How to make Northeastern sauce chicken head

Chicken is a common food in our lives. Many people particularly like to eat chicken. Stewed chicken, roasted chicken, grilled chicken and even fried chicken all taste good. In fact, chicken heads can also be eaten. People in the Northeast like to eat sauced chicken heads. In fact, the taste of sauced chicken heads is also very good. It is said that chicken heads have the effects of nourishing the kidneys and essence, replenishing qi and nourishing blood. We can also make it ourselves at home. Next, I will introduce to you how to make Northeastern sauce chicken head.

raw material

Main ingredients: 800 grams of chicken head.

Seasoning: 2000 grams of chicken soup, 10 grams of scallion segments, 5 grams of ginger slices, 50 grams of soy sauce, 10 grams of cooking wine, 5 grams of sugar, 2 grams of refined salt, 20 grams of fermented bean curd juice, 50 grams of sweet noodle sauce, a little sesame oil, 50 grams of vegetable oil (actual consumption is 50 grams).

practice

(1) Wash the chicken head, put it into a pot of boiling water, remove it, and rinse it with clean water.

(2) Place the chicken head in a dish and add soy sauce, peppercorns, star anise and cinnamon and marinate for 12 hours. Put vegetable oil in a pan and heat it to 80% hot. Put the chicken head in twice and fry until golden brown. Remove from the pan and drain the oil.

(3) Heat some oil in a pan, fry onions and ginger until fragrant, then add sweet bean curd sauce and stir-fry, add chicken broth, cooking wine, sugar, salt, pepper, star anise, cinnamon, and chicken head. Bring to a boil, then simmer over low heat until cooked through. Remove from heat, let cool, and rub with sesame oil.

The finished dish should be bright red in color, with a clean and smooth skin, crispy bones and tender meat, a fresh flavor and a beautiful shape.

hint

Be sure to scrape and clean the chicken head; marinate for a long time to allow it to absorb the flavor; use hot oil for frying. This dish can nourish the kidneys and essence, replenish qi and nourish blood.

Method 2

Ingredients: chicken head, scallion segments, ginger, star anise, a little pepper, ten bay leaves, three cloves, two slices of angelica, three to five chili peppers, cooking wine, two tablespoons of first-grade dark soy sauce, and appropriate amount of salt.

practice

1. Soak the purchased chicken heads (15-20) in clean water to fully dissolve the sticky saliva in the chicken's oral and nasal cavity;

2. Remove the remaining feathers, the cuticle on the beak, the yellow membrane in the nasal cavity, and the throat;

3. Use your hands to squeeze the connection between the chicken's eyes and beak to remove the mucus and residual blood in the nasal cavity and mouth, while washing. Don't be afraid of trouble, squeeze out all the liquid, change to clean water, and squeeze again until it is clean.

4. Boil half a tablespoon of water, pour the chicken head into it to blanch it, drain the water, and then add clean water to cover the chicken head;

5. Add scallion, ginger (the ginger must be pounded), star anise (one whole one is fine), a little pepper, ten bay leaves, three cloves (too many cloves can cause insomnia), two slices of angelica, three to five red peppers (broken apart), a little cooking wine, two tablespoons of first-grade dark soy sauce (if you use third-grade soy sauce, you need to add more, otherwise the color will be light), and an appropriate amount of salt (according to the individual's weight);

6. Bring to a boil over high heat, then simmer. When the soup in the spoon thickens, the chicken heads are cooked and flavorful. Pick out the chicken heads and place them on a plate.