Crispy red chicken may be a dish that many people don’t even know about.
Even when Qi Deqiang first saw this dish on the menu in the kitchen, he knew nothing about it.
In fact, this is a very classic Huaiyang dish, and it can be called the sweeping monk of Huaiyang cuisine.
For this dish, the chicken legs are deboned and then spread out flat. The chicken legs are then lightly chopped with a knife without damaging the skin underneath.
Then chop the shrimp into shrimp paste and the pork into meat paste. Then mix the shrimp paste and meat paste and stuff them on the flattened chicken legs.
Of course, in order to increase the adhesion, you need to add a little egg white and cornstarch before mixing the shrimp and meat paste with the chicken thighs, and then apply a layer of egg liquid on the surface of the raw embryo mixed with shrimp and meat paste to ensure the overall integrity.
Finally, put the whole stuffed dough into a frying pan and fry it.
At this time, you also need to control the heat. The fire cannot be too big, otherwise one side will be burnt.
The chicken skin is put in first, then use the heat in the pan to slowly blend the minced shrimp, meat and chicken together. After it is set, turn it over and fry it in oil.
Just like frying an omelet, after frying it all together, take it out and cut it.
Finally, prepare a sauce to thicken the dish. Place the cut meat, skin side up, on the blanched leaves and pour the sauce on top.
In this way, the chicken skin of this dish will be very crispy, and the inside will be very delicious meat and shrimp, presenting a variety of layered textures.
If you feel it is too greasy, you can eat it with some small green vegetables at the bottom, the taste is also very good.
Perhaps if Feng Yifan hadn’t ordered this dish, many regular diners who come to Fujinglou might not have ordered this dish.
Although this is a classic Huaiyang dish, not many people know about it.
This is mainly because the preparation of this dish is relatively complicated and the process is relatively tedious. If you are not careful, deviations may occur, causing the entire dish to fail.
The dish Feng Yifan ordered today was prepared by Zhang Fenglin himself.
When he was the head chef at Fujinglou, he had made this dish more than once, so he was quite experienced.
But even though he had experience in cooking this dish, Zhang Fenglin was still a little worried when he made it, fearing that he would be criticized by Feng Yifan if he didn't cook it well.
So after the dishes were served, Zhang Fenglin gave some instructions to Qi Deqiang and he quickly came to the front.
When I just happened to arrive at Feng Yifan's table, I saw Feng Yifan looking at this dish.
Yang Zhiyi looked up and saw Zhang Fenglin standing beside the table. Seeing Zhang Fenglin's nervousness and restraint, and then looking at Feng Yifan and Su Jinrong who were both looking at the dish that had just been served, Yang Zhiyi vaguely felt that this dish, which he had never heard of, had some merit.
After looking at the expressions on both sides for a while, Yang Zhiyi couldn't help but ask, "Chef Zhang, why did you come here in person?"
Zhang Fenglin was startled when Yang Zhiyi shouted at him, and then he saw Feng Yifan and Su Jinrong turned their heads to look at him.
This made Zhang Fenglin even more nervous, so he could only greet Su Jinrong respectfully: "Master."
Seeing his nervous look, Su Jinrong smiled and said, "What's the matter? Are you not confident about your red crispy chicken? Are you worried that it won't be cooked well? So you came here to take a look, right?"
Zhang Fenglin did not hide it, nodded and said, "Yes, Master."
Su Jinrong smiled and said, "Seeing that you are so nervous, let Yifan give you a review."
Feng Yifan laughed when he heard his father-in-law's words: "Dad, if anyone wants to comment, you should be the one to do it. How dare I comment casually when you are here?"
Su Jinrong laughed: "Okay, you are a five-star chef now, more famous and more authoritative than me, so of course you should be the one to judge."
At this point, Su Jinrong continued, "And this dish seems to be something you are more adept at, right?"
What his father-in-law said was true. Before Feng Yifan went abroad, when he participated in a cooking competition in China, he successfully won the first place in that competition with this dish, "Red Crispy Chicken".
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This dish may seem ordinary, but the cooking process is actually very complicated.
Moreover, each step is a test of a chef's knife skills and fire control.
The finished product of "Red Crispy Chicken" must be square in shape, not loose or broken, with bright color and thick marinade.
When you eat it, it should be crispy on the outside and tender on the inside, and have a rich and mellow flavor.
It can be said that this dish would be a great dish to go with rice.
Feng Yifan picked up a piece with chopsticks, looked at it carefully, and made sure that the piece was square and not loose or broken.
After looking carefully for a long time, he couldn't help but smile and said to the nervous Zhang Fenglin: "Should I say now, let's have a wide meal?"
Zhang Fenglin was originally very nervous, but when he heard Feng Yifan's joke, he was stunned at first, and then he laughed.
The tense atmosphere dissipated because of this smile, and Zhang Fenglin immediately turned around and shouted: "Waiter, serve the food."
Feng Yifan didn't wait for the meal, but took a bite first.
When you take a bite, the skin is crispy and the inside is very tender.
The combination of shrimp, pork and chicken gives you a wonderful feeling when chewing.
Feng Yifan chewed carefully, slowly savoring the crispy red chicken prepared by his senior brother.
After a long while, he finished the bite in his mouth and looked at his senior brother who was waiting beside him. Feng Yifan gave a thumbs up and said, "Well, it tastes mellow and great."
Receiving such praise really made Zhang Fenglin laugh immediately.
You know, this was said by Feng Yifan himself.
In Huaicheng today, who doesn't know the existence of Feng Yifan, a five-star chef? It is really an honor for another chef to receive his praise.
Zhang Fenglin breathed a sigh of relief and said, "Oh, thank you, Junior Brother."
The waiter quickly brought the rice.
Feng Yifan took a look at the rice that was delivered, and then looked at his father-in-law again. Then he smiled and said, "Give Chef Zhang some advice. I think you should change the rice in Fujinglou."
Zhang Fenglin was stunned for a moment, then he looked at the rice on the table and immediately understood.
Feng Yifan continued, "Shouldn't we at least use rice from Sheyang or Gaoxu?"
Hearing this, Zhang Fenglin couldn't help but smile awkwardly: "Junior brother, I can't make the decision on purchasing matters."
Feng Yifan shook his head: "Brother, you are the head chef now. Fujinglou is a famous restaurant in Huaicheng. Everything should be exquisite. We can't just say that we mainly serve noodles here and rice is perfunctory. Besides, you still have to make fried rice."
Zhang Fenglin nodded and said, "Well, I'll tell President Su later."
Just then Su Liancheng came over, Feng Yifan waved and said, "Boss Su, the rice you use in Fujinglou is a bit rough."
Su Liancheng took a look at the rice on the table and immediately said, "Oh, I am indeed planning to change this rice, but I haven't had the time yet. I am planning to change it all to Jingshanqiao rice."
Zhang Fenglin was also surprised when he heard that Su Liancheng wanted to exchange for Wuchang rice: "Is it that good?"
Feng Yifan saw his brother's surprised expression, smiled and said, "Don't worry, brother, it shouldn't be changed to 'Yangxi Zao'."
After hearing what her father said, Feng Ruoruo immediately pulled her father aside and asked, "Dad, what are those Jingshan and Yangyangzao?"
Feng Yifan smiled and explained to his daughter and the two curious little girls beside him.
"Many people may not know Jingshanqiao rice. The most well-known ones are Wuchang rice and Xiangshui rice from the northeast. This is mainly because the production of Jingshanqiao rice is relatively small, especially the production of 'Yangxi Zao', so it is not easy to find in the market."
After explaining, Feng Yifan continued, "In fact, it is not necessary to use such good rice. The rice in Sheyang and Gaoxu in our province is not bad. If you want to steam and cook rice with a good taste, Sheyang rice or Wuchang rice will do. If you want to use it for fried rice, Jiangnan rice is better."
Yang Zhiyi asked curiously, "Is there any difference between these rices?"
Feng Yifan continued to explain: "Rice is mainly divided into three types: glutinous rice, japonica rice, and indica rice.
As we all know, glutinous rice is very sticky. The grains of japonica rice are shorter and thicker, while the grains of indica rice are longer and thinner. "
When Feng Yifan started talking about rice knowledge, everyone at the table listened more attentively, and even some diners next door listened curiously.
“Japonica rice is short, thick and round. It is very delicious when cooked because it is sticky and oily, and tastes soft and delicious, but the rice yield is usually low.
Indica rice is thin and long, less sticky, and expands easily after cooking. Because of its low stickiness, it is suitable for making rice noodles, rice cakes, and fried rice. "
After listening to Feng Yifan’s introduction, everyone had some understanding of rice.
Everyone suddenly realized that they seemed to have gained a lot of knowledge.
After Feng Yifan finished explaining, he looked at Su Liancheng and said, "In fact, you don't have to buy Jingshanqiao rice. Rice from Sheyang and Gaoxu in our province is also fine. If you want to be better, you can buy Wuchang rice. Of course, you need to be more careful when cooking it, and separate the japonica rice from the indica rice. You can make fried rice with indica rice and boil rice with japonica rice."
At this time, the diners at the next table couldn't help asking: "Chef Feng, what kind of rice do you use at Su Ji?"
Although the question was impolite, Feng Yifan still answered: "Su Ji uses Sheyang rice for cooking, and Jiangnan rice for fried rice."
After listening to Feng Yifan's narration, the diners were enlightened.
Su Liancheng continued, "Why don't we at Fujinglou also buy the same things as Chef Feng and your Suji?"
Feng Yifan smiled and said, "I think the rice used in Fujinglou should be more refined. For cooking, you can use Wuchang's 'Daohuaxiang' rice. For fried rice? You can use Jiangnan's indica rice."
The diners at the next table couldn't help but wonder: "Chef Feng, according to what you said before, it seems that some of the rice in our province is not bad?"
Feng Yifan smiled and said, "They are indeed not bad. The polished round-grained rice in Sheyang is also very good now. But this is Fujinglou after all, so of course we have to ask our boss to buy some good ones. Wuchang Daohuaxiang should be more suitable."
Having said that, Feng Yifan looked at Su Liancheng with a smile.
The latter also smiled awkwardly and said, "Chef Feng is now the guiding master of our Fujinglou, so we still have to listen to Chef Feng and purchase Wuchang Daohuaxiang."
Feng Yifan burst into laughter upon hearing this, and the people at the same table also started laughing.
Everyone also understood that Su Liancheng had compromised with Feng Yifan and improved the overall quality of Fujing Building.
Good ingredients are very important. As a chef, you need to have the ability to turn ordinary food into something magical. You don’t have to pursue the best ingredients.
As for rice, Fujinglou mainly serves dim sum and noodles, so naturally they don’t have to be too picky about the rice.
But Fujing Building has a reputation after all, so some details do need to be taken into consideration to match the reputation of Fujing Building.
After discussing the issue of rice, Feng Yifan asked everyone to continue eating.
Zhang Fenglin also hurried back to the kitchen to get busy.
The children, adults and elders at the table also tasted the crispy red chicken.
I have to say that this dish is indeed very well prepared.
The three little girls also enjoyed the meal very much, and even Feng Ruoruo ate several mouthfuls of the rice with them.
This also surprised Su Ruoxi a little, and she couldn't help but say to her husband: "Look, the dishes you usually cook are not as good as those of Senior Brother. Look at this dish of Senior Brother, we Ruoxi immediately ate several mouthfuls of rice."
Feng Yifan couldn't help but laugh and said, "This is obviously too strong."
As soon as the father finished speaking, the daughter immediately shouted: "Dad, I want more."
Seeing that his daughter had a big appetite, Feng Yifan could only pick up another piece for her.
The remaining two pieces were divided between Yang Xiaoxi and Chen Yaofei.
Strong-flavored dishes are always easy to arouse appetite, especially this dish which is fried in oil, crispy on the outside and tender on the inside, and tastes salty and sweet, so it is naturally very popular among little girls.
As a result, the whole dish was basically eaten by the three little girls, and the adults only tasted a piece.
After finishing the dish "Red Crispy Chicken", the three little girls were almost full.
Feng Ruoruo reached out and took her father's hand, and whispered, "Dad, Xixi, Feifei and I are all full, can we go outside and play for a while?"
Feng Yifan followed the direction his daughter pointed and saw that she wanted to play in the yard outside Fujing Building.
He comforted his daughter softly, "Can we wait a moment? The dishes haven't been served yet. We can't just leave when we're full, right? We have to stay with everyone and wait for the dishes to be served. Then we can eat a little bit and you can go play with Xixi and Feifei, okay?"
After listening to what her father said, Feng Ruoruo thought about it seriously and felt that what her father said seemed to make sense.
The girl then nodded: "Okay, let's wait for the dishes to be served."
It didn’t take long before the next few dishes arrived.
The next few dishes served were all Red Mansion dishes taught by Feng Yifan, so this time not only Zhang Fenglin came, but Qi Deqiang also came.
It is obvious that the two current chefs of Fujinglou both want to hear Feng Yifan's evaluation of their cooking skills.