There are really many delicious foods in Guangzhou. My favorite is all kinds of soups, which are light and refreshing, fragrant and healthy. It seems that everything in Guangzhou can be cooked in a soup pot. After lunch, afternoon tea and supper, I ate dozens of Cantonese dishes, among which the most impressive one was Guangyou chicken in an alley.
Guangyou chicken is similar to our stewed chicken soup in Northeast China, but it is particularly rich in ingredients. In addition to the main ingredients, there are corn, jujube, vegetables, medicinal materials, grain and so on. Cook in the pot, the chicken is tender and smooth, and the soup is delicious. Especially with simple instant noodle cakes. Noodles are soaked in hot soup and eaten with soup, which has a special flavor.
Name of the dish: homemade Guangdong chicken with instant noodles.
Required ingredients:
Half a black-bone chicken, half a bitter gourd, one corn, two carrots, half a bundle of green vegetables, six to eight big red dates, proper amount of medlar, proper amount of coix seed, proper amount of angelica, proper amount of salt, proper amount of corn starch, and two packages of instant noodles and cakes.
Cooking process:
1. First, clean the viscera and skin of half a black-bone chicken, then rinse it repeatedly with clear water, cut half a black-bone chicken into smaller black-bone chicken pieces with kopis, and marinate it evenly with proper amount of salt and corn starch for later use.
2. Peel the carrots, wash them and cut them into finger-thick carrot strips. After washing the corn, cut it into corn segments of about three to four centimeters. After washing the big jujube, cut one side of the jujube meat, dig out the jujube pit, and rinse the medlar, angelica and coix seed with water for later use.
3. Wash the outside of bitter gourd with clear water, remove the pulp from bitter gourd with a small spoon, and then cut bitter gourd into a circle about one centimeter thick with a knife for use.
4, according to their own preferences, choose the right amount of vegetables, cut off the roots with more sediment, carefully clean vegetables under running water, clean impurities and dust, and control water for later use.
5. Prepare a large soup pot, add enough water to the pot, first boil the cold water in the pot, then add the washed coix seed, angelica slices and big red dates and cook for about ten minutes.
6. After ten minutes, put the previously cut corn segments and carrot sticks into the pot and continue to stew for ten to fifteen minutes. After the time, add the marinated black-bone chicken pieces and stew.
7. Turn the fire at the bottom of the pot to the middle level, heat the ingredients in the pot with medium heat, and after five to eight minutes, put them in the cut bitter gourd ring and heat them again for five to eight minutes.
8. Finally, put the cleaned vegetables into the pot, stir well and cook until the vegetables are soft and mature. According to the taste of soup and personal actual taste, sprinkle a little salt into the pot to taste, and turn off the heat after seasoning evenly.
9. The prepared wide-oil chicken soup can be eaten directly, or you can crush the instant noodle cake at the bottom of the bowl in advance, then put a proper amount of hot noodle soup in the bowl of instant noodles, and then put the ingredients into the soup.
Cooking skills:
1. The taste and nutrition of black-bone chicken are better than that of common meat chicken, and the oil content of black-bone chicken is relatively low, so the finished soup is relatively light. Chicken skin will contain a lot of oil. If you want the soup to be refreshing and not greasy, you'd better peel off all the chicken skin in advance.
2. Adding proper amount of salt and corn starch to black-bone chicken can not only add flavor to black-bone chicken, but also play the role of smooth and tender meat. The curing time is about 20 to 25 minutes. When stewed chicken in wide oil, black-bone chicken itself has salty taste, and the taste of soup can be adjusted according to personal taste before cooking.