Wonton bamboo chicken

Wonton bamboo chicken

Introduction:

What's the difference between "wonton" and "wonton"? I don't know completely. I only know that wonton in the South seems to use duck eggs and noodles. The noodles are more muscular and the stuffing is more rich and delicious. Black bone chicken, known as "bamboo chicken" in the south, has a much more elegant name. Its main eating method is stew, with enough seasoning at the bottom of the soup and slow stewing over low heat until the bone is crisp and the meat is rotten and the soup is delicious. It goes without saying that black bone chicken has a nourishing effect. We all know it. It's just that if you eat too much, you will inevitably get bored. Today, I'd like to change my eating method. Wonton with black chicken soup is nutritious and delicious

Production steps:

Step 1: cure the black chicken and cut it into small pieces;

Step 2: put cold water into the pot and boil for 2 minutes;

Step 3: take out the chicken and wash the impurities with warm water;

Step 4: take another pot of clean water, wait for the water to boil, then put in the chicken;

Step 5: remove the foam;

Step 6: add other seasonings except salt and pepper and simmer for 1 hour until the chicken is crispy;

Step 7: add salt, pepper and turn off the heat.

Step 8: add a duck egg, salt and water to the flour;

Step 9: make dough, cover with wet cloth and let stand for more than 30 minutes;

Step 10: roll into a large area with a rolling pin, the thinner the better;

Step 11: fold the patch;

Step 12: cut into segments;

Step 13: unfold each patch and stack them together;

Step 14: cut it into trapezoid shape to form wonton skin;

Step 15: soak the sea rice in warm water for about 5 minutes, wash and chop;

Step 16: add a spoonful of chicken soup and all the other seasonings to the stuffing;

Step 17: stir in the same direction until strong.

Step 18: take a piece of wonton peel and put some stuffing on the short side;

Step 19: fold twice;

Step 20: fold both ends in half, pinch tightly, and wrap a wonton.

Step 21: another pot of water, three point method to cook wonton;

Step 22: after cooking, remove and put in a bowl, add chicken soup and chicken;

Step 23: Sprinkle with minced chives and coriander.

Materials required:

Black chicken: 1

Onion and ginger: right amount

Jujube: 10

Longan: 5

Ganhuaishan: Several

Salt: right amount

Pepper: right amount

Fresh pork: 100g

Haimi: 20

Onion and ginger powder: appropriate amount

Sesame oil: appropriate amount

Soy sauce: moderate

Chicken essence: appropriate amount

Flour: 1 cup

Duck eggs: 1

Water: moderate

Note: 1, stew chicken soup, you can prepare wonton. 2. If you think homemade wonton skin is troublesome, you can buy ready-made skin or even quick-frozen wonton. However, it's still safe to do it yourself, and it's not more loving. 3. Rolling dough requires a long rolling pin. If not, divide the dough into 2 to 3 parts. Rolling with a small rolling pin is also OK. 4. In your own bowl, you can add whatever flavor you want - like hot ones with chili powder and oil; like sour ones with vinegar At will.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and fresh