Roast chicken is a traditional Chinese dish. Chicken coated in caramel is fried and then boiled in a spiced brine. It has a rich aroma and delicious taste. The most famous ones are Daokou Roast Chicken in Henan, Guojia Roast Chicken in Gupei, Jiangsu, Fuliji Roast Chicken in Anhui, and Dezhou Roast Chicken in Shandong.

Garden Roast Chicken

Ingredients: chicken, cinnamon, MSG, sugar, tangerine peel, star anise,

refined salt, ginger, nutmeg, kaempferol slices, sand Kernel, clove, etc.

Features: Fragrant and tender meat, crispy and boneless, bright in color and refreshing in the heart.

Nutritional effects: It has the effects of strengthening the spleen, strengthening the stomach, nourishing blood and maintaining health.

A unique flavor formula containing more than 20 precious Chinese medicines was finally developed. The roasted chicken made with this formula not only has the magical health-care effects of strengthening the spleen, strengthening the stomach, nourishing the blood, and nourishing the body based on the theory of traditional Chinese medicine, but also maintains the same color, aroma, and taste even in the midsummer season after being left for four or five days. , people will not get tired of eating it for a long time.

Qijia Roast Chicken

Qijia Roast Chicken is a local specialty in Guan County, Shandong Province and is suitable for all ages.

Ingredients: Local chickens that are more than one year old are used, slaughtered and cooked on the same day to ensure freshness from the source. It is also supplemented with tangerine peel, star anise, magnolia, cumin, large salt, caramel sugar, and nutmeg. , orange peel, amomum villosum, cloves, angelica dahurica, caoguo, san pepper, bay leaf, hawthorn, galangal, aniseed, three bags, grasshopper, dangshen, cinnamon, and more than 30 kinds of precious Chinese medicinal materials, added with decades of old soup Carefully formulated. An ancestral recipe, striving for excellence.

The Hui Imam slaughters it himself, and the blood is drained out of each roasted chicken, and the Hui chef Mr. Qi cooks it himself.

Nutritional ingredients and taste: Contains a large amount of protein, nourishes blood and qi, and nourishes the body. It has a five-spice taste and a salty aroma, making it a great treat for entertaining friends and family.

Guo's Roast Chicken

A century-old restaurant, one of the best in China, passed down from generation to generation, the best in the world. It has a long history and first-class taste.

Ingredients:

10 healthy chickens for more than one year, one wild mountain ginseng, tangerine peel...10g, star anise...10g, magnolia...2g, cumin...2 Gram, large salt...50g, caramel...300g, nutmeg...5g, orange peel...13g, Amomum villosum...2g, clove...3g, Angelica dahurica...5g, Caoguo...3g, Sansho...3 Gram

Production process: Selection of raw chicken→Slaughter→Processing→Shape→Oil and color→Ingredients cooked over slow fire

Notes: Healthy and high-quality live chicken Freshly killed and cooked to ensure freshness

Product features: unique formula. The meat is fresh and delicious, fat but not greasy and rotten but not loose. It has the advantages of good color, fragrance and pure taste. It is the best product to entertain relatives and friends when traveling! Suitable for all ages, self-eating and giving as gifts, healthy and fashionable.

Fuliji Roast Chicken Ingredients

Live chickens...10, cinnamon...10g, sugar...15g, tangerine peel...10g, star anise...10g, cinnamon...2 Gram, cumin...2g, refined salt...150g, ginger...20g, caramel...200g, nutmeg...3g, kaempferol slices...3g, Amomum villosum...2g, clove...3g, Angelica dahurica...5g , Caoguo...3g, Zanthoxylum bungeanum...5g, sesame oil...1500g

Preparation method

1. Select 10 Fengfeng chickens each weighing about 1,000 grams, slaughter them and drain all the blood, scald them with hot water, remove their hair and wash them. Make a small opening in the neck near the shoulder and take out the crop; then wash the anal bones with water. . Then break the thigh bone with the back of the knife, cross the legs from the upper opening of the anus and insert them into the belly of the chicken; then insert the right wing through the slaughtering edge so that the tip of the wing is exposed from the chicken's mouth. Bend the chicken head back and pin it under the chicken arm, and pin the left arm inward on the back, in line with the right arm. Finally, open the two chicken feet inside the chicken belly and hold it against the chicken belly. Use the above method to slaughter 10 chickens and keep them for later use.

2. Hang the assembled chicken in a cool place to dry, then use a brush dipped in caramel to smear the chicken body. Spread evenly and fry in a large oil pan until golden brown. Take it out. Reserve the remaining oil for another use.

3. Put enough water in a large pot, put all the spices into a gauze bag, tie the mouth of the bag tightly, put it into the pot, boil the water, then add sugar and salt, adjust the taste, and neatly place the fried chicken Put it in, bring to a boil over high heat, skim off the foam, cook for 5 minutes, turn the chicken up and down once, cover the pot, and cook over low heat for 4 to 6 hours, until the meat is rotten and falls off the bones. The marinade for cooking chicken should be properly stored for future use. The more the marinade is used, the more fragrant it becomes. Remove the spice bag after the chicken is cooked and put it in the next time you cook the chicken. It can usually be used 2 to 3 times. If you want to make 1 chicken, you can use a casserole, reduce the amount of spices, and you can also use some marinade.

Note

1. The process of "separating" the chicken is indispensable. This is for the convenience of cooking in batches and the complete and beautiful shape.

2. It is best not to use the chicken that is slaughtered on the same day. Like pork, chickens need a natural process of excreting (lactic) acid after being slaughtered (generally placed at a temperature of 0°-4° for more than 4 hours). After the acid excretion is completed, brush the chicken evenly with caramel, that is, Can be suspended for backup. The next day the next step will be processed.

3. The oil temperature for fried chicken should always be kept at 70% hot. The oil temperature is low and the chicken will not change color. If the oil temperature is too high, it will turn black.