Roasted chicken Introduction Han Chinese flavor dishes. The chicken coated with caramelized sugar is deep-fried and then boiled in a brine made of spices. The aroma is rich, flavorful and delicious. In Jiangsu Gu Pei Guo family roast chicken, Anhui Fu Li set of roast chicken, Henan Dokou roast chicken, Shandong Dezhou roast chicken is the most famous.

The practice of Fu Li Ji roast chicken

1. live chicken slaughtered and drained of blood, blanched, dehairing, washed from the abdominal cavity, remove the crop, washed with water

2. with the back of the knife to break the thigh bone, the two legs crossed into the chicken abdomen

3. chicken right and left under the ribs with a sharp knife pierced an opening

4. wings on both sides from the opening Stuff both sides of the wings from the opening, leaving only the back half of the outside, will be stuffed with chicken placed in a cool ventilated place to dry for 4 hours, rush comrades, this process of drying can be used to complete the low-temperature wind of the hair dryer, so that it only takes 15-20 minutes, but it is generally recommended that it is still good to dry naturally, because the chicken in the slaughter is completed, it needs a natural process of acidity, acidity of the chicken meat taste better, more rotten meat

5. take 20 grams of malt sugar syrup in a bowl, the surface of the dry chicken evenly brushed with sugar syrup, pay attention to the edges and corners of the place should be brushed to, if there is no sugar syrup, available 8 grams of honey plus 12 grams of water instead of mixing, but accordingly in the next step of the marinade to be added to the 8-10 grams of sugar

6. pot of oil, high heat to seventy percent of the heat, change to a small fire, down into the chicken, fried to the body of a golden brown, the house has a straight hanging pot, with that fried than with a frying pan fried better, because the oil is deeper, you can submerge all the chicken into the oil dipping fried, so that the skin on the color is more uniform, like me with a frying pan fried, can only be used constantly with a spatula to pour oil on the chicken, and a few minutes to turn the chicken over, or left or right or on or off, so that each side of the deep-fried to the, but can not be avoided uneven heat, sticking to the bottom of the pot will be darker in color than the rest of the place. The color of the place will still be darker than the other places

7. Fish out the fried chicken and drain the oil for spare

8. Mix the required marinade ingredients in a bowl

9. Wrap it up tightly with cotton or gauze

10. Take a large casserole dish, pour half of the pot of water into it, put in the marinade packet, salt, and pour in the rest of the sugar syrup

11. Then add the ginger, cooking wine, soy sauce, lard Then add ginger, cooking wine, soy sauce, lard, and bring to a boil over high heat

12. Add the fried chicken

13. Cook over high heat for five minutes, then turn the chicken over, and cook over high heat for five more

14. Then change to minimum heat, cover the pot with a lid, and simmer for four hours (cook for two hours, then open the lid and turn the chicken over, so that the front side of the chicken is facing up to cook for another two hours)

15. into a section

16. the marinade packet pick out, the onion into the pot, open high heat juice, juice in the process of using a soup ladle constantly pouring the soup on the chicken, collected to the water eight or nine percent dry, turn off the fire can be (the home of the old marinade broth, you can use the old marinade directly stewed chicken, can be omitted from the above 8-11 steps)