Xingtai Daokou roasted chicken is a famous meat product of Xingtai, Hebei, which was awarded the first prize of Hebei Provincial Food as early as 1959; and in 1980, it was awarded as the Famous Brand Food of Hebei Meat. Xingtai's roasted chicken originated from the town of Daokou, Henan Province, and is a branch of Daokou's "Yixing Zhang" roasted chicken.

Xingtai Daokou roasted chicken, beautiful and complete shape, light red color with tender yellow, soft meat, taste and smell, generally can be stored for 2 to 5 days without change in color and taste, and in winter storage time is longer.

Raw materials

Chicken 100 salt 2 to 3 kg sand nuts 15 grams of cardamom 15 grams of cloves 3 grams of grass 30 grams of peel 30 grams of cinnamon 90 grams of ginger 90 grams of Angelica dahurica 90 grams

Production

Selected materials

Materials: must be used to grow more than half a year, two years of tender chicks and fat hens, weighing 1 to 1.25 kg of healthy and disease-free chicken, sick, dead, disabled chickens are not. The chicken should be healthy and free of disease with a weight of 1 to 1.25 kilograms, while the sick, dead and disabled chickens should not be used.

Slaughtering: the live chicken slaughter, drain the blood, while the chicken body is not cold, that is, into the 58 ~ 60 ℃ hot water scalding, depilate the chicken, skilled people can depilate 1 chicken per minute. Then wash the chicken body to chop off the chicken claws, in the chicken neck above the cut to cut off the esophagus, trachea, in the chicken buttocks open 7 to 8 centimeters of mouth, take out the internal organs, pull out the trachea, esophagus and rinse it out.

The whole type: first with a sharp knife will chicken ribs, vertebrae in the middle of the cut, press fold, choose a section of sorghum stalks, put the chicken abdomen, support the chicken body; then in the lower abdomen of the chicken breast tip cut a small round hole, the chicken legs cross inserted into the hole; the two wings cross inserted into the cavity, so that the whole chicken into the two pointed semicircle, after washing and hanging, drying the skin moisture.

Frying: the drying of the white striped chicken evenly coated with honey water (water and honey ratio of 6:4), and then into the 150 ~ 160 ℃ hot oil pan frying for about half a minute, deep-fried to persimmon red can be.

Brining: the chicken in order of size in the pot, plus the old broth to cook the chicken, into the brine, into the medicine bag, on the bamboo grates press the chicken body, so that the soup soaked to the top half of the chicken body, the first to boil the soup over a high flame, add about 12 grams of nitrate, change to a small fire simmering for about 3 to 5 hours (depending on the season, the age of the chicken and so on), you can get out of the pot.

Fishing chicken: Fishing chicken first ready to special tools, hands, eyes with good, one hand with a fork to clamp the neck of the chicken, the other hand with a pair of chopsticks end of the chicken belly broomcorn millet, quickly away from the pot and put it in order to keep the chicken type intact