Should I use white pepper or black pepper for chicken wrapped in pork belly? Which pepper is better for chicken wrapped in pork belly?

Chicken wrapped in pork belly is a popular delicacy. Its cooking method is very particular, especially the use of seasonings. Different cooking methods will use different ingredients and seasonings, which will have different flavors and tastes. Pepper is usually added when making chicken wrapped in pork belly. So should white pepper or black pepper be used in chicken wrapped in pork belly? Let's take a closer look!

Should I use white pepper or black pepper when wrapping chicken in pork belly?

White pepper is generally recommended.

There is no need to put too many auxiliary spices in the pork belly wrapped chicken, otherwise it will take away the original deliciousness of this dish. Here I mainly want to tell you that the pepper used should be white pepper as much as possible. Some people may ask, aren’t black pepper and white pepper the same? Why must white pepper be used? To answer this question simply, black pepper is directly processed from unripe pepper and is suitable for cooking seafood and offal, while white pepper is the fruit that falls off after the pepper matures. It has greater medical value and is suitable for cooking various foods.

Should I blanch the chicken wrapped in pork belly?

To wrap chicken in pork stomach, blanch the chicken and then put it into the pork stomach.

This step is actually the main step to consider whether the final product can make the soup clear and tasty. If the chicken is not blanched in advance and put into the pig's stomach, then the blood foam from the chicken itself will remain in the pig's stomach and adhere to it. First, it is unhealthy. Second, it affects the taste.

How to make chicken wrapped in pork belly

Main ingredients: one pig stomach, one native chicken

Medicinal ingredients: 5 red dates, 15g Codonopsis pilosula, 10g Lycium barbarum, 15g Polygonatum odoratum, about 15g white peppercorns, 2 slices of ginger

Seasoning: salt, starch, cooking wine, white vinegar

Production steps:

①Cleaning the pig stomach

Wash the fresh pig's stomach first, then turn it over. There is a lot of mucus inside the pig's stomach. Rinse the dirt on the surface with clean water first, scrape the surface of the pig's stomach with a knife, then put the pig's stomach in a large plate, add starch and stir with your hands to make a layer of starch on the surface of the pig's stomach, stir it evenly with your hands, then rinse off the starch and mucus with clean water. Repeat this step twice, then turn the pig's stomach over, add starch to the front and wash it again in the same way, so that the mucus in the pig's stomach can be removed.

Then add salt, cooking wine and white vinegar to the pig's stomach, stir the inside and outside of the pig's stomach with your hands, and then wash it with clean water. Repeat twice, stirring for five minutes each time, so that the odor of the pig's stomach will be removed. Then use a knife to remove the fat and lymph on the surface and inside of the pig's stomach. After these two steps, the pig's stomach is clean.

②Chicken wrapped in pork belly

Take a fresh local chicken, kill and clean it, remove the internal organs and excess fat, remove the chicken feet, then stuff the chicken into the pig's stomach so that the chicken is wrapped in the stomach, then tie the stomach to seal it with a bamboo stick, then put the pig's stomach and chicken into a pot with cold water, add cooking wine and blanch them together, blanch until the pig's stomach is shaped and the skin shrinks, then take them out and set aside.

③ Add pork tripe and chicken to the soup casserole, add water, bring to a boil over high heat, then skim off the floating residue on the surface, then add all the herbs in the [herbal formula], bring to a boil over high heat and then simmer for two hours on low heat.

④Production completed

After two hours of boiling the pork stomach and chicken, the soup has become thick and white, and the taste has become fresh and fragrant. Then add a little salt to season it, take out the pork stomach and chicken, and chop the pork stomach and chicken into pieces. In this way, a delicious pork stomach wrapped chicken is ready.

Why don't you blanch the pig stomach before wrapping the chicken?

If the pork stomach and chicken are normally chopped into pieces for soup, the pork stomach can be blanched while washing. However, when wrapping chicken in pork stomach, the pork stomach cannot be blanched while washing. It must be blanched after the chicken is wrapped in the pork stomach.

If you blanch the pig's stomach when you clean it, the pig's stomach will shrink and become smaller, so the chicken can't be stuffed into the pig's stomach. If the pig's stomach is not blanched, the chicken can be stuffed into the pig's stomach very well, so that the pig's stomach can be better wrapped.

After wrapping the chicken in the pig's stomach, blanch it in water so that the skin of the pig's stomach will shrink and tighten, which can better wrap the pig's stomach, making it difficult for the chicken to fall out. The soup will taste better and less greasy, and this will achieve the effect of wrapping the chicken in the pig's stomach.