T/CZSPTXH 035-2018 Chaoshan Cuisine: Cooking Techniques for Luxurious Pomegranate Chicken

Scope

Scope: This standard specifies the raw materials and requirements, cooking utensils, preparation process, plating, quality requirements, nutritional indicators, and optimal consumption time for the cooking process of the "Prosperous Pomegranate Chicken" dish in Chaoshan cuisine. This standard applies to the preparation of the "Prosperous Pomegranate Chicken" dish in Chaoshan cuisine. Main technical content: 6.2 Cooking 6.2.1 Frying the egg white skin: Add 20 g of cornstarch to the duck egg white and mix well. Then fry it into 12 egg skins with a diameter of 8 cm in a non-stick flat wok. 6.2.2 Making the filling: Sauté the chicken breast, shrimp, ham, bamboo shoots, and mushroom cubes in a medium-low heat for 2 minutes. Add 3 mL of fish sauce, 2 g of MSG, 1 g of pepper powder, and 2 mL of sesame oil. Mix with 2 g of cornstarch and water to make the filling. 6.2.3 Shaping: Take a portion of the filling and place it in the center of the egg skin to form a bag-like shape. Blanch the celery in boiling water until it becomes soft, then tear it into shreds and tie the bag tightly. Use scissors to cut off the excess skin to form a pomegranate shape. Place the crab roe on the sealed mouth. 6.2.4 Steaming: Place the pomegranate chicken neatly on a plate and steam it in a steamer for 4 minutes. Remove it. Pour 60 mL of broth into a wok, add 2 mL of fish sauce, 1 g of MSG, 0.5 g of pepper powder, and 1 mL of sesame oil. Mix with 2 g of cornstarch and water to make a thin sauce and pour it over the dish.

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