Put the white chicken on the board, abdomen up, left hand holding the chicken body, with a knife to the middle of the chicken's sternum cut off and folded with the hand, and then according to the size of the chicken, choose a small wood or sorghum stalks a section, inserted into the chicken abdomen to the chicken to support the chicken, and then in the chicken's lower abdomen to open up a small round hole. Cross the legs into the hole. Two wings crossed into the mouth, resulting in two pointed round, and then washed with water, dry, to be deep-fried.
Roasted chicken around the different flavors, ingredients vary. Daokou roast chicken recipe is: chicken i00 (weighing 100 ~ 150 kg), refined salt 2 ~ 3 kg, 15 grams of sand nuts, 15 grams of cardamom, 3 grams of cloves, 30 grams of grass berries, 90 grams of cinnamon, 90 grams of fresh ginger, 30 grams of peel, 90 grams of Angelica dahurica.
The usual recipe for roast chicken is 100 chickens (same weight as above), 10 kg of soy sauce, 5 kg of sugar, 2.5 kg of yellow wine, 500 grams of pepper, 100 grams of fresh ginger, 100 grams of green onions.
There are two ways to roast chicken. One is the first drowning material, steaming, and then frying the finished product. The method of operation is: the white chicken, first rubbed with refined salt on the chicken. Breast, leg meat thick rub some more. Then put the chicken into the seasoning with wine dissolved in the marinade for 4 hours, turning a few times in the middle, so that it is evenly flavored. After the marinade, place in a deep dish, breast up, and sprinkle the seasoning over the chicken and steam over high heat for 1 hour. Remove from the fire when the leg bones and meat are separated and take out for deep-frying. There are three ways to deep fry: one is to steam the chicken directly into the hot oil pot, high-fire frying until the chicken skin was light yellow when the pot, this method of frying a little longer. Secondly, in the steamed chicken body touch sticky layer of dry starch, and then into the frying of high-fire, this method can increase the degree of crispy skin. Third, the steamed chicken while hot, wipe a layer of soy sauce, so that the skin color is light sauce red, and then high-fire frying, can make the color golden beautiful.
Another first deep-fried and then boiled hot. The method of operation is to cool the water white chicken, evenly smeared with thin honey water (i.e., 60% of the water, 40% of the honey), and then put the chicken into the 150 ~ 160 ℃ oil frying half a minute or so, was orange-yellow pot. Put the fried chicken flat in the pot, put the right amount of soup and the recipe specified seasonings to cook the marinade. Meanwhile, press the chicken into the marinade with a bamboo grate, boil it on a high flame first, then add 6~9 grams of sodium nitrate to make the chicken color bright, and then cook it on a gentle flame for 3~5 hours, and then take up the pot with a fork clamp. Pay attention to keep the chicken body intact, beautiful shape. The finished product can be wrapped in transparent plastic. The outer skin carton packaging.