Ginseng chicken is a hard dish of Northeast cuisine, which has the characteristics of mellow ginseng flavor, delicate chicken (ròu), and strong nourishing (shēn).

Su Zifang specially checked this dish before coming, and it is made by stewing about a pound and a half of baby hen and ginseng.

The point is that the name of this dish is Ginseng Chicken!

You must know that the most ingenious thing in the naming rules of Chinese and Western food is that Western food often puts out all the ingredients and even the recipes, such as (nǎi) oil mushroom soup, French rosemary pan-fried lamb chops, red wine steak, and most importantly, the last ingredient.

Chinese food, on the other hand, mostly follows the tradition of putting the main ingredients first, such as shredded green pepper (ròu), stewed beef brisket with potatoes, and scrambled eggs with tomatoes.

From this point of view, the most important ingredient of ginseng chicken is, of course, ginseng!

As soon as he thought of learning this dish, the hundreds of catties of ginseng that Su Lianzheng treasured could quickly turn into a red soft girl coin, and Su Zi felt comfortable for a while.

When he came to Zhao Ji Xiao Stir-fry, Zhao Xi was already waiting inside, and there was also a chicken and a few ginseng on the cooking table.

Su Zifang handed over the lo-mei he had just brought.

"I just made the lo-mei in the morning, please taste it. ”

"Do you still need to taste the lo-mei?" Zhao Xi chuckled: "If you want to ask for praise, just say directly, what else is in front of your uncle." ”

"Hey, hey. Suzi let out a laugh and did not respond.

"Yesterday, I asked you to check the information and prepare, did you check it?" Zhao Xi put down the lo-mei and began to check the operation.

"Yes. Su Zifang flipped out the content that had just been consolidated and said: "Ginseng chicken is a famous dish in Northeast China, which needs to be stewed with ginseng, mushrooms, green beans, red dates, ginger and other ingredients with hens to make a fragrance, and then it can be out of the pot after seasoning." ”

"Why do you want to add mushrooms, green beans, and red dates?" Zhao Xi was not satisfied with Su Zifang's answer, shook his head and continued to ask.

Su Zifang pondered.

He was immersed in the joy of getting ginseng chicken yesterday, where would he think of this problem, and now it will naturally take some effort to make up the reason on the spot.

After thinking about it for a few seconds, he decided to become a dead horse doctor.

If you make the dish alone, it will definitely make the bitter taste of the chicken (ròu) difficult to eat, and the sweetness of red dates and the freshness of mushrooms are probably all due to this.

So Su Zi put a stalk on his neck and said, "In order to neutralize the taste." ”

"What did you just think?"

"Well, is that so?" Su Zifang asked.

"Sure enough, it's the same as your master said, obviously the cooking level is average, but the ideas and ideas are very good. Zhao Xi smiled and shook his head.

Su Zifang: ......

"Uncle Shi, when did Teacher Jia say this?"

"It's not Jia Xibei, it's Master Xue. Zhao Xi was stunned for a moment after speaking.

"I forgot that you weren't there, but some time ago, didn't you go to the Huaiyang Cuisine Exchange with Xiaoman. You're the rookie field, mainly the game. There's also the main communication phase later, and I'll go later. ”

"I see. ”

When Jia Xibei asked him to participate in the competition, he also said that he and Zhao Xi would go at this time, and he was worried that Jia Xibei would see his embarrassment during the competition, but he didn't see a few people until he returned to Jingling.

He thought it was a temporary change in the itinerary and no invitation, and he was embarrassed to ask again, but he didn't expect it to be the reason.

"That's right, there are several ways to make this dish. Strictly speaking, the purest ones are only ginseng, red dates, and chicken. However, gradually each family has improved the practice, but there is no fixed practice, as long as there are ginseng and chicken (ròu) two main ingredients, it is considered ginseng chicken. ”

"Actually, this dish originated from chicken stewed with mushrooms. Zhao Xi suddenly said without a beginning or an end.

"Chicken stew with mushrooms?"

Su Zifang looked confused (bī).

Ginseng chicken and chick stewed with mushrooms, this is a big gap!

In Chen Yuyi's eyes, if the chicken stewed mushroom soup is an example, it can only be sold for 12 yuan, and more than half a chicken can be regarded as a big meat, which can be sold for 68 yuan to 128 yuan.

But ginseng chicken, that's a proper table-pressing dish, it must be 288 or higher.

This price has to be made by Su Zifang, if you ask Xue Yi to make a move, you may have to add 1 in front.

So when he heard this inside story suddenly, Su Zifang still couldn't believe it.

"Really?"

"The stewed ones are all the same!" Zhao Xi teased.

"Ben (shēn) Northeast likes to eat chicken stewed mushrooms, and ginseng stewed chicken seems to be the nourishing pot that came to mind at the earliest, so I added some ginseng whiskers to the chicken stewed mushrooms, and the resulting taste is still delicious (tǐng). It was changed to ginseng stewed chicken. Later, it was slowly changed to full ginseng, and red dates were added to it. ”

"Forget it, it's far away, I have a chance to talk about these things about Chen sesame seeds and rotten grains, and I will teach you to be ginseng chicken today. ”

"Now there are two ways to make ginseng chicken, one is to make the whole chicken, and the other is to remove the head and claws. ”

Zhao Xi picked up the kitchen knife and gestured twice.

"Actually, there is no difference, that is, some people think that the chicken head and chicken feet look bad and affect the image when eaten, so they deliberately remove them, and there is nothing wrong with leaving them (qíng). ”

"And you're going to explain it to me so seriously?"

"Popularize common sense. ”

Su Zifang: ......

He always thinks that maybe the chefs from the old south have a problem with talking, and he always likes to talk about these things. At school, it can be said that it is to help students broaden their horizons, but now he is still talking so much, he almost forgets what he said before.

"Clean the chickens first, don't leave the internal organs. These things are prone to dregs, and the final soup is not clear. ”

"I was supposed to show you how to clean up the guts, but you're not a beginner either, so I'll skip this step. After all, before making ginseng chicken, the chicken (ròu) must be soaked in ice water several times to completely wash away the smell of blood. ”

"Generally, depending on the size of the chicken, soak it for one to two hours, and change the water three times in the middle. ”

"I've been soaking this one for an hour and a half, and it should be just right now. ”

"After the chicken (ròu) is soaked, you can stuff the ginseng into the belly, but the ginseng I chose here is relatively small, so you can stuff two sticks in the belly and put two more in the soup. ”

"The same is true for jujubes. ”

Zhao Xi quickly stuffed a few washed and pitted red dates into the belly of the chicken.

"After everything is processed, you can put it in the pot and cook the soup. Zhao Xi said and put the whole chicken in the pot with the finished ingredients, and put in the ginseng and red dates.

Turn on the heat and cover the pot.

"Alright. Zhao Xi clapped his hands and looked at Su Zifang: "Have you learned?"

Su Zifang: ???

"That's the end of it?"

"Poof, do you think there's anything missing?"

Zhao Xi looked at Su Zifang's table (qíng), remembered the first time he saw ginseng chicken, and couldn't help laughing.

"Shouldn't this kind of haute cuisine have some superb knife skills and complex seasoning......s? Just wash and scrub twice, and a burst of jamming, it's okay?"

"Aren't there those cool moves, such as what kind of tricks are hitting the four doors, oil bottom slurry and so on?"

Zhao Xi: ......

He felt that he wanted to reflect to Xue Yi the problem that Su Zi was stupid after school cooking.

I don't even know the secret of high-quality ingredients that often only need to use the simplest cooking method, I'm afraid that I have learned fake Huaiyang cuisine, right?