Chicken is also a kind of meat substance that is eaten in many ways, so the frequency of chicken in daily life is relatively high. In addition to the common muscle eating method, smoked chicken has become a favorite food for many people, and certain methods and skills are also needed in the process of smoked chicken to make the taste of chicken better. Today, I will lead you to learn the smoking skills of smoked chicken.

Production method:

1. Select materials. One-year-old healthy cock is selected, and the chicken is shaped after slaughter, which is roughly the same as that of roast chicken.

2. Cook the chicken. After shaping, the chicken is first soaked in the seasoned soup, then put in the pot and put in order. Boil for 2 hours with slow fire, add salt when it is half cooked (the amount of salt should be determined according to the season and the taste of local consumers), and cook until the meat is rotten and even shredded.

Step 3 smoke. Smoke it while it's hot. Brush the cooked chicken with a layer of sesame oil first, then put it into a pot with a net curtain. When the pot is slightly red, add sugar, tightly cover the pot for 2 minutes, turn the chicken over and then cover it tightly, wait for 2-3 minutes, then take it out of the pot and smoke the chicken with a ditch.

Production method:

1. Onion10g is cut into sections, and 5g of onion, pepper and salt are made into fine powder, which is made into onion salt and pepper 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 the chicken with onion, pepper and salt, and marinate for 20 minutes. Peel the chicken, put the skin down in a bowl, put the onion and ginger slices on top, add soy sauce and soju, steam in a cage until it is 80% mature, take it out and pick off the onion and ginger;

3. Break the rice crust into pieces, put it in a wok, sprinkle with vegetable leaves and brown sugar, put the grate on the rack, put the chicken skin up on the grate, cover the lid tightly, smoke the tea leaves with medium fire first, and then smoke it with high fire for a while until the smoke is exhausted. 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 the chicken bones and chicken legs loose 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.

Smoked chicken is a famous dish of Han nationality, which belongs to Shandong cuisine, Sichuan cuisine or Hunan cuisine. Refers to the chicken that has been edified by the smell of food with five flavors and five spices. The material used to smoke chicken is whole chicken, that is, a whole chicken. The difference between smoked chicken and roast chicken is that most of the traditional roast chicken is in direct contact with barbecue props, which makes the chicken easily heated unevenly; Smoked chicken is different. Smoked chicken is influenced by the smell of five flavors, that is, hot air, which is even when heated during edification, and ensures that the original smell of chicken is not exposed. It also preserves a complete chicken, which is very artistic and more popular with diners. In a wonderful sentence, it is called: rich water does not flow out of outsiders.