1. 10g onion is cut into sections, 5g onion, pepper and salt are made into fine powder, and onion salt and pepper are made for later use;
2. Slaughter the chicken, drain the blood, scald the hair, operate from the back, remove the internal organs and chicken gizzards, wash and drain the water, evenly sprinkle onion, pepper and salt on the chicken, and marinate for 20 minutes. Peel the chicken, put it face down in a bowl, slice the onion and ginger on it, add soy sauce and soju, steam it in a cage until it is 80% cooked, take it out and remove the onion and ginger;
3. Break the rice crust, put it into a wok, sprinkle with vegetable leaves and brown sugar, put the grate on the shelf, put the chicken skin up on the grate, cover the lid tightly, smoke the tea leaves with medium fire first, and then smoke them with high fire for a while until the smoke is gone. Open the lid and brush the chicken with sesame oil. Chop the chicken head, chicken tip and chicken leg claws, cut the chicken body into pieces 5 cm long and 3 cm wide, pat loose the chicken bones and legs at the bottom, plate the chicken pieces according to the original shape of the chicken, put the chicken leg claws on both sides before putting the chicken head, and smoke the chicken with tea. Cooking skills:
1. To choose tender chicken, on the one hand, it is easy to cook, on the other hand, smoked chicken tastes good, neither old nor firewood.
2. The mastery of the heat is the key to the taste of chicken, and the time is short and the tea is not fragrant; After a long time, it is easy to go bad.
3. The chicken skin is upward and the color is even. Flavor characteristics:
1. Guapian tea is produced in Lu 'an, Anhui Province, and Qishan is the best, with a fragrant tea.
2. The chicken in this dish is golden and pleasing to the eye, with delicious meat, smoky taste with melon and tea fragrance and unique flavor.
Practice of smoking chicken in Harbin
Ingredients: You need a fat and tender hen.
Accessories: The standard for preparing broth is: clear water 100 kg, granular salt 8 kg, soy sauce (raw juice) 3 kg, monosodium glutamate 50 g (the concentration of soup is about 5 degrees Pomei, soy sauce is light and salt is light), pepper 400 g, aniseed 400 g and cinnamon 200 g (these three seasonings are put together in a white cloth bag) Change fresh ginger every five times and onion and garlic every time. When the soup stock is ready, put it in the pot and heat it. Production method:
1. Slaughter: After the chicken is slaughtered, all the feathers and internal organs of the chicken are removed, the chicken feet are bent into the chicken belly, and the chicken head is sandwiched under the chicken leg.
2. Soak: soak the slaughtered chicken in cold water for 1 1, 12 hours, and take it out and control the water.
3. Tightening: put the chicken into the boiling soup and tighten it 10 ~ 15 minutes. After taking it out, control all the blood of the chicken, then remove the foam floating on the soup and discard it.
4. Cooked: Cook the chicken in the stock again. The temperature of soup should always be around 90℃. After three or four hours, cook it and take it out.
5. Smoking: Put the cooked chicken in a smoking drawer and put it in a smoking pot or furnace. The preparation of smoke source, using 1.5 kg of white sugar (brown sugar, syrup, soil sugar) and 0.5 kg of sawdust, mix evenly, then put it in a fumigation pot to burn the bottom of the pot, the mixture of sawdust and sugar burns to make it smoke, and fumigate it on cooked chickens to make the outer layer of the product dry and discolor. Smoked for 20 minutes, take it out and smoke the chicken in Harbin.
Ingredients of the sauce-fried smoked chicken formula: smoked chicken 400g, yellow sauce 40g, green garlic 50g, vegetable oil 80g (the actual dosage is about 80g), monosodium glutamate 5g, Jiang Shui, sesame oil15g each, and sugar 20g. Production method:
1. Slice the smoked chicken, fry it in 70% hot vegetable oil, and then pour it into a colander to filter off the oil.
2. Reheat the frying spoon, heat the vegetable oil 25g, add the yellow sauce and stir-fry for a few times, add the white sugar, then cook the cooking wine, add the monosodium glutamate and Jiang Shui, add the smoked chicken slices and the green garlic slices together when stir-fry into thick juice, stir-fry for a few times and then pour the chicken oil. Features of finished dishes:
The color is Bordeaux and the chicken is tender.