Tianyuan Roast Chicken
Raw materials: chicken, cinnamon,, monosodium glutamate, sugar, orange peel, star anise,
Salt, ginger, nutmeg, slices of kenaf, saren, cloves and so on.
Features: flavorful meat tender, crispy off the bone, bright color, fragrance to the lungs.
Nutritional effects: It has the effect of strengthening the spleen, strengthening the stomach, replenishing blood and nourishing the body.
A unique flavor formula containing more than 20 flavors of precious Chinese medicine is finally developed. Roasted chicken made from this recipe not only has the magical health effects of strengthening the spleen, stomach, blood and body based on Chinese medicine theory, but also in the height of summer, put on four or five days still keep the color, aroma and taste unchanged, so that people eat for a long time without getting tired of it.
Qijia Roasted Chicken
Qijia Roasted Chicken is a local specialty of Guanxian County, Shandong Province, which is suitable for both young and old.
Ingredients: the use of local to meet more than one year of stupid chicken, the day of slaughtering the day of cooking, from the source to ensure the degree of freshness, another with Chenpi, star anise, Xinyi, fennel, salt, syrupy sugar, nutmeg, orange peel, sand nut, cloves, Angelica dahurica, strawberry, pepper, incense leaves, hawthorn, ginger, seasonings, three bags, grass kou, Codonopsis pilosula, Gui Pi, and so on, more than 30 kinds of precious Chinese herbs, and decades of old broth carefully The recipe is carefully prepared by adding decades of old soup. Ancestral formula, excellence.
The Muslim imam personally slaughtered, each roasted chicken are put clean chicken blood, by the Muslim chef Mr. Qi personally cooked.
Nutritional composition and flavor:Containing a lot of protein, tonifying blood and nourishing the body. Five spice flavor, salty, good for guests, family and friends.
Guo family roasted chicken
Century-old store, China's best, single generation, the world's best. It has a long history and first-class taste.
Ingredients:
Healthy more than a year of chicken 10, wild ginseng a ginseng, Chenpi ... 10 grams, star anise ... 10 grams, Xinyi ... 2 grams, cumin ... 2 grams, large salt ... 50 grams Candy...300g, Nutmeg...5g, Orange Peel...13g, Sand Seeds...2g, Cloves...3g, Angelica Dahurica...5g, Fructus Herba...3g, Capsicum Annuum...3g, Capsicum Annuum...3g, Capsicum Annuum...5g, Capsicum Annuum...5g, Capsicum Annuum...5g, Capsicum Annuum...5g, Capsicum Annuum...5g, Capsicum Annuum...5g, Capsicum Annuum...3g. Pepper...3g
Manufacturing process: selection of raw materials chicken → slaughter → processing → styling → coloring → ingredients cooked over a fire
Note: Healthy and high-quality live chickens are now killed and cooked, to ensure that the freshness of
Product features: healthy and high quality live chickens now killed and cooked, to ensure that
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Product features: unique recipe. The meat is fresh and flavorful, fat but not greasy and rotten but not scattered. With color and aroma are good. Pure flavor and so on. Is the hospitality of friends and relatives traveling on the best products! Young and old, self-food gift, healthy and fashionable.
Fuli set of roasted chicken ingredients
live chicken ... 10, cinnamon ... 10 grams, sugar ... 15 grams, peel ... 10 grams, star anise ... 10 grams, Cinzuo ...2g, cumin...2g, refined salt...150g, ginger...20g, caramelized sugar...200g, nutmeg...3g, slices of sennel...3g. Sand nuts...2g, cloves...3g, Angelica dahurica...5g, grass nuts...3g, pepper...5g, sesame oil...1500g
Making method
1. Selected about 1,000 grams each of the beacon chicken 10, slaughtered and drained blood, hot water scalding, hair, wash, in the neck by the shoulder straight open a small mouth, take out the crop; and then the anal bone washed with water. Then first use the back of the knife to break the thigh bone, from the anus on the upper side of the opening of the two legs crossed into the chicken abdomen; then the right wing from the slaughter of the knife through the mouth, so that the tip of the wing from the chicken mouth exposed. The head of the chicken is bent back and pinned to the underside of the chicken's bladder, and the left bladder is pinned inward on the back, in a straight line with the right bladder. Finally, hold the two claws of the chicken inside the belly against the belly. With the above method will be 10 chickens slaughtered don't good spare.
2. will not be good chicken hanging in the shade, drying water, with a brush dipped in caramel coated chicken body. Coated evenly into a large frying pan when fried to golden brown. The leftover oil is reserved for other uses.
3. pot of water, put all the spices into a gauze bag, tie the bag, into the pot, the water will boil, then add sugar, salt, seasoning, will be fried chicken neatly into the boil with high heat, skimming off the froth, a little boil for 5 minutes, will be in the pot of chicken up and down once, covered with a pot lid, and then switch to a civilian fire to cook for 4 ~ 6 hours to meat rot off the bone until. Cooking chicken marinade should be properly stored, and then used later, the more the old brine is used, the more fragrant. Spice bag in the chicken after cooking fish out, the next time to cook the chicken and then put, generally available 2 ~ 3 times. If you make a chicken available casserole, spice dosage discretion, you can also take some of the marinade to use.
Note
1. "Don't" chicken process is indispensable, this is for the convenience of the batch of marinade, the shape is complete and beautiful.
2. The day of the slaughter of the chicken, the day of the best not to use. Like pork, chicken in the slaughter is completed, the need for a natural drainage (lactic) acid process (generally at a temperature of 0°-4°, placed more than 4 hours), after the completion of the drainage acid, to the chicken brush uniform caramel, you can hang up standby. The next day before the next step in the process.
3. The oil temperature of the fried chicken should always be kept at seventy percent heat. Low oil temperature, the chicken does not change color. Oil temperature is too high, then black. In order to control the oil temperature, you can take one time to fry 1~2, fish out after frying.
4. brine soup once added the amount of water to the chicken is appropriate, in the middle of the water can not be added.
5. brine soup after use to cool, in addition to floating oil in the container, stored in the refrigerator, a week to heat up once. No refrigerator, can be heated once a day?
6. This dish is produced in Suzhou City, Anhui Province, formerly known as "red chicken," is a nationally renowned specialty. Quantity in the beginning, the chicken is not characterized, just after cooking a layer of "red" only. Later, it absorbed the production skills of Shandong's "five-spice grilled chicken from Dezhou" and continued to improve and develop into the famous "Fu Li Ji Roasted Chicken".
7. The appearance of this dish is oily and shiny, white meat, delicious flavor, rich aroma, meat rotten off the bone, fat but not greasy. Chewing its bones, there is a residual flavor. Let a person look at the mouth, and while hot, lift the chicken leg gently shake, chicken can be all off, for the top of the dish, cold food hot food can be
Characteristic selection of roasted chicken
Roasted chicken
Made chicken, how to prove that it is not a sick chicken, from the external color can not be seen, then we have to look at the chicken's eyes, if both eyes half-open and half-closed condition, it is not a sick chicken. If the chicken's eyes are all closed, at the same time the eye socket sunken, the crown looks very dry, it proves that this is the death of the chicken. While the disease-free chicken burned full eye sockets, some chickens although the eyes are slightly closed, but the eyeballs are still bright, the crown is moist, the blood line is uniformly fine, clear.
Chestnut roast chicken raw materials
half a bare chicken (about 500 grams), shelled chestnuts 250 grams, oil, refined salt, ginger, green onions, soy sauce, sugar, five-spice powder moderate.
Making
1. Chicken chopped into pieces, ginger sliced, green onion chopped.
2. Put a little oil in the pot, the oil is hot, put green onions, ginger stir fry, and then into the chicken, chestnut stir fry, add the right amount of soy sauce, salt, five spice powder, sugar and water, with a large fire to boil, change the small fire simmer through.
The point
Chicken and chestnuts sauteed in the pot, the beginning of the medium heat, to soy sauce, salt and other condiments down to the pot after the change to a high fire boil, then change to a small fire simmer through.
Master Xiong's Chicken
Century-old, China's best, Master Xiong's products adhering to the 1661, the Qing Dynasty, the Shunzhi years of traditional technology, the use of a century-old cycle of soup, the Palace secret recipe, by eighteen processes, without any chemical additives, with more than 20 kinds of valuable herbs and spices supplements refined with the fire and become. It has the characteristics of rich meat aroma, color and flavor, salty and light, pure taste, long time eating, endless aftertaste, etc. It has the effect of benefiting the liver and spleen, nourishing yin and tonifying the kidney, and strengthening the body, and it is a perfect combination of traditional craftsmanship and modern cuisine. Master Xiong Roasted Chicken has a unique production methods, so that its color, aroma, taste, rotten ultimately formed its own diversified and unique style. Henan Province, Xiong Xiong food industry to improve the quality of the consumer table as the goal, carry forward the traditional chicken dietary culture habits for the duty, with the possession of modern production technology, aspire to do with Chinese characteristics of the chicken cooking experts, Xiong Master products carefully selected materials, scientific formulas, elaborate production, color, freshness, taste, beauty, crispy and tasty, aftertaste, with the elimination of food and gas, appetizers, spleen, strong muscles, bones, face beauty of the The effect. The appearance of beautiful golden, crispy surface, tender meat, fresh and attractive, aftertaste, completely different from the ordinary roasted chicken. Exclusive spice formula, and fast into the material method, eighteen kinds of ingredients and Chinese herbal ingredients, the product aftertaste long, fragrant and charming.
Daokou Roasted Chicken
Daokou Roasted Chicken is produced in Daokou Town, Slide County, Henan Province. It has a long history, unique flavor, famous at home and abroad, and is a famous local specialty food in China.
Daokou roasted chicken was founded in the 18th year of Shunzhi in the Qing Dynasty (1661 AD) with a history of more than 300 years, according to "Joon County Records" and "Slide County Records", in the beginning of more than a hundred years, due to the poor technical conditions, not yet characterized, and the business is not booming. To the Qianlong fifty-two years (1787 AD) roast chicken masters, representative inheritor of the intangible cultural heritage Zhang Zhonghai ancestor Zhang Bing, accidentally met with the Qing Palace Imperial Kitchen chef friend Liu Yi, who opened a small roast chicken store in the town of Daogou Dajie Street, due to the production is not law, business is poor. One day an old friend, who had worked as an imperial chef in the Qing Palace's imperial kitchen, came to visit, and he was very skillful. The two men met again after a long time and had a drink. Zhang Bing asked him for advice, the friend then told him a secret recipe: "To roast chicken flavor, eight ingredients plus old soup." The eight ingredients are Chenpi, cinnamon, cardamom, ginger, cloves, sand nuts, grass nuts and angelica dahurica; the old soup is the old soup in which the chicken is cooked. Every time you cook a pot of chicken, you must add the old soup of the first pot, and so on, the older the better. Zhang Bing as the method, made the chicken really fragrant. From then on, business is booming, Zhang Bing named his roast chicken store "Yixing Zhang", meaning "You Yi Xing Zhang".
Qing Jiaqing years, once the Jiaqing Emperor patrol through the road, suddenly smelled a strange aroma and invigorated, and asked the left and right people said: "What issued this incense?" Left and right replied: "Roast chicken". Attendants will offer the roasted chicken, Jiaqing tasted said: "color, aroma, taste, three great". Since then, Daokou roasted chicken became a tribute to the Qing court. Generations of Zhang Bing's children and grandchildren have inherited and developed their ancestor's exquisite skills, so that "Yixing Store" roasted chicken has maintained its unique flavor.
Product Characteristics
It is light red in color, slightly tender yellow, the chicken body is like a Yuanbao, the shredded meat is powdery white, tough, salty and mild, with rich five-flavor aroma, delicious and not greasy. The degree of its cooked rotten is particularly amazing, with a hand shake, the bones and meat separated by itself, hot and cold food can be.
Recipe
(According to 100 chickens as raw material)
Cinnamon 90g Serratia 15g
Ginger 90g Clove 5g
Dahurica dahurica 90g Fructus Nutmeg 15g
Cao Guo 30g Sodium Nitrate 10g~15g
Chen Pi 30g Salt 2Kg~3Kg
Processing
The process of the product
is as follows Process FlowSelection of raw materials → slaughtering → modeling → coloring and deep-frying → cooking with ingredients
Operating Points
1, selection of raw materials
Selection of raw materials
Selection of disease-free and healthy live chickens weighing about 1.5kg, 1 year old, too long for meat. About the age of the chicken is too long, the meat is coarse old, too short, the meat flavor is not good. Generally do not use meat chicken as raw materials.
2, slaughtering and processing
Pre-slaughter preparation: chickens need to stop eating for about 15h before slaughtering, while giving enough water to facilitate the discharge of digestive tract contents, to facilitate the operation, reduce pollution and improve the quality of meat.
Puncture bloodletting: cut off three tubes of bloodletting below the head and neck junction, the cut should not be large, pay attention not to cut off the neck bone, drenching blood for about 5min, bloodletting should be sufficient.
Scalding: prepare hot water first, then put the chicken into the water after bleeding, so that the chicken is submerged in hot water, the water temperature is maintained at about 62 ℃. At any time with a wooden stick up and down the body of the chicken, in order to facilitate the soaking uniform, about 1min, with the hand up the wings of the long hair, a lift will be off the description of the soaking good. Immediately fish out the chicken, the rapid hair, do not continue to soak in hot water, or soaking too much skin brittle and easy to rot. Retirement of hair, along the direction of the hair flow plucking, pushing, stroking combination, quickly retire the hair clean. At the same time to remove the keratinized beak and claw texture layer. The whole operation process should be careful not to break the skin, so as not to cause inferior products. Finally, the chicken immersed in water, plucked the residual hair, washed and ready to open.
Rifling to take the viscera: put the bare chicken on the case, first in the neck on the left side of the skin cut open about 1cm small mouth, carefully separated from the crop, at the same time, pull out the esophagus, trachea, and then use scissors around the anus to cut open the abdominal wall into a ring-shaped incision, separated from the anus, exposing abdominal visceral organs. Hold the chicken body steady with your left hand, and reach into the abdominal cavity with the index and middle fingers of your right hand to slowly pull out the liver, intestines, gizzard, glandular stomach, ovaries and oviducts of the hen, and other internal organs. Rinse with clean water, then soak in clean water for about 1h, remove and drain.
3, modeling: roast chicken modeling good or bad related to customer interest in buying, so roast chicken has always attached importance to the inheritance and development of modeling. Daokou roast chicken modeling like a triangle (or Yuanbao shape), beautiful and chic.
First, the two hind limbs from the hock joints to cut off the claws, and then the back to the lower abdomen upward, the head outward tail inward on the case. Use scissors to expand the abdominal wall from the front edge of the incision to the inner side of the two thighs in an arc (can also be used in the slaughtering and processing of rifling from the anus to the inner side of the two thighs in an arc to cut the abdominal wall of the method, to remove the internal organs after the excision of the anus), and in the abdominal wall of the rear edge of the middle of the cut a small hole, the length of about 0.5cm. with a dissecting knife to intervene from the incision at the incision in the body cavity, respectively, placed in the roots on both sides of the spinal column, the knife blade to the ribs, and forcefully press the back of the knife, cut off The ribs were cut off by pressing hard on the back of the knife, taking care not to cut through the skin with too much force. Then turn the chicken body to lie on its side, press the breast with the palm of the hand, press down the ribs, and flatten the breast. Cut the skin inside the corner of the elbow joint of both wings to allow the wings to elongate. Take a bamboo stick about 15cm long and 1.8cm in diameter, cut both ends into a double-forked shape, one end of the double-forked stuck to the waist spine, the other end of the chest to support the breast, and put the broken ends of the two hind limbs through the small holes in the back edge of the abdominal wall. Cross the two wings at the back of the neck, so that the head and neck to the back of the spine, the tip of the wings around to the neck of the ventral side of the bloodletting incision, the two wings from the incision to the oral cavity through. After modeling, the outer shape is like a triangle, beautiful and chic.
After modeling, the surface of the chicken body is washed with water and dried.
4, playing sugar
The caramel or honey and water mixed according to the ratio of 3:7, heated and dissolved, evenly coated in the modeling of the chicken after the appearance. Sugar even or not directly affect the effect of deep-fried color, such as uneven sugar, resulting in uneven deep-fried color, affecting the beauty, after playing sugar to hang up the chicken to dry the surface moisture.
5, deep-frying
Fried chicken oil, to choose vegetable oil or chicken oil, not and other animal oil. The amount of oil to be able to submerge the chicken body to the extent that the first oil heated to 170 ° C ~ 180 ° C, will beat the sugar after drying the water chicken into the oil frying, the main purpose is to make the surface sugar caramelization, caramel pigment, and make the body surface color. About half a minute, such as the surface of the chicken body is persimmon yellow, immediately fish out. Due to the rapid change in color when frying, the operation should be fast and agile. Frying to prevent the oil temperature fluctuation is too large, affecting the effect of deep-frying coloring. Chicken frying should not be placed for a long time, especially in summer should be cooked as soon as possible to prevent deterioration.
6, ingredients cooking
Different varieties of roasted chicken flavor varies, the key lies in the different ingredients. The selection and use of ingredients is an important process in the processing of roasted chicken, the relationship between the flavor of the roasted chicken and the quality of the advantages and disadvantages and complementary nutrition.
When cooking, the ingredients should be weighed proportionally according to the weight of the chicken. The spices should be wrapped in gauze and put under the pot. After deep frying the chicken layer by layer into the pot, big chicken and old chicken in the pot on the lower layer, small chicken and young chicken on the upper layer. Use bamboo grates to press down on the top, then add salt, sugar and soy sauce into the pot. Then add the old soup so that the chicken submerged into the liquid below the surface, first boil with high fire, the sodium nitrate with a small amount of soup dissolved and sprinkled into the pot. Changed to micro-fire cooking, the pot can be slowly bubbling soup can be, do not boil, cook until the chicken is soft and cooked through. From the pot people soup boiling start timing, cooking time, about one year chicken about 1.5h, about two years of chicken about 3h. cooked out of the pot that is the finished product. Cooking if there is no old soup available water, pay attention to the appropriate increase in ingredients.
7, the preservation of brined chicken will be left to cool, both fresh sales, can also be vacuum-packed, refrigerated storage.
Ruzhou roast chicken
Ruzhou City, Henan Province, the specialties of the famous food. Roasted chicken in Ruzhou. Chenpi, cinnamon, cardamom, angelica dahurica, cloves, grass berries, nuts, ginger as a condiment to the old brine cooking, fire and weather. Its color is golden, salty and tasty, fat and not greasy. Food does not need a knife to cut, hand shake the flesh and bone that is separated by itself, no matter how hot or cold, eating are full of aftertaste. In the sixties and seventies, Ruzhou also specializes in the production of roasted chicken street collective unit "Roasted Chicken Group", are mastered by the traditional secret recipe for the family production and operation, the famous several Roasted Chicken store is located in the middle of the Guangyu Road, Guangyu Road, south exit, the middle of the Wangsong Road, the Nanguanqiaoqiaotou and other places.
Changwu roast chicken
Changwu roast chicken bright color, fine meat, flavorful, for Changwu famous food, popular among people. Authentic Changwu roast chicken need to slaughter fresh fat chicken, chicken broth brine with aged original juice, in time under the sauce on the oil into the chicken shape, complete, golden and reddish-red, oil bright hair bright, meat rotten bone away, for the Changwu banquets set feasts when the delicacies, go to the friends of the best when the flavor is unique, near and far, the supply is not enough to meet the demand.
Huaiyang Roasted Chicken
Fangbubao Roasted Chicken is a famous halal food in Zhoukou, and is also a local household specialty. According to legend, at the end of the Yuan Dynasty, Zhu Yuanzhang fought against the Yuan army and retreated to Chenzhou (present-day Huaiyang), where he escaped from the Yuan army at the Fuxi Temple, and fainted from exhaustion, and was rescued by a kindly old farmer surnamed Fang. He was rescued by a kind old farmer surnamed Fang, who made a roasted chicken out of the only old hen in his house and presented it to Zhu Yuanzhang. Zhu Yuanzhang ate it and was so impressed that he called the old farmer into the palace after he became the emperor, specializing in the production of roasted chicken for the imperial family. Later, the old farmer returned to his hometown and opened a roast chicken store in Chenzhou City.
The years have passed, the stars have changed, the Fang family roast chicken production process has been improved, passed down from generation to generation, to the generation of Fang Bubao officially named "Fang Bubao Roast Chicken". Fang Bubao roast chicken production fine, reasonable ingredients, after more than ten procedures, the selection of more than thirty natural precious spices, supplemented by recycling the use of aged broth, made of roast chicken attractive color, chicken flavor, salty and light, tasty, not greasy, the degree of its cooked especially amazing, often eat can be adjusted to the gas and health of the spirit, to drive away the cold and stop the dampness, and prolong life. In addition, in the chicken soup cooked out of the tofu skin is people eat a can not forget, renowned in the Central Plains.
Su Yizhong Roasted Chicken
Su Yizhong Roasted Chicken Shop in Beiguan, Huaiyang is a halal delicatessen that mainly deals with roasted chicken, but also sells goat's head, mutton and tofu skin. Over the past decades, Mr. Su Yizhong has studied and learned from the famous food from all over the world, and created his own secret recipe, which has made Su's roasted chicken famous in the east of Henan Province. Mr. Su Yizhong roasted chicken is famous for its unique production, beautiful shape and color, rotten meat off the bone, and rich nutrition, which is favored by people from all walks of life, and everyone who tastes it claps his hands and praises it. Well-known painter Lan Tianye (Jiang Ziya's character in "The List of the Gods") praised it after tasting it, saying that Suyizhong roasted chicken meat is fresh and flavorful and Chenzhou is one of the best. In 2006, Mr. Su Yizhong was appointed as the advisor of Halal food by the organizing committee of "King of Kitchen" competition of Henan TV station, and in 2007, Su Yizhong Roasted Chicken became the only restaurant in Huaiyang with the best meat and flavor, which is the best in Chenzhou. In 2007, Su Yizhong Roasted Chicken became the only restaurant in Huaiyang to be awarded the municipal "Civilized and Honest Merchant".
Mr. Su Yizhong inherits the essence of traditional craftsmanship, and has worked out a set of unique experience in the selection of chickens, slaughtering, propping up the type, cooking, soup, fire, etc. He is strict in selecting chickens within two years. He is strict in the selection of chickens, the choice of less than two years of woodchucks to ensure the quality of chicken meat; with a variety of valuable seasonings, by the vegetarian oil cooking and frying, refined production of roasted chicken, rich in protein, with five flavors, crispy, soft and rotten, salty and bland to taste, fat and not greasy, fragrant, white and tender meat characteristics.
Decades, Su Yizhong roast chicken always adhere to the traditional operating procedures, so the masses of its roast chicken has "out of the door a hundred paces away, the after-smell to stay in the mouth," the praise; often eaten can be received to open the stomach and spleen, warming and benefiting the qi, and the efficacy of the lift of the spirit. Today, Su Yizhong Roasted Chicken has become a good gift for people visiting friends and relatives in Huaiyang, and it has become the first choice of famous food for tourists from home and abroad.
Shenqiu roast chicken
Wang Lan roast chicken is Shenqiu characteristics of the local famous food, the head office is located in Shenqiu County, Yongji New City, by Ms. Wang Lan after more than 30 years in the ancestor of the secret system based on the development of the research and development of the creation of roasted chicken color and luster, soft and rotten pine. Raw materials used in the first grade chicken supplemented by dozens of valuable Chinese medicine secret system, unique taste, cooked and rotten especially suitable for elderly people to eat, and the development of the launch of vacuum packaging series, improve the storage time. Its roast chicken is also Shenqiu County Government reception designated local specialties.
Taro Roasted Chicken
Roasted Chicken
Raw materials: Taro Roasted Chicken
A three yellow chicken, a taro, green onion half, ginger 4 large pieces of garlic 5 cloves, chili peppers 3, star anise 2, olive oil 1 tablespoon, 1 tablespoon of light soy sauce, 2 tablespoons of cooking wine, 1 tablespoon of salt, sugar according to personal taste to add.
Practice:
1, three yellow chicken cut pieces, wash. Chicken gizzard, chicken heart and chicken liver do not discard, later can also be stewed together. In the market to buy chicken when you can let the stallholder busy help clean up the internal organs chopped into pieces.
2, make a pot of boiling water, put the chicken pieces into, skim off the blood foam and then fish out and set aside.
3, in the pot pour olive oil into the onion, ginger, pat loose garlic cloves, star anise and chili peppers, sautéed flavor.
4, into the blanched chicken pieces stir fry for two or three minutes.
5, pour the old soy sauce coloring seasoning.
6, pour in cooking wine.
7, pour boiling water flooded chicken pieces, cover the pot lid to medium-low heat stew for half an hour.
8, the soup received half of the time to put two pieces of rock sugar.
9, put taro pieces and then stewed for fifteen minutes.
Net oil wrapped chicken
Raw materials: 1 hen, 250 grams of net oil, four kinds of sprouts 100 grams, 200 grams of pork, pickled chili pepper 2, 2 eggs. Seasoning? 800 grams of peanut oil, 10 grams of sesame oil, 30 grams of green onions, 20 grams of ginger, 10 grams of salt, 30 grams of cooking wine. 30 grams of wet starch, 5 grams of monosodium glutamate, 3 grams of pepper salt, 15 grams of soy sauce.
Production: (1) chicken cleaned and chopped claws, wing tips, remove internal organs, remove the lower leg bone. Brussels sprouts chopped. Pork cut into shreds. Ginger half sliced the other half shredded. Pickled chili pepper shredded. Wash the net oil and control the water. Chicken rubbed with cooking wine, monosodium glutamate and salt, then put onion, ginger slices marinated in flavor. Use salt and egg white, wet starch into a paste. (2) the shredded meat into the hot oil frying spoon stir-fried scattered with the next sprouts, pickled chili pepper, green onions, ginger, and then seasoned with monosodium glutamate, soy sauce, cooking wine, etc. Stir-fried well into the chicken belly. Chicken with net oil (wipe off the water, smeared with egg paste) wrapped. (3) Wrap the chicken with sesame oil. Packed in the outside of the net oil skin peeled off, cut into rectangles around the plate, and then pull out the chicken belly stuffing pad into the bottom of the plate, the chicken chopped into strips on the stuffing on the side. Pepper and salt on another plate with the chicken on the table is complete.
Roasted chicken production process recipe
Recipe: net chicken 50, 0.02 nutmeg, 0.05 cardamom, cloves 0.02, 0.05 grass 0.05, 0.05 nutmeg, ginger 0.07, 0.02 pericarp, Angelica dahuricica 0.08, salt 4.5, 0.5 caramelized sugar, 0.02 monosodium glutamate (MSG), 0.8 green onion, ginger 1, vegetable oil 20.
1, raw materials chicken Selection and processing
Select healthy hens with weight 1-1.5㎏ within one year of growth. After slaughtering, rinse the chicken inside and outside with clean water.
2, marinade
The recipe of the spices crushed, wrapped in gauze into the pot, add a certain amount of water to boil for 1 hour, then add salt in the liquid, so that its concentration reaches 13°Bé, and then rinsed chickens into the brine marinade, marinating time of 30-40min, the middle turn 1-2 times. There is an old brine, in the marinade to add the old brine, marinate after immersion, the brine should be handled in a timely manner, that is, the brine is boiled and sterilized with salt to preserve. Preservation period every 10-15 days to be boiled.
3, shaping
Take out the marinated chicken, rinse its appearance, put the chicken on the processing table, belly up, the left hand to stabilize the chicken, the two horns claw from the abdominal opening into the chicken's abdominal cavity, and then the knee of the leg stuck into the inside of the knee joint of the other leg, and then make its back up, the chicken's right wing from the opening of the neck into the chicken's oral cavity, the other wingtip back turned tightly against the root of the wing. Shape the chicken like a half-moon, and finally rinse it once with water and dry it out.
4, hot skin coated with sugar
Will be shaping the chicken with an iron hook, hooked chicken neck, scalded with boiling water 2-4 times, until the chicken moisture to dry and then coated with sugar solution. Sugar liquid configuration is a caramel sugar plus 60 degrees of hot water 3 parts blended into a coloring solution. Sugar solution configuration, with a brush will be sugar solution in the chicken body 3-4 times, brush sugar solution, each brush to wait for drying and then brush the second time.
5, deep-frying color
The chicken coated with sugar solution into the vegetable oil heated to 170 degrees - 180 degrees, so that the chicken body was uniform orange, can be removed. When deep-frying, move gently and do not break the skin of the chicken. The oil temperature during deep-frying is controlled at 160-170 degrees.
6, cooking
Originally prepared spices and then add the appropriate amount of water to boil, add salt to make it have a strong salty flavor. Then add an appropriate amount of monosodium glutamate, ginger, green onions, put the chicken into the fire slowly cook 2-5 hours, so that its temperature control in the range of 75-85 degrees, and so cooked, fishing chicken out of the pot. The chicken should be cooked quickly, steadily and accurately to ensure that the chicken is intact and not broken or cracked.
Product characteristics
Chic shape, half-moon shape, complete chicken: meat color sauce yellow with red, flavorful meat rotten, fat but not greasy, with a strong flavor of five spices. The yield of chicken is required to be between 60-66%.
Dezhou Roasted Chicken
There are three treasures in Dezhou: steak chicken, watermelon and jujube. Dezhou Grilled Chicken is one of the classic Han Chinese dishes, belonging to the Lu cuisine family. The ancient city of Dezhou (Shandong Province), Jiu Da Tian Qu Beijing-Hangzhou Grand Canal runs through the north and south of the state. As early as during the Qianlong period of the Qing Dynasty, Dezhou Steak Chicken was listed as Shandong's tribute to be sent to the palace for the empress and the royal family to enjoy. In the fifties, Vice President Song Qingling, on her way back to Beijing from Shanghai, stopped several times in Dezhou to buy Dezhou Grilled Chicken for Chairman Mao Zedong as a token of her respect. As a result, Dezhou Grilled Chicken became famous all over the country and was exported to overseas, and was favored by people from China and abroad, and all those who tasted it applauded it, and Emperor Kangxi bestowed it with the title of "The First Chicken in the World". The characteristics of Dezhou Steak Chicken are: excellent shape and color, five spices off the bone, tender meat, pure flavor, light and elegant, taste through the bone marrow, fresh and nourishing. Modeling of the two legs coiled up, claws into the chicken chamber, wings through the neck by the mouth out of the intersection, the whole chicken was lying body, the color of gold, yellow through red, from afar like a duck floating in the water, the mouth of the feather plume, very beautiful, it is the top of the culinary art treasures.
Shandong's Dezhou roast chicken (also known as "Dezhou grilled chicken"), born in Henan Slide County, Daokou roast chicken. Not only famous at home, more international appreciation, the United States of America's fried chicken, is out of reach. Japan in thirty or forty years ago to send people to Texas specifically to learn the practice of steak chicken. Texas chicken is not out of Texas, just like Jinhua ham is not out of Jinhua, but out of Dongyang, many chestnuts are not out of Liangduo, but out of Fangshan, as well, to have a lot to do with the ground. The real source of the Dezhou chicken Yucheng County, Shandong Province, one hundred miles south of Dezhou, with the Jinpu Railway line (Tianjin to Pukou), Dezhou in the junction of Hebei and Shandong, is the transportation hub of the two provinces, while Dezhou is also rich in three white melon (Dezhou watermelon, flesh white, skin white, white, so called "three white"), business prosperity, Yucheng's roasted chicken in Texas has a large market, so the local people also follow suit. Yucheng's roasted chicken had a big market in Dezhou, so the locals followed suit and operated the business, which had a history of three hundred years, and the market opened up, the reputation went out, and people only recognized Dezhou roasted chicken. Business expansion, improve the conditions of more, processing ingredients, really "icing on the cake", as a specialty, sales have never failed.
Texas chicken processing, is very delicate. Some insiders summarized as "good selection of materials, materials accurate, processing fine, high craftsmanship," a few points should be done. There are ingredients to use four or five kinds of Chinese herbs (some people say to ten kinds), sand nuts, Doukou, cinnamon, etc., are considered more precious. As for peppercorns, mushroom incense and other big materials used more. Specific practices, raw chicken selection of two pounds or so, from the neck down the opening to take out the internal organs after washing, the two wings braided inserted, slightly dehydrated into the frying pan frying a frying, take out of the medicinal herbs smoked shelved. Kitchen Division said that this process is the key, time, materials must be just the right proportion. This smoked chicken, Chinese medicine tonic medicinal properties through the chicken body, while the bitter flavor of Chinese medicine can not exist. Then add spices on the cauldron steamed through, to achieve the meat overflowing, loose meat tender bones. Good craftsmanship, roast chicken lift a shake, chicken bones naturally fall off, skin and meat to remain intact, known as "off the bone steak chicken", is the best.