1. Prepare 1 chicken for more than 270 days, and chop off the chicken feet. Our restaurant generally uses eliminated laying hens, because laying hens are cheap and chickens are tight;

2. After washing, add salt, cooking wine, onion and ginger, evenly spread on the chicken body and stomach, and marinate at 4-8 degrees 12 hours. This step of pickling can make the chicken more compact and delicious;

3. Wash away the surface salt with clear water after curing to prevent the chicken from being too salty;

4. Pre-cook the dried chicken in a 80-degree hot water pot. This step is also called blanching, which can effectively remove the smell of blood, but pay attention to the highest temperature of 80 degrees. If the temperature is too high, the chicken will lose its elasticity and the umami will be lost. In addition, there is no need to add cooking wine, ginger and the like to the retted water, and it makes no difference whether it has its final taste or not;

5. Pre-cook for 10 minute, take out the chicken and control the moisture in the chicken belly;

6. Immediately put it in 10 degree cold water for 5 minutes. This step can shrink the chicken skin and increase the elasticity of the chicken;

7. After the chicken is cooled, take it out and control the water to prepare for the next step of making brine;

8. Prepare bittern spices: Zanthoxylum bungeanum 10g, dried Zanthoxylum bungeanum 15g, star anise 5g, cinnamon 5g, Amomum villosum 2g, Amomum tsaoko 2g, cardamom 2g, clove 2g, angelica dahurica 2g, and fragrant leaves1.5g.. Pay attention to less spices, and chicken should not have a spicy taste when cooked.

9. Put all spices except pepper into a spice bag, and then prepare 5 grams of turmeric and grind it into powder for later use. The turmeric here is used for coloring, which has little effect on the taste and can be kept at home. )

10. Add 10kg of water into the barrel, add the spice bag and pepper, bring to a boil with strong fire, then turn the fire down for 20 minutes, and then cool to room temperature, which is the basic white brine;

1 1. Add 20g of ginger, 20g of onion, 20g of monosodium glutamate15g, 20g of chicken essence, 50g of cooking wine, 5g of turmeric, a proper amount of salt, and simmer with low fire to make a marinade. When actually operating at home, you can prepare the marinade first, and then water the chicken;

12. Put the precooked and cooled chicken into the marinade, heat it with low fire, and keep the water temperature at 80 degrees. Lift it up every few minutes, control the hot water in the chicken's stomach, and make the chicken heat more evenly. This temperature is particularly important. If you boil water, the cooked chicken will become soft and hard. In addition, if you smell the spice at this time, you can take out the spice bag and put it in the refrigerator for refrigeration, and then use it the next time you cook the chicken;

13.80 degrees for 30 minutes. When the time is up, you can put chopsticks in the thick part of the chicken, and there is no blood oozing out, indicating that the chicken is cooked;

14. Take out the chicken and cool it in ice water for 5 minutes. Alternate hot and cold, chicken will be more gluten, chicken skin will be crisp;

15. After soaking in cold water, control the moisture and apply cold cooked oil on the chicken. This step can make the chicken more fragrant. Guangdong white-cut chicken generally uses peanut oil, which will be more fragrant;

16. hang the oiled chicken, blow dry the surface moisture with a fan, and cool it to room temperature for later use;

17. This is a cold chicken;

18. The chilled chicken is torn into small strips by hand;

19. Pepper chicken sauce:12g Zanthoxylum oil, 8g Chili oil, 3g sesame oil, 5g salt,10g chicken powder, 5g monosodium glutamate, 5g garlic paste, and half a spoonful of chicken soup, and mix well. Adding chicken soup can increase freshness and make the soup look oily.

20. Pour the sauce on the torn chicken for later use. When guests order, take out a chicken, add onion, green pepper and shredded onion and mix well;

2 1. When loading plates, pile them as high as possible, so that there will be more dishes. This dish, chicken tendon, is delicious and spicy, and it is definitely a dish that can satisfy diners who like spicy food.

Tip:

With regard to the water temperature of 80 degrees, experienced experts can roughly estimate the temperature by controlling the size of the fire. Finally, use chopsticks to pass through the chicken. If there is no blood oozing out, it will be cooked.

We don't have to prepare marinade every time, but cook the chicken directly with the marinade of the day before, so the store is equivalent to cooking the chicken with very strong chicken soup. Once in a while, everyone cooks the chicken in clean water at home, and the fragrance may not be so strong. The solution is to add a pig's foot or chicken shell when cooking the basic white brine, so that the fragrance will be stronger.

Many friends make brine for the first time, and the most common mistake is that the spices are too strong. The solution is to soak the spices in water for half an hour before use to remove some flavor. When roasting chicken, you can also take out the seasoning package at any time. A packet of spices can be used three times in our shop.