roast chicken is a traditional Chinese cuisine. Fried chicken coated with caramel, and then boiled with brine made of spices. It is rich in flavor and delicious. Henan Daokou roast chicken, Jiangsu Gupei Guojia roast chicken, Anhui Fuliji roast chicken and Shandong Dezhou roast chicken are the most famous.

Garden roast chicken

Raw materials: chicken, cinnamon, monosodium glutamate, sugar, dried tangerine peel, star anise,

salt, ginger, nutmeg, kaempferia kaempferia, Amomum villosum, clove, etc.

characteristics: fragrant and tender, crisp and boneless, bright in color and fragrant.

nutritional efficacy: it has the effects of strengthening the spleen, strengthening the stomach, enriching the blood and preserving health.

A unique flavor formula containing more than 21 kinds of precious Chinese medicines was finally developed. The roast chicken made with this formula not only has the magical health-care effects of invigorating the spleen, strengthening the stomach, enriching the blood and keeping fit based on the theory of traditional Chinese medicine, but also keeps the color, fragrance and taste unchanged for four or five days in midsummer, which makes people not tired of eating for a long time.

Qijia roast chicken

Qijia roast chicken is a local specialty in guanxian, which is suitable for all ages.

ingredients: use local stupid chickens that have been satisfied for more than one year, cook them on the same day, and ensure the freshness from the source. In addition, add tangerine peel, star anise, magnolia flower, fennel, salt, maltose, nutmeg, orange peel, Amomum villosum, clove, angelica dahurica, Amomum tsaoko, mountain pepper, fragrant leaves, hawthorn, galangal, aniseed, etc. Ancestral formula, keep improving.

The imam of the Hui nationality slaughtered it himself, and every roast chicken was cooked by Mr. Qi, a chef of the Hui nationality.

nutritional ingredients and taste: it contains a lot of protein, which can replenish blood and qi and nourish the body. Spiced taste, salty fragrance, a good product for meeting friends and relatives.

Guo's roast chicken

A century-old shop, it is a unique skill in China and the best in the world. It has a long history and first-class taste.

ingredients:

11 chickens that have been healthy for more than one year, one wild ginseng, dried tangerine peel … 11g, star anise … 11g, Flos Magnoliae … 2g, fennel … 2g, salt … 51g, maltose … 311g, nutmeg … 5g, orange peel … 13g, sand. rarr; Slaughter & rarr; Processing & rarr; Modeling & rarr; Oil painting &; rarr; Cook ingredients with slow fire

Precautions: Kill and cook healthy and high-quality live chickens now, so as to be fresh

Product features: unique formula, delicious meat, fat but not greasy and rotten but not scattered. It has the advantages of good color, fragrance, pure taste and so on. It is the best for entertaining relatives and friends when they travel! Suitable for all ages, self-feeding and gift-giving, healthy and fashionable.

ingredients of fuliji roast chicken

live chicken …11, cinnamon … 11g, sugar … 15g, dried tangerine peel … 11g, star anise … 11g, fennel … 2g, refined salt … 151g, ginger … 21g, maltose. Then wash the anal bone with water. Then, the thigh bone was broken with the back of a knife, and the two legs were crossed and inserted into the chicken abdomen from the opening above the anus; Then put the right wing through the butcher's knife so that the tip of the wing is exposed from the chicken's mouth. The head of the chicken is bent back and pinned under the chicken arm, with the left arm inward and pinned on the back, in line with the right arm. Finally, the two chicken feet in the chicken's abdomen are opened and held against the chicken's abdomen. Slaughter 11 chickens in the above way for later use.

2. Hang the chicken in the shade, dry the water, and dip it in maltose with a brush. Spread it evenly and fry it in a large oil pan until golden brown. Take it out. The remaining oil is reserved for other purposes.

3. put enough water in the cauldron, put all spices into a gauze bag, tie the bag tightly, put it into the pot, boil the water, then add sugar and salt, adjust the taste, put the fried chicken neatly, boil it with high fire, skim the floating foam, cook it for 5 minutes, turn the chicken in the pot up and down once, cover the pot, and cook it with slow fire for 4-6 hours. The marinade of boiled chicken should be properly stored and reused later. The more you use the old marinade, the more fragrant it will be. Spice bags are taken out after the chicken is cooked, and then put in the next time when the chicken is cooked, which can generally be used for 2~3 times. If you make 1 chickens, you can use casserole, reduce the amount of spices, and also use some marinade.

Note

1. The process of "don't" chicken is indispensable, which is convenient for batch marinating and has a complete and beautiful shape.

2. chickens slaughtered on the same day are best not used on the same day. Like pork, chickens need a natural process of acid excretion (usually at 1&; deg; -4& deg; At the temperature of, place for more than 4 hours), after the acid discharge is completed, brush the chicken with caramel and hang it for later use. The next step will be processed the next day.

3. The oil temperature of fried chicken should always be 71% hot. When the oil temperature is low, the chicken will not change color. If the oil temperature is too high, it will turn black. In order to control the oil temperature, fry 1~2 fish at a time and take them out after frying.

4. The amount of water to be added to the marinated soup at one time should not exceed the chicken, and no water can be added in the middle.

5. Cool the marinated soup after use, remove the oil slick, put it in a container, store it in the refrigerator and heat it once a week. No refrigerator, can be heated once a day?

6. This dish is produced in Suzhou City, Anhui Province, formerly known as "Red Chicken", and it is a national specialty. At the beginning, this chicken has no characteristics, but it is cooked and covered with a layer of "red yeast". Later, it absorbed the production skills of Shandong "Dezhou spiced braised chicken", and constantly improved and developed into the famous "Fuliji roast chicken".

7. This dish is oily and shiny in appearance, white in meat, delicious in taste, rich in aroma, rotten and boneless in meat, fat but not greasy. Chewing its bones is fragrant. People want to drool when they look at it, and the chicken leg can be shaken gently when it is hot, so it can fall off completely. It is a top-grade dish, and it can be used for both cold and hot food

to choose roast chicken

roast chicken

to cook a cooked chicken. How to prove whether it is a sick chicken or not? You can't see it from the external color. At this time, it depends on the chicken's eyes. If the eyes are half open and half closed, it is not a sick chicken. If the chicken's eyes are all closed, at the same time, the eyes are sunken and the comb looks very dry, which proves that it is a dead chicken. However, disease-free chickens have full eyes after firing. Although some chickens have slightly closed eyes, their eyeballs are still bright, their cockscomb is moist, and their blood lines are even and thin and clear.

raw materials of roasted chicken with chestnuts

half a chicken (about 511g), 251g chestnuts without shell, and proper amount of oil, refined salt, ginger, onion, soy sauce, sugar and spiced powder.

Making

1. Cut the chicken into pieces, slice the ginger and chop the onion.

2. Put a little oil in the pan, and the oil is hot. Stir-fry the onion and ginger slightly, then stir-fry the chicken pieces and chestnuts, add a proper amount of soy sauce, salt, spiced powder, sugar and water, and bring to a boil with high fire, then simmer thoroughly with low fire.

key points

stir-fry the chicken nuggets and chestnuts in a pan, and start to use medium heat. When the seasonings such as soy sauce and refined salt are put in the pan, switch to high heat for boiling, and then switch to low heat for stewing thoroughly.

Master Xiong Chicken

It's a century-old brand, and it's a must in China. Master Xiong's products were inherited from the traditional craft during the Shunzhi period of the Qing Dynasty in 1661, and were refined with slow fire through 18 technological processes, without adding any chemical additives, with more than 21 kinds of precious medicinal materials and spice supplements. It has the characteristics of rich meat flavor, bad color and smell, suitable salty taste, pure taste, long-term eating without getting tired, endless aftertaste and so on. It has the effects of benefiting liver and spleen, nourishing yin and tonifying kidney and strengthening body, and is a perfect combination of traditional technology and modern food. Master Xiong's roast chicken has a unique production method, which makes its color, fragrance, taste and rotten finally form its own diversified and unique style. Xiongxiong Food Industry in Henan Province aims at improving the quality of consumers' dining tables, and takes it as its duty to carry forward the traditional eating habits of chicken. With its modern production technology, it is determined to be a chicken cooking expert with China characteristics. Master Xiong's products are carefully selected, scientifically formulated, carefully produced, with color, freshness, taste, beauty, crispy and delicious aftertaste, which has the effects of digestion, qi digestion, appetite and spleen strengthening, muscle and bone strengthening, beauty and beauty. The appearance is beautiful and golden, the surface is crisp, the meat is tender and smooth, fresh and attractive, and the aftertaste is endless, which is completely different from ordinary roast chicken. Exclusive spice formula, quick feeding method, 18 kinds of ingredients and Chinese herbal ingredients, the product has a long aftertaste and charming fragrance.

Daokou Roast Chicken

Daokou Roast Chicken is produced in Daokou Town, hua county City, Henan Province, which is a Chinese time-honored brand in Henan Province. With a long history and unique flavor, it is well-known at home and abroad and is a famous local specialty food in China.

Daokou roast chicken was founded in the 18th year of Shunzhi in Qing Dynasty (AD 1661), with a history of more than 311 years. According to the records of Xunxian County and hua county, in the first 111 years, due to poor technical conditions, it was not distinctive and its business was not prosperous. In the fifty-second year of Qianlong (AD 1787), Zhang Bing, a master of roast chicken and the ancestor of Zhang Zhonghai, a representative inheritor of intangible cultural heritage, came across Liu Yi, an old friend of the imperial chef of the Qing Palace. He opened a small roast chicken shop in Daji Street, Daokou Town, and his business was depressed because of improper production. One day, an old friend who used to be a chef in the imperial dining room of the Qing Palace visited, and he was stunted. The two met after a long separation and had a talk about drinking. Zhang Bing asked him for advice, and his friend told him a secret recipe: "If you want to roast chicken, add eight ingredients and old soup." Eight condiments are tangerine peel, cinnamon, cardamom, galangal, clove, Amomum villosum, Amomum tsaoko and angelica dahurica. Soup stock is the old soup for cooking chicken. Every time you cook a pot of chicken, you must add the old soup from the first pot, and so on, the older the better. Zhang Bing did the same thing, and the chicken was really delicious. Since then, business has flourished, and Zhang Bing named his roast chicken shop "Yixing Zhang", which means "Friendship and Prosperity Zhang".

During the Jiaqing period of Qing Dynasty, Emperor Jiaqing was patrolling a crossing, and suddenly he was excited by the strange fragrance and asked the people around him, "What is this fragrance?" Left and right replied: "roast chicken." After the attendant presented the roast chicken, Jiaqing said with great joy: "Color, fragrance and taste are three unique". Since then, Daokou roast chicken has become a tribute of the Qing court. Zhang Bing's descendants have inherited and developed the exquisite skills of their ancestors, so that "Yixingdian" roast chicken has always maintained its unique flavor.

Product features

It is light red, with a slight yellowish tinge. The chicken body is like an ingot, and the shredded pork is white, tough, moderately salty, full of five spices and delicious. Its maturity is particularly amazing. With a shake of the hand, the flesh and blood can be separated by itself, and it can be eaten cold or hot.

product formula

(based on 111 chickens)

cinnamon 91g Amomum villosum 15g

galangal 91g clove 5g

angelica dahurica 91g nutmeg 15g

Amomum tsaoko 31g sodium nitrate 11g~15g

dried tangerine peel 31g salt 2Kg~3Kg

technological process

selection of raw chicken & rarr; Slaughtering and processing &; rarr; Modeling & rarr; Coloring and frying &; rarr; Cooking ingredients

key points of operation

1. Selection of raw chicken

Choose disease-free healthy live chicken, weighing about 1.5kg, and the chicken age is about 1 years. If the chicken age is too long, the meat will be coarse and old, and if it is too short, the meat flavor will be poor. Generally, meat chicken is not used as raw material.

2. Slaughtering and processing

Preparation before slaughter: Before slaughter, chickens should stop eating for about 1.5h, and at the same time, they should be given enough water to facilitate the discharge of contents in digestive tract, facilitate operation, reduce pollution and improve meat quality.

Stabbing and bloodletting: Cut off three tubes below the junction of head and neck for bloodletting, and the knife edge should not be large. Be careful not to cut off the neck bone, and bleed for about 5min minutes, and bleed fully.

blanching and depilation: first, prepare hot water, then put the bled chicken into the water, so that the chicken is submerged in the hot water, and the water temperature is kept at about 62℃. Turn the chicken body up and down with a wooden stick at any time to facilitate soaking and scalding evenly. After about 1min, lift the wing hair up with your hands, and it will take off when you lift it, indicating that soaking and scalding are good. Take the chicken out immediately, it will shed its hair quickly, and don't continue to soak it in hot water, otherwise the skin will be too brittle and rotten. When depilating, pull, push and stroke along the direction of wool flow to quickly depilate the wool. At the same time, the exfoliating beak and paw layer should be removed. Be careful not to spoil the skin during the whole operation, so as not to cause defective products. Finally, soak the chicken in clear water, pluck the residual hair, wash it and prepare to gut it.

eviscerate: put the unhairing chicken on the case, first cut a small mouth about 1cm on the left skin of the neck, carefully separate the crop, and pull out the esophagus and trachea at the same time, then cut the abdominal wall around the anus with scissors to form a circular incision, separate the anus and expose the internal organs of the abdominal cavity. Hold the chicken body with the left hand, put the index finger and middle finger of the right hand into the abdominal cavity, and slowly pull out the internal organs such as liver, intestine, gizzard, glandular stomach, hen's ovary and fallopian tube. Rinse it with clean water, then soak it in clean water for about 1 hours, and then take it out and drain it.

3. Modeling: The modeling of roast chicken is related to customers' interest in buying, so roast chicken has always attached importance to the inheritance and development of modeling. Daokou roast chicken looks like a triangle (or an ingot), which is beautiful and unique.

First, cut off the paws of the two hind legs from the tarsal joints, and then put them on the case with their backs to the lower abdomen and heads outward and tails inward. Use scissors to expand the abdominal wall from the front edge of the incision to the inner sides of the two thighs in an arc shape (you can also cut the abdominal wall from the front edge of the anus to the inner sides of the two thighs in slaughter and processing, and remove the anus after evisceration), and cut a small hole in the middle of the rear edge of the abdominal wall, about 1.5cm long. Use a scalpel to insert into the body cavity from the incision at the opening, and place it at the roots of both sides of the spine, with the blade facing the ribs. Press the back of the scalpel hard and cut off the ribs. Be careful not to cut through the skin with too much force. Then turn the chicken over and lie on its side, press the chest with your palm, crush the ribs, and flatten the chest. Cut the skin inside the elbow corner of both wings so that the wings can be elongated. Take a bamboo stick with a length of about 1.5 cm and a diameter of about 1.8cm, cut both ends into a double fork shape, one end of the bamboo stick is stuck in the lumbar spine with the double fork, and the other end of the bamboo stick is spread out, and the broken ends of the two hind limbs are inserted into the small holes at the rear edge of the abdominal wall. Cross the two wings at the back of the neck, so that the head and neck are folded to the back of the spine, the tip of the wing is wound around the bleeding knife edge on the ventral side of the neck, and the two wings are put out from the knife edge to the mouth. After modeling, it looks like a triangle, which is beautiful and unique.

after modeling, wash the chicken body surface with clear water and dry it.

4. Beat sugar

Mix maltose or honey with water at a ratio of 3: 7, heat and dissolve it, and then evenly apply it to the modeled chicken surface. Whether the sugar is evenly beaten directly affects the effect of frying and coloring. For example, if the sugar is uneven, the frying and coloring will be uneven, which will affect the appearance. After the sugar is beaten, the chicken should be hung to dry the surface moisture.

5. Oil for frying

Fried chicken should be vegetable oil or chicken oil, not mixed with other animal oils. The amount of oil is such that the chicken body can be submerged. Firstly, the oil is heated to 1.71℃ ~ 1.81℃, and the chicken which has been beaten with sugar and dried in water is fried in the oil. The main purpose is to make the surface sugar coke and produce caramel pigment, so as to color the body surface. After about half a minute, when the surface of the chicken is persimmon yellow, remove it immediately. Because the color changes quickly when frying, the operation should be quick and agile. When frying, it is necessary to prevent the oil temperature from fluctuating too much, which will affect the frying coloring effect. Chicken should not be stored for a long time after frying, especially in summer, and should be cooked as soon as possible to prevent deterioration.

6. Cooking with ingredients

Different varieties of roast chicken have different flavors, and the key lies in different ingredients. The selection and use of ingredients is an important process in the processing of roast chicken, which is related to the taste harmony, quality and nutritional complementarity of roast chicken.

When cooking, the ingredients should be weighed according to the weight of the white striped chicken. Spices must be wrapped in gauze and put into the pot.