I don't eat scaliion too, but you need it's flavor under hot oil.



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送交者: mangolasi 于 2005-8-11, 11:37:07:

回答: I don't like scallion, but without it, it is a plain noodle 由 xj 于 2005-8-11, 11:11:59:

Chicken rice soup is simple, but unless you have the guts to cut the whole chicken (not only drumsticks/chicken wings), it's less likely to bring the best flavor (because the ugly bones can enhance the congee's taste).

Suppose cutting the whole chicken isn't a problem to you. Then you need to marinate the pieces with some cantonese rice liquor (call "jiu jian shuan zheng"--nine rivers double steam, literally), soy sauce (a little bit, since it will turn sour), salt and a lot of ginger strips.

You need to cook some plain congee before hand.

About 20 minutes before eating, put the chicken inside the congee. We use Cai Shen (a kind of veggie than I can not discribe), but lettuce (best if Romain lettuce) can be a decent substitute. If you use Cai Shen, cut it into small pieces and put it in 5 minutes before eating. If you use lettuce, cut it into strips just before eating.

You'd better have scallion pieces (cong hua) served at the side.

You can use fish(whole fish, with head and tail, of course, you can discard the head after cooking) rather than chicken, but if it's fish, lettuce is the best company. Scallion and ginger is more essential with fish, and you need to serve at the side with coriander.



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