Tianyuan roast chicken
Raw materials: chicken, cinnamon, monosodium glutamate, sugar, dried tangerine peel, star anise,
Salt, ginger, nutmeg, kaempferia kaempferia, Amomum villosum, clove, etc.
Features: fresh and delicious, crisp and boneless, bright in color and fragrant.
Nutritional efficacy: it has the effects of strengthening spleen, strengthening stomach, enriching blood and preserving health.
Finally, a unique flavor formula containing more than 20 kinds of precious Chinese medicines was developed. The roast chicken made with this formula not only has the magical health-care effects of strengthening the spleen, strengthening the stomach, enriching the blood and strengthening the body based on the theory of traditional Chinese medicine, but also has the same smell in midsummer, making people not tired of eating for a long time.
Qijia red-cooked chicken
Qijia roast chicken is a local feature of guanxian, which is suitable for all ages.
Ingredients: Choose local stupid chickens that have been satisfied for more than one year, cook them on the same day of slaughter, ensure the freshness from the source, and add dried tangerine peel, star anise, magnolia flower, fennel, salt, maltose, nutmeg, dried tangerine peel, Amomum villosum, clove, angelica dahurica, Amomum tsaoko, mountain pepper, fragrant leaves, hawthorn, galangal, aniseed, Sanbao and so on. Ancestral formula, keep improving.
The Muslim imam slaughtered it himself, and every roast chicken was cooked by Mr. Qi, a Hui chef.
Nutritional components and taste: It contains a lot of protein, which can replenish blood and qi and nourish the body. Spiced and salty, it is a good gift for friends and relatives.
Guojia red-cooked chicken
A century-old shop, China is a must, the best in the world, with a long history and first-class taste.
Composition:
One chicken 10 healthy for more than one year, one wild ginseng, dried tangerine peel … 10g, star anise … 10g, Flos Magnoliae … 2g, fennel … 2g, salt … 50g, maltose … 300g, nutmeg … 5g, dried tangerine peel …
Production technology: selection of raw chicken &; Rarr slaughter and rarr processing and rarr modeling and rarr oil painting &; Rarr cooks food with slow fire.
Precautions: Kill healthy and high-quality live chickens and keep them fresh.
Product features: unique formula, delicious meat, fat but not greasy, rotten but not scattered. It has the advantages of pure color, fragrance and taste. It is the best choice for entertaining relatives and friends when traveling! Suitable for all ages, self-feeding and self-delivery, healthy and fashionable.
Fuliji roast chicken adjuvant
Live chicken … 10, cinnamon … 10g, sugar … 15g, dried tangerine peel … 10g, star anise … 10g, fennel … 2g, refined salt … 65448+00g.
manufacturing method
1. Select 10 pheasant each weighing about1000g, slaughter, bleed, scald with hot water, depilate, wash, make a small incision on the neck by the shoulder, and take out the crop; Then wash the anal bone with water. Then the thigh bone is broken with the back of the knife, and the legs are 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 emerges from the chicken's mouth. The chicken's head is bent backward, nailed under the chicken's arm, and the left arm is inward, nailed behind the back, in line with the right arm. Finally, open the two chicken feet on the chicken's abdomen and press them against the chicken's abdomen. Slaughter 10 chickens according to the above method.
2. Hang other chickens in the shade, dry the water and smear the chicken with a brush dipped in maltose. Spread evenly and fry in a large oil pan until golden brown. Take it out. The remaining oil is reserved for other purposes.
3. Put enough water into the cauldron, put all the seasonings into gauze bags, tie the bags tightly, put them into the cauldron, bring the water to a boil, then add sugar and salt, adjust the taste, put the fried chicken in order, bring it to a boil with strong fire, skim the floating foam, cook for 5 minutes, turn the chicken in the cauldron up and down once, cover the pot, and cook with slow fire for 4-6 hours to remove bones and rotten meat. The marinade of boiled chicken should be properly preserved and used later. The more old gravy is used, the more fragrant it is. The seasoning package is taken out after the chicken is cooked, and then put in the next time when the chicken is cooked. Generally, it can be used for 2~3 times. If you cook 1 chicken, you can use casserole, the amount of spices can be reduced, and you can also use some marinade.
pay attention to
1. "Bie" chicken technology is indispensable, which is convenient for batch stewing and has a complete and beautiful shape.
2. It is best not to use chickens slaughtered on the same day. Like pork, chicken needs a natural acid excretion process (usually at 0&; deg-4 & amp； Deg temperature, standing for more than 4 hours), after the acid discharge is completed, brush the chicken with caramel and hang it for later use. We will deal with the next step the next day.
The oil temperature of fried chicken should always be kept at 70% heat. When the oil temperature is low, the chicken will not change color. Too high an oil temperature will turn black. In order to control the oil temperature, we can fry 1~2 once and take it out after frying.
4. The amount of water added to the marinated soup at a time cannot be chicken, and no water can be added in the middle.
5. Cool the brine soup after use, remove the oil slick, put it in a container, keep it in the refrigerator and heat it once a week. Without a refrigerator, you can heat it once a day?
6. This dish is produced in Suzhou City, Anhui Province, formerly known as "Red Chicken" and is a national specialty. At first, this chicken had no special features, but it was cooked and covered with a layer of "red yeast". Later, it absorbed the production skills of Shandong "Dezhou spiced braised chicken" and improved it continuously, and developed into a famous "Fuliji roast chicken".
7. The appearance of this dish is oily and shiny, the meat is white, the taste is delicious, the aroma is rich, the meat is rotten and boneless, and it is fat but not greasy. Chew its bone fragrance. People want to drool when they look at it. When the chicken leg is hot, it can completely fall off. It is the top grade in the dish, and it can be eaten cold or hot.
Qiao Xuan roast chicken
roast chicken
Cooked chicken, how to prove whether it is sick chicken, can not be seen from the external color, it depends on the chicken's eyes, if the eyes are half open and half closed, it is not sick chicken. If the chicken's eyes are all closed and the eyes are sunken, the comb looks very dry, which proves that it is a dead chicken. But the eyes of the disease-free chicken are full 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.
Chestnut roast chicken raw materials
Half a chicken (about 500 grams), 250 grams of shelled chestnuts, and proper amount of oil, refined salt, ginger, onion, soy sauce, sugar and spiced powder.
manufacture
1. Cut the chicken, slice the ginger and chop the onion.
Put a little oil in the pot, the oil is hot. Stir-fry onion and ginger, then stir-fry chicken nuggets and chestnuts, add appropriate amount of soy sauce, salt, five-spice powder, sugar and water, bring to a boil with high fire and simmer thoroughly with low fire.
general idea
Stir-fry chicken pieces and chestnuts in a pan and start to use medium heat. Soy sauce, refined salt and other sauces are put into the pot, boiled with high fire, and then stewed thoroughly with low fire.
Xiongshifu chicken
A century-old brand is a must-have for China. Master Xiong's products are inherited from the traditional crafts during the Shunzhi period of the Qing Dynasty in 166 1. They are made of centuries-old soup and palace secret recipe, through 18 technological processes, without adding any chemical additives, and with more than 20 kinds of precious medicinal materials and spice supplements. It has the characteristics of rich meat flavor, good color and flavor, suitable salty taste, pure taste, long-term eating and endless aftertaste. It has the effects of nourishing liver and spleen, nourishing yin and kidney, and strengthening the body. It 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. The food industry in Xiong Xiong, Henan Province takes it as its responsibility to improve the quality of consumers' dining tables and to promote the traditional eating habits of chicken. With its modern production technology, I am determined to become a chicken cooking expert with China characteristics. Master Xiong's products are carefully selected, scientifically formulated and elaborately made. They are color, fresh, delicious, crispy and delicious, with endless aftertaste. They have the effects of promoting digestion, promoting qi circulation, promoting digestion, stimulating appetite, strengthening spleen, strengthening tendons and bones, and beauty beauty. Beautiful golden appearance, crisp surface, tender and smooth meat, fresh and attractive, endless aftertaste, completely different from ordinary roast chicken. Exclusive spice formula, fast feeding method, 18 kinds of ingredients and Chinese herbal ingredients, the product has a long aftertaste and charming fragrance.
Red-Cooked Chicken, Daokou Style
Daokou roast chicken is produced in Daokou Town, hua county City, Henan Province, and it 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 16 1), with a history of more than 300 years. According to the records of Xunxian County and Huaxian County, before 100, due to poor technical conditions, business was not prosperous. In the fifty-second year of Qianlong (A.D. 1787), Zhang Bing, the ancestor of Zhang Zhonghai, a master of roast chicken and a representative inheritor of intangible cultural heritage, met Liu Yi, an old friend of the imperial chef of the Qing Dynasty. He opened a small roast chicken shop in Daji Street, Daokou Town, because of improper production, the business was depressed. One day, an old friend who used to be a chef in the imperial dining hall of the Qing Palace visited. He was stunted. The two met after a long separation and talked about drinking. Zhang Bing asked him for advice, and his friend told him a secret recipe: "Roast chicken, add eight ingredients and soup stock." Eight condiments are tangerine peel, cinnamon, cardamom, galangal, clove, Amomum villosum, Amomum tsaoko and angelica dahurica. Soup stock is the soup stock for cooking chicken. Every time you cook a pot of chicken, you should 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 been booming. Zhang Bing named his roast chicken shop "Zhang", which means "friendship and prosperity".
During the Jiaqing period of the Qing Dynasty, Emperor Jiaqing once visited a crossing and was suddenly excited by that strange smell. He asked the people around him, "What gives off this fragrance?" Answer left and right: "Roast chicken." After the waiter presented the roast chicken, Jiaqing was overjoyed and said, "Color, fragrance and taste are three unique". Since then, Daokou roast chicken has become a tribute of the Qing court. Zhang Bing's descendants inherited and developed the exquisite skills of their ancestors, which made the roast chicken in Yixing Store maintain a unique flavor.
Product characteristics
It is reddish and slightly yellow, and the chicken is like an ingot. Shredded pork is white, tough, moderately salty, full of spices and delicious. Its maturity is particularly amazing. When the hand is shaken, the flesh and blood can separate themselves and eat cold and hot.
Product formula
(Based on 100 chickens)
Cinnamon 90g Amomum villosum 15g
90g ginger and 5g clove.
Angelica dahurica 90g nutmeg 15g
Amomum tsaoko 30g sodium nitrate10g ~15g
30g of dried tangerine peel, 2Kg~3Kg of salt.
process flow
Selection of raw chicken &; Rarr slaughter processing &; Rarr modeling and rarr coloring and frying &; Rarr ingredient cooking
Key points of operation
1. Selection of raw chicken
Choose disease-free healthy live chickens, weighing about 1.5kg, and the age of chickens is about 1 year. If the chicken is too old, the meat will be coarse and old, too short and the meat will taste bad. Generally, broilers are not used as raw materials.
2, slaughtering and processing
Preparation before slaughter: before slaughter, chickens should be fasted for about 15h, and at the same time, enough water should be given to facilitate the discharge of digestive tract contents, facilitate operation, reduce pollution and improve meat quality.
Puncture and bloodletting: cut off three tubes under the joint of head and neck for bloodletting, and the knife edge should not be large. Be careful not to cut off the neck bone, let the blood pour for about 5 minutes, and let the blood bleed fully.
Scalding and unhairing: firstly, prepare hot water, and then put the bled chicken into water, so that the chicken is immersed in hot water, and the water temperature is kept at about 62℃. Turn the chicken up and down with a wooden stick at any time to facilitate uniform scalding. After about 1 minute, lift up the long hair of the wings with your hands, and take it off as soon as you lift it, indicating that the foam is hot. Take the chicken out at once, it will lose its hair quickly. Don't continue to soak it in hot water, or the skin will be too brittle. When depilating, pull, push and row along the direction of hair flow to make hair depilate quickly. At the same time, the peeling beak and claw 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.
Incision and evisceration: Put the unhairing chicken on the case, first cut a small incision of about 1cm on the skin on the left side 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 an annular incision, separating the anus and exposing the abdominal viscera. Hold the chicken in the left hand, put the index finger and middle finger of the right hand into the abdominal cavity, and slowly pull out the liver, intestine, gizzard, glandular stomach, hen ovary, fallopian tube and other internal organs. Rinse with clear water, then soak in clear water for about 1h, 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 very beautiful and unique.
First, cut off the paws of the two hind limbs from the tarsal joints, then turn your back to the lower abdomen, head outward and tail inward, and put them on the case. 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 during slaughter processing, and take out the anus after evisceration), and cut a small hole in the middle of the rear edge of the abdominal wall, about 0.5cm long. Insert a scalpel into the body cavity from the incision at the opening, place it at the roots of both sides of the spine, and the blade faces the ribs. Press the back of the scalpel hard and cut off the ribs. Be careful not to cut 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 on the inside of the elbow corner of both wings, so that the wings can be elongated. Take a bamboo stick with a length of about 15cm and a diameter of about 1.8cm, cut both ends into double forks, one end of the bamboo stick is clamped by the double forks, the other end of the bamboo stick is unfolded, 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 behind the spine. The tip of the wing is wrapped around the bleeding incision on the ventral side of the neck, and the two wings extend from the incision to the mouth. It looks like a triangle after modeling, which is beautiful and unique.
After modeling, the chicken body surface was washed with clear water and dried.
Step 4 beat sugar
Mix caramel or honey with water at a ratio of 3: 7, heat and dissolve, and evenly spread on the appearance of modeling chicken. Whether the sugar is beaten evenly directly affects the effect of frying color. For example, if the sugar is uneven, the color will be uneven when it is fried, which will affect the appearance. After the sugar is beaten, hang the chicken to dry the surface moisture.
Step 5 fry
The oil used for fried chicken should be vegetable oil or chicken oil, not other animal oil. The amount of oil should be enough to drown the chicken. First, the oil is heated to 170℃~ 180℃, and the chicken with sugar and water is fried in the oil. The main purpose is to make the body surface sugar burnt and produce caramel pigment, thus coloring the body surface. After about half a minute, when the surface of the chicken is persimmon yellow, take it out 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 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 harmonious taste, complementary quality and nutrition of roast chicken.
When cooking, you should weigh the ingredients according to the weight of the white striped chicken. Spices must be wrapped in gauze and put under the pot. Put the fried chicken into the pot layer by layer, the big chicken and the old chicken in the lower layer of the pot and the chicken in the upper layer. Hold it down with a bamboo grate, and then add salt, sugar and soy sauce to the pot. Then add broth to make the chicken submerged below the liquid level, first boil it with strong fire, then dissolve sodium nitrate with a small amount of soup and sprinkle it into the pot. It's a small fire, and the soup in the pot can bubble slowly. You must wait until the chicken is tender and cooked. Cooking time is about one year 1.5h, and two years' chicken is about 3h. When the finished product is cooked, take it out of the pot. When cooking, if there is no clear soup, pay attention to increasing the ingredients appropriately.
7. Preservation: Let the marinated chicken stand and cool. It can be sold fresh, packed in vacuum and stored in cold storage.
Ruzhou red-cooked chicken
Special food in Ruzhou City, Henan Province. Ruzhou roast chicken is cooked in old brine with dried tangerine peel, cinnamon, cardamom, angelica dahurica, clove, Amomum villosum, Amomum villosum and galangal as seasoning, and the heat is delicate. Its color is golden, salty and palatable, fat but not greasy. You don't need a knife to eat. When shaking hands, the flesh and blood will separate themselves. Whether it is hot or cold, the food is full of fragrance. In the sixties and seventies, Ruzhou also had a street collective unit "Roast Chicken Group", which was produced and operated by families who mastered traditional secret recipes. Several famous roast chicken shops are located in the middle of Cultivation Road, the south exit of Cultivation Road, the middle of Wang Song Road, Nanguan Qiaotou and other places.
Changwu red-cooked chicken
Changwu roast chicken is famous for its bright color, fine meat and delicious taste, and is deeply loved by people. Authentic Changwu roast chicken needs to slaughter fresh, tender and fat chickens. Boil it with old chicken soup and pour the sauce in time. Chicken shape is complete, golden and crimson, shiny and rotten bones. It's a delicacy when entertaining military commanders, and it's also a good product when visiting friends. It is famous for its unique flavor and is in short supply.
Huaiyang roast chicken
Square-wrapped roast chicken is a famous halal food in Zhoukou, and it is also a famous local specialty treasure. According to legend, at the end of the Yuan Dynasty, Zhu Yuanzhang fought against the Yuan Army and retreated to Chen Zhou (now Huaiyang). He escaped the pursuit of the Yuan Army in Fuxi Temple, so he fainted to the ground exhausted and was rescued by a kind old farmer named Fang. The old farmer made the only old hen in the family into a roast chicken and presented it to Zhu Yuanzhang. Zhu Yuanzhang was greatly inspired and amazed after eating it. After he proclaimed himself emperor, he called the old farmer into the palace to specialize in the imperial meal of roast chicken. Later, the old farmer retired and opened a roast chicken shop in Chenzhou city.
With the change of time, the production technology of Fang Jia roast chicken has been continuously improved and passed down from generation to generation. It was not until Fangbu Bag Generation that it was officially named "Fangbu Bag Roast Chicken". The square-wrapped roast chicken has fine production and reasonable ingredients. After more than a dozen processes, more than 30 kinds of pure natural precious seasonings are selected, supplemented by recycled old soup. Roast chicken has attractive color, delicious taste, salty but not greasy, and its maturity is particularly amazing. Regular eating can regulate qi and strengthen brain, dispel cold and stop dampness, and prolong life. In addition, the tofu skin cooked in chicken soup is unforgettable and enjoys a high reputation in the Central Plains.
Suyizhong red-cooked chicken
Huaiyang Beiguansu Roast Chicken Shop is a Muslim deli that mainly roasts chicken and also deals in sheep head, mutton and tofu skin. For decades, Mr. Su has devoted himself to studying, taking advantage of the world's famous food and creating a secret recipe, which has made Sujia roast chicken famous in eastern Henan. Su roast chicken is famous for its unique production, beautiful appearance, rotten meat and rich nutrition, and is favored by people from all walks of life, and all tasters applaud. Lan Tianye, a well-known painter (who plays Jiang Ziya in the list of gods), was full of praise after tasting it, saying that Su's chicken is delicious, delicious and unique. Over the years, at the ancestral temple gathering in Longdu, writers and painters at home and abroad all named Su Roast Chicken, lamenting that its five flavors are all good, and happily inscribed and painted, making Su Roast Chicken famous all over the world. In 2006, Mr. Su was hired as a famous halal food consultant by the organizing committee of "Chef King Competition" of Henan TV Station. In 2007, Suzhou Roasted Chicken became the only restaurant in Huaiyang that won the title of "civilized and honest merchant" at the municipal level.
Mr. Su inherited the essence of traditional craft and explored a set of unique experiences in chicken selection, slaughter, shaping, cooking, using soup and cooking. He chooses chicken strictly, and chooses Chai chicken within two years to ensure the quality of chicken. Add all kinds of precious spices, and the roast chicken is fried with plain oil. Rich in protein, it has the characteristics of good five flavors, crisp fragrance, softness, palatability, fat but not greasy, fragrance and tender meat.
For decades, Suzhou roast chicken has always adhered to the traditional operating rules, so the masses have praised its roast chicken as "a hundred steps away, leaving fragrance in the mouth"; Regular consumption can achieve the effects of appetizing, strengthening the spleen, warming the middle warmer, benefiting qi, dredging collaterals and refreshing. Today's Suzhou roast chicken has become a gift for Huaiyang people to visit relatives and friends, and it has also become the first choice for tourists at home and abroad to visit Huaiyang.
Shenqiu red-cooked chicken
Wang Lan roast chicken is a famous local food in Shenqiu. Its headquarters is located in Yongji New Town, shenqiu county. It was developed by Ms. Wang Lan on the basis of ancestral secret system after more than 30 years of painstaking research. The roast chicken she created is bright in color, soft and fragrant. The raw material is top-grade Chai Chicken supplemented by dozens of precious Chinese medicines, which has a unique taste and is especially suitable for the elderly. In addition, a series of vacuum packaging has been developed to improve the storage time. Its roast chicken is also a local specialty receive by that shenqiu county municipal government.
Taro roast chicken
The practice of roast chicken
Raw material: taro roast chicken
One Sanhuang chicken, one taro, half onion, four slices of ginger, five cloves of garlic, three peppers, two star anise, olive oil 1 tablespoon, soy sauce 1 tablespoon, 2 tablespoons of cooking wine, salt 1 tablespoon, and crystal sugar are added according to personal taste.
Exercise:
1, cut and wash Sanhuang chicken. Don't discard chicken gizzards, chicken hearts and chicken livers. You can stew them together later. When you buy chicken in the market, you can ask the stall owner to help clean up the internal organs and chop them up.
2, make a pot of boiling water, put the chicken pieces in, skim the blood foam and remove it for use.
3. Pour olive oil into the pot, add onion, ginger slices, garlic cloves, star anise and pepper, and stir-fry until fragrant.
4. Add chicken pieces and stir fry for two or three minutes.
5. Pour in soy sauce for coloring and seasoning.
6. Pour in cooking wine.
7. Pour in the cooked chicken pieces, cover the pot and simmer for half an hour.
8. Add two pieces of rock sugar when the soup is half collected.
9. Add taro pieces and stew for 15 minutes.
Chicken wrapped in pure oil
Ingredients: hen 1 hen, 250g of clean oil, four kinds of sprouts 100g, 200g of pork, 2 pickled peppers and 2 eggs. Seasoning? 800g of peanut oil, 10g of sesame oil10g, 30g of onion, 20g of ginger, 0g of salt10g of cooking wine. Wet starch 30g, monosodium glutamate 5g, salt and pepper 3g, soy sauce 15g.
Production: (1) Wash the chicken, chop off claws and wing tips, gut and calf bones. Chop the bean sprouts. Shred pork. Slice half of ginger and shred the other half. Shred pickled peppers. Wash the oil and control the water. Rub the chicken with cooking wine, monosodium glutamate and salt, then add onion and ginger slices to marinate. Mix salt, egg white and wet starch into a paste. (2) Stir-fry shredded pork with a hot oil frying spoon, then add sprouts, pickled peppers, onions and shredded ginger, and stir-fry with monosodium glutamate, soy sauce and cooking wine. And put them in the chicken's stomach. Wrap the chicken in pure oil (dry the water and spread the egg paste). (3) Rub sesame oil on the wrapped chicken. Peel off the oil skin of the net wrapped outside, cut it into squares and put it around the plate, then take out the stuffing in the chicken belly and put it at the bottom of the plate, and cut the chicken into strips and put it on the stuffing. Put the chicken with salt and pepper on another plate.
Processing formula of roast chicken
Formula: 50 clean chickens, 0.02 Amomum villosum, 0.05 Amomum villosum, 0.02 clove, 0.05 Amomum tsaoko, 0.05 Amomum villosum, 0.07 galangal, 0.02 dried tangerine peel, 0.08 angelica dahurica, 4.5 salt, 0.5 maltose, 0.02 monosodium glutamate, 0.8 onion, and 0/0 ginger.
Selection and treatment of raw chicken
It is best to choose healthy hens with a weight of 1- 1.5 ㎏ within one year. Wash the chicken inside and outside with clean water after slaughter.
Step 2: Pickling
Mash the spices in the formula, wrap them in gauze, put them in a pot, add a certain amount of water to boil 1 hour, and then add salt to the feed liquid to make its concentration reach13° B& amp； Eacute then marinates the rinsed chicken in salt water for 30-40 minutes, turning it over 1-2 times. If there is old bittern, add it when pickling. The salted brine should be treated in time, that is, the brine should be boiled and disinfected before being preserved with salt. Cook every 10- 15 days during storage.
3. Plastic surgery
Take out the marinated chicken, wash its appearance, put the chicken on the processing table with its abdomen facing upwards, hold the chicken with the left hand, insert two claws into the abdominal cavity of the chicken from the opening of the abdomen, then clamp the knee joint of the other chicken leg into the inner side of the knee joint, then put its back facing upwards, insert the right wing of the chicken into the chicken's mouth from the opening of the neck, and then put the tip of the other wing close to the wing root. The molded chicken looks like a half moon. Finally, it is washed with clear water and dried.
4, hot skin wrapped in sugar
Hook the chicken neck with an iron hook, scald it with boiling water for 2-4 times, and then apply sugar solution after the chicken is dry. The preparation of sugar solution is to add 1 serving maltose and 3 portions of 60-degree hot water to prepare coloring solution. After the sugar solution is prepared, brush the sugar solution all over the chicken with a brush for 3-4 times. When brushing the sugar solution, wait for it to dry before brushing it again.
5, frying and coloring
Put the chicken wrapped in sugar solution into the vegetable oil heated to 170- 180, and take it out when the chicken is orange. Be gentle when frying, don't break the chicken skin. The oil temperature during frying should be controlled at 160- 170℃.
6. Cook
Add a proper amount of water to the original spice to boil, and then add salt to make it salty. Then add a proper amount of monosodium glutamate, ginger and onion, put the chicken in, and simmer for 2-5 hours with low fire, and control the temperature within 75-85 degrees. When cooked, take the chicken out of the pot. When cooking, you should keep your eyes fast, steady and accurate to ensure that the chicken shape is complete and not broken or cracked.
Product characteristics
Unique shape, half-moon, chicken-shaped: the meat-colored sauce is red in yellow, delicious and rotten, fat but not greasy, full of spices and good in taste. The yield of chicken is required to be between 60-66%.
Dezhou roast chicken
Three treasures in Dezhou: braised chicken, watermelon and jujube. Dezhou braised chicken is one of the classic dishes of Han nationality, belonging to Shandong cuisine. The ancient city of Dezhou (Shandong Province) and the Beijing-Hangzhou Grand Canal, the nine major days, run through the north and south of the city. As early as the Qianlong period of the Qing Dynasty, Dezhou braised chicken was listed as a Shandong tribute 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, exported overseas and favored by Chinese and foreign people. All the tasters clapped their hands and called themselves "the best chicken in the world". Dezhou braised chicken is characterized by excellent appearance and color, spiced and boneless, tender and pure taste, light and elegant, delicious and nourishing. 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.
Shandong Dezhou Roast Chicken (also called "Dezhou Braised Chicken") originated from Daokou Roast Chicken in hua county, Henan. Not only is it well-known in China, but it is also appreciated internationally. Fried chicken in America is far behind. Thirty or forty years ago, Japan sent people to Texas to learn the practice of braised chicken. Dezhou chicken did not originate from Dezhou, just as Jinhua ham did not originate from Jinhua, but from Dongyang. Many chestnuts did not originate from many, but originated from Fangshan, which has a lot to do with the location. The real origin of Dezhou paji is Yucheng County, Shandong Province, which is in the south of Dezhou 100, on the Jin-Pu railway line (Tianjin to Pukou) and at the junction of Hebei and Shandong. Dezhou is the transportation hub of the two provinces. At the same time, Dezhou is also rich in three white melons (Texas watermelon, white skin and Bai Zi, so it is called "three white melons"), and its business is booming. Yucheng's roast chicken has a big market in Dezhou, so business expansion, improvement of many conditions and improvement of processed ingredients are really icing on the cake. As a specialty, sales are always enduring.
The processing of Dezhou chicken is very particular. Some insiders have concluded that "good materials selection, accurate materials, precise processing and high technology" must be achieved. There are also four or five kinds of Chinese herbal medicines used in ingredients (some people say more than a dozen), and Amomum villosum, cardamom and cinnamon are all precious. As for aniseed such as pepper and mushrooms, it is used more. Specifically, about 2 kg of raw chicken is selected, the internal organs are taken out from the neck, washed and inserted into the wings, slightly dehydrated, fried in oil pan, and smoked with medicinal materials. The chef said that this process is the key, and the time and materials should be just right. In this way, the nourishing properties of traditional Chinese medicine penetrate into chickens, but the bitter taste of traditional Chinese medicine cannot exist. Then add spices and steam thoroughly in a large pot, so that the meat is fragrant and the bones are tender. Good craftsmanship, when the roast chicken is shaken, the chicken bones naturally fall off and the meat quality is intact. It's called "boneless braised chicken" and it's a first-class product.