This manor carved chicken is similar to fairy chicken, but the choice of ingredients and the taste of dishes are more realistic than fairy chicken. The key is that the kitchen can run by itself, and there is no need to distribute 50% of the profits to outsiders. For a team of chefs, it can better reflect the level of the team.

Primary processing:

Slaughter 1 old chicken (1 100g), wash it, gut it, marinate it with marinade (20g salt, onion ginger 15g, purified water 1kg), pick up the marinated chicken and wash it, then rinse it with boiling water. Chop 250g of hoof flower and blanch in boiling water until it is broken; Soak 20 grams of mushrooms in warm water.

Cooking processing:

Put the processed chicken into the pot, add the homemade carved marinated soup, cover the raw materials, boil over high fire, simmer for 1.5 hours, and take it out when the chicken is cooked.

Take the food:

Put the chicken in the earthen pot, add a little bittern soup, stew with low fire, collect the juice, and sprinkle with 2 grams of chopped green onion.

Self-made carved brine soup:

Put 1kg stock in an iron drum, add hoof flower, add carved broth (25g carved wine, oyster sauce and onion, 6g Haitian soy sauce, 6g rock sugar, 5g salt and 8g monosodium glutamate) to taste, add 10g mushroom and onion, and bring to a boil over high fire.

Production key:

1, salted evenly.

The slaughtered chicken should be cured and fully seasoned before the next step. Generally, the surface of chicken is smeared with salt, onion and ginger by traditional methods. In this way, chicken is not easy to taste, only the surface has taste, and it is easy to lose water. Meat is firewood. In this dish, salt, onion and ginger are mixed into juice, and the salty taste is more important. It is used to soak chicken and keep the meat tender. Our hotel usually marinates from noon to the next morning, so that we can fully taste it.

2, boiling water does not break the skin.

Pickled chicken is put into boiling water with its neck for about two or three seconds. Take it out quickly, repeat it three times, and then put it in a cold water pot. After the water is boiled, blanch it to remove blood water for about 5 minutes, so that the treated chicken skin is not easy to be damaged and maintains a complete shape.

4. The original juice tastes waxy.

Put the chicken marinated to 80% maturity on the semi-cut pig's trotters that have been blanched, pour in the original juice of carved brine soup, cover with raw materials, cover with low fire and cook for 45 minutes, and serve directly.

Precautions:

This dish is necessary for the banquet in our shop, so it takes a lot of time. Generally, we mass-produce 20 copies at a time. After the cooked chicken is completely cooled, be sure to wrap it with plastic wrap to prevent it from turning black when encountering wind meat. As long as the prefabrication work is done well, this dish can be served in three to five minutes, and the plastic wrap can be removed and heated in the furnace, which reduces labor and saves labor costs.