Such clay is rarely available outside of China, so I have replaced it with a flour-and-water dough and heavy-duty aluminum foil wrap. Method Advertisement.
To make ckbk work, we log user data. By using ckbk, you agree to our Privacy Policy , including cookie policy. I cooked this. He was lost in the wild, and a beggar gave him a cooked chicken which he considered a delicacy. The hungry emperor found the chicken delicious and asked the beggar for the name of the dish. In modern cooking, the simple, rustic dish has evolved to feature delicious fillings of mushroom and finer seasoning with spices and herbs.
One original tale about the recipe said to wrap the chicken, still with its feathers on, directly in clay, and when the clay is baked dry, the feather would be removed along with the clay to reveal the cooked chicken meat. That way, the chicken is not only cleaner without touching the clay, but also takes in the fresh fragrance of the lotus leaf. When making the dish at home, the smaller Cornish hen is the more convenient option.
In the fall, sweet and starchy chest-nuts can be stuffed inside the chicken, which will be cooked in the delicious chicken jus. Cooking foods that are wrapped in fresh leaves is a traditional Chinese technique that aims to seal in all the delicious juices and flavor of the meats and vegetables.
The leaf allows the chicken and glutinous rice, both ingredients that require extensive cooking to achieve the desired texture, to cook won-derfully with every bit of the juice preserved inside the leaf pocket. The dish was said to be born at the night markets in Guangzhou when vendors used to make steamed chick-en and glutinous rice with bowls, but opted for lotus leaves as they were easier to carry and sell.
Apart from shiitake mushrooms, the classic lotus leaf chicken and glutinous rice also adds dried scallops and salted duck egg yolks for that extra umami flavor. Zongzi , the traditional Chinese snack made to celebrate the Dragon Boat Festival, is another iconic dish cooked by wrapping ingredients in fresh leaves. There are different leaves to choose from when making zongzi , the more common varieties are reed leaves and ruoye indocalamus leaf. Emperor Qianlong praised highly for this chicken.
Scribble seasoning condiments or fragrance in the cavity according to personal taste. Normally the fragrance is not added in due to the lotus fragrance may be easily covered by it;. Mix yellow mud with water to until it becomes viscous, and scribble fully and evenly on chicken to form a ellipsoid type;.
Make a bonfire on it and evenly heat it up, when the fire naturally burns out and cools down, dig the chicken out and smash the mud off with the hair easily and have the delicious. Navigation menu Toggle navigation Chinese Food Wiki.
0コメント