Sliced chicken

The method of chopping chicken meat is as follows

Raw materials for chopping chicken meat

One chicken (weighing about 500g), 200g pork, 40g Shaojiu, 25g scallion, 25g ginger, 15g soy sauce, 10g sugar and 5g salt.

Processing steps of sliced chicken meat:

Pluck the chicken, cut off its head and claws, and soak it in cold water for 2 hours. Wash, cut into large cubes, then soak in cold water for 1 hour, then put into a boiling water pot. Heat the frying pan, add oil, stir fry the chicken, add Shaoxing wine, onion and ginger juice, pour into the casserole, add soy sauce, sugar and water, boil over a large fire, and simmer over a small fire. Pork and streaky pork are finely cut and roughly chopped into antler. Add Shaoxing wine, onion and ginger juice, soy sauce, refined salt, sugar and water. Stir well to make meat balls. Fry in oil pan until golden on both sides. Then put them into wind chicken casserole and simmer for 2 hours.

The meat cutting characteristics of Fengji are as follows

The original flavor, crispy chicken and tender meat are the best dishes during the Spring Festival.

Sliced chicken

Sliced chicken is a traditional famous dish in Jiangsu Province, which belongs to the Jiangsu cuisine. It tastes delicious. Features: original flavor, crispy chicken and tender meat. It is a delicacy during the Spring Festival. Pluck the chicken, cut off its head and claws, and soak it in cold water for 2 hours. Clean, cut into large cubes, then soak in cold water for 1 hour, then put into a boiling water pot. Heat up the frying pan, add oil, stir fry the chicken, add Shaoxing wine, onion and ginger juice, pour into the casserole, add soy sauce, sugar and water, boil on the high heat, and simmer on the low heat. Pork and streaky pork are finely cut and roughly chopped into antler. Add Shaoxing wine, onion and ginger juice, soy sauce, refined salt, sugar and water. Stir well to make meat balls. Fry in oil pan until golden on both sides. Then put them into wind chicken casserole and simmer for 2 hours.

Food materials

One wind chicken (weighing about 500 grams) and 200 grams of pork. Shaojiu 40g, onion 25g, ginger 25g, soy sauce 15g, sugar 10g, salt 5g.

Production process

Pluck the chicken, cut off its head and claws, and soak it in cold water for 2 hours. Clean, cut into large cubes, then soak in cold water for 1 hour, then put into a boiling water pot. Heat up the frying pan, add oil, stir fry the chicken, add Shaoxing wine, onion and ginger juice, pour into the casserole, add soy sauce, sugar and water, boil on the high heat, and simmer on the low heat. Pork and streaky pork are finely cut and roughly chopped into antler. Add Shaoxing wine, onion and ginger juice, soy sauce, refined salt, sugar and water. Stir well to make meat balls. Fry in oil pan until golden on both sides. Then put them into wind chicken casserole and simmer for 2 hours.

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