Chinese Food>>home recipes>> Fuchun chicken

Cai Ming】 【Fuchun chicken 【所属菜系】 江苏菜 Their cuisine 【Jiangsu dishes】 【特点】 色呈酱红，油光可鉴，鸡蛋酥香，易于消化。 Secheng】 【characteristics of the red sauce, a mirror shine, eggs Suxiang, easy to digest. 【原料】 Key raw materials】 活仔母鸡一只（重约750克）。 Aberdeen a live hen (weighing about 750 grams). 熟鸡蛋100克、笋片25克、水发香菇15克、鸡肫肝50克。 100 grams of cooked eggs, Sunpian 25 grams, 15 grams of mushrooms and water, 50 grams of chicken gizzard liver. 酱油25克、绍酒35克、白糖15克、葱25克、姜25克、精盐10克、芝麻油25克、花生油1000克（实耗油125克）。 25 grams of soy sauce, Shaojiu 35 grams, 15 grams of sugar, 25 g onion, ginger 25 grams, 10 grams of refined salt, 25 grams of sesame oil, peanut oil 1000 grams (fuel consumption is 125 grams). 【制作过程】 【Production process】 将鸡洗净，从腋下开口，取出内脏，洗净，连同炖肝一起放入水锅中，煮熟捞出。 Wash the chicken from the opening under the arms, internal organs removed, washed, together with liver stewed together into the water pot, remove cooked. 将锅置火上，舀入花生油，烧至八成热（约200℃）时，将鸡投入炸至金黄色捞出，把鸡蛋放入炸至表面起皱纹，葱炸成金黄色。 To buy pot on the fire, ladle into the peanut oil, 80 percent very badly burned hot (about 200 ℃), put the chicken golden Zhazhi remove the eggs from the surface into Zhazhi wrinkles, deep golden green. 将鸡、肫肝、鸡蛋放入内有竹箅垫底的砂锅内，加入酱油、绍酒、白糖、葱姜，舀入清水淹没鸡身，上旺火烧沸。 Chicken, gizzard liver, eggs, there are bamboo grate into the bottom of the casserole, adding soy sauce, Shaojiu, sugar, Cong Jiang, scoop water flooded into the chicken, the boiling of Wanghuo. 撇去浮沫，压上平盘加盖，移微火焖1小时30分钟离火，去掉竹箅、葱姜，捞出肫肝切片。 Skim foam floating, the pressure on disk-decked shift Braised Weihuo 1 hour 30 minutes away from the fire, remove the grate bamboo, Cong Jiang, gizzard remove liver biopsy. 把香菇、笋片相间地放在鸡身上，放入精盐，再将砂锅上火烧沸，淋芝麻油即成 The mushrooms, white Sunpian to be placed onto the chicken into refined salt, and then lit earthen pot boiling, water mold sesame oil