Roast chicken is a classic and time-honored dish in Chongqing. Once swept the country, times have changed. There are few traces of roast chicken in Sichuan and Chongqing, but it has been enduring in other places, mainly because of its soft and delicious rake and mellow fragrance. Many chefs regard learning authentic roast chicken as a great pleasure. In Shanghai, a boss offered a high salary of 7000 yuan to hire a roast chicken master. The stunt of roast chicken is easier said than said. Many people can only grasp its fur, but they can't understand its true essence. This is because friends in the kitchen industry have always been conservative about the technology of roast chicken, and the methods introduced in general materials are only one or the other. Today I'm going to talk about the whole process of making roast chicken, which can be said to be a delicious dish with the least materials. In the past, many experts fried the bottom material. They worked hard to keep secrets. In fact, the roast chicken is very simple, as follows: materials: farm cock 1 chicken (about 5 kg), high-quality Pixian watercress100g, and mixed oil 500g. Soy sauce 10g, coarse spice powder 20g, pickled ginger 20g, onion 20g, dried Chili festival 10g, sorghum wine 15g, and special chicken essence 60g. Pepper 5g boiled water 1.5kg, salt 10g special pepper powder 10g garlic 15g.

Production method:

(1) Slaughter grouse. During slaughter, chicken blood is dripped into a bowl filled with salt water to make it coagulate into blood. Slice chicken viscera, cut chicken into pieces, cut dried red pepper into 1.5cm sections, cut ginger into sections, and cut onion into sections.

(2) put the pot on the fire, heat the oil to 70%, stir-fry together (green pepper, dried red pepper, ginger, garlic, onion, pickled ginger and pepper), then add Pixian watercress and stir-fry until crisp, then add chicken pieces, sugar, salt and white wine, continue to stir-fry for 3 minutes, add spices and stir-fry for 2 minutes, and then add. Then add boiling water.

(3) After the soup is boiled, transfer it to a pressure cooker and press it for 7 minutes, then rinse one end of the pressure cooker away from the fire, and transfer the chicken pieces prepared by the pressure cooker together with the soup to a hot pot basin. Put a piece of parsley on the surface. Note: 1. When the chicken is served, be sure to let the guests eat it first before adding vegetables and soup. 2. Don't use bone soup for roast chicken, which will lead to mixed soup. Some roast chicken will turn yellow and sticky, which is why bone soup is too thick. There are many dishes that are put in the pot when the chicken is served. When the chicken is fried, the low oil temperature will also cause mixed soup, which is mainly caused by too much water in the oil. Also, the role of soy sauce is to enhance the color, just a little, don't put too much, and become a "black chicken" at your own risk. The golden color of chicken in the pot is better. This method does not need to fry the roast chicken, it tastes fragrant and spicy.