Introduction to Texas Braised Chicken: Texas Braised Chicken, also known as Texas Five-Spice Boneless Braised Chicken, is one of the famous Texas Three Treasures (braised chicken, watermelon, and golden jujubes).
Dezhou Braised Chicken is a traditional Han Chinese dish and a classic of Shandong cuisine.
Dezhou Braised Chicken production technique 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, empress, and royal family to enjoy.
Grilled steak is a commonly used cooking method in Shandong cuisine. As the first brand of the imperial dining room, grilled grilled dish also represents the complex craftsmanship of Shandong cuisine. Generally, grilled grilled food must be heated in two or more ways to be considered authentic.
Therefore, the Texas Braised Chicken, which is cooked over high fire and stewed over low fire, requires martial arts first and then civility, and the martial arts must be orderly, embodies the essence of braised chicken.
In the early Qing Dynasty, water transportation was busy, and Dezhou became the transportation hub of the Royal Road. Just like the braised chicken on the train today, the ancients also needed food supplies, so there were old people carrying baskets hawking roast chicken along the canal. Without vacuum preservation
In the ancient times of technology and preservatives, eating a bite of tender and delicious roast chicken was absolutely satisfying. As the prototype of braised chicken later, roast chicken began to gain popularity.
The pace of the times entered the 20th century. With the opening of the Jinpu Railway (now the Beijing-Shanghai Railway) and the Shijiazhuang-Dezhou Railway (Shijiazhuang-Dezhou), Dezhou, as a railway interchange, became an important railway hub in North China at that time.
Braised chicken version 2.0 also began to appear around the train station square, and gradually caught up with the railway.
Preparation method 1. Slaughter: cut off the trachea of ??a live chicken of more than 750 grams, drain out the blood, scald it with hot water of about 65 degrees Celsius, remove the chicken feathers, peel off the old skin of the legs, mouth and claws, and then cut open the buttocks.
Remove the internal organs and drain away the blood.
2. Shaping: Cross the legs of the chicken, insert both claws into the abdomen, and cross the wings from the mouth to resemble a "duck floating on the water".
3. Cooking and frying: Coat the chicken evenly with sugar color, then fry it in a boiling oil pan until the chicken body turns golden brown and take it out.
4. Stew the ingredients: Before cooking, put an iron grate at the bottom of the pot to prevent it from being stuck in the pot. Then put the processed chicken into the pot according to its tenderness, and add the soup to prevent the chicken from floating. Use high heat when cooking.
Boil, simmer on low heat, press the air from the floating oil, simmer for 6 to 8 hours for young chickens, and 8 to 10 hours for old chickens.
The braised chicken is mainly cooked with the old soup from the original pot, and a new soup is prepared according to the proportion. The ingredients include peppercorns, aniseed, cinnamon, cloves, angelica, grass fruit, tangerine peel, three naphthalenes, Amomum villosum, ginger, fennel, soy sauce, and white sugar.
, salt, etc. The braised chicken prepared in this way has a complete and beautiful appearance, golden and red color, and soft and delicious meat.