Chicken with Pomegranate

Cooking pomegranate chicken method:

Raw materials for cooking pomegranate chicken:

175 grams of chicken breast, 100 grams of shrimp, 300 grams of chicken skin, 25 grams of pig fat, 100 grams of cooked winter bamboo shoots, 6 grams of celery stalk, 25 grams of minced ham, 10 grams of crab roe, 50 grams of water-soluble mushroom, 30 grams of egg white, 11 grams of refined salt, 25 grams of wet starch, 2.5 grams of MSG, 5 grams of dry starch, 0.5 grams of pepper, 2 grams of sesame oil.

The steps of making pomegranate chicken are as follows:

1. Cut the chicken skin into 24 pieces, each piece is 5 cm in diameter. Mix 15g egg white, dry starch and refined salt into a paste and apply it on the inside of chicken skin.

2. Soak the celery stem in boiling water, then soak it in cold water, take it out to dry, and tear each stem into 4 pieces for rope.

3. Chop chicken breast, shrimp, bamboo shoots, mushrooms and pig fat into small pieces, mix well, add 10 grams of pepper, monosodium glutamate, refined salt, sesame oil, egg yolk and 20 grams of wet starch, mix well, and divide into 24 parts. Use a piece of chicken skin to make a pomegranate shape. Garnish with celery stalk. Garnish with crab roe. Place on a plate. Steam for 8 minutes. Take out. Mix chicken juice with starch to make a white sauce. Drizzle and serve.

The characteristics of cooked pomegranate chicken were as follows

"Chui pomegranate chicken" is a famous Chaoshan dish with a history of several decades. Its shape is similar to the flowering pomegranate, the main ingredient is chicken, steamed from the name. The traditional method is to use chicken skin or chicken breast as skin, while innovators use fried eggs instead. Although this reform is more convenient, it also has its own characteristics. But it is much worse than the traditional Chaoshan flavor.

When cooking pomegranate chicken, you should pay attention to:

The fire atmosphere is sufficient, steams 8 minutes, long steams the formation not to be good, the taste loses.

Chicken with Pomegranate

Cooking pomegranate chicken is a famous traditional dish in Guangdong Province, which belongs to Chaozhou cuisine. This dish has a history of several decades. Its shape is similar to the flowering pomegranate, the main ingredient is chicken, steamed from the name. The traditional method is to use chicken skin or chicken breast as skin, while innovators use fried egg chips instead. Although this reform is more convenient, it also has its own characteristics. But it is much worse than the traditional Chaoshan flavor.

Cut the chicken skin into 24 pieces, each piece is 5 cm in diameter. Mix 15g egg white, dry starch and refined salt into a paste and apply it on the inside of chicken skin.

introduce

Cooked pomegranate chicken

[cuisine] Cantonese cuisine

raw material

175 grams of chicken breast, 100 grams of shrimp, 300 grams of chicken skin, 25 grams of pig fat, 100 grams of cooked winter bamboo shoots, 6 grams of celery stalk, 25 grams of minced ham, 10 grams of crab roe, 50 grams of water-soluble mushroom, 30 grams of egg white, 11 grams of refined salt, 25 grams of wet starch, 2.5 grams of MSG, 5 grams of dry starch, 0.5 grams of pepper, 2 grams of sesame oil

Production process

1. Cut the chicken skin into 24 pieces, each piece is 5 cm in diameter. Mix 15g egg white, dry starch and refined salt into a paste and apply it on the inside of chicken skin. 2. Soak the celery stem in boiling water, then soak it in cold water, take it out to dry, and tear each stem into 4 pieces for rope. 3. Chop chicken breast, shrimp, bamboo shoots, mushrooms and pig fat into small pieces, mix well, add 10 grams of pepper, Weiye, refined salt, sesame oil, egg yolk and 20 grams of wet starch, mix well, and divide into 24 parts for later use. Use a piece of chicken skin to make a pomegranate shape. Garnish with celery stalk. Garnish with crab roe. Place on a plate. Steam for 8 minutes. Take out. Mix chicken juice with starch to make a white sauce. Drizzle and serve. Note: the fire atmosphere is sufficient, steaming for 8 minutes, steaming for a long time is not good, taste lost.

[flavor characteristics]

"Chui pomegranate chicken" is a famous Chaoshan dish with a history of several decades. Its shape is similar to the flowering pomegranate, the main ingredient is chicken, steamed from the name. The traditional method is to use chicken skin or chicken breast as skin, while innovators use fried egg chips instead. Although this reform is more convenient, it also has its own characteristics. But it is much worse than the traditional Chaoshan flavor.

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