Shandong Dezhou Braised Chicken Processing Technology (1) Method 1 1. Raw material formula (based on 100 chickens weighing about 100kg) 3.5kg salt, 4kg soy sauce, 500g green onions, 100g pepper, 100g amomum villosum, 100g cumin, 100g star anise,
125g cinnamon, 50g nutmeg, 25g cloves, 120g Angelica dahurica, 50g Cao Guo, 75g Kaempferia japonica, 250g ginger, 50g tangerine peel, 50g Cao Kou.
2. Process flow: raw material selection → slaughtering and shaping → coloring and frying → cooking - finished product.
3. Operation points (1) Raw material selection: New chickens after the Mid-Autumn Festival are the best. Each live weight is 1~1.5kg, and they are healthy and disease-free.
(2) Slaughter and shape: Kill and bleed using the three-tube neck cutting method. After bleeding, scald the leg hair in water at about 60°C, disembowel the abdomen, remove the internal organs, wash with water, and cross the legs to the anus.
Inside, extend the wings forward through the incision on the neck, and cross them out inside the beak, forming a state of "feathers in the mouth and wings lying down", with a beautiful shape.
Then dried, ready for coloring and frying.
(3) Coloring and frying: Use a brush to smear the shaped chicken with caramel water on the chicken body and let it dry. Then fry it in 150° oil for 1~2 minutes until the chicken is golden and translucent to prevent
If the frying time is too long, it will turn into yellowish brown, which will affect the product quality.
(4) After cooking, pack the prepared spices in a gauze bag and tie the mouth, put it into the pot, drain the oil from the fried chicken, put it into the pot in order, arrange it, add 30kg of water, and put in the chicken with the internal organs removed.
6 old hens. After cooking for 10 hours, remove the chicken bones, filter the old soup and the new soup (filter the soup) and put them in half into the pot. Add the soup until the chicken body is submerged. Press it with an iron grate or stone to prevent the soup from boiling.
When boiling, the chicken body tumbles.
First boil over high heat for 1 to 2 hours (generally 1 hour for new chickens and about 2 hours for old chickens), then simmer over low heat for 6 to 8 hours for new chickens and 8 to 10 hours for old chickens. During cooking, slice the ginger and cut the green onions into pieces.
Put it into the belly of the chicken. After simmering, add water to boil the soup. Open the pot and remove the iron grate and stones. Use the boiling and buoyancy of the soup to hook the chicken head with a hook in your left hand. Use a slotted spoon to hold the chicken tail in your right hand. Gently grill the chicken.
Lift gently.
When fishing out the chicken, you must move quickly and steadily to keep the chicken body intact.
Then, use a fine brush to clean the residue on the chicken, and let it dry for a while to get the finished product.
Don't over fry when cooking.
When adding seasonings to the pot for simmering, bring to a boil over high heat, then simmer over low heat until crispy. This will add more flavor to the chicken. Avoid boiling over high heat.
The soup after boiling the chicken is called old soup.
(2) Method 2 1. Raw material formula (based on 100 chickens weighing about 100kg) 100 chickens, 1.5kg sugar, 1.5kg salt, 1.5kg rice wine, 1kg soy sauce, 1kg sesame oil, 150g incense. 50g pepper. Aniseed
50g, cinnamon 50g, fennel 500g, nutmeg 500g. Amomum villosum 500g, green onion 250g, ginger 250g. 2. Process flow material selection and processing → frying → cooking → finished product.
3. Operation points (1) Select new chickens of the year for material selection and processing, slaughter them at the neck, bleed them, scald them and remove their hair, disembowel the abdomen, remove the internal organs, wash them with water, cross the legs into the anus, and put them into the anus.
The wings extend forward from the edge of the collar and cross out inside the beak, forming a recumbent body with both wings in a graceful shape.
(2) Fry the shaped chicken, use a brush to coat it with sugar color made of white stir-fry ingredients, then put it in a pot with an oil temperature of 180° and fry for 1 to 2 minutes until the whole body of the chicken is golden and translucent.
, avoid frying for too long, so as not to turn yellow and black and affect product quality.
(3) Cooking: Put the ingredients into a small bag made of gauze and put them into the pot. Place the fried chicken in order in the pot, then add soup water, press it with an iron counter on top, and boil it over high heat for 1
~2h, then change to simmer for 3~5h, and take it out carefully to prevent breaking the chicken body.
(3) Method 3 1. Raw material formula (calculated based on the weight of 200 chickens per pot is about 150kg): 3.5kg salt, 4kg soy sauce, 100g Da Miaoxiang, 25g cinnamon, 50g meat, 50g grass puree, 25g cloves, and 125g Angelica dahurica.
75g kaempferol, 50g grass fruit, 50g tangerine peel, 100g fennel, 10g amomum villosum, 100g pepper, 250g ginger, 600g mushroom.
2. Process flow: Slaughter and shave → shape → sugar color → > fry → cook → remove from the pot → finished product.
3. Operation points (1) To slaughter the feathers, use local roosters or hens that have not laid eggs of about 1kg, slaughter the necks and bleed them, rinse them with 70~80° hot water and remove the feathers.
Peel off the old skin on the paws, make a 3.3cm incision under the chicken's belly near the anus, take out the internal organs and esophagus, cut off the anus, and rinse with water (2). Soak the bare chicken in cold water and fish it out.
Then, shape it on the workbench. Insert the left wing of the chicken from the lower part of the neck so that the tip of the wing extends from the inside of the mouth and pin it to the back of the chicken. The right wing of the chicken is also pinned to the back of the chicken.