Trial production opinions:
This chicken dish combines the juice of northwest flavor and western flavor, crisp outside and tender inside, and tastes good. But the curing time of chicken must be in place. This dish can also be fried. When frying, turn it constantly to prevent it from sticking to the pan.
Raw materials:
Sanhuang chicken 1 chicken (weight about 750g).
Seasoning:
50g of onion slices, ginger slices and garlic lemon juice, 20g of salt 10g, 20g of rosemary powder, 50g of rice wine, 50g of freshly squeezed lemon juice 150g, 300g of white vinegar, 300g of red Zhejiang vinegar and 50g of rock sugar.
Preparation method of garlic-flavored lime juice;
Raw materials:
2 fresh lemons, garlic 100g, roasted cashew nuts 80g, Japanese sake 80g, salt 2g, sugar and olive oil 20g, cold boiled water 50g and salad oil 500g.
manufacture
1. Put the fresh lemon into the juicer, add cold boiled water and squeeze it into juice (about150g); Chop garlic, put it in salad oil, fry until golden brown with low fire, and take it out for later use.
2. Put the lemon juice into the pot, cool it with low heat, add the fried garlic, sake, salt and sugar in turn and mix well, and finally add cashew nuts and olive oil and mix well.
Production method:
1) Sanhuang chicken was slaughtered and pickled with onion, ginger, salt, rosemary powder, rice wine and freshly squeezed lemon juice for 8 hours.
(2) White vinegar, red vinegar and rock sugar are mixed into crispy water for later use.
3) Hang the salted chicken in crispy water, put it in a ventilated place for more than 3-5 hours until it is air-dried, put the chicken in an oven at 200℃ until the color is golden (about 35 minutes), and take out the garlic-flavored lime juice to eat.