Chicken recipe with white gourd

Chicken recipe with wax gourd

Raw materials for making white gourd chicken recipe:

200 grams of chicken breast. 300 g white gourd, 30 g bamboo shoot meat, 25 g green leafy vegetables, 50 g milk and 25 g curry oil. 5 grams of refined salt, 3 grams of monosodium glutamate, 25 grams of Shaojiu, 500 grams of lard (actual oil consumption of 50 grams).

Processing steps of white gourd chicken recipe:

Cut the wax gourd into 15 cm, 10 cm wide rectangular pieces. Carve patterns on the leather surface, and dig a rectangular groove on the meat surface with a depth of 1 / 2. Cut chicken breast into shreds, add seasoning to size, and cut winter bamboo shoots into shreds. Heat up a wok. Put the lard and wax gourd into oil until the skin is emerald green. Remove the sleeve. Put the frying pan on the fire again, put the oil on the chicken shreds, and then pour out the oil when the chicken shreds are white. Put a little oil on the pot, add bamboo shoots slightly, add clear soup, refined salt, monosodium glutamate, Shaoxing wine and curry oil, bring to a boil, thicken well, and pour in chicken shreds. Stir well, remove from the fire, pour into the wax gourd tank, spread flat, steam rotten, take out, buckle into the plate. Heat the steamed wax gourd juice, add chicken soup, refined salt and monosodium glutamate, thicken, pour in milk, and pour on the wax gourd when it is milky white. Stir fry the green leafy vegetables with seasoning, and set them at both ends of the wax gourd.

Chicken recipe with white gourd

White gourd chicken is a traditional local dish in Jiangsu Province, which belongs to the Jiangsu cuisine. The white gourd is crisp and rotten, and the shredded chicken is spicy and tender. With chicken breast. It is made of white gourd, bamboo shoot meat, green leafy vegetables and lard.

Food introduction

White gourd chicken recipe

Jiangsu cuisine

[Characteristics] the white gourd is crisp and rotten, and the shredded chicken is spicy and tender.

Food materials

200 grams of chicken breast. 300 g white gourd, 30 g bamboo shoot meat, 25 g green leafy vegetables, 50 g milk and 25 g curry oil. 5 grams of refined salt, 3 grams of monosodium glutamate, 25 grams of Shaojiu, 500 grams of lard (actual oil consumption of 50 grams).

Food practice

1. Cut the wax gourd into 15 cm, 10 cm wide rectangular pieces.

2. Carve patterns on the leather surface, and dig a rectangular groove on the meat surface with a depth of 1 / 2.

3. Cut chicken breast into shreds, add seasoning to size, and cut winter bamboo shoots into shreds.

4. Heat up a wok. Put the lard and wax gourd into oil until the skin is emerald green. Remove the sleeve. Put the frying pan on the fire again, put the oil on the chicken shreds, and then pour out the oil when the chicken shreds are white.

5. Put a little oil on the pot, add bamboo shoots slightly, add clear soup, refined salt, monosodium glutamate, Shaoxing wine and curry oil, bring to a boil, thicken well, and pour in chicken shreds.

6. Stir well, remove from the fire, pour into the wax gourd tank, spread flat, steam rotten, take out, buckle into the plate. Heat the steamed wax gourd juice, add chicken soup, refined salt and monosodium glutamate, thicken, pour in milk, and pour on the wax gourd when it is milky white. Stir fry the green leafy vegetables with seasoning, and set them at both ends of the wax gourd.

Longitude: 104.06573486

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