Drunk lees chicken
This dish is ruddy in color, with a unique lees flavor in the chicken flavor, which is unique in flavor.1. Red distiller's grains had better be used in the wine for several times to better show their color;2. Fujian old wine can be replaced by Shaoxing flower carving;3. Red lees are raw, so steaming red lees is a must;4. When using the mixed red lees juice, you need to take out the shredded ginger to avoid excessive taste;5. Red distiller's grains are produced in Fujian Province. In the final stage of Monascus wine production, the residue left after screening the fermented derivatives is wine distiller's grains (i.e. red distiller's grains). Red distiller's grains have unique flavor, natural red color and rich nutrition.
Step 1 . Kill the tender chicken, clean it up, and leave half of it for standby; Put a little ginger slices, scallions and cooking wine into the pot, and then put the processed chicken; Pour water into the pot, just before the chicken;
Step 2 . Cover the pot lid and start the [white chop chicken] function;
Step 3 . Chop the red distillers' grains and steam them for 20 minutes. After steaming, melt the red distillers' grains with old wine (remove the residue), and then add Baijiu, shredded ginger and salt to make juice;
Step 4 . After the [white cut chicken] function ends, take out the chicken and quickly immerse it in ice water;
Step 5 . Soak in ice water for about 10-20 minutes, take out the chicken and chop it into strips;
Step 6 . Immerse the chopped chicken in the mixed red lees juice for 12 hours, and then serve.
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