Slippery chicken

How to skate chicken:

Raw materials for making smooth chicken:

Chicken 600g, egg white 25g.

Ingredients for making smooth chicken:

Lard, refined salt, white soy sauce, cooking wine, chicken oil, starch, pepper powder, pepper powder, onion powder, ginger powder, garlic powder, 10 sheets of transparent paper.

Processing steps of slippery chicken:

Kill the chicken, remove the internal organs, wash and chop it into pieces, put it in the basin, add minced garlic, onion, ginger, refined salt, cooking wine, white soy sauce and lard, mix it with egg white and starch, divide it into ten parts, wrap it in transparent paper (seal it, don't breathe, to keep the original flavor), put it in the basin, steam it in the cage, take it out, sprinkle pepper and drizzle with cooked chicken oil.

Characteristics of slippery chicken:

Soft, smooth, fresh and transparent.

Slippery chicken

Huaji is a famous local snack in Xiaoxian County, which is also popular in Xuzhou, Fengxian, Peixian and Dangshan counties. Pure smooth chicken is made of high-quality goat meat, pure sweet potato starch and various seasonings. It is cooked in boiling water, soaked in cold water, and then put into sheep bone soup, with egg flower, spinach, coriander, etc.

Main materials

Ingredients: 150g red taro starch, 2 eggs, 75g vermicelli, 100g cabbage heart, ingredients: 50g vegetable oil, 25g cooking wine, 25g scallion, 25g ginger rice, 25g garlic, 2 star anise, 20 pepper, 5 dried pepper (cut into silk), salt, monosodium glutamate, chicken essence, 5g pepper, a little sugar, 15g vinegar (according to individual), 15g coriander flower;

Processing method

Primary processing

Put the mutton slices in the soup pot and add half of the above amount of onion, ginger, star anise, Chinese prickly ash, salt, chicken essence, monosodium glutamate and cooking wine. Marinate for half an hour (30 minutes in spring and autumn, 40 minutes in winter and 15 minutes in summer). 2. After marinating, add starch and egg to make it into a ball. After waking up for 15 minutes, mix it again. Starch and mutton must be fully integrated! 3. Add water to the pot, (the amount of water accounts for 2 / 3 of the pot capacity) turn to slow fire after the fire is opened,

Slow fire

The purpose of turning to slow fire is to wash off the mutton and the powder on the surface to ensure that the maturity of the mutton is the same; the mutton that goes into the pot first is old, and the one that goes into the pot later is still raw; after the water boils, tear off the mutton slices and starch one by one and put them into the pot (fast)! When it's half way down, gently push the bottom of the pot with a frying spoon to prevent it from sticking to the pot; after all the mutton is put into the pot, turn it to the Wenwu fire to boil, add a spoonful of cold water, and so on. After adding water for 3 times, remove the mutton and cool it twice in clear water. Remove the water for use! Note: the original soup of mutton is to be used;

finish machining

Add star anise and Chinese prickly ash to stir fry, add onion, ginger and garlic, add dry pepper when the flavor comes out, stir fry until the pepper turns golden, add cooking wine, add 1 / 3 of the original soup and 1 / 3 of the boiling water, then put mutton into the pot, and then adjust salt, monosodium glutamate, chicken essence and sugar according to personal taste, boil for 2 minutes! At the same time, put the vinegar and pepper directly in the soup basin, stir well, pour in the pot, and then sprinkle the coriander on it!

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