叫化(乞e)鸡的做法

原料

“选用1.5千克左右重的嫩母鸡，宰杀褪洗干净后，肋开取出内脏，经用山奈、八角、酱油、绍酒、白糖、精盐、味精、葱段、姜丝和成的?汁腌渍，再逐层包上猪网油、荷叶、玻璃纸，用细麻绳扎好，最外面再包上和好的酒坛泥（和泥加料酒、精盐），放入烤箱内烘烤3至4小时，[盍]去泥包，蘸花椒盐、辣酱油佐食。

制作过程

其制作方法别致，据传来源于乞丐烧鸡法，故名。后经厨师们不断研制改进，现已成为著名佳肴。选用良种“越鸡”，宰杀、腿毛、取出内脏、洗净，剁去鸡爪，拆出鸡翅主骨和腿骨，用刀背轻剁鸡颈，将颈骨折断（表皮不破），并在鸡腿内侧竖割一刀，以备填充调料；将山奈、八角碾成粉末，放在瓦钵内，加入绍酒、酱油、白糖、精盐、味精、葱段、 姜丝等制成调料；再将鸡放入腌制15 分钟（其间翻动几次），使调味渗入鸡体内；取猪腿肉和大葱切成丝，用熟猪油煸炒至半熟，加酱油、精盐、绍酒、 味精等炒熟，填入鸡腹；将鸡头扳到两 腿中间，两腿抱胸，两翅向下（抱住颈和腿），用猪网油裹住鸡身，首层用荷叶、二层用玻璃纸、三层再用荷叶包紧，然后用麻绳捆扎成鸭蛋形；把酒坛泥碾碎，用沉淀的绍酒脚、盐和清水捣成糊泥，紧贴麻绳，外包白纸，鸡腹朝上，放入烘箱内烤3－4小时即成。食用时，揭去泥巴，去掉包皮，配花椒粉、 辣酱油等佐食。鸡肉酥嫩、香气浓郁，独具风味。

Raw material

"Choose to use 1,500 gram or so and heavy delicate hen, slaughter after Tun clean, the rib opens to take out internal , through use mountain Nai, eight corns, sauces, Shao wines, refined sugars, refined salts, monosodium glutamates, spring onion segments, silks with bee of the ? juice pickle, pursue again a layer to wrap pig oil, lotus leaf, cellophane, use thin hemp cordage firm good, most outside again wrap the friendly wine Tan mire(add to anticipate wine, refined salt with mire), put to bake into the oven for 3-4 hours, [He]go to the mire wrap, Zhan wild pepper salt, the chili sauce oil Zuo food.

Create process

It creates a method interesting and novel, according to spread to e from mendicant to burn the chicken method, past.Behind grind system improvement continuously by the cooks, have already bee a well-known delicacy now.Choose to use a good kind "more chicken", slaughter, leg hair, take out internal and wash clearly, chop to the chicken claw, di *** antle the wing main bone and leg bone, use back of knife to chop the chicken neck lightly, break(the epidermis doesn't break) the neck bone fracture, and mow one knife in the chicken leg seamy side Shu to fill to adjust to anticipate fully;Bee mountain Nai, eight corn Ni powder, put in the tile Bo, join Shao wine, sauce, refined sugar, refined salt, monosodium glutamate, spring onion segment, silk e system to bee to adjust to anticipate;Again put the chicken into pickle system 15 minutes(the in the interval turn over to move several times), make the seasoning seep into the chicken body;Take the leg of pork meat to cut into silk with big spring onion, fry to the half with the familiar lard Bian familiar, add sauce, refined salt, Shao wine, monosodium glutamate...e to fry familiar, stuff with chicken stomach;Pull the chicken head to o leg middles, o legs embrace chest, the o wings get down(embrace the neck and leg), binding the chicken body with the pig oil, head the layer uses cellophane, three layers with the lotus leaf, o layers to wrap with the lotus leaf again tightly, then ties Zha up to bee a duck's egg form with the hemp cordage;The Shao wine feet, salt and the clear water Dao crushed the wine Tan mire, used to precipitate,