中文介绍

英文解说

中文介绍

海棠醉鸡

主料：三黄鸡500g;辅料：味精、生姜、盐、京葱、白酒

制作方法：将三黄鸡宰杀，洗净后飞水备用；取汤一桶，加水、京葱、生姜、白酒、盐、味精烧开；将飞水的三黄鸡放入汤桶中水火煮制10分钟，取出放入冰水中冷却，然后把三黄鸡取出滤干水分待用，将主料浸入醉鸡汁中浸泡12小时后，取出斩件、装盘。淋上醉鸡汁，撒上京葱丝和香草即可。

味型：皮香肉嫩、酒香浓郁

烹饪操作关键：注意鸡的煮制时间。

私房特点：用上好的十年花雕酒浸泡，成就了醇香的口感。

英文解说

Begonia chicken cooked with wine

Ingredients: Three Yellow Chicken 500g;

Accessories: MSG, ginger, salt, scallion, white wine

Production Method: Three Yellow Chicken slaughter, clean water back after the flight; take a bucket of soup, water, scallion, ginger, white wine, salt, MSG boil; will fly into the water three yellow bucket of water heat and simmer soup system for 10 minutes, take out into ice water to cool, then drained of water stand out three yellow, immersed in the ingredient Chicken drunk after 12 hours immersion, remove the cut pieces, transfer to a plate. Topped with drunken chicken juice, sprinkle with onion and herbs to Beijing.

Flavor: fragrant skin tender, rich wine

Cooking operation key: Note the chicken cooking time.

Private features: Hua Diao wine soaked spend a good ten years, the achievements of the mellow taste.