Eight treasures whole chicken
It's a delicious dish with the characteristics of beige color, delicious taste and delicacy. The main raw materials used are 1 bamboo shoot hen (about 1.75 kg), 100 grams of Jiangmi, 25 grams of dates, 50 grams of lotus seeds, 50 grams of chestnuts, 25 grams of ham, 25 grams of winter mushrooms, 50 grams of white fruits, 25 grams of canned bamboo shoots, 10 grams of salt, 12.5 grams of sugar, 15 grams of cooking wine, 5 grams of spicy sauce, 50 grams of chicken oil, 250 milliliters of chicken soup, 15 milliliters of water starch. Gram.
1. Wash the whole bamboo shoot hen and peel it off its neck. Don't break the skin. Cut a little meat and dice it. Wash the mushroom with water and cut it into three centimeters square with the canned bamboo shoots. Peel the white fruit, lotus seeds and chestnuts, and wash the lotus seeds. Cook Jiangmi with chicken soup for five ripening times and fish them out for later use. 2. Heat the frying pan, add chicken oil, heat up 50% and add diced chicken, winter bamboo shoots and mushrooms. Stir-fry ham, jujube, white fruit and chestnuts, then put in coal, hot sauce, cooking wine and sugar, stir-fry until stuffing is evenly formed. 3. Place the stuffing in the belly of the chicken, sew the opening with thread, place the chicken breast downward in the pot, add a little chicken soup, steamed in the cage for about an hour, take out the soup, put the soup into the pot, and then buckle the chicken breast upward in the plate. 4. Add chicken oil and seasoning to the soup, use starch to make juice, and burn it on Babaoquan chicken.
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