Milk Chicken Stew: A Culinary Masterpiece from "Chao Cai Xin Jie"
Chao Cai Xin Jie(Milk Chicken Stew), by Zhong Chengquan, the master of Shantou Donghai Restaurant, guest professor of Han Shan Normal College, also known as Lao Zhong Shu. The book collects 108 flavors of Shantou cuisine, and ‘Milk Chicken Stew’ appears in the ‘Tasteful Dish’ column. However, the book is named ‘Milk Chicken Balls.’ Chicken balls are made by flattening chicken breast and then cutting it into square blocks after lightly releasing patterns with a straight knife. I simply cut chicken breast into strips, so I can only become Milk Chicken Stew. People who like to drink milk can try it, a salty milk soup with a little chicken meat, fresh and tender soup with meat.
Ingredients100g chicken breast, 400ml milk, 5g starch, 5g corn oil, appropriate amount of edible oil
Instructions
1. Prepare the chicken breast, wash the chicken, remove the chicken skin.
2. Cut the chicken into strips, add starch and corn oil and mix well, marinate for 15 minutes.
3. Rinse the chicken again and divide it into two portions, put them into two stewing pots, and pour 200ml of milk into each stewing pot.
4. Put it into an electric stewing pot, steam with steam for 1 hour.
5. Add salt to season and enjoy.
Xiao Wu’s Food Notes
The chicken broth will splatter oil, so the amount of chicken meat does not need to be much, and the chicken skin must be removed.
