Lin Chou directly heated up the pot on the stove set up in the lobby. Top 23S.
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Xue Zhen turned around and went to his kitchen. Lin Chou vaguely heard some noise, but said nothing.
The chicken is the ancient Dong'an chicken that the old man in the wilderness boasted about a few days ago, an authentic breed that was handed down before the catastrophe.
Bamboo worms are eaten in the bamboo forest, grasshoppers are caught in the grass, and alfalfa is eaten as snacks. An adult chicken only weighs three or four pounds. It has black feathers and black legs, but its beak is a bright oily yellow.
After being bled, slaughtered and plucked, it doesn't look big, but every muscle is full, and the skin of the chicken is a pleasant bright yellow and very thick.
Dongan chicken has less fat under the skin, and the meat is tender and "crispy", with full texture.
Moreover, what Lin Chou wants is a "girly" chicken that has not yet started laying eggs. Once the chicken starts laying eggs, the meat quality will change and it will no longer be as tender and crisp as before.
This Dong'an chicken is paired with the newly arrived white rice vinegar, which is exactly what Lin Chou wants. What he wants to make is a national banquet dish.
"Vinegar Chicken" is the first of the eight major Hunan dishes.
When it comes to Dong'an vinegar chicken, there is no need to mention any touching stories or any long-standing historical background.
Because this is a simple and mind-numbing dish that brings you back to the original nature. It can be cooked from the menu of the state banquet before the catastrophe to the common people's dining table, and even the little kid who has just learned how to cook can cook it casually.
When it comes to the state banquet menu, the most authentic ingredients are as follows:
One Dong'an chicken, half a pound of Dong'an Wujiaqiao rice vinegar, two ounces of Dong'an Ziyun ginger, fifty pieces of Dong'an Xinwei pepper, a little Dong'an Huaqiao Chaotian red pepper, one ounce of Dong'an Shiqi camellia oil, and a little Dong'an Dawei cooking wine.
(Okay, after reading the materials, I admit defeat with the first dish and let’s move on to the next round.)
Ahem, of course that's not possible.
The Dongan Chicken geographical monopoly system is waving the flag vividly, but it is not impossible.
When chatting with the old man in the wilderness, he heard that he also had Dong'an chicken breeds there, and Lin Chou came up with this idea.
The most important ingredients for Dong'an chicken are vinegar and chicken, and Lin Chou happened to have both.
This kind of rice vinegar is different from others in that it also requires glutinous rice.
It is brewed with just the right fermentation of aged rice, and it can become a "sweet vinegar" with a turbid, thick white soup color that is not very good-looking and has a slightly sweet taste.
Although Lin Chou doesn't know how to make vinegar, don't forget that there is a "sixty-year-old" old man in the base city who can make vinegar.
At that time, Lin Chou asked Sixty-Year-Old Chen for advice on the technique of brewing vinegar, but he was met with disappointment.
Take some hearsay and discuss it with professionals, and you can imagine the outcome.
Because Lin Chou's first question is,
"Vinegar, how many days does it take to brew?"
Sixty-year-old Chen hummed a sound from his nose, and then there was no more movement.
After waiting for a long time, Chen, a stubborn old man of 60 years, finally remembered that the person in front of him was an awakened person.
So he asked Lin Chou to write the word "jealousy" on the ground, point at it, turn around, and walk away quickly!!
Well, the arrogance of professionals is understandable.
But Lin Chou was embarrassed at that time. It was the old man’s son who explained,
"Two, one, unitary, the word "vinegar" is the origin of "vinegar". It refers to the sour water or seasoning paste produced after twenty-one days of fermentation in the unitary hour. It is called vinegar. Vinegar comes from Heita, the son of the wine master Du Kang.
Invented, vinegar brewing is basically exactly the same as wine except for the time.”
Well...
In short, for an old man like this, getting some sweet rice vinegar for Dongan Vinegar Chicken is probably just a matter of seconds, without any difficulty.
Bring a pot of boiling water to a boil, break up the old ginger and tangle the chives, add it to the pot, and add some cooking wine.
Hold the chicken by the neck, take out the opening of the crop along the neck and immerse it in the water at an angle, shake it twice, stand it upright and take it out of the water, back and forth until the surface of the chicken skin is shiny and the bluish-red under the skin turns to flesh color.
There is no skill involved in this action, but it is very convenient for shaping the color of the chicken in all parts. It is also called "rinsing" and can rinse out the blood in the chicken's abdominal cavity.
Turn on low heat and keep the water temperature in the pot at about 85 degrees. Cover the pot and cook the chicken for 11 minutes. Take it out. At this time, the chicken is at a perfect seventy degrees doneness.
Take the chicken out and put it directly into ice water to cool it thoroughly. Cut into large pieces and then cut into long strips according to the muscle lines. It is better to use three fingers.
Shred the ginger and shred the fresh chili pepper, mix half with the rice vinegar, and set aside half.
Select the Sichuan peppercorns with seven leaves and five open petals to have the strongest aroma. Put the Sichuan peppercorns in a pot and stir-fry until the aroma is released, then grind it in a mortar for a few times to pick out the peppercorn seeds and then crush them.
Add tea oil into the pot, sauté shredded ginger, chili, Sichuan peppercorns, and salt. Add the cut chicken pieces and stir-fry a few times. Add cooking wine, chicken stock, and one-third of the prepared vinegar sauce. Cover the pot and simmer for two minutes.
After half an hour, boil the pot and then cook the remaining vinegar along the edge of the pot.
You don't need to add too much vinegar, only one-third of the way into the chicken pieces. Cooking the vinegar along the edge of the pot can reduce the "punch" smell of the vinegar and make it softer.
Stir-fry continuously until the soup and vinegar thicken slightly, remove from the pan and serve on a plate.
"I finished."
At this time, Xue Zhen also came out with a plate of dishes.
"I'm done too."
Lin Chou glanced at it. It was a plate of meat slices as thin as cicada wings and crystal clear. The color was as tender and red as a beauty's cheeks. The texture of the meat was as fine as nothing and the strips were soft and lingering. It was very beautiful.
Lin Chou understood,
"Water the donkey?"
Xue Zhen nodded and said,
“Dongan chicken?”
The two looked at each other with a feeling of sympathy.
"Ha ha."
The five judges selected from outside also came in. Among them were male and female first-level evolvers and ordinary people. They were quite frightened.
Xue Guangyuan opened his mouth and said,
"Everyone, please take a seat. Bafanglou is competing with Xiaoyou Lin. There are four rounds of competition in this competition. In each round, five different guests will be invited to taste it. So please make a judgment. Which dish you think is better? Just tell me.
Yes, no need to worry."
"Uh...ok."
Xue Guangyuan took the lead in stretching out his chopsticks and picked up Lin Chou's vinegar chicken, which was also a chicken wing.
The skin of the chicken is as tender as chicken fat, and the meat inside is bright and white. Put it in your mouth and chew it slightly.
"Sour and sweet, soft and delicate, fragrant and long aftertaste, spicy but not numbing and without bitter seeds, tender meat, sweet and crispy chicken skin, warm in the mouth and a sense of warmth in the stomach, just like Dong'an Chicken's spicy and sour taste"
The five flavors of salty and fresh food, the recipe seems simple but the taste is very simple. Xiaoyou Lin, this dish is top-notch.”
Everyone had tasted it, some said the chicken was good and some said the donkey meat was fragrant, the situation was three to three.
The last person to taste it was Wan Junru. After taking a bite of the vinegar chicken, she put down her chopsticks.
There was so much blood, and his face didn’t look good. Xue Guangyuan stroked his beard and said with a smile,
"Girl, what's the reason for this?"
Wan Junru's facial features are very deep, so she looks quite serious.
"I have no objection to Master Xue."
"It's just that I really don't want to eat this dish."
"..."
Everyone was speechless. This is called no opinion. Girl, you just wrote the word "opinion" on your forehead!