There is no secret recipe, because the secret recipe is not handed down! ! However, there are several folk methods that can be passed on. See if it works for you. Daokou Roast Chicken is made by Yixingzhang Roast Chicken Shop in Daokou Town, hua county, Henan Province, and it is a famous specialty in this province. Founded in the 18th year of Shunzhi in Qing Dynasty (16 16), it has a history of more than 300 years, and the business was not prosperous at first. Later, I got the secret recipe for making roast chicken from the chef in the imperial kitchen of Qing Palace, and the chicken made was really delicious. The production technology of Daokou roast chicken has been passed down from generation to generation, forming its own unique style. 198 1 year was rated as a national famous and excellent product by the Ministry of Commerce.

Raw materials/formula:

Chicken 100, salt 2-3kg, Amomum villosum15g, Amomum cardamom15g, clove 3g, Amomum tsaoko 30g, dried tangerine peel 30g, cinnamon 90g, galangal 90g and angelica dahurica 90g.

Production method:

(1) Material selection: Young chicks and fat hens that have grown for more than half a year and less than two years, healthy and disease-free chickens weighing1~1.25 kg, and sick, dead and disabled chickens are not used.

(2) Slaughtering: Slaughter the live chicken, drain the blood, soak the chicken in hot water at 58-60℃ before it is cold, and clean the chicken feathers. Skilled people can clean 1 chicken per minute. Then clean the chicken body, cut off the chicken feet, cut the mouth above the chicken neck to cut off the esophagus and trachea, cut the chicken buttocks by 7-8 cm, take out the internal organs, pull out the trachea and esophagus and rinse them clean.

(3) shaping: firstly, cutting off and folding the middle part of chicken ribs and vertebrae with a sharp knife, selecting a section of sorghum stalks, putting them in the abdomen of the chicken, and spreading the chicken body; Then cut a small round hole at the tip of the chicken's lower abdomen, and insert the chicken legs into the hole crosswise; The two wings are crossed and inserted into the cavity to make the whole chicken into a semicircle with two pointed ends. After washing, it is hung and dried.

(4) frying: evenly coating the dried white striped chicken with honey water (the ratio of water to honey is 6: 4), then frying in a hot oil pan at150 ~160℃ for about half a minute until the persimmon is red.

(5) Braised chicken: put the chicken in a pot in order of size, add the old chicken soup, add salt water, put it into a medicine bag, press the chicken with a bamboo grate to make the soup soak half of the top chicken body, first boil the soup with strong fire, add about12g of nitrate, and simmer for about 3-5 hours (the time depends on the season and the age of the chicken)

(6) Fishing chicken: when fishing chicken, first prepare special tools, and cooperate with your hands and eyes. One hand holds the chicken neck with a fork, and the other hand holds the straw in the chicken abdomen with chopsticks, and quickly put it away from the pot to keep the chicken shape intact.

Daokou roast chicken has a long history and is famous at home and abroad for its unique flavor. The famous technology of Tiaoliji roast chicken and Dezhou roast chicken originated from Daokou Town, Anyang, Henan Province.

1, material selection: choose tender chickens or fat hens that grow for 7-24 months and weigh 2-2.5 kg.

2. Slaughtering and peeling: after slaughter, the blood is drained, while the chicken is still warm, it is put into hot water at 58-60℃ for scalding. Remove feathers, wash floating hair and skin with cold water, and cut off chicken feet. Cut a small mouth above the neck of the chicken to expose the esophagus and trachea, then cut 7-8 cm long mouths between the buttocks and legs, cut off the food and trachea, take out the internal organs, cut off the anus, and wash away the residual blood and dirt in the abdomen with clear water.

3. Selection and fried chicken: Put the belly of the washed white striped chicken upward on the case, hold the chicken body with the left hand, cut off the middle of the ribs with a scraper with the right hand, and fold it by hand. According to the size of the chicken, choose a straight section and put it in the abdomen to spread the chicken, then cut a small mouth at the tip of the lower abdomen, insert the legs into the cavity, and insert the two wings into the mouth, forming a semicircle with two tips, then rinse it with clear water and hang it to dry, and the fried chicken can be obtained after the skin moisture is dried. The dried white striped chicken was evenly coated with honey water, the proportion of which was 60% water and 40% honey. Heat the oil (soybean oil or peanut oil) to150-160℃, put the chicken in the oil and fry it for half a minute until it turns persimmon red, and then take it out.

4. Boiled chicken: Its ingredients are calculated according to1000 chickens: Amomum villosum and beans each 0.03kg, cloves each 0.0 1 kg, Amomum tsaoko and dried tangerine peel each 0.06kg, Cinnamomum cassia, Alpinia officinarum and Angelica dahurica each 0.8 kg, sea salt 4-6kg, aged.