T/CZSPTXH 128-2020 Chaoshan Cuisine: Cooking Process Standards for Stuffed Hundred-Flower Chicken

Scope

Scope: This document specifies the terms and definitions, raw material requirements, cooking utensils, production process, plating, quality requirements, and optimal consumption time for the cooking process of Chaoshan Cuisine's Braised Hundred-Flower Chicken. This document is applicable to the preparation of Chaoshan Cuisine's Braised Hundred-Flower Chicken. Main technical content: 4. Raw material requirements 4.1 Ingredients: - 1 young and tender chicken (about 750 g) - 300 g fresh shrimp meat - 1 egg - 50 g fatty pork - 25 g minced cooked ham - 50 g chopped celery - 80 g sliced water chestnuts - 150 mL chicken broth 4.2 Seasonings: - 8 g MSG - 10 g cornstarch - 1 g pepper powder - 10 g refined salt - 10 mL lard 5. Cooking utensils 5.1 Stove: It is recommended to use a gas stove. 5.2 Cooking tools: It is recommended to use a steamer and a wok. 6. Production process 6.1 Preparation work 6.1.1 Remove the chicken wings and feet with a knife, disassemble all the chicken meat, slice the chicken skin with a floral pattern, season with 1 g MSG and 5 g refined salt, and arrange it on a plate. Then remove the chicken breast for later use. 6.1.2 Clean the fresh shrimp meat, drain the water, and pound it with a knife into shrimp paste. Add chopped water chestnuts and fatty pork (3 mm granules) to the shrimp paste, then chop the chicken breast into chicken mousse and mix with 5 g MSG, 4 g refined salt, and egg white. Stir vigorously with a chopstick in the same direction until it becomes a paste and set aside for later use. 6.2 Cooking 6.2.1 Cover the mixed shrimp paste with the chicken meat to form a round or rectangular shape, smooth it with a knife, and sprinkle celery and ham evenly on top, distributing them evenly on both sides. Then put it in a steamer and steam for about 10-12 minutes until it's cooked. 6.2.2 For the rectangular shape, remove it and cut it into 3.5 cm long and 2.5 cm wide pieces; for the round shape

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