Braised whole chicken

Stewed whole chicken

Raw materials for stewing whole chicken

1000 grams of chicken. Green onion 10 grams, ginger 10 grams. 5 g star anise, 10 g yellow sauce, 10 g soy sauce, 10 g refined salt, 25 g wet starch. Shaojiu 20g, zanthoxylum oil 200g, peanut oil 1500g (actual oil consumption 150g)

Processing steps of stewed whole chicken:

After the chicken is slaughtered, cut off the tip of the mouth and claw, then remove the bone and wash the whole chicken, mix the soy sauce and yellow sauce evenly, put them on the chicken, put them into a 70% hot oil pot (about 175 ℃), deep fry them skin down until golden, and take out the oil. Put a little oil on the wok, add scallion, ginger, star anise, add yellow sauce, soy sauce, clear soup, refined salt, pour the chicken, move to low heat, simmer for 10 minutes, turn the chicken over, and drain the soup when it is cooked. Put the chicken skin down into a large bowl, pour in the original soup of stewed chicken, steam for 20 minutes in the cage, cook thoroughly, and decant the original soup out of the cage. Then put the chicken into a large bowl, heat the original soup, thicken it with wet starch, add Shaojiu and zanthoxylum oil, and pour on the chicken.

Braised whole chicken

Stewed whole chicken is a famous traditional dish in Jining, Shandong Province. The color of this dish is jujube red, the chicken is soft and rotten, the original juice and flavor are fresh and salty, and the taste is strong and mellow. Peanut is the main material for stewed chicken, and stewed vegetables are the main cooking method. To make this dish, because autumn is the golden season, the main ingredient must be the tender chicken of that year.

essential information

Stewing

[flavor] this flavor is salty and fresh

Chinese food and dinner

[taste] the color is jujube red, the chicken is soft and rotten, the original juice and taste are fresh and salty, and the taste is strong and mellow.

[food restriction] starch (broad bean): broad bean should not be eaten with snail

raw material

Ingredient: Chicken 750g

Accessories: starch (broad bean) 15g

Seasoning: soy sauce 20 g, ginger 15 g, shallot 10 g, salt 3 G, star anise 5 g, rice wine 10 g, pepper 5 g, yellow sauce 20 g, peanut oil 80 G

Production process

1. Kill the chicken, cut off the tip of mouth and claw, then remove the bone of the whole chicken, wash it and put it on the plate.

2. Mix 20g soy sauce and 10g yellow sauce evenly and put them on the chicken.

3. Put the frying pan on the medium heat, add peanut oil, when it is 70% hot, put the chicken skin down into the pan, deep fry until the chicken skin is golden, and take out the oil.

4. Leave oil in the frying pan, add scallion, ginger slices and star anise. When the scallion and ginger are yellow, add yellow sauce, soy sauce, 150 ml clear soup and refined salt, then pour in the chicken and cook.

5. After boiling, move the pot to a low heat, cover it and simmer for 10 minutes. Turn the chicken over. When the chicken is cooked, put it into a large bowl with the skin facing down. Pour in the original chicken soup.

6. Steam for 20 minutes with high heat, then come out of the cage when cooked, decant the original soup, and then put the chicken into a big bowl.

7. Pour the juice into a frying pan, bring to a boil over medium heat, thicken with wet starch, add yellow and pepper oil, and pour on the chicken.

Production tips

1. The processing is fine, the whole chicken is boneless, and the prototype is kept in the heat. Only when the chicken is simmered and nestled in the low heat, can the meat be thoroughly sparse and rotten until the meat is removed.

2. Due to the frying process, 1000 grams of peanut oil should be prepared.

3. In the 1980s and 1990s, the technology of this dish was improved. Such as the process of adding a fried sugar color. It makes the dishes more colorful and tastes better.

History and culture

Stewed whole chicken is a famous traditional dish with a long history in Jining. Because autumn is the golden season, the main ingredient of this dish must be the tender chicken of that year. This dish is one of the dishes of wentaihe, a famous historical restaurant in Jining. Zhai Yanzhong, a special chef in Jining Hotel, is especially good at making this dish.

Nutrients

Energy 2099.45 kcal protein 149.4 g fat 151.54 g carbohydrate 37.96 g folic acid 3.08 μ g dietary fiber 4.92 g cholesterol 795 mg vitamin a382.3 μ g carotene 134.5 μ g thiamine 0.42 mg riboflavin 0.81 mg nicotinic acid 43.16 mg vitamin c2.7 mg vitamin e41.72 mg calcium 159.71 mg phosphorus 1274.25 mg potassium 2135.67 mg sodium 3539.13 mg Iodine 4.44 μ g, magnesium 205.01 mg, iron 17.45 mg, zinc 9.32 mg, selenium 91.47 μ g, copper 0.88 mg, manganese 2.01 mg.

Nutrition analysis

Chicken: chicken protein content ratio is high, variety, and high digestibility, it is easy to be absorbed by the human body, has the effect of enhancing physical strength, strong body. Chicken contains phospholipids which play an important role in human growth and development. It is one of the important sources of fat and phospholipids in Chinese dietary structure. According to Chinese medicine, chicken has the functions of warming and replenishing qi, tonifying deficiency and essence, strengthening spleen and stomach, activating blood vessels and strengthening muscles and bones.

Starch (broad bean): broad bean contains calcium, zinc, manganese, phospholipid, etc., which are important components for regulating brain and nerve tissue. It is also rich in cholelithine, which has the brain strengthening effect of enhancing memory. Calcium in broad bean is conducive to the absorption and calcification of calcium by bones, which can promote the growth and development of human bones. Broad bean is rich in protein and does not contain cholesterol, which can improve the quality of food Vitamin C in broad bean can delay arteriosclerosis, dietary fiber in broad bean skin can reduce cholesterol and promote intestinal peristalsis; modern people also believe that broad bean is one of the anti-cancer foods, which has a role in preventing colon cancer.

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