棒棒鸡
Bon Bon Chicken (chicken cutlets in chili sauce)
菜系：川菜
Style of cooking: Sichuan cuisine
口味：咸鲜
Flavor: salty and fresh
介绍：
Introduction:
棒棒鸡，又名“乐山棒棒鸡”、“嘉定棒棒鸡”。此菜原始于乐山汉阳坝，取用良种汉阳鸡，经煮熟后，用木棒将鸡肉捶松后食用。在中国烹饪史上，曾有用木棒敲打的名馔“白脯”，见于贾思勰《齐民要术》。但它棒打的目的是使肉紧实。而棒棒鸡制作时用棒打，则是为了把鸡的肌肉捶松，使调料容易入味，食时咀嚼省力。
Bon Bon Chicken is known as “Leshan Bon Bon Chicken” and “Jiading Bon Bon Chicken”. This dish originates from Hanyangba, Leshan. It is made from well-bred Hanyang chicken. After thorough boiling of the chicken, it is beaten with a stick till it is mellow and tender; then it is edible. There was a famous dish within the history of Chinese cuisine called “Baifu” (white dried meat) which was also made by beating with a stick. It was recorded in the Qi Min Yao Shu (important arts for the welfare of the people) written by Jia Sixie. However, to beat “Baifu” with a stick is to compact the meat, whilst to beat the chicken when making the Bon Bon chicken is to make the chicken tender and mellow. This process also makes spices tastier and the chicken more chewable.
棒棒鸡美味的烹制确别有技巧。首先妙在煮鸡。煮前要用麻绳缠上腿翅，肉厚处用竹扦打眼，使汤水充分渗透，以文火徐徐煮沸；二是以特制的木棒将煮熟的鸡肉拍松，撕成粗丝入盘，利于调料入味；三是以众多调料调成的味汁，浇于鸡丝上，使鸡丝分外鲜美香嫩，有浓郁的香甜、麻辣味。
The cooking methods for making delicious Bon Bon Chicken are ingenious. The first is the ingenious way in which the chicken is boiled. Before the chicken is boiled, the drumsticks and chicken wings are twined with hemp rope, and holes are punched in the thick chicken with a bamboo spike so that the soup may be soaked up fully; then boil the chicken over a gentle heat; the second ingenious point is the beating of the boiled chicken with special stick used to make the chicken tender and mellow. The chicken is shredded into thick strips and is placed on the plate. This process makes the spices even tastier. The third ingenious feature is that the sauce is made from a variety of spices. The sauce is poured on the shredded chicken making it fresh, fragrant, tender and causing it to posses an intense sweet and spicy flavor.
原料：
Ingredients:
嫩鸡一只，葱白丝适量，芝麻酱，红油辣椒，糖，麻酱油，花椒粉等各适量。
A tender chicken, a suitable amount of shredded green onion stalks, sesame paste, pepper oil, sugar, sesame soy sauce and Sichuan pepper powder
制作方法：
Way of cooking:
1． 将净鸡以绳缠住腿翅，肉厚处以竹扦打眼，下汤锅中煮熟，捞起晾凉。
1． Clean the chicken and twine the drumsticks and chicken wings with hemp rope, punch holes in the thick chicken with a bamboo spike. Boil the chicken thoroughly then fish it out and let it cool.
2． 用特制的小木棒将鸡脯肉、鸡腿肉轻轻拍松，撕成丝入盘，外围以葱白丝。
2． Pat the chicken breast and drumsticks with the special small stick then shred the chicken and put the pieces on the plate. Place the shredded green onion stalks around the chicken.
3． 将调料和匀调成味汁，浇在鸡丝上即成。
3． Mix the spices and stir them well to make the sauce which is to be poured over the shredded chicken.
Bon Bon Chicken (chicken cutlets in chili sauce)
菜系：川菜
Style of cooking: Sichuan cuisine
口味：咸鲜
Flavor: salty and fresh
介绍：
Introduction:
棒棒鸡，又名“乐山棒棒鸡”、“嘉定棒棒鸡”。此菜原始于乐山汉阳坝，取用良种汉阳鸡，经煮熟后，用木棒将鸡肉捶松后食用。在中国烹饪史上，曾有用木棒敲打的名馔“白脯”，见于贾思勰《齐民要术》。但它棒打的目的是使肉紧实。而棒棒鸡制作时用棒打，则是为了把鸡的肌肉捶松，使调料容易入味，食时咀嚼省力。
Bon Bon Chicken is known as “Leshan Bon Bon Chicken” and “Jiading Bon Bon Chicken”. This dish originates from Hanyangba, Leshan. It is made from well-bred Hanyang chicken. After thorough boiling of the chicken, it is beaten with a stick till it is mellow and tender; then it is edible. There was a famous dish within the history of Chinese cuisine called “Baifu” (white dried meat) which was also made by beating with a stick. It was recorded in the Qi Min Yao Shu (important arts for the welfare of the people) written by Jia Sixie. However, to beat “Baifu” with a stick is to compact the meat, whilst to beat the chicken when making the Bon Bon chicken is to make the chicken tender and mellow. This process also makes spices tastier and the chicken more chewable.
棒棒鸡美味的烹制确别有技巧。首先妙在煮鸡。煮前要用麻绳缠上腿翅，肉厚处用竹扦打眼，使汤水充分渗透，以文火徐徐煮沸；二是以特制的木棒将煮熟的鸡肉拍松，撕成粗丝入盘，利于调料入味；三是以众多调料调成的味汁，浇于鸡丝上，使鸡丝分外鲜美香嫩，有浓郁的香甜、麻辣味。
The cooking methods for making delicious Bon Bon Chicken are ingenious. The first is the ingenious way in which the chicken is boiled. Before the chicken is boiled, the drumsticks and chicken wings are twined with hemp rope, and holes are punched in the thick chicken with a bamboo spike so that the soup may be soaked up fully; then boil the chicken over a gentle heat; the second ingenious point is the beating of the boiled chicken with special stick used to make the chicken tender and mellow. The chicken is shredded into thick strips and is placed on the plate. This process makes the spices even tastier. The third ingenious feature is that the sauce is made from a variety of spices. The sauce is poured on the shredded chicken making it fresh, fragrant, tender and causing it to posses an intense sweet and spicy flavor.
原料：
Ingredients:
嫩鸡一只，葱白丝适量，芝麻酱，红油辣椒，糖，麻酱油，花椒粉等各适量。
A tender chicken, a suitable amount of shredded green onion stalks, sesame paste, pepper oil, sugar, sesame soy sauce and Sichuan pepper powder
制作方法：
Way of cooking:
1． 将净鸡以绳缠住腿翅，肉厚处以竹扦打眼，下汤锅中煮熟，捞起晾凉。
1． Clean the chicken and twine the drumsticks and chicken wings with hemp rope, punch holes in the thick chicken with a bamboo spike. Boil the chicken thoroughly then fish it out and let it cool.
2． 用特制的小木棒将鸡脯肉、鸡腿肉轻轻拍松，撕成丝入盘，外围以葱白丝。
2． Pat the chicken breast and drumsticks with the special small stick then shred the chicken and put the pieces on the plate. Place the shredded green onion stalks around the chicken.
3． 将调料和匀调成味汁，浇在鸡丝上即成。
3． Mix the spices and stir them well to make the sauce which is to be poured over the shredded chicken.
