Chapter 61 Chicken Yellow Meat White, Poultry and Seafood
It didn't take long for Zhao Youqian to come back from his thoughts and reincarnate as a human being. He rarely thought of the past. However, the recipe he made this time was the one he was curious about and learned specifically. Naturally, his memory was particularly fresh. There is also a sense of never forgetting it.
A little rooster weighing about one and a half pounds and less than a year old.
The hen is not good, the hen will be too oily, and the most critical chicken skin will be too tough, while the rooster will have a tighter chicken skin with a crispy feeling due to regular exercise.
Some good fresh prawns, some eggs, onions, ginger, pepper, salt, and sugar.
There are really not many seasonings and ingredients used. Finally, there is the white and tender daisy in the pot. Everything is here. It doesn't look complicated, but only after trying it can you understand that this 'Jiangnan Baihua Chicken' Definitely a real Kung Fu dish.
As the four most famous first dishes in Cantonese cuisine in the past, they definitely deserve their reputation.
Fresh young roosters, fresh shrimp meat, and a few uncomplicated ingredients, under the skillful hands of those chefs back then, they made Jiangnan Baihua that looks like chicken but not chicken, with a chicken flavor and a strong seafood flavor. chicken.
It can be said that Zhao Youqian is also full of familiarity with this.
He remembered how he was clumsily learning this dish and used up the ingredients many times. Finally, he finally succeeded and reached the level of a 50% to 60% master chef. This already made him extremely happy.
Nowadays, the cooking skills have far surpassed those of the master chefs at that time, but when Zhao Youqian made this dish again, he was very emotional.
They were very fresh. I picked the shrimps that I had been searching for for a long time. I peeled off the shells, heads and deveined the shrimps first, and then slowly chopped them open with the back of a knife. Because I used the wide blade on the back, I would not cut the shrimps completely. There is no fiber in the pieces, and the shrimp meat can be completely chopped into a state similar to minced meat.
And what kind of state is the most suitable level? Chop it slightly to the point where it becomes gluey, which is the perfect state. Wait until the shrimp glue is put into the bowl.
At this time, Zhao Youqian began to clean the chopping board, and then slaughtered the little rooster. Wash the chicken blood, internal organs and the like and keep them in good condition. You can also make a small stir-fried chicken at night, which is a good dish to go with rice and wine. The chicken Chop off the head, neck, and buttocks.
It’s not particularly wasteful. After cleaning everything except the chicken buttocks, Zhao Youqian can take off all the chicken skins. The remaining chicken skeletons can be cooked with the chicken heads and necks to make soup. The soup stock and gravy on the dish.
Of course, after killing the chicken, Zhao Youqian did not continue to break open the skin of the whole chicken. Instead, he let the chicken rest for a while to relax the skin and meat. He cooked it first and wrapped it under the chicken skin with shrimp glue that represents the flavor of the seafood.
This Jiangnan Baihua Chicken is famous for not being chicken. The most important thing is to peel off the chicken skin from the chicken, then fill it with shrimp paste, steam it, and finally thicken it.
It can be said that to break it down, this dish is not difficult to make. The problem is that it requires enough carefulness and patience, and you must be careful in every aspect to avoid any trembling hands.
This is why even if this dish is placed in the gourmet world, it is enough to become a test question for a special chef.
But for Zhao Youqian, who has already mastered basic cooking skills, these are not troublesome things.
After the young rooster was slaughtered and set aside for later use, Zhao Youqian had already focused his attention on the prepared shrimp glue.
The shrimp meat is in a sticky state. At this time, you only need to add a spoonful of starch, a small spoonful of salt, an egg white, and some pepper to get rid of the little fishy smell. The rest is just a matter of getting started. Whisked with a whirl.
You must know that the shrimp paste required for Jiangnan Baihua Chicken is not the kind that is particularly crispy. Instead, it is similar to the shrimp paste used in general hot pot. It has a slight texture, but is more soft and tender, as if it is tender and smooth. It tastes like chicken.
Fold the ingredients into the shrimp meat and stir continuously in one direction until all the ingredients are completely blended. The remaining effort is to grab a ball of shrimp paste that is a bit fluffy and as soft as oiled dough. Beat.
There is a 'pah-pah-pah' sound similar to that of repeatedly hitting someone on the face. You don't need to hit it too many times. Just knock out most of the air inside so that the shrimp glue becomes extra strong and forms a ball.
As long as all the shrimp meat has a vaguely formed feeling, it can be kept fresh and preserved by refrigeration.
Naturally, the world of Yangshen is not as convenient as the Zhutian Inn, so Zhao Youqian simply used some cooling talismans, which had the same effect as the refrigerated refrigerator.
Then he turned back and started to process the chicken. The whole chicken, which had been slaughtered and left for an hour and a half, had completely relaxed. Zhao Youqian took out a small knife and cut directly from the breast to the tail of the chicken, leaving him still a little bit confused. The tight chicken skin was completely broken into two halves, and then it was slowly moved toward the back along the bottom of the loose chicken skin.
The knife easily avoided the chicken legs, but removed the chicken wings together with the wing roots, and then completely peeled off the chicken skin along with the back.
There are only two chicken legs left on the whole chicken, and there are still some pieces of chicken skin left on it. Of course, the chicken breast and chicken skeleton are also visible to the naked eye.
Gently remove a pair of chicken legs, and then peel off the last bit of chicken skin that is still connected to the back. The chicken skin that Zhao Youqian needs to wrap the shrimp paste has appeared.
Leaving a pair of chicken wings is also to show the integrity of the chicken skin, and to allow the deliciousness of the chicken to be added to the shrimp paste when the chicken wings are slightly steamed.
Of course, the chicken legs are left for cooking in the evening. Even the chicken breasts are removed separately to prepare for other uses. After blanching and washing the remaining chicken racks, chicken heads and breasts, the first Turn on the heat and start preparing the chicken stock.
For the sake of pure deliciousness, even green onions and cooking wine cannot be added. Just some ginger slices are used to remove the fishy smell to enhance the flavor, and then the pot is slowly simmered over low heat.
Just the aroma of the broth starting to cook has already made people's mouths water. This means that the small courtyard where Hong Yi is located is quite independent, otherwise there will definitely be neighbors knocking on the door.
Even so, Hong Yi stared at the dish in Zhao Youqian's hand with great anticipation. It was specially made as a sacrifice for his mother's grave. It was not an ordinary cooking level. In Hong Yi's heart, it might be a tribute to his mother. The greatest gift.
The chicken soup in the pot had been simmering for half an hour. At this time, Zhao Youqian took out the refrigerated shrimp glue. He didn't need any seasoning. The shrimp glue with good adhesion was covered with the peeled chicken skin. On the back, wrap the entire shrimp paste with the chicken skin on both sides, and then turn it over.
It seems to be slightly thinner, and the image of a chicken body with two wings facing upwards stands on the plate.
When the plate was placed on top of the boiled chicken soup and the steaming started for about twenty minutes, an alluring aroma began to spread unstoppably, even to the point where the people who were about to enter the alley entrance were