Smoked chicken production method
Select a year-old healthy rooster, slaughtered and shaped
1, selection: selection of a year-old healthy rooster, slaughtered pan chicken whole, roughly the same as the roast chicken.
2, ingredients: according to 400 chickens, 50 grams of pepper, 50 grams of five-spice powder, 50 grams of spicy powder, 50 grams of cardamom, 50 grams of nutmeg, 50 grams of sand nuts, 50 grams of sennel, 150 grams of cinnamon, 150 grams of Angelica dahurica, 150 grams of cinnamon, 150 grams of cloves, 150 grams of orange peel, 150 grams of strawberry 100 grams of fresh ginger 250 grams of monosodium glutamate (MSG) 200 grams of sesame oil 1 kilograms of sugar 2 kilograms of the other preparation. Old broth in moderation. If there is no old soup, double the amount of various seasonings.
3, boiled chicken: after the whole chicken, first placed in the old soup with good seasoning slightly soaked, and then placed in the pot, the order of the arrangement. Boil 2 hours with slow fire, half-cooked with salt (the amount of salt should be set according to the season and local consumer tastes), cook until the meat is rotten and even when the hook out of the pot.
4, smoking: out of the pot while hot smoking. Cooked chicken body first brush a layer of sesame oil, and then into the pot with a net curtain, to be burned to the pot slightly red, put sugar, the pot will be covered tightly for 2 minutes, turn the chicken and then cover tightly, and then wait for 2 to 3 minutes, you can get out of the pot.
5, features: color jujube red bright, flavor aromatic, tender meat, rotten and even silk.
Smoked chicken is very delicious food, mainly in the Lu cuisine.
Smoked chicken is a colorful and fragrant Han Chinese cuisine, belonging to Lu Cuisine, Sichuan Cuisine or Hunan Cuisine. It refers to chicken that has been smoked by the smell of food, such as five flavors and five spices. Smoked chicken is made from a whole chicken.
The difference between smoked chicken and barbecued chicken is that most of the traditional barbecued chicken is in direct contact with the barbecue props when it is grilled, which makes it easy for the chicken to be heated unevenly;