Name: Pork Belly Wrapped Chicken
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Pork belly; 1000g Old hen; 1 tablespoon Cooking Wine; Some salt; 4 slices Sliced ginger; 2 tablets Gastrodia; Some Angelica; Some Codonopsis; Some parsley; A shallot; Some Wolfberry; Some pepper

Pork Belly Wrapped Chicken

by Dream Yun_

5.0 (1)

Favorite

Difficulty

Hard

Time

Serving

Pork belly wrapped chicken is a famous Cantonese Hakka dish, also known as "Phoenix Reincarnation". There are also many ways to do it, and the medicinal materials are a little different, and the taste is very good. The so-called pork belly wrapped chicken is to stuff the whole chicken into the pork belly. This dish has a very good nourishing effect. Those with a cold stomach are most suitable to eat pork belly wrapped chicken. Of course, the pork belly-wrapped chicken cannot be without the newly defeated large-capacity, roasted, fried, and stewed black casserole. With the black casserole, you can eat the five-star chef's delicacies at home. "

Pork Belly Wrapped Chicken

1. The reason why this dish is special is that the pork belly absorbs the umami and nutrients of the chicken

2. Let's eat, it smells very fragrant, take a sip of the soup, rich and delicious, the taste of pepper and pork belly is really harmonious, it is really delicious to burst

3. Prepare the main ingredients: wash a clean pork belly, rinse it repeatedly with clean water until there is no fishy smell and the color is whitish. {This process is a bit long, so be patient}

4. Cut off the chicken head, feet, and butt. My family doesn’t need anything except chicken feet.

5. Prepare the ingredients. Children don’t like the taste of pepper, so they don’t add them when they boil.

6. Put the ingredients into the chicken belly

7. Put the chicken in the pork belly

8. Sew well with needle and thread

9. Clean the black casserole

10. Put a proper amount of water in the casserole and put the pork belly down

11. First boil the fire to remove the scum

12. Add a few slices of ginger and green onions

13. Add another spoonful of cooking wine

14. Cover and simmer on low heat for two and a half hours, remember to turn it halfway

15. The scent came out slowly, and the whole room was full. After two and a half hours, turn off the heat (it looks very oily, skim off the oil when eating)

16. Take out the pork belly and remove the thread

17. Take out the pork belly and remove the thread

18. Ready to cut, put on disposable gloves, cut the pork belly into long strips, and also cut the chicken

19. Add proper salt, coriander, and pepper to the soup

20. The taste is refreshing and tender, the soup is thick and clear, with strong medicinal flavor and pepper aroma.

Tips:
Wash the pork belly with flour, and then add some vinegar, salt, and wine to soak and wash the pork belly. You can also wash the pork belly with rice water to remove the peculiar smell.