This Manor Carved Chicken is similar to Fairy Chicken, but the choice of ingredients and the taste of dishes are more realistic than Fairy Chicken. The key is that the kitchen can operate by itself, and it is not necessary to distribute 5% of the profits to outsiders. For a chef team, it can better reflect the level of the team.

Primary processing:

Slaughter an old chicken (1,1g), wash it, remove its chamber, marinate it in marinade juice (2g of salt, 15g of onion and ginger, 1kg of purified water), pick up the marinated chicken, wash it, put it into boiling water, scald it twice, then put it into a cold water pot and heat it. Chop 25 grams of hoof flower into pieces and blanch in boiling water until it is broken; 2 grams of mushroom is soaked in warm water.

Cooked processing:

Put the treated chicken into the pot, add the homemade carved brine soup, cover the raw materials, boil it with strong fire, simmer it for 1.5 hours with low fire, and take it out when the chicken is ripe.

Dish-taking:

Put the chicken in a clay pot, add a little marinated soup, simmer with low fire, collect the juice, and sprinkle 2g chopped green onion before serving.

homemade carved brine soup:

put 1kg of soup stock into a steel drum, add hoof flower, add carved brine soup (25g of carved wine, 25g of oyster sauce, 6g of onion, 6g of Haitian soy sauce, 6g of rock sugar, 5g of salt and 8g of monosodium glutamate) for seasoning, add 1g of small mushrooms and onion, fire and boil.

key points of production:

1. marinate the chicken with salt water to taste evenly

the slaughtered chicken should be marinated, and the next step can be carried out only after it is fully flavored. Generally, salt, onion and ginger are smeared on the surface of chicken by traditional methods. As a result, chicken is not easy to taste, only the surface has taste, and it is easy to lose water and the meat is firewood. In this dish, salt, onion and ginger are mixed into juice, and the salty taste is more important, which is used to soak chicken, so that the meat can maintain a fresh and tender taste. Our hotel usually marinates from noon to the next morning, so that we can fully taste it.

2. Boil the skin with boiling water without breaking

Pickled chicken is first put into boiling water with the neck of the chicken, which takes about two or three seconds, quickly brought out, and repeated for three times, and then put into a cold water pot. After the water is boiled, it is blanched to remove blood water for about 5 minutes, so that the treated chicken skin is not easy to be damaged and the complete shape is preserved.

4. Cooking with the original juice tastes waxy.

Put the chicken that has been marinated to 8% maturity on the half-split pig's trotters padded with blanched water, pour in the original juice of the carved brine soup, cover the raw materials, cook with low fire for 45 minutes, and serve directly.

Note:

This dish is a must-have at the banquet in our store, so it takes a lot. Generally, we produce it in batches, making 2 servings at once. When the cooked chicken is completely cooled, it must be wrapped with plastic wrap to prevent the meat from blackening when it meets the wind. As long as the prefabrication work is done well, it only takes three to five minutes to serve this dish, and the plastic wrap can be removed and heated in the oven, which reduces labor and labor costs.