Composition:

Live chicken … 10, cinnamon … 10g, sugar … 15g, dried tangerine peel … 10g, star anise … 10g, fennel … 2g, refined salt … 65448+00g.

Production method:

1. Select 10 pheasant each weighing about1000g, slaughter, bleed, scald with hot water, depilate, wash, make a small incision on the neck by the shoulder, and take out the crop; Then wash it with water on the anal bone. Then the thigh bone is broken with the back of the knife, and the legs are crossed and inserted into the chicken abdomen from the opening above the anus; Then put the right wing through the butcher's knife and let the tip of the wing emerge from the chicken's mouth. The chicken's head is bent backward, nailed under the chicken's arm, and the left arm is inward, nailed behind the back, in line with the right arm. Finally, open the two chicken feet on the chicken's abdomen and press them against the chicken's abdomen. Slaughter 10 chickens according to the above method.

2. Hang other chickens in the shade, dry the water and smear the chicken with a brush dipped in maltose. Spread evenly and fry in a large oil pan until golden brown. Take it out. The remaining oil is reserved for other purposes.

3. Put enough water into the cauldron, put all seasonings into gauze bags, tie the bags tightly, put them into the pot, bring the water to a boil, then add sugar and salt, adjust the taste, put the fried chicken in the cashier, boil it with strong fire, skim off the floating foam, cook for 5 minutes, turn the chicken in the pot up and down once, cover the pot, and cook for 4-6 hours with slow fire. The marinade of boiled chicken should be properly preserved and used later. The more old gravy is used, the more fragrant it is. The seasoning package is taken out after the chicken is cooked, and then put in the next time when the chicken is cooked. Generally, it can be used for 2~3 times. If you cook 1 chicken, you can use casserole, the amount of spices can be reduced, and you can also use some marinade.

note:

1. "Bie" chicken technology is indispensable, which is convenient for batch stewing and has a complete and beautiful shape.

2. It is best not to use chickens slaughtered on the same day. Because the dead period of the chicken is about 7 hours, the chicken can be hung up for use after brushing the sugar evenly. We will deal with the next step the next day.

The oil temperature of fried chicken should always be kept at 70% heat. When the oil temperature is low, the chicken will not change color. Too high an oil temperature will turn black. In order to control the oil temperature, we can fry 1~2 once and take it out after frying.

4. The amount of water added to the marinated soup at one time should be no neon chicken, and no water can be added in the middle.

5. Cool the brine soup after use, remove the oil slick, put it in a container, keep it in the refrigerator and heat it once a week. Without a refrigerator, you can heat it once a day. br & gt

Flavor characteristics:

6. This dish is produced in Suxian County, Anhui Province, formerly known as "Red Chicken" and is a national specialty. At first, this chicken had no special features, but it was cooked and covered with a layer of "red yeast". Later, it absorbed the production skills of Shandong "Dezhou spiced braised chicken" and improved it continuously, and developed into a famous "Fuliji roast chicken".

7. The appearance of this dish is oily and shiny, the meat is white, the taste is delicious, the aroma is rich, the meat is rotten and boneless, and it is fat but not greasy. Chew its bone fragrance. When the chicken leg is hot, shake it gently, and the chicken will fall off completely. It is the top grade in the dish, and it can be eaten cold or hot.

Qiao Xuan roast chicken

Cooked chicken, how to prove whether it is a sick chicken, can't be seen from the external color, it depends on the chicken's eyes. If the eyes are half open and half closed, it is not a sick chicken. If the chicken's eyes are all closed and the eyes are sunken, the comb looks very dry, which proves that it is a dead chicken. But the eyes of the disease-free chicken are full after firing. Although some chickens have slightly closed eyes, their eyeballs are still bright, their cockscomb is moist, and their blood lines are even and thin.

Roasted chicken with chestnuts

Raw materials:

Half a chicken (about 500 grams), 250 grams of shelled chestnuts, and proper amount of oil, refined salt, ginger, onion, soy sauce, sugar and spiced powder.

Making:

1.

Dice chicken, slice ginger and chop onion.

2. put a little oil in the pot, the oil is hot, and the onion and makeup are slightly fried.

Stir-fry chicken nuggets and chestnuts, add appropriate amount of soy sauce, salt, spiced powder, white sugar and water, bring to a boil with high fire and simmer thoroughly with low fire.

Key points:

Stir-fry chicken pieces and chestnuts in a pan and start to use medium heat. Soy sauce, refined salt and other sauces are put into the pot, boiled with high fire, and then stewed thoroughly with low fire.