Stewed Langshan Chicken

Stewed Langshan Chicken

Raw materials for stewing Langshan Chicken

A new live hen (weighing about 1250g), 25g ham feet, 25g green onion, 25g ginger, 30g Shaojiu and 12g refined salt.

Processing steps of stewed Langshan Chicken:

1. Kill and cure the chicken, and put water in it for use.

2. Blanch the ham claws, scrape them clean, put the chicken, ham and claws into the casserole with bamboo grate, scoop in water, add green onion and ginger, cover the casserole with sand cover, bring to a boil on the high fire, add Shaoxing wine, skim off the foam, and then move to the low fire to stew for about 2 hours, remove the ham, claws, green onion and ginger, add refined salt, bring to a slight boil, and leave the fire.

Characteristics of stewed Langshan Chicken:

The soup is clear to the bottom, white and bright, with rich taste, mild and spicy flavor, and excellent soup and dishes.

Stewed Langshan Chicken

Stewed Langshan Chicken, also known as the original stewed Langshan Chicken, is a famous local dish of Langshan in Nantong, Jiangsu Province, which belongs to Jiangsu cuisine. The soup is clear, white and glossy. It has a strong taste and a slight wax flavor. It is excellent in both soup and dishes. Langshan Chicken is mostly black feather, colorful, tall, long legs, thin skin, fine meat, delicious.

brief introduction

[dish name] stewed Langshan Chicken [cuisine] Jiangsu cuisine

[Characteristics] the soup is clear, white and bright, with rich taste, slight and waxy aroma, and excellent in both soup and dish

raw material

A new live hen (weighing about 1250g). Ham claws 25g. Onion 25g, ginger 25g, Shaojiu 30g, refined salt 12g.

Production process

(1) Kill the chicken and drain it.

(2) Scrape and clean the ham feet. Put the chicken and ham feet into a casserole with bamboo grates. Scoop in clean water, add green onion and ginger, cover the casserole with sand cover. Bring to a boil on a high fire, add Shaoxing wine, skim the foam, and then move to a low fire to stew for about 2 hours. Remove the ham, feet, bamboo grates, green onion and ginger, add refined salt, bring to a slight boil, and leave the fire.

Another way

(raw materials)

Live hen 1... 2000 g

Scallion section... 5g

Ham claws... 100g

Shaoxing wine 50 grams

Refined salt... 5g

Ginger slices... 5g

(cooking method)

1. Clean the chicken and blanch for use; blanch the ham feet and scrape them clean.

2. Put chicken and ham feet together in a casserole with bamboo base, scoop in 1500 grams of water, add scallion and ginger slices, and then cover the casserole with sand cover. First bring to a boil over medium heat, add Shaojiu, skim off the foam, and then move to a low heat to stew for about 2 hours. Remove ham feet, bamboo pad, scallion and ginger slices, add refined salt, bring to a slight boil, and leave the fire..

(process key)

1. Burn the skin of ham feet with open fire, and then clean it with clean water. After stewing, the skin is soft and delicious.

2. There are three kinds of stew, that is, stew, clear stew, stew. Generally, it is soup, stew is red, and the main material is not pasted; clear stew is white, and the main material is not pasted; stew is yellow, and the main material needs to be pasted. This dish is a clear stew, no soy sauce.

(flavor characteristics)

1. Langshan Chicken, produced in Langshan area of Rudong, Nantong, Jiangsu Province, is a world famous meat and egg chicken. In 1872, Claude introduced the chicken into England and named it "Langshan Chicken". Later, it was introduced to Europe, America, Asia, Australia and Africa, ranking first among the eight standard chicken breeds in the world. Nowadays, the world famous breeds of "opinton", "Australian black" and "hailuobo" are all bred from Langshan Chicken. Langshan Chicken is tall, long legged, masculine, active, large and white. The skin is thin and the meat is fine.

2. The juice is clear, the skin is white and bright, the flavor of chicken is rich, the soup is delicious, and the mouth is fragrant after eating.

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