Chapter 762 Baked Chicken

Author: Love to drink aged vinegar

Chapter 762 Baked Chicken

Mujie first picked up a piece of belly and put it into his mouth.

The turtle's belly was cooked first, and then put it in the steamer to steam. At this time, it was already very soft and extremely soft after entering the mouth.

The salty and umami smell is emitted from the inside out. The fragrance is not particularly strong, but rather has a mellow and long aftertaste.

"Yes, this belly has been completely cooked and tasted, and one characteristic of this ingredient after making it is that it will become sticky. If you eat it normally, it will be fine. Wait for it to stay in your mouth for a while, for example, for a minute, it will

It will melt in the mouth and stick to the mouth."

After tasting it, Mujie gave a high evaluation of this dish, and he was quite satisfied with the sauce or the cooking temperature.

"The main reason is that the ingredients here are of good quality." Chen Nian said modestly.

Then Zhou Ji also tasted it, which was basically the same as what Mu Jie described.

Zhou Ji also didn't find any fault. In his opinion, this Sichuan dish had reached its standard. At the same time, he felt that the masters Chen Nian just mentioned were definitely not ordinary people.

There are currently a few candidates in his mind, but he has inquired before, and several of them do not know Chen Nian. The only one who knows Chen Nian's name is still known online.

But there is no intersection between them.

When the others saw that the dishes were out of the pot, they all came up curiously and tasted them with chopsticks.

Although it depends on the skill of a chef, personal taste is a very subjective thing. Among the few people who interviewed the dishes later, after eating, they always felt that this dish was only considered ordinary

Normal.

It’s just that due to the current situation, it’s not convenient for them to say it out.

In fact, even if they say it, Chen Nian doesn't mind. It's like there is braised pork in his store. Most customers say that this dish tastes delicious after eating it, but even so, my mother doesn't usually eat it.

This dish.

Even if you eat it, you just take off the lean meat on it and eat it.

But in the final analysis, they don’t think it’s delicious or not. The two masters Zhou Ji and Mu Jie are the ones who really make the decision.

However, after tasting this dish, the hotel manager still had some thoughts in his mind, but he did not rush to say it, but planned to take a look at the dishes behind.

The second dish to make for aged chicken is salt-baked chicken with dew wine.

As the name suggests, the main ingredient of this dish is chicken, but the title of wine is added to the front.

Lu Liquor is actually made of distilled liquor, fresh-flavored Fenjiu or edible alcohol as the wine-based processed with animal and plant essences that are both medicinal and food, changing its original wine-based style of beverage wine.

In other words, Lujiu is actually a very broad name. Some of the plum wine, rose wine, apricot wine and the like sold outside can be regarded as Lujiu.

Rose wine is needed for aging here.

However, the rose wine for cooking provided in such a hotel is not the one sold on the market. After all, that kind of wine is actually made of alcohol, saccharin, flavor and food coloring with water. Some even have some

Black-hearted merchants will also use synthetic dyes instead of food coloring to make counterfeit and shoddy wine.

When choosing chickens, they are also used for aged chickens of about two pounds. Such chickens taste tender and are more suitable for salt baking.

"This should be a Cantonese dish. I remember that the people over there always make salt-baked chicken." Zhou Ji said.

"Yes, Brother Zhou, this is a Cantonese dish." Chen Nian nodded and said, "This dish was learned from Mr. Qiao when Chen Nian was in Chinatown, San Francisco.

However, when I learned this dish, Mr. Qiao's health was no longer as good as before. Later, after Chen Nian learned it, he also made it when Mr. Qiao's son invited guests at home.

First, Agedan rubs the cleaned and washed little hens with salt, MSG and rose wine back and forth to taste the chicken skin and chicken bones. Considering that the fishy smell in the chamber will be more severe, Agedan also puts it in it.

I used some rose wine to remove the fishy smell.

Then he wrapped the onion and ginger ingredients and stuffed them into the chicken's belly. Then he took three more pieces of cotton paper, sprayed them with a watering can and then wrapped them outside the chicken.

"Brother Chen, I see you used three sheets of cotton paper. Is there anything wrong with this?" Mujie asked as he looked at Chen Nian's actions. Of course, he must have known why Chen Nian did this, but the rest of the game

The few people didn't know that although these were not his disciples, they also belonged to his masters, so he asked this, hoping that those disciples would learn a little.

And he felt that it would be better for Chen Nian to explain this kind of thing himself.

"On the one hand, using paper is to protect the chicken itself, otherwise the skin will be quite fragile. If it is not wrapped, the salt will stick to the chicken skin. If it is not taken down, it may become bitter if it is too salty.

If the salt is removed, it will inevitably damage the chicken skin and affect the beauty.

And that may not necessarily clean the salt. Some parts of the food will be too salty, so you need to wrap a few layers of cotton paper outside, generally 2 to 4 layers, which depends on the cotton paper.

thickness.

If the pack is too little, the salt may be dried under high temperatures, affecting the quality, but if the pack is too thick, it will affect heat transfer."

When explaining, Aged had completely wrapped the chicken and set it aside for later use.

Then he picked up a pot and put the large salt, which is what people often call coarse salt, into the pot and stir-fry.

This kind of salt is also extracted. Because it has not been further processed, the particles are relatively large and there is no iodine added. Generally speaking, people use this salt at home to pickle vegetables and its impurities are compared to those at home.

It should be a little more salty.

However, you still need to carefully read this kind of salt when buying it, otherwise it is easy to buy industrial salt.

When the large salt is frying in the pot until it is extremely hot, pour part of the casserole and put the bottom, then put the chicken that was prepared before in it, then pour the remaining large salt into it and bury the chicken.

Finally, cover and put it in the oven to bake.

The reason for using a casserole is that the material of the casserole itself is more evenly heated, and I have never chosen to use a large casserole for aging. Now, this casserole is filled with salt and chicken.

Aged in the oven for thirty minutes. During the baking process, Aged will turn it from time to time to ensure the heat is even.

In this process, in order not to waste time, Chen Nian prepared the ingredients for the dish to be made later. There are still a lot of ingredients needed for this dish. Prepare it in advance and save some effort after waiting.

Mushrooms, mushrooms, fried mushrooms, water elm ears, mercury ears, yellow ears, winter bamboo shoots, bamboo fungus, radish and rapeseed hearts all need to be washed first. The mushrooms are cut in half with the slanted knife, and the straw mushrooms are placed horizontally.

After cutting it, put it in water. The mushrooms and yellow ears were cut into slices. The mushrooms and carrots were aged in a while and they were not in a hurry. These two things should be carved into flower shapes. If the bamboo fungus is cut into the middle, then

Cut it into strips about five centimeters long, and the rapeseed heart also needs to be sliced ​​in half, and the fresh lotus seeds also need to remove the outer coat and the painstaking efforts inside.

However, after Chen Nian finished all the ingredients, the oven also made a tingling sound.

Take out the casserole, peel off the layers of cotton paper outside, and the slightly yellow chicken appears in front of you, and the steam continues to emit. Aged wearing gloves pours out the onion, ginger and cooking wine inside the chicken's belly.

"Are you familiar? I see blood."

Zhou Ji said as he looked at the chicken's condition.

"Yes." Chen Nian said, while placing the chicken on the chopping board, then took a large kitchen knife to chop it into blocks and then put it in a plate.

However, this dish has not been finished at this point. After the chicken was arranged, Aged took a part of the onion and ginger and cut it into foam. Add some salt and MSG and stir evenly, then boiled some hot oil.

After the oil boils, put the chopped green onion and ginger that had been prepared before, and wait until it is fried into scallion oil, and then let it cool naturally.

Finally, I put some chicken soup in it, put it in a small bowl and placed it next to the plate of salt-baked chicken as dipping sauce.

"The salt-baked chicken with dew wine is ready. It's okay to dip this dipping sauce, or just pour it on it." Chen Nian said.

Mujie and Zhou Ji nodded, and looked at the dish that Chen Nian had just released.

"Actually, salt-baked chicken is very common in Guangdong, but the aged wine added to it makes the dish more flavorful, although the wine taste gradually evaporated with the high temperature during the production process.

, but after all, it was wrapped with wet cotton paper before, and there was a thick layer of salt on the outside, so you can still smell a faint smell of wine and floral fragrance at this moment."

Zhou Ji commented as he looked at the dish.

"Yes, I added a little innovation to the salt-baked chicken. I didn't add too much cumbersome steps when I made it, but the flavor was able to go to the next level." Mu Jie was also very interested in such a small innovation.

appreciate.

"Master Chen, we originally had a Guangdong chef here, but he didn't come today, so can you tell us all about what to pay attention to when making this dish?"

There is nothing to hide in the old age. Zhou Ji can do this dish at 80% of the time. Even if they don’t, they can ask other masters to teach it. This is nothing more than a single sentence.

"When making this dish, you must first fry the coarse salt until it is extremely hot, then spread it to the bottom of the casserole, and then place the chicken in the center of the salt to ensure even heat. Otherwise, it will either be done somewhere.

If the color is too hot, the color is inconsistent, or the inside is not completely cooked, and the onion and ginger seasonings in your stomach will cause blood.

Secondly, the chicken should be wiped dry with a cloth, and there should be no moisture. When placing the smell in the front, the large material should be added, but the large material can only be put in one piece, otherwise the large material will attract the smell. In addition to these,

The most important point is that this dish mainly relies on the heat of salt, so it is only suitable for using tender chicks.

Of course, there is another way to make salt-baked chicken, which is to first apply flavor to the inside and outside of the chicken, then put it in a basin and steam it, take it out and chop it into pieces and serve it with scallion oil. Now this is usually used

For the method of making, about two pounds of chicken usually steam for twenty minutes.”

As soon as Chen Nian finished speaking, Zhou Ji quickly turned around and asked his apprentices to remember something.

"Although they are not many years older than you, they are much more serious than others when studying cooking skills every day. I heard that Boss Chen has to get up at around five in the morning and go to the store, and he only takes about two hours off at noon.

Then he stayed busy until he got off work at 10 o'clock in the evening.

But after get off work, people have to think about the new dishes in the store for a few hours. When will you be able to use them seriously, I want to burn high incense for you."

Zou Qi also heard that Chen Nian worked very hard in this regard, but at this moment, he felt that there seemed to be some loopholes in it: "Brother Chen, then you get up at around five o'clock every day and go to bed at what time at night?"

"Usually it's around twelve:30, and sometimes I'll get around a little later when I go back, but I don't have that much sleep now. It's enough to sleep for more than four hours at night. Anyway, I can still do it at noon the next day.

Let's take a break."
To be continued...