Braised chicken is one of the representative dishes in Shandong Province, and it is also a famous dish with traditional flavor. It belongs to Shandong cuisine and is made of chicken, Amomum villosum, clove and jade fruit. Dezhou spiced boneless braised chicken is the most famous, ranking first among the four famous chickens in China. Dezhou braised chicken making technique is a national intangible cultural heritage.
Braised chicken is a traditional dish.
According to historical records, braised chicken originated in Yucheng, also known as Yucheng spiced boneless braised chicken, which has a history of more than 300 years. It is famous for its unique production, rotten meat and bones, delicious color, fat but not greasy. 19 19 was included in the local survey records of Shandong counties.
Basic introduction
The four famous chickens in China refer to Goubangzi smoked chicken in Liaoning, Dezhou braised chicken in Shandong, Daokou roast chicken in Henan and Fuliji roast chicken in Anhui. Braised chicken is a famous dish with China traditional flavor and classic Shandong cuisine. Dezhou spiced boneless braised chicken is the most famous, ranking first among the four famous chickens in China.
Dezhou, the ancient city, and the Beijing-Hangzhou Grand Canal, the nine major thoroughfares, run through the north and south of the city. As early as the Qianlong period of the Qing Dynasty, Dezhou braised chicken was listed as a Shandong tribute and sent to the palace for the emperor and the royal family to enjoy. In 1950s, on the way back from Shanghai, Vice Chairman Soong Ching Ling stopped in Texas for many times and bought braised chicken from Texas as a tribute to President Mao Zedong.
Dezhou braised chicken is famous all over the country, exported overseas and favored by Chinese and foreign people. All the tasters clapped their hands and called themselves "the best chicken in the world".
culinary skill
The whole name of Dezhou braised chicken is braised chicken, which refers to the production process of braised chicken. It draws lessons from the cooking process of braised elbow and beef, mainly braised. Barbecued pork is one of the main cooking techniques in China. The production process of barbecued pork is complex, and generally requires more than two heating methods. First, boil the raw materials in water to remove blood stains, then hang them in a sauce color and fry them in an oil pan.
After frying, one is to put onion and ginger into the pot, add seasoning and broth, add raw materials, boil, stew thoroughly with medium and small fire, and then pour the spoon into the plate. Braised chicken is cooked with old soup that has been circulated for many years, and more than 20 kinds of Chinese herbal medicines such as Amomum villosum, clove, jade fruit, cassia twig, angelica dahurica and cinnamon are boiled with slow fire.