- March 10,2023
Speaking of yellow mud chicken stew, there is another legend: According to legend, during late Ming Dynasty and early Qing Dynasty, there was a beggar in Yushan, Changshu who gave a chicken but had no tools. to make a chicken and had to kill chicken. Coat feathers with mud, take some dry leaves and put them in fire, and then put chicken in fire. After mud is dry, he takes out chicken and knocks it down in a clay shell. Chicken feathers also fall off along with mud shell, and aroma overflows. The beggar began to devour her. Qian Muzhhai, a senior scholar who lived in seclusion in Yushan, passed by. He asked about flavor and tasted it. He thought it was delicious. Later, this method spread among people, and people also called chicken cooked in this way "beggar's chicken." , and chicken is fresh and tender. It is delicious, and since then this cooking method has become widespread, and among people it is called "beggar's chicken." More than 70 years ago, Changshu Shanjingyuan Restaurant was first to exclusively cook Beggar's Chicken, which, based on folk cooking method, has been improved and renamed Huangni Chicken Nugget, one of the most famous dishes. Now this dish enjoys a high reputation both at home and abroad, it was once introduced to Japan and other countries as a famous Chinese dish, and is used in banquets and banquets.
The following will teach you how to make a real yellow mud chicken stew,
Steamed chicken with yellow mud
Steamed chicken with yellow mud
Steamed chicken with yellow mud
The first ingredients are fresh and tender three yellow (yellow mouth, yellow legs, yellow hair) chicken 1 shrimp, Beijing winter vegetables, ham, diced white sugar pork, cloves, diced green onion, ginger chicken lung, shaojiu , soy sauce, shrimp, monosodium glutamate, salted pork net oil, fresh lotus Leaf boiled lard, sesame oil, sesame sauce, green onion
Steps: 1. Slaughter a live chicken, remove all feathers, make a small hole about 3 cm long under armpit of wing, dig out internal organs, remove anus, wash and dry, and then use back of a knife to break off chicken legs and wings, bones of legs and neck, put them in a bowl, add a little soy sauce, Shaoxing alcohol, salt, diced green onions and ginger juice, and marinate for 30 minutes. Cut chicken liver into slices.
2. Preheat a frying pan, put lard and heat it until it is 50% hot. First, add green onion and ginger slices and fry until fragrant, then add pile slices, shrimp, minced winter vegetables, diced pork, ham, chopped diced mushrooms. Saute dried shrimp and other ingredients, add wine, soy sauce, monosodium glutamate and white sugar until ingredients are cooked through and pour them into a bowl. Place ingredients into abdomen from chicken wing incision and then insert chicken head into hole. Then chop green onion into fine minced meat, mix with a small amount of bacon, spread over whole body of chicken and wrap chicken with bacon, then wrap tightly with lotus leaves and tie with a rope in an oval shape.
3. Crush yellow mud of wine sealing lid (you can use loess if you don't have it), add salt, Shaoxing wine and water, mix into a thick paste, apply to a damp cloth (yellow mud is about 3.4 cm thick), and put put it on yellow mud. Put complete chicken in middle of mud, lift up four corners of warm cloth, wrap chicken tightly, then remove wet rag and wrap with waste paper. Use a bamboo skewer to poke a small hole in surface of clay to release heat during baking and prevent clay layer from breaking down.
4. Place wrapped chicken in oven and roast over high heat for 40 minutes, dry yellow mud and take it out, cover small holes with wet mud, bake in oven for 30 minutes, then switch to low heat. four to five hours until done. Before eating, knock down clay casing, remove small strings and lotus leaves, put chicken on a plate, pour some sesame oil, bring sesame sauce and white green onion segments for dipping.
The stewed chicken in yellow mud is ready. The skin is yellow and bright, chicken is crispy and tender, softt and bones are separated from sticks. The aroma is spicy, original taste is very tasty. Have you already learned this?
