Chongqing roasted chicken production process

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ingredients:

1 farm rooster about 1 year old, 1g of high-quality Pixian watercress, 3g of special cooking oil, 2g of pepper, 15g of rock sugar, 3g of ginger, 2g of spices, 25g of pickled peppers, 3g of green onions, 5g of crispy soybeans, 1g of dried red peppers, 15g of cooking wine and a proper amount of fresh soup.

spice ratio:

fragrant fruit 5: star anise 5: Amomum tsao-ko 4

Boiling with special oil:

Raw materials: 3 grams of Zanba pepper, 2 grams of pickled pepper powder, 3 grams of chopped high-quality Pixian watercress, spices (5 Amomum tsao-ko, 5 fragrant fruit, each) When slaughtering, the chicken blood is dropped into a bowl filled with fresh water, allowing it to coagulate into blood. The chicken viscera are all sliced, the chicken is cut into cubes, the dried red pepper is cut into 1.5 cm sections, the ginger is cut into pieces, and the onion is cut into sections.

(2) Put the pan on the fire, heat the oil to 7%, add the chicken pieces, stir-fry until the water is dry, add the rock sugar, pepper, dried red pepper and ginger pieces, stir-fry until crispy, add special oil and stir-fry for about 2 minutes, add wine, add fresh soup and add spices.

(3) After the soup is boiled, transfer it to a pressure cooker, press it for 15-17 minutes, then rinse the end of the pressure cooker away from the fire, and transfer the chicken pieces prepared by the pressure cooker together with the soup to a hot pot basin.

(4) Stir-fry 5g of pickled peppers and dried peppers with a small amount of oil until fragrant, pour them into the pot together with crispy soybeans, scallion and monosodium glutamate, and serve with chicken blood, chicken offal and vegetarian dishes.

Analysis and solution of key problems in roasted chicken:

Key 1: Solving muddy soup

The phenomenon of muddy soup is absolutely not allowed in roasted chicken. Because once muddy soup appears, the original red soup brine will look like red, yellow, soup and soup, and it will feel sticky when eaten in the mouth, completely changing its beautiful taste. Therefore, the phenomenon of muddy soup should be avoided when making roasted chicken.

Reason:

1. Too much watercress was put in the fried chicken; 2. Excessive firepower when testing small dishes; 3. The mixed soup is boiling soup.

Solution:

1. If you put too little watercress, it will not taste, but if it is too much, it will cause muddy soup. Therefore, you should try to choose high-quality watercress with less starch when making roasted chicken, and the ratio of live chicken to watercress is 5 grams: 15 grams of high-quality watercress.

2. Many people often cook with fire in pursuit of quickness when measuring and scalding side dishes, but this is one of the reasons for muddy soup, so the firepower should not be too strong when measuring and scalding side dishes.

3. When chicken nuggets are mixed with old oil, they should not be mixed with boiling soup, otherwise it will cause muddy soup.

key 2: solve the problem of mellow fragrance

the successfully made roasted chicken smells fragrant all over the house. This flavor is essentially different from the flavor of Chongqing hot pot. The latter flavor comes entirely from the flavor of pepper, pepper and spices, while the flavor of roasted chicken comes from the flavor of chicken itself and the flavor of pepper, pepper and spices, which is even worse than the latter. But if the production is not successful, it is fragrant but not alcohol.

Reason:

1. Chicken is not fried; 2. Old oil is not used; 3. The chicken nuggets are not raked; 4. The chicken age is too short; 5. Choose feed chicken instead of native chicken to make it.

Solution:

1. When making roasted chicken, you must stir-fry the chicken to ensure that the flavor of the chicken itself will evaporate. The method is: stir-fry the chicken pieces in 7% hot oil until the water is dry, then add rock sugar, appropriate amount of Chili festival, pepper and ginger pieces to stir-fry, then add appropriate amount of Pixian watercress to stir-fry until crispy, and add appropriate amount of old oil to stir-fry for about 2 minutes. At this time, the chicken pieces are almost fragrant. The standard for testing whether the moisture in the chicken nuggets is fried is: when the sound of frying the chicken nuggets in the pot gradually weakens from big to small and makes a "scowl" sound, when the oil is scooped up with a frying spoon and drips down, the color is very clear, which proves that the moisture in the chicken nuggets has been fried.

2. To make roasted chicken, you must use old oil, which will make the aroma and taste of roasted chicken more mellow.

3. The chicken nuggets must be raked, which not only has a good taste, but more importantly, only when the chicken nuggets are raked soft can the fragrance of the chicken nuggets be volatilized as much as possible. Under normal circumstances, the time for pressing chicken nuggets should be about 15-17 minutes from the time of venting, and then the end of the pressure cooker can be washed away from the fire. Doing so can also ensure that the umami flavor of the chicken pieces is fully volatilized.

4. Chicken with too short "age" is too tender, so it is only suitable for making stir-fried chicken dishes, while for making roasted chicken, the rooster should be selected for about one year to achieve its due fragrance.

5 you must choose native chickens raised by farmers instead of feed chickens.