1, reference formula
Chicken 100kg, 15g of sand nuts, 15g of cardamom, 3g of cloves, 30g of fruits, 90g of cinnamon, 90g of ginger, 30g of tangerine peel, 90g of dahuric dahurica, 2-3kg of salt, 1kg of caramelized sugar, 300g of monosodium glutamate, 500g of green onion, 500g of ginger.
2, process
Raw material Chicken selection → slaughtering and plucking → gutting → rinsing → marinating → shaping → deep-frying → cooking → finished product.
3, the main points of operation
(1) the choice of raw material chicken
choose healthy woodchucks, and now generally used out of the egg chicken as raw materials, but it is best to use half a year to two years, the body weight of 1 ~ 1.5kg of the hen. The choice of raw material chicken affects the color, shape, taste and yield of the finished product.
(2) slaughtered and gutted
Raw material chicken waiting to slaughter 20h, using the "cut off the three tubes" method of slaughter, bloodletting is complete, with 58 ~ 65 ℃ water immersion 1 ~ 2min, when the feathers can be smoothly plucked when the plucking is done. Chicken back up, head forward, then cut the skin on the right side of the chicken neck 3cm, with a finger to remove the esophageal crop. And then in the lower abdomen in front of the anus to open about 3cm small cross-hole, with a finger into the peeling chicken oil, in turn, take out the chicken's stomach, intestines, heart, liver, lungs and other internal organs, cold water to wash the chicken body.
(3) Cleaning
Put the chicken in the water rinsing 30 ~ 40min, the purpose is to leach out the chicken body residual blood.
(4) marinade
Pound the matched eight flavors of spices, put them into a pot wrapped in gauze, add a certain amount of water and boil for 1h, and then add salt to the liquid to make the concentration of 13 ° Bé. Finally, put the rinsed chickens into the brine to marinate for 35~40min, turning once or twice in the middle.
(5) Modeling
In order to make the chicken look beautiful, the marinated chicken is rinsed with water and placed on the processing table, with the abdomen facing upward, the left hand holds the chicken steady, the two claws are inserted into the chicken's abdominal cavity from the opening of the abdomen, and the two wings are inserted into the mouth crosswise, making it a unique modeling of the two slightly pointed ends. Finally, rinse once with water and dry well.
(6) coloring and deep-frying
The purpose of deep-frying is to make the chicken skin beautiful in color. After shaping the chicken with an iron hook on the neck, with boiling water drenching 2 to 4 times, to be chicken moisture to dry and then on the sugar solution (caramel and water according to 1:3 composition). Brush the whole body of the chicken evenly three or four times the sugar solution, each brush to wait for drying and then brush the second time. Will be on the good sugar liquid chicken into the heating to 170 ~ 180 ° C vegetable oil deep-fried, oil temperature control at 160 ~ 170 ° C, to be its orange color when you can fish out. Be gentle when deep-frying and don't break the skin of the chicken.
(7) cooking
In the marinade in the brine with an appropriate amount of water to boil, add salt to adjust the salinity, and then add an appropriate amount of monosodium glutamate, green onion, ginger, put the chicken into the fire and slowly cook 2 ~ 4h, the temperature will be controlled in the range of 75 ~ 85 ° C, and so on after the cooked chicken out of the pot. Out of the pot should be quick, steady and accurate, to ensure that the chicken shape intact, not broken or cracked.
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