na chu ni de nashou haocai!
wo xian lai yige:
hong jiu ji coq au vine.
yuanliao:
ji tui 6 ge
hongjiu 300 haosheng
yangcong 1 ge
herbes de province 1 shaozi (contain equal amt savory, marjoram, rosemary, thyme, oregano, anyone could be omitted without affecting integrity of the mixture, but not any two.)
mogu 10 ge (quartered. bai mogu is good)
peigen 4 pian (sliced)
zuofa:
jian yi jian peigen, cuile weizhi,
ranhou jian mogu (quartered).
save peigen and mogu.
season ji tui with salt and pepper, 10 fenzhong
sear seasoned ji tui with medium high heat, 5 fenzhong, until skin caramelized. save jitui.
use same pan to saute yangcong diced, until yangcong turn brown,
deglaze with hong jiu and bring to a boil.
put saved jitui, peigen and mogu in a pot, tranfer hongjiu in the pot, add herbes de province. high heat to boil, simmer in low heat, 30-40 fenzhong until jitui is fork tender.
when jitui is tender, na chu lai dan du fang zhe. da huo shou zhi, lin zai jitui shang, kai chi.
pei he yan huanggua huo yan yangcong.
pei he tudou ni, mifan.