Shijiazhuang Muslim braised chicken pictures
As early as 1933, Ma Hui Hongchang and his wife opened a "Li Hongshun Store" in Shijiazhuang, which is famous for its spiced roast chicken. In the 1950s, the store adopted a large number of cooking and frying techniques of braised chicken from other places, changed spiced roast chicken into braised chicken, and named it "Majiajipu" braised chicken. This is the origin of braised chicken by Hui people in Shijiazhuang, and its production history is about half a century. This kind of braised chicken is now produced by Zhongshan Road Food Store Braised Chicken Processing Factory according to the traditional technology.
Customs of braised chicken of Hui nationality in Shijiazhuang;
Raw material formula: chicken 100, salt 5kg, fresh ginger 300g, dried tangerine peel 250g, cardamom 25g, clove 25g, cinnamon150g, pepper150g, fennel150g, and tsaoko/kloc.
Production method:
1. Material selection: Shijiazhuang braised chicken must choose healthy live chicken and adhere to the "four noes": no sick chicken, no catching chicken (dying chicken), no spoilage chicken and no peeling.
2. Slaughtering: Slaughtering is also carried out according to Islamic customs, that is, the imam slaughters chicks or hens with a chicken age of less than 2 years and a weight of 1 ~ 1.5 kg. Put the slaughtered chicken in clean blood, soak it in hot water, wash its hair, rinse it, gut it, then nest the chicken leg in the abdomen and put the chicken wing in the mouth to make the shape symmetrical.
3. Deep-frying: Dry the formed white striped chicken, wrap it with maltose, put it in a hot oil pan, fry for about 3-5 minutes, and take it out.
4. Stewing: Put the fried chicken in the order of old chicken, big chicken and chicken (i.e. from bottom to top, from middle to all around), add the old chicken soup, add salt and water, pour in, put other seasonings into a gauze bag and put in the pot (if there is no old chicken soup, increase the above ingredients by 65,438+0/3 respectively, add clear water and cook for 20 minutes.
5. Cooking: Prepare special tools before cooking, with steady, accurate and fast movements to keep the chicken shape intact.
Features: flat appearance, beautiful and complete, bright and bright color, tender meat, mellow fragrance and palatability. It can be summed up in eighteen words: "evenly fried, cooked for a long time, stewed badly, easily deboned, beautiful and fragrant."
Shijiazhuang Hui braised chicken which is good:
1933, Mr. and Mrs. Ma Hongchang moved from Baoding to Shijiazhuang with the roast chicken skills founded by 1908, and opened a small shop named "Hongxuli" at No.26 Da Qiao Street to operate spiced roast chicken. This is the origin of Shijiazhuang famous product "Jinfeng Braised Chicken". 1984 Shijiazhuang braised chicken registered the trademark "Jinfeng", which means "golden phoenix flying out of a chicken coop".
Shijiazhuang Hui Braised Chicken Origin: Shijiazhuang