How old is the invention of the Flower Chicken ?

"It's called Flower Chicken. It has a history of more than 300 years. Originated in Changshu, Jiangsu, also known as yellow mud simmered chicken.

Legend has it that a beggar begged for food along the way and ended up in a village in Changshu. One day, he quickly got a chicken and wanted to slaughter and cook, but there was no cooking utensils and no seasoning, so he slaughtered the chicken, pasted it with yellow mud, and threw it into the embers of the fire to dry and roast, and after the chicken was cooked, the mud shell was peeled off, and the chicken feathers were also removed, revealing the tender chicken. Later, this mud roasting technique was introduced into the restaurant, and after continuous improvement, this "difficult to get into the elegant hall" called flower chicken has become a traditional famous dish with a unique flavor.

There is a key to making a flower chicken.

The mud of the wine jar is the mud used to seal the wine jar, and it is specially used to make a flower chicken because of its sake lees smell. If there is no wine jar mud, you can also use clay or yellow mud instead, but when diluting the yellow mud, a large amount of flour should be added to prevent the mud from cracking and the fragrance from spreading when baking. Remember that the thickness of the mud should be about centimeters, and the thickness should be even, so as to avoid uneven heat and the chicken from being scorched or undercooked.

The invention of the flower chicken has a history of more than 300 years. Legend has it that the story took place during the Qing Dynasty, and legend has it that there was a man who begged for rice and asked for rice, and he was hungry. Because he rescued a farmer's drowning child, in gratitude for the rescue of Huazi, the old farmer gave the old hen that Hanako was reluctant to eat.

Of course, the development of the story is logical, and Hanako inspired me to invent the method and practice of eating Hanaji.

Later, this practice was gradually spread, and the taste during pregnancy is unique, the color is ruddy and golden, rotten but not old, tender and smooth.

Called flower chicken, also known as Changshu called Hua chicken, is a traditional famous dish in Changshu, Jiangsu. It is to wrap the processed chicken in yellow clay and lotus leaves. The production materials are fresh lotus leaves and yellow mud. The color of the flower chicken is red and bright, fragrant, the entrance is crispy and fat, and the feel is very good.

White-cut chicken is also a famous Cantonese dish, with crispy skin and tender meat, and with a special sauce, the taste is very delicious.

But if you make your own white-cut chicken, you will find that the white-cut chicken outside tastes very refreshing and the meat is firm, while the white-cut chicken you make yourself is either too woody or too fat, making people unable to eat.

This is because there are some places that are not paid attention to when making the white chicken, which causes the taste of the white cut chicken to deteriorate, so what should you pay attention to when making the white cut chicken?

Today, I will share with you some things you need to pay attention to when making white-cut chicken, and you can also make delicious white-cut chicken after reading it.

1. Pay attention to the selection of chickens.

Sometimes the reason why the white cut chicken is too fat is because you didn't pay attention to the chicken, resulting in more fat and less lean meat.

It is best to use three-yellow chicken to make white-cut chicken, and if it is a small rooster, this kind of chicken is firmer and more tender, and it is more delicious to make.

2. Pass cold water 3 times.

The chicken is finally cooked in hot water, but before cooking, we have to blanch the water several times, but the blanching time does not take too long.

Wait until the water in the pot is hot, but it is not boiling, soak the whole chicken in hot water for 10 seconds, then remove it and soak it in cold water, making sure that the chicken's belly is also fully exposed to cold water, if possible, it is best to use ice water to soak.

After repeating this three times, cook it in hot water to make the chicken firmer.

3. Don't add too many ingredients.

Eating white-cut chicken is to eat the original chicken, so in addition to using ginger, cooking wine and other ingredients to remove the fish, it is best not to add anything else.

Even if there is sauce, do not pour it on the chicken, it is easy to spoil the chicken, it is best to put the sauce in a bowl and dip the sauce when you want to eat it.

4. Put hot water into the pot.

After blanching, it is necessary to put the chicken in the pot and cook, but the cooking time must not be too long, to avoid the chicken becoming firewood, generally 15 minutes is enough, if the chicken is relatively large, then it can be increased to 20 minutes.

And be sure to put hot water into the pot, because if it is cold water, then you still need to wait until the water is hot, at this time the chicken has been soaked in water, it is easy to make the chicken stew time longer, and the boiled chicken will be old.

And after cooking, it is best to turn off the heat and soak in hot water for 30 minutes, which will make the chicken taste better.

5. Don't put salt too early.

When boiling white-cut chicken, you need to add some salt to taste, so that the soup is also delicious, but it is best not to put salt too early, which will affect the umami of the soup.

In addition, if you add it too early, it will also cause the chicken to absorb too much salt, and it will not taste good.

Although the white-cut chicken is delicious, but it also depends on how to do it, if you don't know how to do it, if you cook it directly, you can't grasp many details, and the white-cut chicken that is cooked will definitely not taste good. When making white-cut chicken, as long as you do these three steps, the chicken is tender and not firewood, and the more you eat, the more tender and umami it is!

Steps to make homemade white cut chicken:

The first step: to make white-cut chicken, the first thing we have to do is to choose the ingredients, when making white-cut chicken, we should choose a moderate size, not too big Qingyuan chicken, or three yellow chicken, these two kinds of chicken chicken has a good taste of chicken, and the umami is enough, the most suitable for white-cut chicken. Handle the chicken well, remove the internal organs and chicken feet, etc., or ask the boss to deal with it when you buy chicken.

Then prepare some chives, a little sliced ginger, and a little garlic minced garlic for later use.

Step 2: The second point of making white-cut chicken is the skill of cooking white-cut chicken. Add an appropriate amount of water to the pot, put the white cut chicken in the pot with cold water, then put a section of chives, tie the chives into a knot and put it in, then put a little ginger slices, put a little cooking wine, and use it to remove the smell and improve the freshness.

When cooking, the heat should not be too large, bring the water to a boil over medium heat, and then cook for about 3 minutes. Then you can turn off the heat, after turning off the heat, don't rush to take it out, you also need to let the chicken simmer in the pot for about 15 minutes, which can make the chicken more tender and not woody.

Step 3: The key to the good taste of white-cut chicken is here, when we stew chicken, we can prepare a basin of ice water, add some ice cubes to it, and put a little cold water. Then take out the stewed chicken and soak it in ice water for about 10 minutes.

This can make the chicken skin and chicken taste more palatable, and can also lock in moisture, retain umami, and enhance the taste and umami of the chicken skin and meat. After the chicken is soaked and cooled, brush a little sesame oil on the chicken skin, then cut it into pieces and serve on the plate.

The last step is to prepare the seasoning of the white cut chicken, which can be adjusted according to personal taste, and friends who like spicy food can be paired with some garlic chili oil and a little light soy sauce to taste. If you like to eat lighter, you can prepare some ginger, rub the ginger into thin strips, and then match it with some minced garlic, sprinkle a little green onion and stir it together, the seasoning only needs a little salt and it's OK, you can also put a little chicken essence or monosodium glutamate to improve the freshness.

In 1893, at the end of the Qing Dynasty, melon seeds were inherited by Mr. Li Erhe, the grandfather of Li Yongming, who was the successor of melon seeds. He reinvented the secret recipe, and the melon seeds fried with carefully ingredients were fragrant and delicious. After the founding of the People's Republic of China, the Li family reasonably combined the ancestral secret recipe with modern technology and cast the melon seeds of "called flower chicken".

On the basis of the traditional "five-spice" melon seeds, the brand melon seeds have developed four large series of 30 varieties such as "ice melon seeds", "vanilla melon seeds" and "tea melon seeds", and created Shanghai Hengxin Food **** sales melon seeds. Li Yongming has been rated as "Outstanding Entrepreneur" and "Advanced Individual in Safety Production". Called flower chicken melon seeds are developing rapidly at a vigorous pace.

Switch to stir-frying to boiling. The fine craftsmanship is a precedent in the field of roasted goods. The formula was further improved, combining sunflower seeds with healthy traditional Chinese medicine, and through special treatment, the flavor of the melon seeds blended with "called flower chicken" was more unique, creating a boutique of Hui food culture.

Regarding the origin of the called flower chicken, there is indeed a story related to the call of the flower chicken. A long time ago, there was a beggar who wandered and begged and came to a village in Changshu. One day, he was so hungry that he accidentally caught a chicken on the road.

He wanted to kill the chicken and cook it, but he had neither cooking utensils nor spices. In the end, he was so hungry that he took the chickens to the foot of Yu Mountain. There, he kills the chickens and eviscerates them.

Then, he wrapped the feathered chicken in yellow mud and firewood. In this way, he roasted the chicken on the fire until the mud was dry, and the crust was peeled off, and the feathers were peeled off with it. The chicken made by this method has a fragrant aroma, and the beggar tastes a delicacy that he has never tasted before.

As a branch of traditional food, melon seeds have contributed to the innovation and development of Chinese food culture and have had a far-reaching impact, and have been highly respected by their predecessors and trusted by consumers. When Zhu Yuanzhang was the emperor in the Ming Dynasty, he was given the name of rich chicken and melon seeds. Through the light of the emperor, the name is spread in all directions, and the reputation is greatly boosted, enduring, and spreading.

After a hundred years of vicissitudes, it has now become an iconic brand in the melon seed industry, which is the glory and pride of history left to "call flower chicken".

Hello, the invention called the flower chicken has a history of more than 700 years.

According to legend, a long time ago, there was a man named Hanako, who begged for food along the way and went to a village in Changshu County. One day, he came across a chicken and wanted to slaughter it for cooking, but he had no cooking utensils or spices. He came to the foot of Yushan Mountain, killed the chicken, removed the internal organs, painted the yellow mud with hair, firewood and grass, put the coated chicken in the fire and roasted, and when the mud dried and the chicken was cooked, the mud shell was peeled off, and the chicken feathers were also taken off with the mud shell, revealing the cooked chicken.

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The invention of the flower chicken has a history of more than 300 years.

It should be thousands of years old.

At the end of the Qing Dynasty, it has been more than 129 years since 1893.

The origin and allusion to the name flower chicken are as follows:

Called flower chicken, also known as Changshu called chicken, simmered chicken, is a special product of Changshu City, Jiangsu Province, belongs to the Su cuisine.

The method of making the chicken is similar to that of the "Eight Treasures" of the Zhou Dynasty, the "Cannon Dolphin", which is a dish made by wrapping the suckling pig in clay, grilling it, and then further processing it. Its color is bright red and bright, fragrant and tangy, the plate is crispy and the meat is tender, the entrance is crispy and fat, and the flavor is unique.

Allusion: According to legend, a long time ago, there was a man named Huazi, who begged for food along the way and went to a village in Changshu County. One day, he got a chicken by chance, when Emperor Qianlong visited Jiangnan in micro-clothing and accidentally fell into the wilderness.

There was a man named Hanako who saw that he was pitiful, so he gave him the "Calling Chicken" that he thought was a delicacy. Qianlong was sleepy and hungry, so he naturally felt that this chicken was extremely delicious.

After eating, he asked his name, and called Huazi embarrassed to say that the chicken was called "called Huaji", so he blew that the chicken was called "Fugui Chicken". Qianlong was full of praise for this chicken. called Hanako to learn afterwards that this homeless man was the current emperor.

This "called flower chicken" also became a "rich chicken" because of the emperor's golden mouth. It has been passed down to this day and has become a famous dish that has been listed in the hall of elegance.

What kind of soil is used to call the flower chicken:

The chicken is called yellow mud in the oven. The purpose is to make the whole ingredient more delicious, and the color of the roast is particularly beautiful, and the quality is particularly high.

It was originally created by a beggar, so it was called a flower (flower) chicken. Legend has it that when Zhu Yuanzhang led his troops to fight the country, once Zhu Yuanzhang lost the battle again and ran for three days and three nights, the enemy chased after him, Zhu Yuanzhang was exhausted and hungry, and at this moment he saw a pile of fire on the ground in front of him, and there was a pile of mud in the middle of the fire, and there was an old man named Hua (Hua) squatting next to him, Zhu Yuanzhang asked curiously:"What are you doing here?

When the old man Hua (Hua) saw that it was Zhu Yuanzhang, he hurriedly said: "I am roasting chicken to the king." Zhu Yuanzhang was very surprised when he heard it, and he always called Hua (Hua) to take the chicken out of the fire, open the mud, and the fragrance was fragrant.

Zhu Yuanzhang was full of praise while eating, "very delicious". Since then, Zhu Yuanzhang has been smooth sailing in the war and has become the emperor. Later, Zhu Yuanzhang named this chicken "rich chicken".

A roast chicken made by a man named Hanako.

It should be Changshu.

Called Hua Chicken" originally from Changshu, Jiangsu, is some poor refugees (or called for food) stolen chicken, with mud to wrap the chicken, set up a fire to burn the mud, mud burned the chicken will be cooked, this is a dish that can not be on the elegant hall.

There is a legend that Emperor Qianlong visited Jiangnan and accidentally fell into the wilderness. There was a man named Hanako who saw that he was pitiful, so he gave him the "Calling Chicken" that he thought was a delicacy. Qianlong was sleepy and hungry, so he naturally felt that this chicken was extremely delicious.

After eating, he asked his name, and he was embarrassed to say that the chicken was called "Flower Chicken", so he blew that the chicken was called "Rich Chicken". Qianlong was full of praise for this chicken.

called Hanako to learn afterwards that this homeless man was the current emperor. This "called flower chicken" also became a "rich chicken" because of the emperor's golden mouth. It has been passed down to this day and has become a famous dish that has been listed in the hall of elegance.