Description:The style of cooking is classified: Sichuan Cuisine | Poultry | Health recipe Taste: Fragrant Make the difficulty: It is (elementary) to cut the mound Make time: 10 minutes The materials: New soft hen One is (about 1250 grams in weight) ,Gingko ( Gi...
The gingko burns chickens
- The style of cooking is classified: Sichuan Cuisine | Poultry | Health recipe
- Taste: Fragrant
- Make the difficulty: It is (elementary) to cut the mound
- Make time: 10 minutes
- The materials: New soft hen One is (about 1250 grams in weight) ,Gingko ( Ginkgo) 250 grams
- Condiment: Continue 30 grams of wine, the ginger is a slice of 15 grams, 10 grams of salt
- The gingko burns chickens a method:
- 1,Slaughter chicken, go hair, go viscera, the fresh water is cleaned. Take one hundred sheets cut along chicken back open ' The belly mustn't be cut open) ,Enter the pan and boil it to taking out with the cold water while boiling, clean with the fresh water, remove the dregs of rice of blood for use.
2,Knock open the gingko shell, even the shell enters the boiled water pan to slightly blanch and take out, peel off the shell to clean.
3,Enter the whole soft hen on the pan, with water (in order to flood chickens as degree) ,Put the ginger one, continue the wine, add a cover and burn bright for about 30 minutes, until the chicken is half-mature, after the decoction becomes strong, and then quench into the big earth pot, put the gingko, salt, put on and burn for about 15 minutes with the document, until chicken soft, soup strong to produce pan, quench into one heavy round soup in the plate, chicken belly up, down back, the gingko is enclosed all around.
- Note:
