[Guide]: Pork belly wrapped chicken is a traditional local famous dish in Guangdong Province. It belongs to Hakka cuisine. It is also known as pork belly chicken and phoenix reincarnation. It is popular in Guangdong, such as Shenzhen, Huizhou, Heyuan, Meizhou, etc. In the east area, it is a must-have pre-dinner soup for banquets in the Hakka region of Guangdong. The soup is thick and clear, with strong medicinal flavor and pepper aroma.
Chicken and pork belly are two very common ingredients in daily life. Everyone is welcome, especially in winter. In fact, many people will stew chicken soup or cook pork belly and intestine alone. Relatively speaking, they are more nutritious and suitable for nourishment. No matter what kind of side dishes, cook them. The soup is always fragrant and strong, delicious, and it doesn't feel greasy. But in fact, many outsiders don’t know that these two ingredients can be stewed together in Guangdong, and they can be drunk all year round. Not only the nutrition doubles, but the deliciousness will also be upgraded. Together, they are authentic pork belly chicken.
The so-called pork belly chicken is a delicacy that is cooked together with chicken in a pork belly. In Guangdong, it is often used as a must-have dish for Hakka banquets. This soup is thick and clear, with strong medicinal flavor and pepper aroma. However, there are many friends who don’t know about stewed pork belly chicken, so let’s share with you how this pork belly wrapped chicken is made.
[Dish Features]
04a7Exceptional , The chicken is tender and delicious, the umami of the chicken perfectly enters the pork belly, and the taste of the soup adds to the umami of the chicken.
——The cooking method of pork belly wrapped chicken——e04a7c5a1a#
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[Required Ingredients]
One pork belly, one chicken, a few goji berries, white pepper (or white peppercorns), appropriate amount of salt, appropriate amount of pepper, A cup of cooking wine with a lid
【Cooking steps】
The first step: a pork belly, first rinse with hot water, Put the white vinegar + water in a large bowl and knead, you will find that the water becomes cloudy, knead twice. Use a knife to cut off the white foreign objects and attachments on the pork belly. After it is cleaned, knead it twice with no water + flour, rinse it off and wash it again with white vinegar, basically there is no peculiar smell.
Step 2: boil water, add some peppercorns or pepper powder to the water, and then add a bottle Cover the cooking wine and blanch the pork belly for about three minutes to better remove the peculiar smell and the white sticking to the pork belly.
The third step: Wash the chicken, and lose the neck, wings and chicken heads. Chicken is easy to chop and cook. After chopped it, clean it, and smear it with white pepper.
The fourth step: Close the chicken, stuff it into the pork belly, wrap it tightly with cotton thread, try to wrap the whole chicken in the pork belly without being exposed. Then put it in the pressure cooker, add water, and the 7/9 of the belly-wrapped chicken is not filled. If there is too much water, we can't finish it.
c5a0#4#04a7d5 Pause when pressing halfway and take out the chicken. The chicken can't be pressed for that long, and it won’t become lump... Cut the pork belly into thick strips, cut the chicken into pieces, and continue to press the pork belly in the pressure cooker until it is soft and does not bite. Laborious.
a5a0#4da: the sixth step: Put the softened pork belly, soup and chicken pieces into the pot together, season with salt and white pepper. This is the high heat just put in to boil, turn to medium heat and simmer for about 15 minutes, it will become a little white. The chicken in the chicken The oil is also stewed! This is white that can't be made by pure pressure cooker! Be sure to wrap it up first, and then you can simmer it together after tearing it apart.
Step 7: add the medlar, boil again, add salt, and it’s done.
[Tips]
c5a0eda#04a7 The toenails and chicken beaks are sharper, which can easily cut the pork belly. If you want to stuff the chicken into the pork belly, the trick is to pinch the chicken tightly and then stuff it in a little bit.
2: The pork belly should be pink on the outside, if you see black hair and dark, it will not be fresh; smell it, fresh pork belly has a little fishy smell, smell Don't choose when it smells bad; press it again with your hands, and feel that the pork belly is firm and elastic.
3: Then it’s the chicken. Try to choose the old hen, because the old hen is thick and plump, and the stewed soup is rich and mellow.
4: The pork belly chicken must be cooked under cold water when putting the ingredients, because if you pour hot or boiling water into the pot at the beginning, the surface of the chicken will suddenly be exposed to high temperature. The outer protein of the meat will solidify immediately, so that the inner and outer proteins cannot be fully dissolved into the soup, so that the color of the soup will not turn white.
5: Boil on high fire. If you want pork belly chicken to get a thick and white soup, you must use high fire to simmer. The milky white soup is actually a mixture of water, which is soup The oil in it is mixed with water at a high temperature. If it is simmered slowly, it will never be milky white.
ed] "Summary of the content"-0d2a# answer#
How to clean the pork belly so that it will not smell?
1. First rinse the outside of the pork belly with clean water, then turn the pork belly over and place it in a basin. Do not add water, add 3 spoons of flour, and grab the pork belly with two hands. Knead for 2 minutes, then rinse with water, repeat two or three times.
2. Then add 3 teaspoons of salt, still use both hands to grab the pork belly and rub it for 2 minutes, then rinse with clean water and repeat this procedure 2-3 times.
3. Add some white vinegar, grab the pork belly with two hands to rub it, and then rinse it with tap water until the water is clear and the pork belly is clean, then turn it back.
4. Then turn the pork belly from inside to outside, add flour, salt, white vinegar, and knead for 5 minutes, so that the yellow mucus inside the pork belly can be easily removed. When cleaning the outer layer, the amount of flour, salt, and white vinegar can be relatively reduced.
5. Rinse the flour and pork belly mucus mixture with clean water, scrape off the yellow mucus remaining on the pork belly with a knife, and then cut off the excess fat on it, so that the pork belly is clean Up. Salt has a high degree of osmotic pressure, plus white vinegar, can make the attachments on the pork belly detach from the belly wall, and flour can increase the friction, under the action of the three, can easily remove the smell of pork belly.
【Conclusion】
c5a0eda1a# after a long time of cooking, The soup gradually becomes rich and creamy. For a bite, the soup combines the flavours of pork belly and chicken, with a hint of sweetness. At this time, the chicken nuggets have been stewed tender and rotten, and the taste of pork belly is still tough, especially chewy. If you think the taste is a little weak, you can add some pepper to the soup when you eat it. The taste is slightly spicy, and it immediately warms the cold body and mind in autumn and winter. In autumn and winter, holding a bowl of hot pork belly chicken soup at home, eating meat and drinking soup while chasing drama, it feels, not to mention how warm it is.
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