Fuliji Roast Chicken

·Ingredients: Live chicken...10, cinnamon...10g, sugar...15g, tangerine peel...10g, star anise...10g, Xinqi …2 grams, cumin…2 grams, refined salt…150 grams, ginger…20 grams, starch syrup…200 grams, nutmeg…3 grams, kaempferol slices…3 grams, Amomum villosum…2 grams, cloves…3 grams, Angelica dahurica… 5 grams, Caoguo...3 grams, Sichuan peppercorns...5 grams, Sesame oil...1500 grams - ·Features: 1. This dish is produced in Suxian County, Anhui Province. Its original name is "Red Chicken" and it is a nationally famous specialty. At the beginning, the chicken had no special features. It was just cooked and smeared with a layer of "red yeast". Later, it absorbed the production skills of Shandong's "Dezhou Five-Spice Braised Chicken" and continuously improved it to develop into the famous "Fuliji Roast Chicken". - ·Operation: 1． Choose 10 Fengfeng chickens each weighing about 1,000 grams, slaughter them and drain them of all the blood, scald them with hot water, remove their hair, and wash them. Make a small opening in the neck near the shoulder and take out the crop; then wash the anal bones with water. net. Then break the thigh bone with the back of the knife, insert the two legs into the belly of the chicken from the upper opening of the anus; then insert the right wing through the killing knife edge, so that the tip of the wing is exposed from the chicken's mouth. Bend the chicken head back and pin it under the chicken arm, and pin the left arm inward on the back, in line with the right arm. Finally, open the two chicken feet inside the chicken belly and hold it against the chicken belly. Use the above method to slaughter 10 chickens and keep them for later use.

2． Hang the assembled chicken in a cool place to dry, then use a brush dipped in caramel to smear the chicken body. Spread evenly and fry in a large oil pan until golden brown. Take it out. Reserve the remaining oil for another use.

3. Put enough water in a large pot, put all the spices into a gauze bag, tie the mouth of the bag tightly, put it into the pot, boil the water, then add sugar and salt, adjust the flavor, and neatly place the fried chicken Add the chicken, bring to a boil over high heat, skim off the foam, cook for 5 minutes, turn the chicken up and down once, cover the pot, and cook over low heat for 4 to 6 hours, until the meat is rotten and the bones are falling off. The marinade for cooking chicken should be properly stored for future use. The more the marinade is used, the more fragrant it becomes. Remove the spice bag after the chicken is cooked and put it in the next time you cook the chicken. It can usually be used 2 to 3 times. If you want to make 1 chicken, you can use a casserole, reduce the amount of spices, and you can also use some marinade.

Note:

1. The process of "separating" the chicken is indispensable. This is for the convenience of braised in batches and the complete and beautiful shape.

2． It is best not to use the chicken that is slaughtered on the same day. Because the rigor mortis period of chickens lasts about 7 hours, the chickens can be hung up after being evenly brushed with caramel. The next day the next step will be processed.

3. The oil temperature for fried chicken should always be kept at 70% hot. The oil temperature is low and the chicken will not change color. If the oil temperature is too high, it will turn black. In order to control the oil temperature, you can fry 1 to 2 pieces at a time and take them out after frying.

4. The amount of water added to the stew at one time should be enough to cover the chicken, and no more water should be added in the middle.

5. Let the stewed soup cool after use, remove the floating oil, put it in a container, store it in the refrigerator, and heat it once a week. There is no refrigerator, so it can be heated once a day, and once every two days in winter.

Source: [Little Chef Recipe Network]

Chicken

Ingredients: 10 new chickens, 25 grams of anise, 15 grams of pepper, 10 lotus leaves , 250 grams of green onion, 150 grams of ginger, 1000 grams of salt, 125 grams of sesame oil, and 150 grams of Yuan oil.

Preparation method: Slaughter the chicken and shave off the feathers, make a small opening under the wings, take out the internal organs, pull out the intestines from the anus, cut off half of the chicken feet and wing tips, and boil them in warm boiled water. blood stains, or wash the chicken body inside and out with warm boiled water, pat dry, and stuff the chicken belly with lotus leaves (you can also marinate it with salt, monosodium glutamate, and rice wine first.) Put the anise and Sichuan peppercorns in cloth bags and tie them tightly , put it into the pot together with salt, add an appropriate amount of water and bring to a boil, then add the chicken, add wine and cook until tender and tender, take it out, remove the lotus leaves from the chicken belly, and brush the outside of the chicken with sesame oil. The brine in which the chicken has been cooked is called lao brine, also known as lao tang. The more chicken you cook and the older it is, the better. Every time you use it in the future, just add an appropriate amount of water and spices and boil it. When not in use, put it in porcelain or pottery and keep it. Boil it every once in a while to prevent contamination. After doing a good job of anti-corrosion, it can be used endlessly. be reused.