Preparation method of partridge with pickled vegetable flavor

Abstract

The application discloses a preparation method of pickled vegetable flavored running pheasant, and comprises the following steps: step 1, washing and cutting the running pheasant; step 2, frying chicken oil, salad oil, pickled small yellow ginger, pickled red chili, pickled wild pepper and pickled sour radish to prepare pickled vegetable sauce; step 3, adding dry green pepper, pickled lotus root, pickled red-skinned garlic, fresh tomato and fresh green pepper into a pot with salad oil, frying them, adding purified water, pickled vegetable sauce, chicken essence, monosodium glutamate and pepper oil; and step 4, adding the chicken pieces prepared in step 1 into the pot in step 3, and boiling them for 8-10 minutes. The preparation method of the pickled vegetable flavored running pheasant can cook the running pheasant and pickled vegetable, increase the taste level of the running pheasant, relieve the greasiness of ordinary iron pot chicken, and make the running pheasant crisp, tender and fresh. Meanwhile, the acidic substances in the pickled vegetable can soften the chicken fibers, make the compact and old running pheasant tender, and make the chicken Q crisp and tender with a fresh and strong flavor.

Description

Technical Field

[0001] This invention belongs to the field of food processing and relates to poultry cooking technology, specifically to a method for preparing free-range chicken with a kimchi flavor. Background Technology

[0002] Free-range chickens are broiler chickens raised primarily on a natural diet, including grains, seeds, and insects. They have a rich, gamey flavor and require minimal seasoning, resulting in a delicious taste with almost none of the gamey odor of regular chicken. Because they roam freely in the mountains, their muscle fibers are firm, not loose or dry, and the meat is more tender and chewy. Free-range chickens are also high in protein, low in fat, and rich in trace elements and amino acids, making them highly nutritious. Their soups are far more nutritious than those made with caged chickens.

[0003] Free-range chicken cooked in an iron pot is a dish where chicken pieces, along with seasonings, are placed directly into the iron pot and cooked over high heat. The iron pot retains heat and aroma, making it a type of braised or stewed home-style dish. It's known for its savory sauce, tender meat, and juicy texture. While the iron pot effectively locks in flavor and aroma, its excellent sealing prevents heat loss, ensuring the chicken and seasonings' fragrance fills the room when the lid is opened. However, this method also has drawbacks, such as being prone to becoming greasy, having a limited range of flavors, and the chicken meat becoming tough and dry. Summary of the Invention

[0004] The purpose of this invention is to overcome the shortcomings of the prior art and enrich the cooking methods of free-range chicken to meet the taste needs of different groups of people. This invention discloses a method for preparing free-range chicken with kimchi flavor.

[0005] The method for preparing kimchi-flavored free-range chicken according to the present invention includes the following steps: Step 1. Pre-treatment of free-range chickens Specifically, the fresh free-range chicken is cleaned to remove blood, soaked to remove fishy smell, washed and cut into pieces for later use; the chicken fat is cut into small pieces, rinsed briefly with water and drained for later use. Step 2. Stir-fry Render the chicken fat over low heat and set aside. In a separate cold pan, heat the chicken fat and 30-100g of salad oil over medium heat to 140-150℃. Then, add 40-50g of pickled cabbage, 5-10g of pickled ginger, 5-10g of pickled red chili peppers, 5-10g of pickled wild chili peppers, and 40-50g of pickled radish. Stir-fry over medium-low heat until fragrant to make the pickled sauce. Step 3. Add salad oil to an iron pot, then add 8-10 grams of dried green Sichuan peppercorns, 40-50 grams of pickled cabbage, 10-20 grams of pickled red garlic, 10-20 grams of fresh tomatoes, and 20-30 grams of fresh green Sichuan peppercorns. Stir-fry until fragrant, then add purified water and bring to a boil. Add 100-150 grams of pickled vegetable sauce, 2-4 grams of chicken bouillon, 2-4 grams of MSG, and 2-4 grams of Sichuan peppercorn oil, and bring to a boil again. Step 4. After boiling, add the pre-treated chicken pieces from Step 1 to the iron pot from the above steps, and cook over high heat for 8-10 minutes.

[0006] The weights of each ingredient in steps 1 to 3 correspond to the weight of 1 pound of chicken.

[0007] Preferably, the method for preparing the pickled pepper sauce in step 2 is as follows: Step 21. Chop the kimchi to obtain kimchi puree; Step 22. Cut the onion and scallion into chunks. Preheat the chicken fat and salad oil to 140-150℃ over medium heat, then fry the onion and scallion until golden brown and remove them from the oil.

[0008] Step 23. Add the kimchi paste prepared in step 21 to a pan of oil and stir-fry over low heat for 10-15 minutes. Seal and let it sit for 48-72 hours to obtain kimchi sauce. For every 10 jin of kimchi paste, use 2.5-3 jin of onions, 2.5-3 jin of scallions, 10 jin of salad oil, and 5 jin of chicken oil.

[0009] Preferably, in step 21, every 10 jin of pickled vegetable paste contains 3 jin of pickled cabbage, 1 jin of pickled red millet peppers, 1.5 jin of pickled wild chili peppers, 1.5 jin of pickled ginger, and 3 jin of pickled radish.

[0010] The method for preparing free-range chicken with pickled vegetable flavor as described in this invention involves cooking free-range chicken and pickled vegetables, which not only enhances the flavor of the chicken but also alleviates the greasiness of ordinary iron pot chicken. The pickled vegetables remove any fishy or greasy taste, resulting in a refreshing and non-greasy flavor that becomes increasingly delicious with each bite. The acidic substances in the pickled vegetables soften the chicken meat fibers, making the firm and slightly overcooked free-range chicken meat tender and juicy. Combined with just the right amount of cooking time, this results in tender, bouncy, and flavorful meat with a rich and savory aroma. Detailed Implementation

[0011] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some, not all, of the embodiments of the present invention.

[0012] Example 1

[0013] The method for preparing kimchi-flavored free-range chicken according to the present invention includes the following steps: Step 1. Pre-treatment of free-range chickens Specifically, the fresh free-range chicken is cleaned to remove blood, soaked to remove fishy smell, washed and cut into pieces for later use; the chicken fat is cut into small pieces, rinsed briefly with water and drained for later use. Step 2. Stir-fry fry the chicken fat over low heat until the oil is rendered and set aside. In a separate cold pot, heat 20g of chicken fat and 40g of salad oil over medium heat to 140-150℃. Then, add 50g of pickled cabbage, 10g of pickled ginger, 10g of pickled red chili peppers, 10g of pickled wild chili peppers, and 50g of pickled radish over medium-low heat and stir-fry until fragrant to make pickled sauce. The mass ratio of chicken fat to salad oil is 1:0.5-3. The preparation method of the kimchi sauce is as follows: Step 21. Chop the kimchi to obtain kimchi puree; Step 22. Chop the onion and scallion into chunks. Preheat the chicken fat and salad oil over medium heat to 140-150℃, then fry the onion and scallion until golden brown. The mass ratio of chicken fat to salad oil is 1:0.5-3. Step 23. Add the pickled vegetable paste prepared in step 21 to a pan of oil and stir-fry over low heat for 10-15 minutes. After sealing for 48 hours, you will get pickled pepper sauce.

[0014] For every 10 jin of kimchi paste, use 2.5-3 jin of onions, 2.5-3 jin of scallions, 10 jin of salad oil, and 5 jin of chicken oil.

[0015] Specifically, every 10 jin of pickled vegetable paste contains 2 jin of pickled Erjingtiao peppers, 1 jin of pickled red millet peppers, 1.5 jin of pickled wild mountain peppers, 1 jin of pickled small yellow ginger, 1 jin of pickled young ginger, 2 jin of pickled red garlic, and 1.5 jin of pickled green vegetables. Step 3. Add salad oil to an iron pot, then add 10g of dried green Sichuan peppercorns, 50g of pickled cabbage, 20g of pickled red garlic, 20g of fresh tomatoes, and 30g of fresh green Sichuan peppercorns. Stir-fry until fragrant, then add purified water and bring to a boil. Add 150g of pickled vegetable sauce, 4g of chicken essence, 4g of MSG, and 4g of Sichuan peppercorn oil, and bring to a boil again. Step 4. After boiling, add the pre-treated chicken pieces from Step 1 to the iron pot and cook over high heat for 8-10 minutes. Step 3. After boiling, add 4 grams of chicken bouillon, 4 grams of MSG, and 4 grams of Sichuan peppercorn oil, and cook in the iron pot for another 8-10 minutes. Garnish with chopped green onions and cilantro.

[0016] The weights of each ingredient in steps 1 to 3 correspond to the weight of 1 pound of chicken.

[0017] Example 2

[0018] The method for preparing kimchi-flavored free-range chicken according to the present invention includes the following steps: Step 1. Pre-treatment of free-range chickens Specifically, the fresh free-range chicken is cleaned to remove blood, soaked to remove fishy smell, washed and cut into pieces for later use; the chicken fat is cut into small pieces, rinsed briefly with water and drained for later use. Step 2. Stir-fry fry the chicken fat over low heat until the oil is rendered and set aside. In a separate cold pot, heat 100g of chicken fat and 50g of salad oil over medium heat to 140-150℃. Then, add 40g of pickled cabbage, 5g of pickled ginger, 5g of pickled red chili peppers, 5g of pickled wild chili peppers, and 40g of pickled radish over medium-low heat and stir-fry until fragrant to make pickled vegetable sauce. The preparation method of pickled pepper sauce is as follows: Step 21. Chop the kimchi to obtain kimchi puree; Step 22. Cut the onion and scallion into chunks. Heat the rapeseed oil to 260-270℃, then add the chicken fat rendered in Step 1. Once the oil temperature reaches 200℃, fry the onion and scallion until golden brown and remove them from the oil.

[0019] Step 23. Add the pickled vegetable paste prepared in step 21 to a pan of oil and stir-fry over low heat for 10-15 minutes. After sealing for 48 hours, you will get pickled pepper sauce.

[0020] For every 10 jin of kimchi paste, use 2.5-3 jin of onions, 2.5-3 jin of scallions, 10 jin of rapeseed oil, and 5 jin of chicken oil.

[0021] Specifically, every 10 jin of pickled vegetable paste contains 2 jin of pickled Erjingtiao peppers, 1 jin of pickled red millet peppers, 1.5 jin of pickled wild mountain peppers, 1 jin of pickled small yellow ginger, 1 jin of pickled young ginger, 2 jin of pickled red garlic, and 1.5 jin of pickled green vegetables. Step 3. Add salad oil to an iron pot, then add 8g of dried green Sichuan peppercorns, 40g of pickled cabbage, 10g of pickled red garlic, 10g of fresh tomatoes, and 20g of fresh green Sichuan peppercorns. Stir-fry until fragrant, then add purified water and bring to a boil. Add 100g of pickled vegetable sauce, 2g of chicken essence, 2g of MSG, and 2g of Sichuan peppercorn oil, and bring to a boil again. Step 4. After boiling, add the pre-treated chicken pieces from Step 1 to the pot from the previous step, cook over high heat for 8-10 minutes, and garnish with chopped green onions and cilantro.

[0022] The weights of each ingredient in steps 1 to 3 correspond to the weight of 1 pound of chicken used. The method for preparing free-range chicken with pickled vegetable flavor as described in this invention involves cooking free-range chicken and pickled vegetables, which not only enhances the flavor of the chicken but also alleviates the greasiness of ordinary iron pot chicken. The pickled vegetables remove any fishy or greasy taste, resulting in a refreshing and non-greasy flavor that becomes increasingly delicious with each bite. The acidic substances in the pickled vegetables soften the chicken meat fibers, making the firm and slightly overcooked free-range chicken meat tender and juicy. Combined with just the right amount of cooking time, this results in tender, bouncy, and flavorful meat with a rich and savory aroma.

[0023] The foregoing descriptions are preferred embodiments of the present invention. Unless there is a clear contradiction between the preferred embodiments or a premise based on a particular preferred embodiment, the preferred embodiments can be arbitrarily combined and used. The embodiments and specific parameters described are only for clearly illustrating the inventor's invention verification process and are not intended to limit the scope of patent protection of the present invention. The scope of patent protection of the present invention shall still be determined by its claims. Similarly, any equivalent structural changes made based on the content of the specification of the present invention shall also be included within the scope of protection of the present invention.

Claims

1. A method for preparing free-range chicken with a kimchi flavor, characterized in that, Includes the following steps: Step 1. Pre-treatment of free-range chickens Specifically, the fresh free-range chicken is cleaned to remove blood, soaked to remove fishy smell, washed and cut into pieces for later use; the chicken fat is cut into small pieces, rinsed briefly with water and drained for later use. Step 2. Stir-fry Render the chicken fat over low heat and set aside. In a separate cold pan, heat the chicken fat and 30-100g of salad oil over medium heat to 140-150℃. Then, add 40-50g of pickled cabbage, 5-10g of pickled ginger, 5-10g of pickled red chili peppers, 5-10g of pickled wild chili peppers, and 40-50g of pickled radish. Stir-fry over medium-low heat until fragrant to make the pickled sauce. Step 3. Add salad oil to an iron pot, then add 8-10 grams of dried green Sichuan peppercorns, 40-50 grams of pickled cabbage, 10-20 grams of pickled red garlic, 10-20 grams of fresh tomatoes, and 20-30 grams of fresh green Sichuan peppercorns. Stir-fry until fragrant, then add purified water and bring to a boil. Add 100-150 grams of pickled vegetable sauce, 2-4 grams of chicken essence, 2-4 grams of MSG, and 2-4 grams of Sichuan peppercorn oil, and bring to a boil again. Step 4. After boiling, add the chicken pieces pre-treated in Step 1 to the iron pot from the above steps and cook over high heat for 8-10 minutes. The weights of each ingredient in steps 1 to 3 correspond to the weight of 1 pound of chicken.

2. The method for preparing kimchi-flavored free-range chicken according to claim 1, characterized in that, The method for preparing the kimchi sauce in step 2 is as follows: Step 21. Chop the kimchi to obtain kimchi puree; Step 22. Cut the onion and scallion into chunks. Preheat the chicken fat and salad oil to 140-150℃ over medium heat, then fry the onion and scallion until golden brown and remove them from the oil. Step 23. Add the kimchi paste prepared in step 21 to a pan of oil and stir-fry over low heat for 10-15 minutes. Seal and let it sit for 48-72 hours to obtain kimchi sauce. For every 10 jin of kimchi paste, use 2.5-3 jin of onions, 2.5-3 jin of scallions, 10 jin of salad oil, and 5 jin of chicken oil.

3. The method for preparing kimchi-flavored free-range chicken according to claim 2, characterized in that, In step 21, every 10 jin of pickled vegetable paste contains 3 jin of pickled cabbage, 1 jin of pickled red millet peppers, 1.5 jin of pickled wild chili peppers, 1.5 jin of pickled ginger, and 3 jin of pickled radish.