Deep-Fried Chicken

Princess Chicken This is a Sichuan dish created by a famous chef in Shanghai. It uses fat and tender hens as the main ingredient and wine as the seasoning. After cooking, the wine is rich and delicious, which means "princess chicken". There is also a kind of "princess chicken" in Xi 'an. Jiaozi stuffed with chicken breast, chopped green onion, cooking wine, mushrooms, etc. looks like full ears of wheat, with thin skin and tender stuffing, delicious and not greasy. Cuisine: Su Cuisine Taste: Delicious Price: 80 yuan Above Introduction: Guifei Chicken is a famous flavor dish in Shanghai Meilong Town Restaurant. Originated from Chunchuan Restaurant in Tao Le, Shanghai in the late 1920s, it was created by famous chef Yan Chenglin and others by borrowing the Peking Opera "Drunkenness of the Imperial Lady". Formerly known as "Beijing onion princess chicken", the container is casserole, which is a winter variety. In the late 1930s, this dish was moved to Meilong Town Restaurant. Master Shen Zifang, who was good at "cooking with slow fire", improved the dish by using the unique cooking technology of "half soup and half dish" and renamed it "Princess Chicken", thus becoming a variety suitable for all seasons. After this dish is made, it is put into a covered bowl and served. After the cover is opened, the room is full of aroma, the wine is fragrant and the chicken wings are fat and tender. Ingredients: 24 chicken wings (weighing about 750g), 500 pork chops, 50g water-soaked mushrooms, 50g fresh winter bamboo shoots, 50g scallion, 10g ginger pieces (smashed), 50g Shaoxing wine, 50g red wine, 30g soy sauce, 10g white sugar, 1000g chicken broth and 50g cooked lard (about consumption) Production method: 1. Wash the chicken wings, mix them with a little Shaoxing wine and soy sauce, fry them in an oil pan with a heat of about 60% to 70% until the skin is golden, and pour them into a colander to drain the oil. 2. Heat the cooked lard (50g) in the original pot, stir-fry the scallion and ginger, add pork chops until the color changes, pour the chicken wings, add Shaoxing wine, soy sauce, white sugar and chicken broth, bring to a boil, and simmer for 20 minutes. When the chicken wings are crisp and cooked, switch to strong fire, put the water-soaked mushrooms and sliced bamboo shoots into the pot, boil until the soup is thick, remove the pork chops and ginger pieces, cook the red wine, and pour it into a bowl.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)