中文介紹
百花文昌雞，地方美食，禽肉類菜譜。主料：本地光雞1200克、入味蝦膠300克；
輔料：豬肉油、雞蛋、冬瓜糖、麵包糠、鹹蛋黃；
百花文昌雞的烹飪製作方法：
1、將豬網油卷上鹹蛋黃、冬瓜糖成長方形，蘸上雞蛋黃後滾麵包糠；
2、鍋中加油燒至7成熟，下卷炸至金黃色，撈出切片備用；
3、將雞取皮，上脆皮水，用竹達夾好，撒上生粉，釀上入味蝦膠；
4、鍋中加油燒至7成熟，下夾好的成品炸至皮脆金黃色，撈出，用刀切成長方形塊，排在盤內，再點綴上切好的金卷片即可。
烹飪操作關鍵：
上脆皮時要晾乾，烹製時，油溫不宜過高。
英文解說
Wenchang Chicken flowers, local food, poultry class recipes.
Ingredients: 1200 grams of local chicken, 300 grams of tasty shrimp paste;
Accessories: pork oil, eggs, sugar melon, bread crumbs, egg yolk;
Production of flowers Wenchang Chicken cooking methods:
1, the net oil volume pig salted egg yolk, melon sugar into a rectangular shape, dipped in egg yolk after the roll bread crumbs;
2, filling the pot till 7 mature, scroll down until brown, remove and slice back;
3, take the chicken skin crispy on the water, with a good clip of bamboo up, sprinkle cornstarch, stuffed with tasty shrimp paste;
4 till 7 mature oil pot, deep fry the next clip good product Picui golden, remove with a knife cut into rectangular pieces, placing in the tray, and then decorated with paper cut gold tablets.
Cooking operation key:
When the crackling dry, cooking, the oil should not be too high.
