Shui Ying was so hungry that she almost wanted to stay, and said with a smile: "Oh? What else is delicious, hurry up and hurry. ”

The corners of Hong Guni's mouth raised a smug smile, and said, "Wait, wait, it'll be fine soon, what I'm going to do next is the classic of Chaocai, rice chicken." ”

Su Congshuang was puzzled: "Rice chicken...... What is it? ”

Hong Guni vetoed and laughed: "Haha, it's a thin-shelled rice chicken." ”

Bai Xia muttered: "The famous snack here in Guangdong, there is a dish called glutinous rice chicken, is it the same as the thin-shell rice chicken that Brother Hong wants to make?" ”

Not to mention anything else, just from the common idiom "stealing chickens does not eat rice", it can be seen that chickens eat rice, just like cows eat grass, it is a matter of course, nothing is rare, and it has nothing to do with thin shells. However, the rice that Hung Guni is talking about is not the rice that he talks about in daily life, but is related to the profession he is engaged in, making thin-shelled rice, which is also the so-called rice and not that rice.

The Chaoshan region has always used the peeled thin shell as rice, so it is not impossible to use the thin shell rice as glutinous rice.

Glutinous rice chicken is a kind of special dim sum of the Han nationality in Guangdong, China, which belongs to the Cantonese cuisine, and the preparation method is to put chicken, barbecued pork, salted egg yolk, mushrooms and other fillings into the glutinous rice, and then put it in a steamer with lotus leaves to steam. The glutinous rice chicken is full of the fragrance of lotus leaves, and when chewed, it sticks to the teeth and has the meaty aroma of chicken. Ancient glutinous rice chicken was refined with glutinous rice, scallops, dried shrimp grains, or boneless chicken wings.

Hong Guni laughed and said: "Haha, this is different, there is only a little bit of chicken in the glutinous rice chicken." It's not enough to eat at all, the thin-shelled rice chicken is a whole chicken, the taste is called a good, and it tastes viciously satisfying. ”

Su Congshuang smiled lightly: "Gu Ni, don't talk to foreign friends about methods...... They don't understand. ”

Hong Guni smiled: "Haha, don't say it, don't say it, anyway, this thin-shell rice chicken is delicious, you wait." ”

The fat chicken that had been taken off and washed was taken out by Hong Guni, and said with a smile: "This thin-shelled rice chicken grew up from eating thin-shelled rice." Because there are always some people left who slip through the net. As a result, they were all eaten by the doping in the shells that were piled up on one side. Of course, a large number of discarded thin-shelled shells are produced in the production of thin-shelled rice, and there is usually a lot of thin-shelled rice left in the shells. Smart people will raise some domestic chickens and let them peck at the thin-shelled rice inside. So the chickens grow up. The chicken has a delicious flavor of thin-shelled rice. Even if you don't put any spices in your cooking. The umami is still rich and is a dizzying delicacy. Over time, people commemorate this kind of chicken, which specializes in pecking at thin-shelled rice. And I don't want to be too difficult to remember, so I call it thin-shelled rice chicken directly. ”

Bai Xia had an epiphany: "Hmm...... That's probably the same as Qingyuan's free-range chicken. ”

Sikong Yao also smiled: "Ah, I also know that the free-range chicken refers to the chicken that is naturally raised, growing in the open space such as grass or woods, and eating grain, rice, various vegetable leaves, or leftover meals from the farmer, as well as some small insects in nature, and the chicken often walks around, and the air quality is relatively high, so the muscle texture is firm and the taste is better." I just don't know what about this thin-shelled rice chicken fed with thin-shell rice? ”

The thin shell is one of the most representative Teochew dishes. The thin shell is not only delicious, but also has a high nutritional value. It also has the functions of regulating blood lipids, preventing cardiovascular and cerebrovascular diseases, and relieving cough and asthma. If you catch up with the season of thin shell and fat, the meat is still a little red, which can be regarded as a paste of thin shell rice. About 200 years ago, Qing Jiaqing's "Chenghai County Chronicles" recorded in this way: "Thin shell, gathered in the mud of the sea in the house, one hundred and ten phases are sticky, the shape is similar to the phoenix eye, the shell is blue and thin, a phoenix-eyed clam, the summer moon is good, and the autumn taste is gradually barren." There are also thin-shell farms, which are related to cockle farms. Thus proving that this custom of producing and consuming thin shells has a long history.

The thin shell is small, and in addition to fresh food, the main thing is to beat the thin shell rice, that is, to separate the meat and shell of the thin shell by boiling the method. In the large amount of thin-shelled shells produced by the process, there is usually a lot of thin-shelled rice left. So the Hong family has raised a large flock of chickens for generations, and let them peck at the thin-shelled rice inside, and then transport the thin-shelled shells to burn the shell ashes. Therefore, the "rice-eating chicken" mentioned by Hung Guni actually refers to this kind of chicken that specializes in eating thin-shelled rice.

Hong Guni smiled: "I got inspiration from the poria flower carved pig and changed it. Compared to the cooking method handed down from our ancestors, we think that it is better to call it a thin-shelled rice chicken than a rice chicken. Not only that, but after telling the story of the thin-shelled chickens and slaughtering and cooking them, you can also cut them into white and put them on the thin-shell feast without racking your brains to make dishes like fried chicken balls out of thin shells. ”

The big knife quickly slashed down several times, and a nearly 4-pound white-cut chicken was already on the plate, with a layer of thin-shelled rice spread underneath, and a few wisps of coriander were added to the side.

"Try it, my thin-shelled rice chicken." Hungoni said with a smile.

Bai Xia frowned slightly, and was probably a little disappointed in his heart, but Shui Ying said bluntly, "This is clearly a white cut chicken......

White-cut chicken is one of the most common Cantonese chicken dishes and belongs to the category of soaked chicken. It is characterized by its simple production, freshly cooked and not rotten, without adding ingredients and maintaining the original flavor. The white-cut chicken skin is refreshing and smooth, light and delicious. White chopped chicken is a cold cut, which began in the folk hotel of the Qing Dynasty, because the chicken is cooked without seasoning, and it is eaten with the chopping, so it is called "white chopped chicken" and "white cut chicken".

And because its material is Shanghai Pudong three yellow chicken, the feet are yellow, the skin is yellow, the mouth is yellow, so it is also called three butter chicken. Later, all restaurants and delicatessens in Shanghai operated "white chopped chicken".

Hong Guni was unmoved, and said with a smile: "No, although it seems to be a white-cut chicken, it is not, if you don't believe it, you can eat it." ”

Sikong Yao doesn't understand the difference between the factions of Chinese cuisine, what is the difference between this white-cut chicken and thin-shelled rice chicken, in her eyes, it is the same, as long as it is delicious, it is a delicious dish.

Sikong Yao smiled: "Then I'm welcome." ”

The chopsticks moved slightly, picked the chicken leg up to a circle, the meat color is white with butter, with the fragrance of scallion oil, the green onion section is trimmed, and the special soy sauce is used when eating, which maintains the freshness and original taste of the chicken, and the food has a unique flavor.

Hung Guni's white-cut chicken is not only made with fine ingredients, but also served with boiled "shrimp roe soy sauce" and dipped with the chicken. The color of this dish is golden, the skin is crispy and the meat is tender, the taste is exceptionally delicious, and you will never get tired of eating it for a long time.

The mouth is smooth and sweet, the deliciousness of the chicken juice overflows between the teeth and cheeks, and the boiled bones of the chicken can be easily peeled out, but the meat itself is not loose, delicate and sighing, and the taste is excellent.

Sikong Yao sighed: "This white-cut chicken seems to be different, and the taste is extraordinarily sweet." ”

Hong Guni said with a smile: "The Qing Yuan Mei's "Suiyuan Food List" is called white slice chicken. "The chicken is the greatest, and all the vegetables depend on it." The most important thing about my thin-shelled rice white cut chicken is not the original flavor of the chicken itself, but to use other ingredients to flavor it, don't think it's just an ordinary chicken, in fact, before I cooked this chicken, I have steamed it with Huadiao wine with my sight, and it is not an exaggeration to say that it has the taste of Tai Tang Yuan wine. ”

Remove the internal organs of the chicken, wash it, chop the shiitake mushrooms and green onions, stir with wine, sesame oil and salt, fill the chicken belly, stuff it and sew the chicken belly with a needle and thread. Put the chicken in an iron pot, bury the chicken with salt and peppercorns, turn on low heat, do not add water or soup, and take out the chicken after 40 minutes of dry boiling. Cut the roasted chicken into pieces and put it on a plate, or tear it directly by hand and eat it.

Bai Xia hesitated for a moment and said, "In this case, the chicken itself will be very salty, right?" ”

Sikong Yao shook his head and said, "No, it tastes very sweet." ”

"You don't have to worry about making chicken in this way because it will be salty, but it is very flavorful, because the salt and pepper on the outside seep into the chicken, and the flavors of shiitake mushrooms, green onions, wine, and sesame oil seep in." ”

Then Hong Guni brought a few more bowls of soup and said, "This is thin-shelled rice consommé, this dish was just cooked in chicken broth soaked in thin-shelled chicken." And the chicken itself is boiled with Huadiao wine and bone broth, and the bone broth is used to cook and soak the 'thin-shell chicken', and then used to cook the 'thin-shell rice soup' This is called the icing on the cake, haha. ”

Mix with ingredients such as fish sauce and pepper, and finally, sprinkle a few slices of verdant coriander or green onion beads on the clear soup noodles, and form a harmonious tone, clear taste, and beautiful shape with the white soup and bright slices of meat.

Bai Xia sighed, "The taste is clear and not light, and it is really nice to be able to taste the mood that the chef has poured into it, and it is as pleasant as the oncoming sea breeze." ”

Hong Guni immediately laughed and said, "Come on, come on, try this thin-shelled rice and autumn melon again." ”

When Sikong Yao saw that Hong Guni brought the dishes, he smiled happily: "I know this, this is autumn melon branding, right?" Wash the squibber skin, place it on a cutting board and cut it into strips with a knife. Wash the preserved pickles with water and chop them with a knife. Add the sugar and stir well to secrete the water of the autumn melon, and the sugar will also dissolve. Then add corn starch and flour and stir well to form autumn melon syrup. ”

Hong Guni immediately agreed: "That's right, but the raw materials still need to add thin-shell rice." Then the sugar peanut kernel strips are crushed into sugar peanut bran with a wooden mallet and set aside, the autumn melon syrup is stirred well, poured into the ding, stirred evenly with a wooden shovel in the ding, so that it is gelatinized, and then smoothed and sprinkled with white sesame seeds. Add raw oil when frying, fry until one side is slightly golden brown, flip it over and fry the other side, then add raw oil, and fry until cooked through. Place on a plate and sprinkle with the candied peanut bran. ”

Hong Guni's thin-shell banquet makes people feel happy, as if it has magical power, and makes people eat two more bowls of rice unconsciously. However, Su Congshuang's mood never became happy. (To be continued......)