广西梧州纸包鸡的传说
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<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt; TEXT-INDENT: 24pt; LINE-HEIGHT: 150%"><SPAN style="FONT-SIZE: 12pt; COLOR: silver; LINE-HEIGHT: 150%; FONT-FAMILY: 方正仿宋简体">纸包鸡是梧州的佳味，传说是清光绪年间，梧州府台从桂林带来一位名厨创制的。府台宴请宾客的宴席上常用此菜，嫩滑脆口，赢得了宾客们的一片赞赏，从此，纸包鸡同它奇特的制法名闻暇迩。百年来，经过厨师们在选料、配料、烹制方法上不断发挥和改进，风味更美了。 <SPAN lang=EN-US><?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p></SPAN></SPAN></P>
<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt; TEXT-INDENT: 24pt; LINE-HEIGHT: 150%"><SPAN lang=EN-US style="FONT-SIZE: 12pt; COLOR: silver; LINE-HEIGHT: 150%; FONT-FAMILY: 方正仿宋简体"><SPAN style="mso-spacerun: yes"> </SPAN></SPAN><SPAN style="FONT-SIZE: 12pt; COLOR: silver; LINE-HEIGHT: 150%; FONT-FAMILY: 方正仿宋简体">原料：小母鸡<SPAN lang=EN-US>1</SPAN>只（<SPAN lang=EN-US>1~1</SPAN>．<SPAN lang=EN-US>25</SPAN>千克），姜汁<?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-com:office:smarttags" /><st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="10" UnitName="克"><SPAN lang=EN-US>10</SPAN>克</st1:chmetcnv>，白糖<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="200" UnitName="克"><SPAN lang=EN-US>200</SPAN>克</st1:chmetcnv>，精制酱油<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="500" UnitName="克"><SPAN lang=EN-US>500</SPAN>克</st1:chmetcnv>，玉扣纸数张，五香粉少许，味精少许，黄酒<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="50" UnitName="克"><SPAN lang=EN-US>50</SPAN>克</st1:chmetcnv>，白酒<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="100" UnitName="克"><SPAN lang=EN-US>100</SPAN>克</st1:chmetcnv>，花生油<st1:chmetcnv w:st="on" TCSC="1" NumberType="1" Negative="False" HasSpace="False" SourceValue="1000" UnitName="克"><SPAN lang=EN-US>1</SPAN>千克</st1:chmetcnv>。 <SPAN lang=EN-US><o:p></o:p></SPAN></SPAN></P>
<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt; TEXT-INDENT: 24pt; LINE-HEIGHT: 150%"><SPAN lang=EN-US style="FONT-SIZE: 12pt; COLOR: silver; LINE-HEIGHT: 150%; FONT-FAMILY: 方正仿宋简体"><SPAN style="mso-spacerun: yes"> </SPAN></SPAN><SPAN style="FONT-SIZE: 12pt; COLOR: silver; LINE-HEIGHT: 150%; FONT-FAMILY: 方正仿宋简体">制法：将小母鸡（即未生过蛋的，当地称项鸡）宰杀后，去头去脚去翅膀，破膛取出内脏，冲洗洁净，切成重约<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="50" UnitName="克"><SPAN lang=EN-US>50</SPAN>克</st1:chmetcnv>的小块，在每块的一面轻轻剞出梳子花刀，将玉扣纸裁成<SPAN lang=EN-US>25</SPAN>厘米左右见方块<SPAN lang=EN-US>20</SPAN>张，放入<SPAN lang=EN-US>150</SPAN>度的生油锅内略炸，捞出备用；将酱油、糖、白酒及适量姜汁、味精、胡椒粉、五香粉放在一起搅匀成酱料。然后将鸡块放入酱料内腌渍十多分钟取出，每块抹上一点姜汁，用炸过的玉扣纸包成长方块，要包严实，勿使透气。将锅放大火上，下花生油烧至<SPAN lang=EN-US>180~200</SPAN>度时，放入包好的鸡块炸至浮上油面，而不发焦，原汁不流出，即捞出装盘，打开纸包食用。 <SPAN lang=EN-US><o:p></o:p></SPAN></SPAN></P>
<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt; TEXT-INDENT: 24pt; LINE-HEIGHT: 150%"><SPAN lang=EN-US style="FONT-SIZE: 12pt; COLOR: silver; LINE-HEIGHT: 150%; FONT-FAMILY: 方正仿宋简体"><SPAN style="mso-spacerun: yes"> </SPAN></SPAN><SPAN style="FONT-SIZE: 12pt; COLOR: silver; LINE-HEIGHT: 150%; FONT-FAMILY: 方正仿宋简体">特点：原汁原味，肉嫩骨脆，香气四溢，鲜美适口。<SPAN lang=EN-US><o:p></o:p></SPAN></SPAN></P>
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