Over the past 1 years, from the Northern Warlords, the Republic of China to today's new China, from green leather trains, bullet trains to high-speed trains, no matter how many political changes or railway reforms, Dezhou Paji has always stood firm. In fact, it is not entirely because the train has driven the reputation of braised chicken in Texas, but because of this cultural heritage.
Dezhou braised chicken, also known as Dezhou spiced boneless braised chicken, is one of the famous three treasures in Dezhou (braised chicken, watermelon and golden jujube). Dezhou paji is a famous traditional dish in Shandong, China, and a classic of Shandong cuisine. The production technique of Dezhou braised chicken is a national intangible cultural heritage.
as early as the Qianlong period of the Qing dynasty, Dezhou braised chicken was listed as a tribute from Shandong and sent to the palace for the emperor and the royal family to enjoy. In 195s, on the way back from Shanghai, Vice President Soong Ching Ling stopped in Dezhou several times to buy braised chicken from Dezhou and gave it to President Mao Zedong as a tribute. Dezhou braised chicken is famous all over the country and exported overseas, and is known as "the best chicken in the world".
In the long history, Texan braised chicken always appeared on important occasions, and was favored by the leaders of the royal family and New China in the Qing Dynasty, which originated from its boneless essence. The characteristics of Dezhou braised chicken are: excellent in shape and color, spiced and boneless, tender and pure in taste, light and elegant, delicious and nourishing. In modeling, the legs are rolled up, the claws enter the chicken chamber, and the wings cross the neck and come out of the mouth. The whole chicken is lying, golden in color and red in yellow. It looks like a duck floating in the distance and has a feather in its mouth. It is very beautiful and is a fine food art treasure.
the real essence lies in its production technology, a skill in the production of braised chicken-oiling. Boneless braised chicken is a traditional famous dish with good color and flavor, belonging to Shandong cuisine. This dish is complete in shape, evenly fried, crispy and deboned, fragrant, fresh and delicious, and unique in flavor. It is popular in Xian Yi, young and old. Slaughter live chickens with a sharp knife and clean them up. Coat the chicken with a layer of sugar color, fry it in hot oil until it is golden yellow, and take it out. Put the fried chicken into the pot, add seasoning, pour the soup, press the iron grate on it, bring to a boil, and simmer slowly until cooked.
Up to now, there is no such process as frying chicken in Texas. It is fragrant but not greasy. It is crispy on the outside and pays attention to the temperature. Up to now, it is more like a secret. The temperature of frying is not well grasped. The specific method is to put it on a big fire. When the vegetable oil is burned to 7% heat, put it in the colored chicken and fry it for 2 minutes until it is golden yellow and shimmering. Then take out and drain the oil. The oil temperature should not be too high to avoid blackening. Deep-fried is not only greasy, but also undercooked and doesn't taste so fragrant.
After the oil is finished, it is the cooking process. Put the fried chicken in the cooking pot layer by layer, put the spice bag, add the old soup, ginger, salt and soy sauce, add water to drown the chicken, and press the iron grate and stones to prevent the chicken from floating in the soup. Boil with high fire first, then simmer with low fire, and keep the temperature in the pot at 9 ~ 92℃ slightly boiling. Chicken stew for 3 ~ 4 hours, and old chicken stew for 4 ~ 8 hours.
nowadays, in the declining era of Shandong cuisine, Dezhou braised chicken is still the resident star item of the train, and it is definitely the light of Shandong with the power of a chicken to speak for the strength of Shandong cuisine.
Speaking of Texas, no matter where you are, anyone who asks you about it will blurt out that your hometown is from Texas. Actually, it's not. Like us real Texans, we are particular about eating Texans, and Texans love it to the bone. It's the basic etiquette of Texans to pick up a Texan, whether visiting relatives every day or during the New Year.
If friends from other places come to Texas for a guest or business banquet, a Texas braised chicken will definitely appear at the dinner table. In the words of Texans: "If I don't know what to talk about, I will order a chicken and blunt this chicken. I can talk for half an hour, which can definitely avoid the embarrassment of the wine table." Returning to the braised chicken itself, Texans are also unambiguous.
Establish the Braised Chicken Research Institute and the Dezhou Braised Chicken Museum. In the eyes of local people in Texas, the braised chicken on the high-speed rail is a canned bag. With preservatives added, the taste will be similar to the traditional Chinese medicine materials in the old soup, while local people only recognize fresh braised chicken.