Daokou roast chicken is a local specialty of Anyang, Henan Province, which can be said to be a well-known food. Daokou roast chicken is not only famous in Henan province, but also internationally. The most famous roast chicken should be Daokou roast chicken. Daokou roast chicken is made by Zhang's roast chicken shop in Yixing, Daokou Town, hua county, Anyang, Henan. It is a famous specialty in China and one of the traditional famous dishes with Henan characteristics. Moreover, Daokou roast chicken is separated from roast chicken, Beijing roast duck and Jinhua collected by the government.
Daokou roast chicken was founded in the 18th year of Shunzhi in Qing Dynasty (A.D. 16 1), with a history of more than 300 years. According to the records of Xunxian and hua county, before 100, due to poor technical conditions, business was not prosperous. In the fifty-second year of Qianlong (A.D. 1787), Zhang Bing, the ancestor of Zhang Zhonghai, a master of roast chicken and a representative inheritor of intangible cultural heritage, met Liu Yi, an old friend of the chef in the Qing Palace. He opened a small roast chicken shop in Daji Street, Daokou Town, but due to improper production, business was sluggish. One day, an old friend who used to be a chef in the imperial dining hall of Qing Palace visited. He was stunted. The two met after a long separation and talked about drinking. Zhang Bing asked him for advice, and his friend told him a secret recipe: "If you want to roast chicken, please add eight ingredients and soup stock." Eight condiments are tangerine peel, cinnamon, cardamom, galangal, clove, Amomum villosum, Amomum tsaoko and angelica dahurica. Broth is the old stock for cooking chicken. Every time you cook a pot of chicken, you must add the old soup from the first pot, and so on. The older the better. Zhang Bing did the same, and the chicken was really delicious. Since then, business has been booming. Zhang Bing named his roast chicken shop "LAY", which means "friendship and prosperity".
After the "LAY" brand was launched, Zhang Bing has repeatedly practiced and explored a set of experiences in chicken selection, slaughtering, shaping, cooking, using soup and cooking. He is very strict in choosing chickens. He should choose tender chickens within two years to ensure the quality of chicken. The selected chickens should be kept for a period of time, so that the chickens can eliminate their nervousness and restore their normal physiological functions, which is conducive to full bleeding when killing chickens and does not affect the color of chickens. Ingredients and cooking are the most critical processes. Put the fried chicken in a pot, mix it with broth and seasonings, boil it with strong fire, and then cook it slowly with slow fire. The shape of roast chicken is even more ingenious. After the chicken body is cut, a section of sorghum stalk is paved to form a semicircle with two sharp ends, which is unique and beautiful. LAY has been in business for nearly 300 years. Zhang Bing's roast chicken technology has been passed down from generation to generation, and has always maintained a unique flavor. Its color, fragrance, taste and rot are called "four unique".
Since then, Daokou roast chicken has been passed down from generation to generation, which is not only a rare stunt, but also a century-old soup. However, in the old society, due to heavy taxes imposed by the government, exploitation by local tyrants and extortion by hooligans, Daokou roast chicken suffered bad luck. After liberation, Daokou roast chicken was reborn and developed.
People like Daokou roast chicken because it is fragrant, crisp, soft and rotten, salty and palatable, cooked and rotten, fat but not greasy. Moreover, the freshly baked roast chicken is shaped like an ingot, and the golden color is particularly gratifying. These characteristics are easier said than done.
Take the rich flavor as an example. Daokou roast chicken needs eight seasonings: tangerine peel, cinnamon, cardamom, angelica dahurica, clove, tsaoko, Amomum villosum and galangal. Crisp, fragrant, soft and rotten are one of the most popular reasons for crossing. It takes 3 to 5 hours to cook chicken alone, and the adjustment of cooking temperature requires very high production technology.
Cooked roast chicken doesn't need to be cut with a knife. With a slight shake of your hand, the bones and chicken will automatically separate. Needless to say, when you are hungry, you will drool even if you are full.
Daokou roast chicken has the characteristics of good taste, crisp fragrance, soft rotten, salty and palatable, fat but not greasy. You don't need to cut it with a knife. When you shake it by hand, the meat and blood will separate themselves, and it will be full of fragrance whether it is cold or hot.
An authentic Daokou roast chicken is suitable for a variety of precious Chinese medicines. The finished roast chicken made of soup stock is bright in color and looks like an ingot. It is not only delicious, but also has very good dietotherapy and health care functions. Let me introduce the making method of Xiadaokou roast chicken.
Ingredients: 900 grams of broiler.
Accessories: Amomum villosum 15g, Amomum tsao-ko 10g, Cinnamomum cassia 10g, Pericarpium Citri Tangerinae 15g, Flos Caryophylli 4g, Radix Angelicae Dahuricae 10g, Fructus Amomi Rotundus 15g, seasoning salt 20g, honey 20g, and high-sugar.
Exercise:
1. Slaughter the chicken, drain the blood, put it in hot water at 60 ~ 70℃ for about 5 minutes while it is still warm, and then remove the hair, which can make the chicken clean, white and beautiful.
2. Then cut off the chicken's feet, cut a small hole above the chicken's neck with a knife to expose the esophagus and trachea, and cut a long hole of 7 ~ 8 cm between the buttocks and legs, cut off the esophagus and trachea, take out the internal organs, cut off the anus, and then wash the remaining blood and dirt with clear water;
3. Put the washed chicken on the chopping board, with the abdomen facing up, cut off the middle of the ribs and spine with a knife, and fold it by hand;
4. Then put a small wooden stick in the belly to support it, then make a small mouth at the tip of the lower abdomen of the chicken, insert the legs into the mouth, insert the wings into the mouth, make the two tips semicircular, and then dry the surface moisture;
5. Coat the dried chicken with honey water, fry it in a hot pot at 150℃ ~ 160℃ until pink, take it out, put it in another pot, add the old brine and all spices, dissolve the brine, add it, press the bamboo grates on the chicken, so that the chicken is completely immersed in the brine, and then dissolve the nitrate.
6. Use slow fire to continue stewing until the chicken is cooked and cooked;
7. Prepare tools before fishing, and cooperate with your hands and eyes when fishing, so that the shape of the chicken can meet the requirements of integrity and beauty.
Cooking tips
1. Slaughter deer hair quickly to ensure cleanliness and brightness;
2. When marinating, it takes about 4 hours from boiling, and the soup used in marinating can continue to be used in the future, which is the so-called old brine;
The ratio of honey water is 60% water and 40% honey.