When you put the hot roast chicken and the fragrant stewed chicken in the food showdown, it is not only a contest between two cooking methods, but also the ultimate challenge of taste and senses. The scorching roast chicken is golden brown, the meat is firm, and every bite is a perfect symphony of crispiness and juiciness; The fragrant stewed chicken has captured the stomachs of countless diners with its flavor that penetrates deep into the bone marrow, rich soup, and mild and moisturizing.
Grilled chicken is suitable for diners who are looking for a rich taste and strong flavor, while fragrant stewed chicken is more suitable for friends who like to chew slowly and taste the original taste of chicken. No matter what you choose, these two home-cooked delicacies will give you different food to enjoy.
1. Cooking cheats: scorching roast chicken vs fragrant stewed chicken.
Roast chicken and stewed chicken are two seemingly simple home-cooked dishes, but they contain profound Chinese cooking wisdom. Grilled chicken is seasoned and grilled at high temperatures to make the skin crispy, while stewed chicken is simmered in soup over a slow fire until tender. Next, we will reveal the production process of these two dishes.
Steps to make a hot roast chicken:
1.Ingredients: chicken (about 1500 g each), salt (15 g), ground black pepper (5 g), olive oil (30 ml), garlic (20 g, sliced), rosemary (5 g).
2.Marine: Wash the chicken, spread evenly on the surface and inner cavity of the chicken with salt and black pepper, drizzle olive oil over the chicken, add garlic slices and rosemary and marinate for 1 hour.
3.Roasting: Place the chicken in a preheated oven at 200 degrees Celsius and bake for 40-50 minutes until the skin is golden brown and crispy.
Steps to make fragrant stewed chicken:
1.Ingredients: chicken (about 1500 g each), ginger (30 g, sliced), cooking wine (50 ml), salt (10 g), pepper (3 g), green onion (20 g, cut into sections).
2.Stew: Wash the chicken and put it in a pot, add enough water to cover the chicken, add the ginger slices and green onions, and add the cooking wine. After the heat is boiling, skim off the foam, add salt and pepper, reduce the heat and simmer for 1-15 hours until chicken is tender.
3.Enjoy: Remove the chicken, chop it into cubes, drizzle with the stewed soup and serve.
Special Note: When grilling chicken, observe the color of the chicken skin regularly to avoid burning.
Pay attention to the heat when stewing the chicken, and simmer it slowly to ensure that the chicken is tender.
Remember not to marinate and stew with too much salt to avoid oversalting the dish.
2. The science and art behind deliciousness.
After tasting countless sizzling roast chicken and fragrant stewed chicken, let's take a closer look at the nutritional pairing, Chinese culinary arts, and different ways to eat these two dishes.
First of all, from the perspective of nutritional pairing, the high-temperature cooking method of scorching roast chicken helps to preserve the protein in the chicken, while the fragrant stewed chicken is simmered for a long time on slow heat, and the amino acids and other nutrients in the chicken are more easily dissolved into the soup, and these nutrients can be better absorbed when eaten. However, due to the fact that some oil oxides may be produced during the roasting process, moderate consumption is key.
Secondly, in Chinese cooking, roast chicken and stewed chicken reflect the importance of "heat" and "time". If the heat is not mastered properly, the hot roast chicken may be charred on the outside and raw on the inside, and the fragrant stewed chicken may become tasteless. When cooking these two dishes, I often use the method of "listening to the six directions with my ears and seeing the eight directions" taught by my grandmother, the ears should listen to the sound of the fire, and the eyes should always observe the color change of the food.
Finally, the way chicken is eaten and stewed varies greatly around the world. In the United States, hot roast chicken is often eaten with mashed potatoes and tortillas; In Asia, chicken stew is often served with rice, noodles, etc. This cultural difference allows the same ingredients to show different flavors in different cultures.
3. Challenges and breakthroughs in the culinary journey.
In my culinary journey, I have faced many challenges with two very different techniques: hot roast chicken and fragrant stewed chicken. For example, how to recreate the restaurant-level taste of roast chicken in a regular oven at home, and how to master the heat perfectly when stewing chicken so that the chicken is just right tender.
The strategy I take to solve these problems is to keep practicing and learning from experienced chefs. I've learned that applying a thin layer of honey or beer to the skin of a chicken can make it shiny and crispy. When stewing chicken, you need to simmer slowly, and use a spoon to remove the foam from time to time to ensure that the soup is clear and delicious.
Through hard work and countless attempts, I was able to cook the sizzling roast chicken and the fragrant stewed chicken that my family will love. This process made me understand that every step of the way, whether it's storing ingredients, cooking techniques, or understanding food culture, is an important part of the culinary arts. It is these sparkles that make cooking an art that can be endlessly passed on and innovated. Stewed chicken