What kind of chicken is better for pig stomach wrapped chicken? Is it better to use old hens or tender chickens for pig stomach wrapped chicken?

We all know that chicken wrapped in pork belly is a popular delicacy. There are many ways to make it. It tastes delicious, nutritious, and has good edible value. Eating it in moderation is good for the body. Many people will make chicken wrapped in pork belly at home. So what kind of chicken is better for chicken wrapped in pork belly? Let's take a closer look!

Is the chicken wrapped in pork belly made with old chicken?

It is best to use local chicken, but if you don’t have local chicken, you can use old chicken instead.

Whether the taste of pig stomach chicken is strong or not is also closely related to the chicken you choose. The most flavorful and nutritious one is made with native chicken. Native chicken has more umami substances, so the soup is naturally stronger and more delicious. If you don't have native chicken, you can buy old chicken in the market instead. The second is the pig stomach. The pig stomach must be cleaned thoroughly, otherwise the pig stomach chicken soup will have a bitter and fishy smell, which will affect the taste of the soup.

When wrapping chicken in pork belly, should I use a rooster or a hen?

You must choose an old hen so that it can cook with good flavor.

In addition, do not wash the chicken with cold water after blanching. You can leave it alone or wash it with prepared hot water. The chicken will become tough after being washed with cold water and will taste very bad.

Pork tripe and chicken soup is a very common soup in Cantonese cuisine. People like to drink different soups in different seasons to achieve different therapeutic effects. Among them, pork tripe and chicken soup is best in autumn and winter. It not only warms the stomach, but also is nutritious. The soup made from pork tripe and chicken tastes very sweet and mellow, especially the spicy pepper, which makes you feel warm when you drink it in winter.

Does the pork belly wrapped chicken have to be fresh pork belly?

Be sure to buy fresh pork belly.

The reason why we need to use fresh pork stomach is actually very simple. We have all seen the blanched pork stomach, which is wrinkled and has no elasticity and becomes very small. This makes it very difficult to stuff the chicken in, and we may not be able to put the whole chicken in. More importantly, some of the nutrients in the blanched pork stomach are lost. Therefore, we must use fresh pork stomach. Although it is a bit troublesome to clean it, it is necessary.

How to make chicken wrapped in pork belly

Main ingredients: a fresh pork belly and a three-yellow old hen over 12 months old

Ingredients: ginger, green onion, cooking wine, white pepper, salt, MSG, chicken essence, red dates, wolfberry

Tools: Casserole

Start making:

1. Clean the pig stomach first (it should be noted that it must be a fresh whole pig stomach, do not buy blanched ones). Turn the pig stomach over, remove the mucous membrane and white oil on it, clean it, add starch (if there is no starch, flour can be used instead) and rub it vigorously. Then wash it with clean water. This step needs to be repeated about 3 times, and then add cooking wine and edible salt, rub and wash it once for later use

2. Clean the chicken. Clean the chicken thoroughly (if you don't like eating the chicken head, you can remove the chicken head). Use a whole chicken, remove the bones from the chicken head and chicken legs and stuff them back into the chicken's stomach.

3. Boil water in a pot, blanch the chicken, remove the blood foam, and stuff the whole chicken into the prepared pig's stomach. Wrap the white pepper and ginger slices with gauze and put them in together, then use thread to tighten the opening.

4. Put the prepared tripe-wrapped chicken into a casserole and add clean water. The water must cover the entire tripe-wrapped chicken. Then boil it over high heat to remove the blood foam. Add cooking wine, ginger, green onions, red dates, and wolfberries. Simmer over low heat for 2 hours. Try not to open the pot during the cooking. When the time is up, add salt and MSG to enhance the flavor according to your taste.