (about 750g), 200g shaosa, 30g white sugar, 5g refined salt, 10g sweet osmanthus, 5g prickly ash, 20g ginger slices and 50g Xiangzao.

Processing steps of Xiangzao chicken:

1. Wash the chicks, put them in a boiling water pan and scald them slightly. Remove and wash the blood stains. Cook the soup pot slowly over low heat and remove to cool.

2. Remove the head, neck and big bone of cooked chicken, and cut six large pieces for use.

3. Put Xiangzao, Shaojiu, sugar, refined salt, sweet scented osmanthus and Zanthoxylum bungeanum into the container and mix them to make the juice, then soak the chicken in the juice for 4 hours.

4. When eating, slice the chicken and put it on a plate, then pour it into the lees.

The characteristics of Xiangzao chicken are as follows

The meat of this dish is tender, salty and fresh in taste, rich in grains, and best with wine.

Chicken with fermented grains

Chicken with chicken flavor is a food, the main ingredient is baijiu.

The method of making Xiangzao chicken is as follows:

1. First wash the chicken, remove the viscera, wash it with clean water, dry it in the air, then rub the chicken body and inner cavity with 60 grams of refined salt, then put the chicken into the container, marinate it for 1 hour to make the salt penetrate into the inner layer, and pay attention not to add water to keep the flavor;

2. Steam the upper steamer with high heat for about 1 hour, take out the cooked chicken for cooling, and cut it into two pieces for standby;

3. Put 65 grams of distiller's grains, sorghum wine and refined salt into a bowl, mix them well, steam them in a pot with water to make the wine and salt dissolved and absorbed by distiller's grains, and take them out for cooling;

4. Put half of the cooled mixed distiller's grains into the bottom of the earthen bowl, spread a piece of clean white cloth on it, cover the alcohol, then cut the chicken body into two pieces, put it on the cloth, cover a piece of clean cloth on the chicken body, then spread the remaining half of the distiller's grains on the earthen bowl, seal the earthen bowl, and store it for a week.

The key to making Xiangzao chicken

Xiangzao is the residue left after the rice wine or rice wine is fermented with grains

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