Roast Chicken Roast Chicken is a Chinese style dish.

Chicken coated in caramel is fried and then boiled in a spiced brine.

1. Ingredients for Garden Roast Chicken: Chicken, cinnamon, MSG, sugar, tangerine peel, star anise, refined salt, ginger, nutmeg, kaempferol slices, amomum villosum, cloves, etc.

Features: Fragrant and tender meat, crispy and bone-free, bright in color and refreshing in the heart.

Nutritional effects: It has the effects of strengthening the spleen, strengthening the stomach, nourishing blood and maintaining health.

A unique flavor formula containing more than 20 precious Chinese medicines was finally developed.

The roasted chicken made with this formula not only has the magical health-care effects of strengthening the spleen, strengthening the stomach, nourishing the blood, and nourishing the body based on the theory of traditional Chinese medicine, but also maintains the same color, aroma, and taste even in the midsummer season after being left for four or five days.

, people will not get tired of eating it for a long time.

Ingredients for Guo's roasted chicken: 10 healthy chickens that are more than one year old, one wild mountain ginseng, 10 grams of tangerine peel, 10 grams of star anise, 2 grams of magnolia, 2 grams of cumin, 50 grams of salt, caramel sugar...

300g, nutmeg...5g, orange peel...13g, Amomum villosum...2g, cloves...3g, Angelica dahurica...5g, grass fruit...3g, sanshui...3g Production process: Selection of raw chicken → Slaughter

→ Processing → Shaping → Oiling and coloring → Precautions for slow-cooking ingredients: Healthy and high-quality live chickens are killed and cooked to ensure freshness. Product features: unique formula, delicious meat, fat but not greasy and rotten but not loose.

It has the advantages of good color, fragrance and pure taste. It is the best product to entertain relatives and friends when traveling! Suitable for all ages, self-eating and giving as gifts, healthy and fashionable.

Fuli Ji Roast Chicken Ingredients Live chicken...10, cinnamon...10g, sugar...15g, tangerine peel...10g, star anise...10g, fennel...2g, cumin...2g, refined salt...150g, ginger

…20 grams, caramel…200 grams, nutmeg…3 grams, kaempferol slices…3 grams, Amomum villosum…2 grams, cloves…3 grams, Angelica dahurica…5 grams, grass fruit…3 grams, Sichuan peppercorns…5 grams, sesame oil…

1500g production method 1.

Select 10 Fengfeng chickens each weighing about 1,000 grams, slaughter them and drain all the blood, scald them with hot water, remove their hair and wash them. Make a small opening in the neck near the shoulder and take out the crop; then wash the anal bones with water.

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Then break the big leg bone with the back of the knife, insert the two legs into the belly of the chicken from the upper opening of the anal door; then insert the right wing through the killing knife edge, so that the tip of the wing is exposed from the chicken's mouth.

Bend the chicken head back and pin it under the chicken arm, and pin the left arm inward on the back, in line with the right arm.

Finally, open the two chicken feet inside the chicken belly and hold the chicken belly.

Use the above method to slaughter 10 chickens and keep them for later use.

2.

Hang the assembled chicken in a cool place to dry, then use a brush dipped in caramel to smear the chicken body.

Spread evenly and fry in a large oil pan until golden brown. Take it out.

Reserve the remaining oil for another use.

3.

Put enough water in a large pot, put all the spices into a gauze bag, tie the mouth of the bag tightly, put it into the pot, boil the water, then add sugar and salt, adjust the taste, and neatly place the fried chicken

Add chicken in the pot, bring to a boil over high heat, skim off the foam, and cook for 5 minutes. Turn the chicken up and down once, cover the pot, and cook over low heat for 4 to 6 hours until the meat is rotten and falls off the bones.

The marinade for cooking chicken should be properly stored for future use. The more the marinade is used, the more fragrant it becomes.

Remove the spice bag after the chicken is cooked and put it in the next time you cook the chicken. It can usually be used 2 to 3 times.

If you want to make 1 chicken, you can use a casserole, reduce the amount of spices, and you can also use some marinade.

Note 1. The process of "separating" the chicken is indispensable. This is for the convenience of cooking in batches and the complete and beautiful shape.

2.

It is best not to use the chicken that is slaughtered on the same day.

Like pork, chickens need a natural process of excreting (lactic) acid after being slaughtered (generally placed at a temperature of 0°-4° for more than 4 hours). After the acid excretion is completed, the chicken should be brushed evenly with caramel, that is,

Can be suspended for backup.

The next day the next step will be processed.

3.

The oil temperature for fried chicken should always be kept at 70% hot.

The oil temperature is low and the chicken will not change color.

If the oil temperature is too high, it will turn black.

In order to control the oil temperature, you can fry 1 to 2 pieces at a time and take them out after frying.

4.

The amount of water added to the stew at one time should be enough to cover the chicken, and no more water should be added in between.

5．

Let the stewed soup cool after use, remove the floating oil, put it in a container, store it in the refrigerator, and heat it once a week.

No refrigerator, can be heated once a day 6.

This dish is produced in Suzhou City, Anhui Province. Its original name is "Red Chicken," and it is a nationally famous specialty.

At the beginning, the chicken had no special features. It was just cooked and smeared with a layer of "red yeast".

Later, it absorbed the production skills of Shandong's "Dezhou Five-Spice Braised Chicken" and continuously improved and developed it into the famous "Fuliji Roast Chicken".

7.

This dish has an oily and shiny appearance, white meat, delicious taste, rich aroma, rotten meat falling off the bones, fat but not greasy.

Chewing its bones leaves a lingering aroma.