"Dezhou Braised Chicken" has a long history and is famous at home and abroad. At the beginning of the 20th century, the operators of roast chicken in Texas mushroomed, and there were many famous shops, competing with each other, all striving for quality. Hou Baoqing, the owner of "Baolanzhai", studied carefully and created the production technology of braised chicken based on the cooking methods of grilled elbow and beef. From 19 1 1 year, Han Shigong and others, the shopkeeper of the old-fashioned "Deshunzhai", improved the traditional technology and formula, added several kinds of traditional Chinese medicines to strengthen the spleen and stimulate appetite, and summarized Hou Baoqing's experience in making roast chicken and braised chicken, and combined with local tastes. The braised chicken they made was fried evenly, stewed rotten, full of fragrance, and could not deteriorate for a long time, so it quickly opened up a market and made this famous food popular in the north and south of the country.
After the founding of the People's Republic of China, Dezhou established a state-run food braised chicken company to focus on braised chicken. The company adopts the strengths of hundreds of schools, maintaining and developing the unique flavor of this traditional famous food. Dezhou braised chicken has been rated as a quality product by Shandong Provincial Department of Commerce and Ministry of Commerce.
Origin: Shandong
Category: vegetables
Production method
raw material
Live chicken 1 bird (about weight1000g), Tricholoma10g, ginger 5g, refined salt 5g, soy sauce100g, cooking oil1500g (actual consumption/kloc-0
preparation
(1) Slaughtering and cleaning live chickens, inserting the left wing of the chicken from the knife edge under the neck, so that the tip of the wing protrudes from the inside of the mouth and is pinned on the back of the chicken; Pin the right wing of the chicken on the back of the chicken. Then break the leg bones and cross them, put the two claws into the chicken's abdomen and dry the water.
(2) Mix the caramel with 50 grams of clear water, smear it on the chicken, heat the wok and add oil until it is 80% hot, fry the chicken until it is golden yellow, take it out and drain the oil.
(3) Add clear water to the pot (to submerge the chicken), put the fried chicken into the pot, add spiced herbs, add ginger, salt, Tricholoma, and soy sauce, bring to a boil, skim the floating foam, and simmer on low heat for half an hour until the chicken is crisp and rotten. Pay attention to keep the chicken skin intact and the whole chicken intact when fishing. When eating, you can change the knife and put it on the table.