Roast chicken is a traditional Chinese dish. Part of the cooking method involves deep-frying chicken coated in caramel and then boiling it in a brine made with spices. The finished roast chicken has the characteristics of delicious meat, fat but not greasy, and rotten but not falling apart.

Among the roasted chickens, Daokou roasted chicken is the most famous. It is rich in flavor, crispy and soft, salty and palatable, cooked well enough to fall off the bone, fat but not greasy. It is made with a variety of precious Chinese medicines and aged soup. The finished roast chicken is bright in color, shaped like an ingot, and holds a clam in the mouth. It has great dietary and health care functions.

China's top ten roast chicken brands:

1. Dezhou Braised Chicken

2. Daokou Roast Chicken

3. Goubangzi Smoked Chicken

4. Fuliji Roast Chicken

5. Shaoxing White Chicken

6. Changshu Beggar’s Chicken

7. Bashu Mouthwater Chicken

8. Hainan Wenchang Chicken

9. Taiwan Salt Plastic Chicken

10. Southern Yunnan Steam Pot Chicken

Guangdong Braised Chicken Chicken recipe and recipe

Ingredients: Qingyuan Chicken

Ingredients: garlic, ginger, green onion, peanut butter, sesame paste

Method

1. Mix Qingyuan chicken, garlic, onion, ginger, peanut butter and sesame paste and marinate for a day and night.

2. Grill the epithelium - hang it until 8 is cooked, then fry it until golden brown. Just load it into a plate.

Ingredients

1 chicken (about 1 kilogram), 1 tablespoon southern milk (stir into paste), 1 teaspoon sugar, 1 tablespoon water, a little salt, and appropriate amount of oil. Crispy sauce: 2 tablespoons white vinegar, 1/2 tablespoon honey, 3 tablespoons water, 1 tablespoon dark soy sauce.

Method

(1) Wash the chicken and remove the lungs and internal organs.

(2) Rub the bare chicken skin evenly with salt, stuff the inner cavity with southern milk sauce, sugar and water, put it in a basket and steam it for about 15 minutes, then take it out.

(3) Boil the crispy skin sauce, pour it on the chicken skin, and hang it in a ventilated place for several hours until it dries.

(4) Pour raw oil into the pot and bring to a boil. Then pour it on the chicken skin until it is golden in color and crispy. After a few minutes, cut into pieces and serve on a plate. You can dip it with southern milk sauce when eating. Food

Chinese food heritage has a variety of different ways of roasting chicken.

Today the editor will share a recipe for a home version of roast chicken. The skin is crispy and the meat is tender and juicy. One bite. Bite it down and your mouth will burst with juice, leaving a fragrant aroma on your lips and teeth.

Preparation materials: 1. Qingyuan Sanhuang Chicken, a light chicken weighing 1100g to 1500g is the best 2. 150g garlic 3. 150g dried onion 4. 30g sand ginger powder?

5. Salt-baked chicken powder 1 pack 50g 6 sesame oil 7 salt 8 red Zhejiang vinegar 9 honey 1082 brandy 11. Thirteen spices

Preparation methods and steps:

Wash the chicken, mince the garlic and dried onions

. 2. Prepare a clean basin, put the garlic and dried onions into the basin, add the ginger powder and salt-baked chicken powder. Mix salt, thirteen spices, sesame sesame oil, and 1982 brandy, evenly rub on the chicken, rub inside and outside for 3 minutes, marinate for more than 1 hour to add flavor,

Boil water in three pots and add 100 grams of salt , 30 grams of sand ginger powder, 50 grams of salt-baked chicken powder, 50 grams of thirteen incense, boil, 1982 brandy, add chicken three in and three out, finally turn off the heat and soak the chicken for 40 minutes,

After soaking the four chickens, wash them in ice water and blow them dry with a fan or air dryer.

Five, prepare a simple crispy water, add honey and red vinegar and mix well.

Six air-dried chickens are evenly brushed with crispy skin water and dried again

Seven heat the oil in a pot, the oil temperature is 160 degrees. Heat the oil first and pour the chicken skin. After it changes color slightly, turn to low heat and fry it slowly. The oil temperature is 120 degrees. Remove the oil after 10 minutes and control the oil. After the chicken is cool, heat the oil to 16 degrees and re-fry the chicken for 30 seconds. Complete

Eight marinated chicken, garlic cubes, dried green onions, chopped green onions, and hot oil as a dipping sauce

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The roasted chicken cooked in this way is tender and juicy, with crispy and fragrant skin. When you bite into it, your mouth will be full of juice, and your lips and teeth will be fragrant. It is delicious in the world.