Fried glutinous rice chicken

Method of fried glutinous rice chicken in oil

Raw materials for making oil drenched glutinous rice chicken:

One fat hen (weighing about 1250g), 200g glutinous rice, 100g pig fat meat, 50g ham, 25g golden hook, 50g Shuifa mushroom, 150g coriander, 1000g peanut oil (100g actual consumption), 50g cooking wine, 5g refined salt, 1.5g monosodium glutamate, 1g pepper, 15g green onion, 15g ginger, 10g white sugar, 10g soy sauce, 0.5g Zanthoxylum powder, 20g zanthoxylum seed, 25g dry starch and 15g sesame oil.

Processing steps of Youlin glutinous rice chicken:

1. Slaughter the chicken, remove the hair and bone, keep the skin intact, remove part of the chicken for use, and marinate it with smashed green onion, ginger, pepper, refined salt, soy sauce, cooking wine and sugar for about 1 hour. Wash coriander.

2. Cut chicken, fat meat, ham, pickled golden hook and dried mushroom into small finger sized cubes.

3. Wash the glutinous rice, put it in a boiling water pan, air it in cold water, drain the water, add the chicken and the above ingredients, and mix with refined salt, monosodium glutamate and pepper to make the filling. Then pour in the stuffing from the opening of the neck skin of the chicken, sew it with needle and thread, and gently press it flat with hands. Steam it for about 2 hours until the skin is soft and the stuffing is cooked. Remove the onion, ginger and prickly ash.

4. When eating, heat the peanut oil 70%, spread a layer of dry starch on the chicken, put it into the oil pan and fry it

The characteristics of Youlin glutinous rice chicken were as follows

Each 100 g of glutinous rice contains about 5.1-8.1 g of protein, 75.6-85 g of carbohydrates and 343-363 kcal of heat. Traditional Chinese medicine believes that it tastes sweet and warm, and has the effect of Tonifying the middle and Qi. Youlin glutinous rice chicken is a famous traditional dish in Hunan Province. The main ingredients are female chicken and glutinous rice, with ham, golden hook, mushroom and other fresh ingredients, which are poured into the chicken belly to keep the shape of the chicken. The chicken is steamed first and then fried. The product is soft and waxy, delicious.

Fried glutinous rice chicken

Glutinous rice contains about 5.1-8.1 grams of protein and 75.6-85 grams of carbohydrates per 100 grams, which can provide 343-363 kilocalories of heat. Traditional Chinese medicine believes that it tastes sweet and warm, and has the effect of Tonifying the middle and Qi. Youlin glutinous rice chicken is a famous traditional dish in Hunan Province. The main ingredients are female chicken and glutinous rice, with ham, golden hook, mushroom and other fresh ingredients, which are poured into the chicken belly to keep the shape of the chicken. The chicken is steamed first and then fried. The product is soft and waxy, delicious.

Food materials

Main ingredients: 1 fat hen (about 1250g), 200g glutinous rice.

Ingredients: 100g pork fat, 50g ham, 25g golden hook, 50g water mushroom, 150g coriander.

Seasoning: peanut oil 1000g (actual consumption 100g), cooking wine 50g, refined salt 5g, monosodium glutamate 1.5g, pepper 1g, onion 15g, ginger 15g, sugar 10g, soy sauce 10g, Zanthoxylum powder 0.5g, zanthoxylum seed 20g, dry starch 25g, sesame oil 15g.

Making method

1. Slaughter the chicken, remove the hair and bone, keep the skin intact, remove part of the chicken for use, and marinate it with smashed green onion, ginger, pepper, refined salt, soy sauce, cooking wine and sugar for about 1 hour. Pick and wash the coriander.

2. Cut chicken, fat meat, ham, pickled golden hook and dried mushroom into small finger sized cubes.

3. Wash the glutinous rice, put it in a boiling water pan, air it in cold water, drain the water, add the chicken and the above ingredients, and mix with refined salt, monosodium glutamate and pepper to make the filling. Then pour in the stuffing from the opening of the neck skin of the chicken, sew it with needle and thread, and gently press it flat with hands. Steam it for about 2 hours until the skin is soft and the stuffing is cooked. Remove the onion, ginger and prickly ash.

4. When eating, heat the peanut oil to 70% heat, put a layer of dry starch on the chicken, put it into the oil pan, fry the crispy chicken into golden color, take out the line, make the chicken pieces into two sides, then fry one side of the stuffing into golden color, take it out, cut it into a long plate, put the bottom of the plate on the back, cover the top of the chest, put the head, feet and wings into the shape of chicken, sprinkle pepper powder, pour sesame oil, and make coriander.

Longitude: 104.06573486

Latitude: 30.65946198