<h1 class="pgc-h-arrow-right" > traditional Sichuan cuisine and ginger hot nest chicken</h1>
When it comes to childhood food memories, Chengdu people are really blessed, whether it is hot pot, skewers, special snacks, home cooking, there are classic flavors to accompany the growth of old Chengdu people.
The dish I want to recommend to you today is this traditional home-cooked dish that chengdu restaurants will have - "ginger hot nest chicken"
☝ Ginger juice hot nest chicken
Ginger hot nest chicken, as the name suggests, ginger juice is seasoned, hot nest refers to the temperature on the table, as warm as the chicken nest, very palatable, Sichuan Province's local traditional famous dish.
The selection of raw materials for this dish is also very exquisite, the main ingredient chicken must use the original ecological rooster, the meat quality of the rooster is different from the hen, the hen tastes soft, and the rooster meat is more crisp and chewy.
In the process of cooking, ginger hot nest chicken does not put any pepper, which is different from the traditional Sichuan cuisine with spicy hemp, although the color is golden and red, but the taste is widely accepted, and it is extremely delicious.
☟
Chicken with the aroma of sauce, not to mention how hungry it is, now follow the master to make it!
Li Chaogui
Chinese time-honored brand · rat hole old Zhang duck
Technical Consultant
Required ingredients
500 grams of turkey, 50 grams of bean paste, 50 grams of cooking wine,
60 g ginger, 100 g green onion, a pinch of peppercorns,
Vegetable oil 100 g, vinegar 50 g, salt 5 g,
6 g sugar color, 60 g water starch, 500 g stock
The specific dosage is added according to personal preference
Step 1
· Chicken blanched water ·
✔ Bring water to a boil, add green onion, sliced ginger, peppercorns, and the whole processed chicken, cook on high heat for about 20 minutes, then remove and let cool.
Step 2
· Chicken knife ·
✔ Change the whole chicken to a knife and slaughter it to a size of about 3 centimeters.
Step 3
· Chicken simmered slowly in the pan ·
✔ Pour oil in the pan, heat the oil and sauté the watercress sauce in the pan, then stir-fry with a little peppercorns and minced ginger, then add the broth and cut chicken nuggets and simmer slowly for 2-3 minutes.
Step 4
· Adding condiments ·
✔ Add a little salt, sugar and simmer for another 3-4 minutes.
Step 5
· Vinegar before cooking ·
✔ Then pour the chopped shallots into the pot, then thin the mustard, and finally add vinegar before cooking, turn over and cook well.
△ Vinegar should be added last, otherwise the vinegar will volatilize if it is released early.
Taste out of the pot,
The strong ginger flavor will penetrate into every corner of the chicken rack, the first bite can be put in the mouth first do not nibble, with the mouth slowly suck the soup in the bone also has a different flavor!
Master's dish, home-cooked taste
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