"Royal Concubine Chicken" is a famous flavor dish of Shanghai Meilong Town Restaurant. It originated from Shanghai Taole Chunchuan Restaurant in the late 1920s. It was created by famous chef Yan Chenglin and others by borrowing the Peking Opera " Drunk Concubine ". Regarding the origin of this dish, there is also a saying: one day Tang Minghuang and Yang Guifei were drinking and having fun. Xuanzong thought that what his favorite concubine would eat would "fly to the sky", so he ordered the eunuch to order the kitchen. There was a chef who was in a hurry, took a broiler chicken, and cut off the wings. Boiled and cooked. After Yang Guifei sobered up, when she was eating the "Flying in the Sky" in front of her, she repeatedly praised it for being delicious, because the dish was delicious, tender and fragrant. The imperial concubine also loves to eat, so it has the reputation of "chicken of imperial concubine".
1st step: raw materials
chicken wings 200g, winter bamboo shoots a little.
2nd step: Seasoning
3 grams of salt, 25 grams of rock sugar, 10 grams of green onion and ginger, appropriate amount of sugar, soy sauce, cooking wine. Wash the green onions and cut them into sections.
2: Add salt, sugar, and cooking wine to the chicken wings and marinate them well.
3: Put the bamboo shoots in a pot of boiling water, and remove them from the plate after they are cooked.
4: Set up another pot , heat oil, add sugar and fry until melted, pour in chicken wings and stir fry for a while.
5: Cook in appropriate amount of cooking wine, add ginger slices and bamboo shoots.
6: Add a little water and salt, cover and simmer over low heat Cooked.
7: Add soy sauce and scallions, stir well, and let the soup dry.
Follow Lao He not to get lost, Lao He will show you more delicious recipes.
.
