Huangmenji, Braised Chicken Rice

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黄焖鸡米饭又叫香辣鸡煲或浓汁香辣鸡煲饭,是鲁菜名吃,源自山东济南天桥区的传统名吃。色香味美,口感鲜嫩,透味不粘腻,香味浓郁。作为全国流行的小吃街“三巨头”之一,也是第一个走出国门的,现在已经在多个国家开了门店。今天就来一波”反客为主“,让老外来教你怎么做黄焖鸡米饭,看看正不正宗呢?

Today, we wanted to show you how to make a dish that's become increasingly popular here in China, Huangmenjimifanbraised chicken rice.

Now this is a dish that's originally from the Shandong province, and is at its base is basically some chicken braised with sweet bean paste and soy sauce.

Recently though, there's been a huge swath of Huangmenji joints opening up around the country, led by one chain in particular called "Yangmingyu".

Their version's a bit different than the very most traditional Shandong Huangmenjibut it tastes great and might as well go along with the culinary zeitgeistso today we'll be making this fast food version.

So right, to get started with braised chicken rice, you'll needchicken.

Here we had 500 grams of chicken thighthe traditional Shandong type would use a whole chicken, so you could just also do that if you want.

Now, this is one of those Chinese poultry on the bone dishesI'd heavily recommend just sucking it up and learning how to eat around bones, but if that prospect does scare you feel free to whole use chicken wings?

They're a little harder to eat in the end but still work ok.

But assuming you're ok with some cleaving, grab a thigh, cut off a couple chunks extra meat to make it more even, and with force chop it up.

If your cleaver ever sticks into the bone, just keep it in and smack the rest of the thigh down against your board to cut it.

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