500 Recipes for Poultry Dishes

Author: Chief Editor: Qi Lan
Publisher:
Publish Date: 1999-09-01
Features: Excerpt: p; Sichuan Spicy Chicken Cubes [Ingredients] 500g cooked rooster meat, 25g cooked peanut oil, 50g scallion leaves, 2g salt, 50g white soy sauce, 1g raw Sichuan peppercorns, 1g MSG, 1g sesame oil, a little sugar, and sufficient fresh stock. [Method] 1. After slaughtering the rooster, remove the feathers and internal organs, rinse with water, and soak in clean water for half an hour. Then place it in a cold pot of water, bring to a boil, skim off the foam, and simmer on medium-low heat for 40 minutes until cooked. Remove and let cool. 2. First, remove the large bones from the cooked chicken, then cut the bone-in meat into 2.5 cm cubes and place them in a dish as the base. Cut the thigh meat into 5 cm long, 1.5 cm wide strips and arrange them on both sides of the dish. Cut the breast meat into 1.5 cm cubes and place them in the center of the dish. 3. Finely chop the Sichuan peppercorns and scallion leaves on a cutting board (to make scallion-Sichuan pepper mix). In a bowl, mix the salt and cooked peanut oil, then add white soy sauce, sugar, MSG, and sesame oil. Stir well with fresh cold stock, then drizzle it over the chicken cubes. [Features] Tender meat, salty and fragrant with a hint of Sichuan pepper, elegant flavor, suitable for all seasons.
Spicy and Savory Chicken Cubes [Ingredients] 500g young rooster meat, 25g sesame paste, 10g roasted sesame seeds, 25g cooked peanut oil, 25g spicy chili oil, 20g crispy peanuts, 1g Sichuan pepper powder, 75g white soy sauce, 15g red soy sauce, 4g sugar, 2g ginger, 5g garlic, 20g scallion, 1g sesame oil, 1g MSG, 20g vinegar, and (sufficient amount) scallions, ginger pieces, and salt. [Method] 1. After slaughtering the rooster, remove the feathers and internal organs, rinse with water, and cook in a boiling pot (add ginger and scallions to the pot) until just cooked. Remove and let cool, then remove the bones and cut the meat into 2 cm wide, 4 cm long diagonal strips. Arrange them in a dish. 2. In a bowl, stir the sesame paste with cooked peanut oil until smooth. Add spicy chili oil, minced garlic, minced ginger, sugar, white soy sauce, red soy sauce, vinegar, Sichuan pepper powder, salt, MSG, and sesame oil, and mix well. When serving, add scallions and crispy peanuts, mix again, drizzle over the chicken cubes, and sprinkle with roasted sesame seeds. [Features] This dish combines salty, sweet, spicy, sour, savory, and fragrant flavors, offering a unique taste.
White Cut Chicken [Ingredients] 1 young, fat, and tender hen, and (sufficient amount) ginger, scallions, soy sauce, sesame oil, sesame paste, and prepared mustard. [Method] 1. Remove the feathers from the chicken and make a horizontal cut under the right wing to open the cavity, removing the internal organs. Rinse clean and pat dry. 2. In a pot, add 1000g of water, place the scallion and ginger slices, and bring to a boil. Add the chicken and reduce the heat to simmer. Cover and cook for about 20 minutes (just cooked is tender, overcooked will be tough). Remove and let cool. While still warm, rub sesame oil over the chicken to make it glossy. Once slightly cooled, cut into pieces, arrange in the shape of a chicken, and serve.