Chicken silk
By VicentaLakin
Chicken silk is a delicious part of the eight bowls of traditional Tianjin food. The “eight bowls” in Tianjin's traditional cuisine are part of China's culinary heritage, and the “eight bowls” have evolved through the practice of several generations of former cooks and have developed a unique style. The eight bowls are well chosen, have good tastes, are deeply rooted in the folk, often appear on the table of the people and are loved by the gods. Eight bowls are thick, thin and tall, and chicken silk is one of eight bowls thick. Cut the breast of the chicken into silk, cut it into silk, line it up as a dish, the taste of brackish, very beautiful. Especially for the Golden Chicken. The Golden Chicken for the Spring Festival table
Recipe Recommendations
- chicken breast 300 grams
- pea 25 grams
- oil appropriate amount
- MSG appropriate amount
- starch appropriate amount
- bamboo shoots 80 grams
- salt appropriate amount
- cooking wine appropriate amount
- onion appropriate amount
- egg white appropriate amount
- Jiang appropriate amount
- salty and fresh
- braised
- ten minutes
- senior
Steps for Chicken silk
1
Chicken chests, peas
2
Slice the skin and cut the silk
3
Chicken silk in the bowl with eggs clean and starch slurry for 10 minutes
4
Swire in the boiler and water for control
5
A boiler, a chicken wire, and a tar when it's out
6
And when the onions come up, they smell. Out
7
The silk, the peas, the rice
8
Join the wine
9
Salt, soup
10
Slipping chicken silk into the pot
11
When it's boiling, it's smelly and it's dusty
12
I'll have a good timeChicken silk Make Tips
1. The chicken leg is not suitable for this dish. 2. It is not appropriate to use coloured spices. At the third time the boiling water will pour into the pot. No soup can be replaced with water。