Hello, everyone. I'm Wang Gang.
In this video I'm going to share a homestyle dish with you.
Large Plate Chicken
First let's choose a "majestic" free range rooster (about 6 jin, 3kg)
Students who don't have a free-range rooster can also use broiler chicken instead.
First we chop the head and feet off the chicken.
Then open it from the back, remove the guts and clean it.
After cleaning, remove the lymphatic and tracheal tubes from the chicken's neck.
The lymphatic system of birds is usually concentrated in the neck and tail.
Because this free-range chicken is black.
That's why the black lymph is normal.
This area must be treated carefully.
Then chop off the chicken's toenails and chop them into even-sized pieces.
The chicken can be chopped into large pieces to make it easier to eat the meat.
Start the chicken cleaning process.
First, we put the chicken in a pot.
Add the some rice washing water and scrub several times.
This is to remove any residual blood and gamey taste from the chicken.
You can also parboil the chicken if you couldn't find rice washing water.
Drain the chicken after cleaning.
Next, start marinating.
First we add a good amount of table salt to the chicken (about 3 grams)
Then mix for a minute.
Then, add some starch and mix well
The purpose of adding starch is to prevent the moisture from evaporating when the chicken is heated.
Skip the starch if using broiler chicken
Next, start preparing the spice water.
Add two star anise to the bowl
Add a piece of cinnamon
Add a generous amount of green and red Sichuan peppercorns
Add one tsao-ko with seeds removed
Add a small piece of baizhi
Add some galangal
Add one bay leaf.
Add a bit of ground white pepper
Add a handful of fennel seeds.
Add the appropriate amount of water and soak for five minutes.
Then prepare a generous amount of dried "Zidantou" chili pepper.
Cut off the heads and tails and soak for five minutes.
The purpose of cutting off the ends is to squeeze out the excess chili seeds.
Then drain and squeeze out the water.
After five minutes, pour out the soaked spices and wrap them in a cheesecloth.
Then put it in a pot of boiling water and let it soak to cool.
The purpose of this step is to making the spice water
Start preparing the other ingredients next.
Prepare three yellow-skinned potatoes
Peel and cut into large pieces
Prepare a few green and red peppers cut into small chunks
Prepare two spring onions, chopped into small pieces.
Crush a generous amount of garlic
Prepare a few pieces of ginger and chop them into large pieces.
Prepare an onion and cut it in half, then slice it into small pieces.
You can put the chopped onions in a bowl and shake them like this.
Once the ingredients are ready, the next step is to make the sauce.
Add 40g of soy sauce in a bowl
Add 30 grams of oyster sauce and mix well.
Finally, crush a small piece of rock sugar.
Rock sugar tastes better when compared to normal sugar for this dish.
Let's cook the dish.
First, let's heat up the wok.
When the wok is hot, add a little more base oil.
When the oil temperature reaches 40% (120°C), add the prepared sugar and fry on low heat.
Stir-fry until the sugar melts and bubbles.
Once the sugar is bubbling, stir-fry the prepared chicken pieces for a few minutes.
This step is to tighten the chicken skin.
Stir-fry until the color comes out.
When the chicken spit out the oil, then start to add other ingredients.
Add the prepared diced ginger, onion and the soaked dried chillies
Then continue to sauté on medium-low heat for another minute.
Add a little more dark soy sauce to adjust the color.
Once color is good, add half of the spring onions and stir-fry.
Stir-fry the spring onions until they are half cooked, then add the spice water.
And then add the sauce.
Then bring to boil over high heat and then cook for 15 minutes on medium heat.
You can also use pressure cooker to cook for 6 minutes.
If you use pressure cooker, you'll only need half of the spice water.
After 15 minutes add the potato pieces.
Add some more scallion oil.
The purpose of the scallion oil is to prevent the potato starch from thickening the broth too much.
Then continue cooking for another 15 minutes.
Add salt in the process to adjust the taste.
After 15 minutes, add the remaining spring onions and peppers and cook until half cook.
Finally, add the chopped onions and cook for a few seconds.
After adding the onions, add some scallion oil to brighten the dish.
When the dish is ready, serve on a large plate with some noodles.
A very tasty Large Plate free-range Chicken is ready!
Let's start the technical summary.
First, it's better to choose a five-month-old and around six jin (3kg) black rooster.
This chicken is a little older than normal but has a better meat flavor.
Add some starch to the chicken pieces and mix well.
This way you can keep it as tender as normal chicken.
Second,
Rice washing water can be used to clean the chicken.
This will better remove the gamey taste from the chicken.
Third, for commercial use, you can deep fry bulk amount of potatoes in cold oil before cooking them.
This effectively reduces the cooking time.
It also solves the disadvantage of a cloudy soup.
Of course, home cooking can be done without this step.
Fourth,
Here's how to make the flat noodles
First, add 300 grams of water to a bowl.
Add 10g of table salt and stir to dissolve
Then add 500g of high gluten flour
Mix well and knead well to form a ball
If for commercial use, semi-finished products must be made in advance
1 jin (0.5kg) of flour, 0.6 jin (0.3kg) of water and 10 grams of salt.
Not too much and not too little water.
Otherwise the dough has no elasticity.
If you don't want to make it at home, you can just use dried noodles.
Knead the dough and then cover with plastic wrap and let it sit for 25 minutes (summer)
After 25 minutes, grease the cutting board with a generous amount of oil
Then squeeze and fold the dough for 5 minutes according to this technique.
After 5 minutes, continue to rest for another 20 minutes.
After 20 minutes remove the dough and coat with a generous amount of vegetable oil to prevent sticking.
Continue to squeeze into a long dough with massaging strokes
Then spread some oil on it and break it into small pieces.
Finally, roll it into small strips and place it on a plate.
Apply some oil again and seal for 10 minutes before serving.
Fifth,
Making the noodle before cooking
Start by rubbing a layer of oil on a cutting board
Then put a strip of dough and push and pull to spread into a thin sheet.
Excess oil on the cutting board is not wasted if you don't wash it.
You can use it as the maintenance of the cutting board.
After the flat noodle is made, cook it directly in a pot.
You shouldn't overcook them.
Otherwise, it's not chewy enough.
Cook until it's al dente and then remove from the water
Then put them into cold water to cool them down before serving.
At the end, you can enjoy the delicious tasty dish of hard work.