Goubangzi in Liaoning Province is the choke point connecting Northeast China and Guanhai. As soon as the trains stop here, passengers will buy smoked chicken one after another. Goubangzi smoked chicken has a history of nearly 100 years. It has a unique flavor and is well-known in the domestic market.

Origin of Goubangzi smoked chicken: Goubangzi smoked chicken began in the Guangxu period of the Qing Dynasty. It is said that the founder is Liu Shizhong. In the 25th year of Guangxu's reign, he moved from his native Anhui to Goubangzi Street, Beizhen County, Liaoning Province, and settled in Goubangzi Town. Liu sold smoked chicken in his hometown in Anhui, and he continued to smoke chicken as a business after arriving in Goubangzi. In order to make the smoked chicken delicious, he added seasonings and refined the processing technology and formula at the prompts of a local old Chinese doctor. Improvements have been made and the quality has been significantly improved. The name of "Smoked Chicken Liu" spread throughout western Liaoning. By around 1927, the number of shops processing Goubangzi smoked chicken had increased to more than a dozen, among which the smoked chickens of Du, Qi, Sun, Zhang and Ma were the most famous.

Production process

Ingredients (based on 400 chickens): 50g pepper, 50g allspice, 50g chili powder, 50g cardamom, 50g Amomum villosum , 50g kaempferol, 150g cinnamon, 150g angelica, 150g cinnamon, 150g cloves, 150g tangerine peel, 100g grass fruit, 250g fresh ginger, 200g MSG, 1kg sesame oil, 2kg sugar, old soup Just the right amount. If old soup is not available, double the amount of various seasonings.

Preparation method: 1. Select materials. Choose healthy first-year roosters. After slaughtering, the chickens are plated and shaped into roughly the same shape as roasted chickens. 2. Boil the chicken. The reshaped chicken is first soaked in seasoned old soup, then placed in the pot and arranged in order. Boil over slow fire for 2 hours, add salt when half-cooked (the amount of salt should be determined according to the season and the taste of local consumers), and cook until the meat is tender and stranded, and take it out of the pot. 3. Smoked. After taking it out of the pan, smoke it while it's still hot. Brush the cooked chicken carcass with sesame oil first, then put it into a pot with a mesh curtain. When the pot heats to reddish color, add sugar. Cover the pot tightly for 2 minutes. Flip the chicken and cover it tightly. Wait 2 to 3 minutes before serving. Product features: bright red color, fragrant taste, tender meat, rotten and stringy.