Egusi melon chicken

Abstract

The invention relates to an egusi melon chicken. The egusi melon chicken is made from a treated entire chicken, a young pigeon, ginseng and abalones, the young pigeon is placed in the entire chicken,and the abalone and the ginseng are placed in the young pigeon. The egusi melon chicken is loaded in an egusi melon vessel, the egusi melon vessel is made in a manner that a complete egusi melon is cut and one half is used for loading the egusi melon chicken, and a bracket is arranged under the egusi melon. The egusi melon chicken not only improves the taste of conventional egusi melon chicken, but also achieves the effect of increasing nutrient components, the nutrient value of the egusi melon chicken is increased, tradition is broken through by a conventional manner, and the egusi melon chicken is beautiful and artistic.

Description

technical field

[0001] The invention relates to a cooked chicken food, in particular to a gourd chicken. Background technique

[0002] Gourd chicken is one of the famous dishes in Shaanxi. It is a cooked chicken food shaped like a gourd. Gourd chicken is made through four processes of marinating, boiling, cage steaming, and deep-frying. The finished dish looks like a gourd, so it is named Gourd Chicken. It is famous for its crispy skin, tender meat, fragrant and mellow taste, and is most praised The most famous thing is that the chopsticks are easy to touch, and the food is extremely mellow and delicious. It is known as "the first taste of Chang'an". Gourd chicken is not only a delicious food, but also has a variety of nourishing ingredients, which can regulate the blood and energy of the human body. It also has the effect of dispelling cold and nourishing qi, and can enhance immunity.

[0003] The applicant has improved the cooked chicken food of gourd chicken through pai...

Examples

Embodiment 1

[0027] A gourd chicken made by the following method:

[0028] a. Select a three-yellow chicken with a net weight of 1000g and a squab with a net weight of 250g, remove the internal organs and wash them, put them in a container of appropriate size, add 25g green onions, 3g bay leaves, 12g salt, 6g star anise, 8g cinnamon, Add 10g of cumin, 10ml of soy sauce, 40ml of cooking wine, add water until the chicken body and squab are covered, and soak for 12 hours;

[0029] b. Take out the marinated chicken and squab, tie them horizontally from the center of the chicken's abdomen with a thread, put the chicken into the pot, add the marinade prepared in advance with star anise, pepper, and cinnamon to cover 5cm of the chicken body, add ginger 10g, 10g green onion, 10g dried chili, put in ginseng, boil on high heat, boil for 15 minutes, take out the ginseng and keep it for later use, then put the pigeon into the pot, and continue to cook with the chicken for 10 minutes;

[0030] c. Take...

Embodiment 2

[0038] A gourd chicken made by the following method:

[0039] a. Select a Xi'an bobo chicken with a net weight of 1500g and a squab with a net weight of 300g, remove the internal organs and wash them, put them in a container of appropriate size, add 40g green onions, 5g bay leaves, 15g salt, 11g star anise, Add 15g of cinnamon, 20g of cumin, 15ml of soy sauce, 60ml of cooking wine, add water until the chicken body and squab are covered, and soak for 20 hours;

[0040] b. Take out the soaked chicken and squab, tie them horizontally from the center of the chicken's abdomen with thread, put the chicken into the pot, add the marinade prepared in advance with star anise, pepper, and cinnamon to cover the chicken body by 6cm, add ginger 20g, 20g green onion, 20g dried chili, put in ginseng, boil on high heat, boil for 20 minutes, take out the ginseng and set aside for later use, then put the pigeon into the pot, and continue to cook with the chicken for 10 minutes;

[0041]c. Take ...

Embodiment 3

[0049] A gourd chicken made by the following method:

[0050] a. Select a Shanbei chicken with a net weight of 1200g and a squab with a net weight of 250g, remove the internal organs and wash them, put them in a container of appropriate size, add 20g green onions, 2g bay leaves, 12g salt, 6g star anise, and cinnamon 9g, 11g cumin, 13ml soy sauce, 50ml cooking wine, add water until the chicken body and squab are covered, soak for 15h;

[0051] b. Take out the marinated chicken and squab, tie them horizontally from the center of the chicken's abdomen with a thread, put the chicken into the pot, add the marinade prepared in advance with star anise, pepper, and cinnamon to cover 5cm of the chicken body, add ginger 15g, 15g green onion, 12g dried chili, put in ginseng, boil on high heat, boil for 15 minutes, take out the ginseng and keep it for later use, then put the pigeon into the pot, and continue to cook with the chicken for 10 minutes;

[0052] c. Take out the cooked chicken...

technical field

[0001] The invention relates to a cooked chicken food, in particular to a gourd chicken. Background technique

[0002] Gourd chicken is one of the famous dishes in Shaanxi. It is a cooked chicken food shaped like a gourd. Gourd chicken is made through four processes of marinating, boiling, cage steaming, and deep-frying. The finished dish looks like a gourd, so it is named Gourd Chicken. It is famous for its crispy skin, tender meat, fragrant and mellow taste, and is most praised The most famous thing is that the chopsticks are easy to touch, and the food is extremely mellow and delicious. It is known as "the first taste of Chang'an". Gourd chicken is not only a delicious food, but also has a variety of nourishing ingredients, which can regulate the blood and energy of the human body. It also has the effect of dispelling cold and nourishing qi, and can enhance immunity.

[0003] The applicant has improved the cooked chicken food of gourd chicken through pai...

Examples

Embodiment 1

[0027] A gourd chicken made by the following method:

[0028] a. Select a three-yellow chicken with a net weight of 1000g and a squab with a net weight of 250g, remove the internal organs and wash them, put them in a container of appropriate size, add 25g green onions, 3g bay leaves, 12g salt, 6g star anise, 8g cinnamon, Add 10g of cumin, 10ml of soy sauce, 40ml of cooking wine, add water until the chicken body and squab are covered, and soak for 12 hours;

[0029] b. Take out the marinated chicken and squab, tie them horizontally from the center of the chicken's abdomen with a thread, put the chicken into the pot, add the marinade prepared in advance with star anise, pepper, and cinnamon to cover 5cm of the chicken body, add ginger 10g, 10g green onion, 10g dried chili, put in ginseng, boil on high heat, boil for 15 minutes, take out the ginseng and keep it for later use, then put the pigeon into the pot, and continue to cook with the chicken for 10 minutes;

[0030] c. Take...

Embodiment 2

[0038] A gourd chicken made by the following method:

[0039] a. Select a Xi'an bobo chicken with a net weight of 1500g and a squab with a net weight of 300g, remove the internal organs and wash them, put them in a container of appropriate size, add 40g green onions, 5g bay leaves, 15g salt, 11g star anise, Add 15g of cinnamon, 20g of cumin, 15ml of soy sauce, 60ml of cooking wine, add water until the chicken body and squab are covered, and soak for 20 hours;

[0040] b. Take out the soaked chicken and squab, tie them horizontally from the center of the chicken's abdomen with thread, put the chicken into the pot, add the marinade prepared in advance with star anise, pepper, and cinnamon to cover the chicken body by 6cm, add ginger 20g, 20g green onion, 20g dried chili, put in ginseng, boil on high heat, boil for 20 minutes, take out the ginseng and set aside for later use, then put the pigeon into the pot, and continue to cook with the chicken for 10 minutes;

[0041]c. Take ...

Embodiment 3

[0049] A gourd chicken made by the following method:

[0050] a. Select a Shanbei chicken with a net weight of 1200g and a squab with a net weight of 250g, remove the internal organs and wash them, put them in a container of appropriate size, add 20g green onions, 2g bay leaves, 12g salt, 6g star anise, and cinnamon 9g, 11g cumin, 13ml soy sauce, 50ml cooking wine, add water until the chicken body and squab are covered, soak for 15h;

[0051] b. Take out the marinated chicken and squab, tie them horizontally from the center of the chicken's abdomen with a thread, put the chicken into the pot, add the marinade prepared in advance with star anise, pepper, and cinnamon to cover 5cm of the chicken body, add ginger 15g, 15g green onion, 12g dried chili, put in ginseng, boil on high heat, boil for 15 minutes, take out the ginseng and keep it for later use, then put the pigeon into the pot, and continue to cook with the chicken for 10 minutes;

[0052] c. Take out the cooked chicken...

Images