Practice of Siyang standard chicken

Fat chicken, one of the famous specialty snacks in Siyang, Jiangsu Province, is red and white, with flexible texture, fragrant meat, neither fat nor greasy, and fresh and tender taste. Farmers' weddings, funerals and celebrations often take fat chicken as the "first course" on the table, and guests' evaluation of chef's skills is also based on the production of fat chicken. In September 2020, it was selected into the list of 100 local landmark dishes in Jiangsu Province.

raw material

50 grams of pork fat, 75 grams of yam, 2 eggs, 3 grams of refined salt, wet starch 1 00g, sesame oil 1 0g, a little pepper, 250g of pork hind leg meat,1louver,10g of yellow rice wine and1g of monosodium glutamate.

prepare

1 Wash the yam, cook it in a cold water pot, peel it and collapse it into mud.

Chop the pig's hind legs and put them in a bowl. Add 2 egg yolks, 5g Shaoxing wine, 20g soy sauce, 20g onion ginger juice, 5g refined salt and 50g wet starch, and stir vigorously. Put the fat meat, velvet antler and yam mud in another bowl, add 5g of yellow wine, 2 egg whites, 50g of onion and ginger juice, refined salt 1 g, monosodium glutamate and wet starch and stir vigorously.

3 Take a 1 small cage, cover it with louvers, spread it with red meat paste, spread it into a square with a thickness of about 1 cn, spread it with Baishan medicinal paste after smoothing, spread it as it is, cover the cage, steam it in a boiling water pot for about 25 minutes, and take it out to cool when it is elastic. Take off the blinds.

4. Cut the steamed fat chicken into pieces with a thickness of 0.5 cm and a length of 10 cm, put it in a bowl with the white side facing down, then put it in a cage, steam it thoroughly with high fire, take it out, and pour out the original juice to become a big soup bowl.

5 put the raw juice into the pot, add a spoonful of chicken soup and bring to a boil. Season with salt, pour in sesame oil, pour in soup bowl, sprinkle with minced garlic and pepper.

Features: red and white, flexible texture, fragrant meat, neither fat nor greasy, fresh and tender taste.