Roast Chicken

Roast Chicken is a traditional Chinese dish. Part of the cooking method involves deep-frying chicken coated in caramel and then boiling it in a brine made with spices. The finished roast chicken has the characteristics of delicious meat, fat but not greasy, and rotten but not falling apart. Among the roasted chickens, Daokou roasted chicken is the most famous. It is rich in flavor, crispy and soft, salty and delicious, cooked well enough to fall off the bone, fat but not greasy. It is made with a variety of precious Chinese medicines and aged soup. The finished roast chicken is bright in color, shaped like an ingot, and holds a clam in the mouth. It has great dietary and health care functions.

Chinese name

Roast chicken

Taste

Salty, five-spice

Main ingredients

< p>Chicken, pepper, fennel, cloves, white cardamom, amomum villosum, strawberry and other spices

English name

carbonado

Classification

< p>Henan cuisine, Shandong cuisine, Anhui cuisine, Northeastern cuisine

Origin

Northeast, Shandong

Northeast Cao’s Roast Chicken

Roast chicken is mainly famous in Northeast China and Shandong. According to market research, in some areas such as Shanxi, people know very little about roast chicken, and they even mistakenly thought roast chicken for roast chicken! However, due to different production techniques, roasted chicken often has fragrant skin but not fragrant meat, while roasted chicken is fragrant to the bone!

Roast chicken originally belongs to Shandong cuisine, the first of the eight major cuisines [1]. However, Northeastern roast chicken, which is famous for the three eastern provinces, absorbs the essence of Shandong cuisine cooking methods on the basis of northern cuisine, making it unique. Flag, forming a Northeastern roast chicken rich in local flavor!

Ingredients: perennial old hens, old soup, ginger, bay leaves, aniseed, pepper, fennel, cloves, white cardamom, amomum villosum, grassroots, nutmeg, pepper, galangal, tangerine peel, angelica dahurica. , grass fruit, cinnamon, white sugar, cypress wood powder, green tea, edible salt, etc. [2]

Proportions: mostly based on the strengths of each family, each family’s roast chicken method is different, and the taste is also different. different! As for the ingredient ratios, most of the ones given on the Internet are fictitious, so you should be careful when using them! So as not to waste food!

Features: fragrant with thyme, fragrant skin and fragrant meat, refreshing taste, endless aftertaste, fragrant but not greasy, attractive color

How to eat: ready-to-eat cooked food, refrigerated It tastes better, and it is not recommended to freeze and then heat it for consumption (it is easy to lose flavor); it is hand-shredded and plated, which has a more beautiful gourmet style and a better taste;

Pharmacological functions: due to the more than ten spices in the cooking process Among them, most of them are Chinese herbal medicines, which have the effects of strengthening the spleen, appetizing, and nourishing yin! At the same time, it has a very good auxiliary effect on anorexia!

Production process: [3]

1. Slaughter and remove feathers from adult hens; open a small opening (2-3 inches is appropriate) in the crotch of the hind legs, but not too wide. (To prevent the chicken legs from getting stuck in the later stage of panning the chicken!) Make a small opening above the neck and take out the crop; take out the internal organs of the whole chicken, wash away the blood, put the whole chicken in the melted paraffin, and hang it to cool. Peel off the solid paraffin to remove the fuzz! Put it in clean water and let it sit for 24 hours before taking it out! Make a whole chicken shape, pin the chicken wing backward and upward at the back of the neck, insert the other chicken wing from the bleeding edge, pull it out from the mouth, and pin it at the back of the neck! Shorten the root of the chicken leg and the breastbone, use the force to pin the legs into the belly of the chicken, pin the legs again at the elbows, and the shape is completed, like a swan's duck water!

2. Boil the water, sprinkle in an appropriate amount of refined salt, add the well-proportioned ingredients (so that they can spread slowly), then add an appropriate amount of old soup (do not add raw water to the old soup), boil, and add Bring the whole chicken to a boil over high heat. After half an hour, let it simmer until it boils but not boiling. After four hours, take it out and drain!

3. Heat a dry pot until red, sprinkle in sugar, place the whole chicken in the pot with a grate, cover the pot, and smoke for 5 minutes, done!

Kaifeng Roast Chicken

Kaifeng Master He Roast Chicken

Ingredients: 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 boneless, 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.

Qijia Roast Chicken

Qijia Roast Chicken is a local specialty in Guan County, Shandong Province and is suitable for all ages.

Master He’s Roast Chicken

Ingredients: Local chickens that are more than one year old are used, slaughtered and cooked on the same day to ensure freshness from the source. It is also supplemented with tangerine peel, star anise, and magnolia. , cumin, salt, caramel, nutmeg, orange peel, amomum villosum, cloves, angelica, grass fruit, san pepper, bay leaf, hawthorn, galangal, aniseed, three bags, grass bandit, Codonopsis pilosula, cinnamon, etc. more than 30 It is carefully prepared from a variety of precious Chinese medicinal materials and added with decades of old soup. An ancestral recipe, striving for excellence.

Nutritional ingredients and taste: Contains a large amount of protein, nourishes blood and qi, and nourishes the body. It has a five-spice taste and a salty aroma, making it a great treat for entertaining friends and family.

Guo's Roast Chicken

A century-old restaurant, one of the best in China, passed down from generation to generation, the best in the world. It has a long history and first-class taste.

Ingredients:

10 healthy chickens for more than one year, one wild mountain ginseng, tangerine peel...10g, star anise...10g, magnolia...2g, cumin...2 Gram, large salt...50g, caramel...300g, nutmeg...5g, orange peel...13g, Amomum villosum...2g, clove...3g, Angelica dahurica...5g, Caoguo...3g, Sansho...3 Gram

Production process: selection of raw chicken → slaughter → processing → shaping → oiling and coloring → slow fire cooking of ingredients