Drunkard chicken

Drunkard chicken

Introduction:

"This dish is ruddy in color, full of unique distiller's grains in chicken flavor, and unique in flavor."

Production steps:

Step 1: kill the chicken, clean up and reserve half of it; put a little ginger, scallion and cooking wine into the pot, and then put the processed chicken into the pot; pour water into the pot, just after the chicken has passed;

Step 2: cover the pot and start the function of white chopping chicken;

Third step: Red chop chopped and steam for 20 minutes. Steam well and then use old wine to turn red grains into grains. Then add Baijiu, ginger and salt to form juice.

Step 4: after the function of white chopping chicken is over, take out the chicken and quickly immerse it in ice water;

Step 5: soak the chicken in ice water for about 10-20 minutes, take out the chicken and cut it into strips;

Step 6: soak the chopped chicken in the red lees juice for 12 hours, and then eat it.

Materials required:

Tender chicken: 1000g

Baijiu: 50 ml

Salt: 8g

Water quantity: no more than chicken

Red trough: 50g

Fujian old wine: 150 ml

Shredded ginger: 5g

Note: 1. Red lees should be used in wine for several times to show better color; 2. Shaoxing Huadiao can be used to replace Fujian old wine; 3. Red lees are raw, so it is necessary to steam red lees; 4. Ginger should be fished out to avoid too heavy taste when using the prepared red lees juice; 5. Red lees are produced in Fujian Province, and the derivative of fermentation is completed in the final stage of Hongqu wine manufacturing The residue left after screening is distiller's grains, which have unique fragrance, natural red color and rich nutrition.

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: Maoxiang