Jingpo Ghost Chicken-yunnan Cuisine Not to be Missed
1.
Prepare all the ingredients. The role of Burmese cilantro is equivalent to coriander. I have never seen it sold in Shanghai and Nanjing. You can use coriander instead. Tree tomatoes (small orange fruits in the picture) may also be difficult to buy, so don’t add them;
2.
Soak green lemons in light salt water for 30 minutes, wash and set aside;
3.
Clean the black-bone chicken. Put three slices of ginger, one grass fruit (smashed), and a moderate amount of cooking wine. Cook the black-bone chicken (about 30 minutes). Because the black-bone chicken is not blanched, there will be momo at the beginning. Skimming the foam
4.
Boil the black-bone chicken for about 30 minutes, turn off the heat and simmer for 10 minutes before removing it. The chicken broth can be used to cook rice noodles, don’t waste it~
5.
Take the black-bone chicken out and put it in the pre-prepared ice water. It is best to put it in the refrigerator for more than half an hour. If you don’t have time, just put the black-bone chicken in ice water and wait until it cools.
6.
Prepare the ingredients during the process of refrigerating the chicken. Put the tree tomatoes on the gas stove and roast them on the minimum fire. There is no stove at home, so you can only use the gas stove o(╯□╰)o, you can also cook the tree tomatoes with the skin. , But there is still no such convenience^_^;
7.
The burned tree tomatoes are very soft, you can easily peel off the skin of the tomatoes and chop them into puree for later use;
8.
Prepare other ingredients, chop the tree tomato into puree, shred the onion, wash the millet spicy and cut the chili rings, wash and cut the Burmese cilantro, slice one lemon, and squeeze the other lemon juice;
9.
Squeeze the lemon juice into the spicy millet, soak for a few minutes, the sourness of the lemon and the spicy spicyness of the millet will blend perfectly;
10.
Add tree tomato puree to the millet spicy lemon juice, adjust the appropriate amount of flavour, salt and sugar, and mix well to form a sauce;
11.
Tear the refrigerated chicken into small strips and shred the chicken skin. You don’t want to use the chicken skin if you don’t like it, but it’s a waste. The chicken skin is also delicious~
12.
Put the Burmese cilantro, onion, lemon slices with the shredded chicken, add the sauce and mix well~
13.
The finished product is hot and sour, very delicious~
Tips:
1. Tree tomato is a kind of pure natural, green and pollution-free wild fruit in the deep mountains of Dehong, Yunnan. The fruit has thin skin and thick flesh, rich in minerals and vitamin C and other trace elements beneficial to the human body. Tree tomato has a lot of juice, The taste is sweet and sour, making fresh fruit food, sour and refreshing; cooked food is sweet and sour, with a clear fragrance; the pulp is made into fruit pulp for mixing dishes or preparing various seasonings, which is the best appetizer on the table.
2. The taste of Burmese coriander root coriander is similar, but the taste should be stronger. You can use coriander instead of it if you don’t sell it. The taste is also very good~
3. The lemon used in Jingpo Guiji is best to use lime, which is not only more sour than its yellow lemon, but also more fragrant~
4. The best choice for chicken is black-bone chicken. The quality of black-bone chicken is delicate and delicious. Cook the chicken first, then braise it, and then put it in ice water to make the meat tender and firm!
