Dezhou braised chicken is characterized by boneless and spiced. The production process of Dezhou paji is as follows:

1. Slaughter live chickens: Pay attention to pour the blood clean and keep the chickens bright.

2. unhairing: grind off the frozen skin, claw skin and mouth cap of the chicken, cut open the lower abdomen to take out the internal organs, cut a small mouth on the neck, take out the chicken gizzard and trachea, and put them in clean water to wash away the blood stains. Insert chicken wings into the mouth from the throat and chicken legs into the belly plate.

3. Drain the water, then color the chicken with sugar, fry it in a boiling peanut oil pot, and take it out when the oil is saturated and the chicken skin is golden and shiny.

4. Put it in a simmer pot, pour in the soup stock (bittern), add spices and ingredients, press an iron grate on the pot, boil it with high fire and stew it for 4 ~ 10 hour; When the ingredients are immersed in water, the chicken is cooked, boned and fished out with a colander.

The spices and ingredients needed to make Texas braised chicken per 100 kg are 200 grams of cinnamon. 200g of cinnamon stick, 200g of star anise, 200g of angelica dahurica, 0/50g of white nai/kloc, 0/000mg of pepper/kloc, 0/000mg of jade fruit/kloc, 0/5g of clove/kloc, 0/0g of purple bell/kloc and 0/0g of Amomum villosum. Adding salt depends on the season and the amount of marinated soup.

Dezhou paji is produced in Dezhou, Shandong Province. The product is golden in color, white in meat, red in skin, fresh and tender as silk, oily but not greasy, and abnormal in maturity.

1. Raw material trimming: select the year-old chicken, slaughter and bleed the neck, remove the internal organs, wash with clear water, cross your legs into the anus, extend your wings into the front neck incision, and cross your wings in the beak to form a winged lying body.

2. Ingredients: 1 00g Chicken: salt1.5kg, sugar1.5kg, soy sauce1.0kg, yellow rice wine1.5kg, sesame oil1kg, pepper and pepper.

3. Deep-frying: Brush the chicken with syrup, then fry it in an oil pan at 180℃ for 1-2 minutes, and the chicken is golden yellow and red.

4. Cooking: Put the fried chicken into the pot in sequence, add the spice bag, then add half the broth and half the water, the amount of soup should be the same as that of chicken, then put the bamboo pole on the chicken, compact it, cook it with high fire for 1-2 hours, then stew it with low fire for 3 hours, and then take it out of the pot. Move gently when cooking to ensure the integrity of the chicken.