Dezhou braised chicken, also known as Dezhou spiced boneless braised chicken, is one of the famous three treasures in Texas (braised chicken, watermelon and golden jujube). Dezhou paji is a famous traditional dish in Shandong, China, and a classic of Shandong cuisine. Dezhou braised chicken making technique is a national intangible cultural heritage.
As early as the Qianlong period of the Qing Dynasty, Dezhou braised chicken was listed as a tribute from Shandong and sent to the palace for the emperor and the royal family to enjoy. In 1950s, on the way back from Shanghai, Vice Chairman Soong Ching Ling stopped in Texas for many times and bought braised chicken from Texas as a tribute to President Mao Zedong. Dezhou braised chicken is famous all over the country and exported overseas, and is known as "the best chicken in the world".
In the long history, Texan braised chicken always appeared on important occasions, and was favored by the royal family of the Qing Dynasty and the leaders of New China, which originated from its boneless essence. The characteristics of Dezhou braised chicken are: excellent in shape and color, spiced and boneless, tender and pure in taste, elegant and delicious, and rich in nutrition. When modeling, the legs are rolled up, the claws enter the chicken room, and the wings come out of the mouth over the neck. The whole chicken is lying down, golden in color and red in yellow. It looks like a duck floating in the distance with a feather in its mouth. It's very beautiful, and it's a fine food and art treasure.
The real essence lies in its production technology, a skill in the process of braised chicken production-oiling. Boneless braised chicken is a traditional famous dish with good color, flavor and belongs to Shandong cuisine. This dish is complete in shape, evenly fried, crispy and boneless, fragrant and fresh, and unique in flavor. It is very popular in Xian Yi, suitable for all ages. Slaughter live chickens with a sharp knife and clean them. Wrap the chicken in a layer of sugar, fry in hot oil until golden brown, and take it out. Put the fried chicken in the pot, add seasoning, pour the soup, press the iron grate on it, bring to a boil, and simmer until it is cooked.
No one can compare with Texan braised chicken so far. Crispy outside and tender inside, pay attention to the temperature of oiling. So far, it's more like a secret. The temperature of oiling is not well grasped. The specific method is to put it on the fire. When the vegetable oil is burned to 70% heat, fry it in colored chicken for 2 minutes until it is golden yellow and shiny. Take it out and drain. The oil temperature should not be too high to avoid blackening. Frying is not only greasy, but also immature, and it doesn't taste so fragrant.
When the oil runs out, it is the process of cooking. Put the fried chicken into a boiling pot layer by layer, add seasoning package, add soup stock, ginger, salt and soy sauce, add water to drown the chicken, and press the iron grates and stones to prevent the chicken from floating in the soup. Boil with high fire first, then simmer with low fire, and keep the temperature in the pot at 90 ~ 92℃. Stew the chicken for 3-4 hours and the old chicken for 4-8 hours.
Nowadays, in the era of the decline of Shandong cuisine, Texas braised chicken is still the resident star project of the train. With the strength of a chicken, it is definitely the light of Shandong.
Speaking of Texas, no matter where you are, if anyone asks you, you will blurt out that your hometown is Texas. Actually, it is not. Like us real Texans, eating Texan braised chicken is also exquisite. Texans love braised chicken. It is a basic etiquette for Texans to visit their homes every day or visit relatives during the Spring Festival.
If friends from other places come to Texas for a guest or business banquet, there will be a braised chicken in Texas at the dinner table. In the words of Texans: "If I don't know what to talk about, I will order a chicken and rush this chicken. I can talk for half an hour, and I can definitely avoid embarrassment on the wine table. " Back to braised chicken itself, Texans are unambiguous.
The Braised Chicken Research Institute and Dezhou Braised Chicken Museum were established. In the eyes of local people in Texas, the braised chicken on the high-speed rail is packed and canned, with preservatives added, and the taste will be similar to that of Chinese herbal medicines in the old soup. Local people only recognize fresh braised chicken.