T/CZSPTXH 114-2020 Chaoshan Cuisine: Stir-fried Chicken Ball Cooking Process Standards

Scope

Scope: This document specifies the terms and definitions, raw material requirements, cooking utensils, production process, serving methods, and quality requirements for the cooking process of "Stir-fried Chicken Balls" in Chaoshan cuisine, as well as the optimal consumption time for this dish. This document is applicable to the preparation of "Stir-fried Chicken Balls" in Chaoshan cuisine. Main technical content: 4. Raw material requirements 4.1 Ingredients: - One whole chicken weighing approximately 750g - 20g of wet mushrooms - 150g of bamboo shoot meat - 1000mL of lard (with 100mL consumed during cooking) - 5g of fish maw fillet - 2g of chopped scallions - 2g of red chili peppers 4.2 Seasonings: - 10mL of ginger and scallion juice - 10g of MSG - 20mL of fish sauce - 5mL of sesame oil - 5mL of cooking wine - 20g of starch 5. Cooking utensils 5.1 Stove: It is recommended to use a gas stove. 5.2 Cooking tools: Stir-fry wok, stir-fry spatula, soup bowl, colander, and small bowl. 6. Production process 6.1 Knife work: - Cut the chicken into slices using a knife blade, and carve cross-shaped incisions on the meat. - Then cut the meat into approximately 4cm×4cm square pieces and set aside in a bowl. - Slice the bamboo shoot meat and mushrooms and set aside. 6.2 Manual preparation: - Add the chicken in the bowl with ginger and scallion juice, cooking wine, and 5mL of fish sauce and 3g of starch to marinate. - In another small bowl, add MSG, sesame oil, and 15mL of fish sauce and cornstarch water to make a starch sauce and set aside. 6.3 Cooking: - Heat the wok with lard and fry the chicken slices at 130℃ for about 2 minutes, then remove and drain in a colander. - Stir-fry the mushrooms, fish maw fillet, and bamboo shoot meat until fragrant, add the chopped scallions and red chili peppers to sauté briefly, then add the chicken and stir-fry quickly with the prepared starch sauce until well-mixed and serve immediately. 7. Serving: Use a 12-inch rectangular plate. 8.

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