The practice of wrapping chicken in the belly 1:

Ingredients: a piece of fresh pork belly and a piece of Sanhuang chicken.

Chicken belly stuffing: white pepper 15g, leek 10g, ginger slices 10g, angelica 5g and codonopsis 5g.

Stew ingredients: 30g of yellow wine, 30g of onion, ginger slices 15g, 20g of white pepper, 20g of medlar, 20g of angelica sinensis, 8 pieces of codonopsis pilosula 15g and red dates.

Production method:

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2. Cut off the claw tips of Sanhuang chicken, then cut off the chicken claws with a knife, clean the abdominal cavity of the chicken, add 15g white pepper, 10g leek, 10g ginger slices, 5g angelica sinensis and 5g codonopsis pilosula, then put the chicken in a dish, put it into the processed pork belly, and insert the pork belly into the seal with a toothpick.

3. Put the processed pork belly and Sanhuang chicken into a cold water pot, and add a proper amount of cooking wine or yellow wine to blanch. After boiling, skim off the floating foam, blanch for two minutes and take it out. Rinse the floating foam on the surface with water in the pot for later use.

4. Add a proper amount of water to the casserole and bring to a boil. After boiling, add the processed chicken essence, then add 30g of onion, 20g of ginger 15g, 20g of white pepper, 20g of medlar, 20g of angelica, 0g of codonopsis pilosula 15g, 8 red dates and 30g of yellow wine. After boiling, cover the pot and cook over low heat 1.5.

Then take out the chicken wrapped in belly, cut the pork belly with a knife, take out the toothpick, take out the chicken, then cut the pork belly into long strips with a knife and put it into the original soup. Then tear the chicken into pieces by hand and put it in the original soup, and you can eat it.

Note: Because this method uses medicinal food materials, the cooking time should not be too long, and it should be controlled at about 1.5 hours, otherwise it will lose its nutritional value and lead to excessive taste.

Practice of wrapping chicken in the stomach 2:

Ingredients: a piece of pork belly and a piece of Sanhuang chicken.

Ingredients: 5g of Lycium barbarum, 3g of chicken essence, codonopsis pilosula 1 g, white pepper 1 g, onion, ginger slices and salt.

Production method:

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2. Cut off the claw tip of Sanhuang chicken, then cut off the chicken claw with a knife, clean the chicken abdominal cavity, then put the chicken claw into the chicken abdominal cavity, put an onion knot and ginger slices, then put the chicken into a plate, put it into the processed pork belly, and insert the pork belly with a toothpick for later use.

3. Put the processed pork belly and Sanhuang chicken into a cold water pot, and add a proper amount of cooking wine or yellow wine to blanch. After boiling, skim off the floating foam, blanch for two minutes and take it out. Rinse the floating foam on the surface with water in the pot for later use.

4. Add a proper amount of water to the casserole and bring it to a boil. After boiling, add the processed chicken essence, and then add a slice of onion ginger, ginger slices 15g, 20g of cooking wine or yellow wine, white pepper 1g, and codonopsis pilosula1g.. After boiling, turn to medium and low heat, cover the pot and cook for two hours, then open the back cover and add 5g of Lycium barbarum, 3g of chicken essence and refined salt.

Then take out the chicken wrapped in belly, cut the pork belly with a knife, take out the toothpick, take out the chicken, then cut the pork belly into long strips with a knife and put it into the original soup. Then tear the chicken into pieces by hand and put it in the original soup, and you can eat it.

Dipping method of chicken wrapped in belly:

Ingredients: peanut oil100g, Jiang Mo 30g, soy sauce 30g, chopped green onion 20g.

Exercise:

Mash 30 grams of ginger with a knife, cut into Jiang Mo, chop 20 grams of chives, and put them in a bowl for later use.

Add 80-100g peanut oil into a wok, when the oil temperature is 2 10/0g, pour the hot peanut oil into the onion and ginger bowl, stir the minced onion and ginger into fragrance, finally add 20-30g soy sauce, and stir evenly to get the dip.