Secret marinade formula
Carrot slices, onion slices, coriander, coriander, celery each 150g, citronella 120g, gold-labeled soy sauce 800g, rose wine 40g, dill seed 60g, Polygonatum odoratum 30g, citronella 300g, salt and chicken hot pot, monosodium glutamate 150g, ginger.
Self-made curing formula
Raw materials:
Material A (2 kg of keel and 2 kg of clean old hen);
Material b (star anise, fragrant leaves, cinnamon and licorice each 8g, nutmeg, ginger, citronella and dried pepper each10g, dried tangerine peel 6g, Amomum tsaoko12g, dill seed 40g, angelica dahurica 30g, sand15g, fennel and clove each 20g.
Material c (onion ginger 200g, carrot 50g, coriander 80g, coriander 100g, dried onion 30g, fresh ginger 20g.
Material d (30g rock sugar, 750g soy sauce, 450g Vedic soy sauce, 300g monosodium glutamate, 50g soy sauce, 30g Redmi water, 50g rose wine, 400g salt, 40g chicken essence, Beijing Erguotou 150g).
Chicken oil 1500g, salad oil 1500g (actual consumption 100g).
Salt water production steps
(1) put material a into boiling water to remove blood, take it out, put it into a stainless steel barrel, add 35 kilograms of water, boil it with strong fire, simmer it for 8 hours, and filter out the soup for later use.
(2) Put the material B into the pot, stir-fry for 3 minutes with low fire, take it out and wrap it with gauze.
(3) Add salad oil into the pot, heat it to 50%, add material C, fry for 5 minutes, take it out and wrap it with gauze.
(4) Put material B and material C into a stainless steel barrel, add the filtered soup, cook with strong fire for 20 minutes, take out material B, cook with medium fire for 2 hours, take out material C, add material D, and cook with slow fire for 2 hours. Cook chicken in hot pot for 20 minutes, and finally add chicken oil and mix well.
Method for making air-dried chicken
(1) Slaughter the rooster, unhairing, cutting off the chicken toes from the abdomen and back, taking out the internal organs, soaking the blood in clear water, draining the water, marinating in marinade for 8 hours, and hanging in a ventilated place after taking out 12 hours.
(2) Boil the pot with salt water, add the marinated chicken, turn to low heat after boiling, control the salt water at 90℃, cook for 20 minutes, turn off the fire, take out the chicken, hang it in a ventilated place to dry it to 90%, and keep it closed.