The braised chicken is boiling when it comes out of the pot because it is cooked in an earthen clay pot. The clay pot has a good heat preservation function, so it boils in the pot.
Yellow braised chicken rice is also called fragrant chicken pot and thick sauce chicken pot rice. It is a famous Shandong cuisine. It is a traditional Han Chinese food originating from Jinan, Shandong Province and belongs to Shandong cuisine.
This special snack has a beautiful color and fragrance after being made, with a fresh and tender taste, not sticky, and a rich aroma. No matter the taste, visual appearance or color, it is of the highest quality, making you endless aftertaste and never getting tired of eating it. The chicken material is fresh and tender three-yellow chicken drumsticks. The braised yellow chicken is tender, smooth and juicy. The juice and aroma are soaked into the inside of the chicken, and the color is even. The aroma goes straight into the nose, the chicken pieces are piping hot, and the color and brightness are at their best.
Stewed Chicken Dishes History:
Stewed Chicken with Rice is a historical and traditional dish that originated in Jinan. In the earliest days, the famous Shandong cuisine restaurant "Jilingyuan" in Jinan Prefecture became very popular because of the gathering of famous chefs and the delicious dishes. Rich merchants and dignitaries came in droves. Together with the "Huiquanlou" and "Jufengde" at that time, it was also known as the three famous restaurants in the provincial capital.
Its signature dish "Baicao Yellow Braised Chicken" was deeply loved by Han Fuju, the then chairman of Shandong Province. He He was rewarded with 30 yuan of silver for this and praised: This chicken is unique and of the highest quality. It must be carefully selected and the ingredients must be fresh and tender. The main ingredients must be strictly controlled. Weigh the pot. The pot must be made in a casserole made in Yixing, Jiangsu, and no metal utensils can be used.
Be careful in cooking. The weight of the chicken should not exceed 2 pounds each time, and pay attention to the proportion of ingredients. The cooking time should not exceed 6 minutes to ensure that the meat is tender and the soup is thick and flavorful. The second time the soup is made, the meat aroma and taste are emphasized. The old soup is also pure and pure. The rice is sifted before use and there is no debris. Every half grain is left intact. Remove every grain of jade.