Pictures of braised chicken of Muslims in Shijiazhuang
As early as 1933, Ma Hui Hongchang and his wife opened a "Li Hongshun Store" famous for spiced roast chicken in Shijiazhuang. In the 1950s, the store adopted a large number of cooking and frying techniques of foreign braised chicken, changed spiced roast chicken into braised chicken, and named it "Majia Chicken Shop". This is the origin of Huizhou braised chicken in Shijiazhuang, and its production history is about half a century. This kind of braised chicken is now made by Zhongshan Road Food Store Braised Chicken Processing Factory according to the traditional technology.
Practice of Huizhou braised chicken in Shijiazhuang;
Raw material formula: chicken 100, salt 5 kg, fresh ginger 300g, dried tangerine peel 250g, cardamom 25g, clove 25g, cinnamon150g, pepper150g, fennel150g and tsaoko/kl.
Production method:
1. Material selection: Shijiazhuang yellow chicken must choose healthy live chickens, and adhere to the "four noes": no sick chickens, no catching chickens (dead chickens), no spoilage chickens 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, take out its internal organs, then nest the chicken legs in the abdomen, put the chicken wings in the mouth and make them symmetrical in shape.
3. Deep-frying: Dry the formed white striped chicken, coat it with maltose, fry it in a hot oil pan for about 3-5 minutes, and then take it out.
4. Stew soup: put the fried chicken in the order of old chicken, big chicken and chicken (from bottom to top, from middle to all around), add the old chicken soup, add salt and water, pour in, and put other seasonings into gauze bags and put in the pot (if there is no old chicken soup, increase the amount of the above ingredients by 65,438+0/3 respectively, add clear water and cook for 20 minutes).
5. Out of the pot: Prepare special tools before out of the pot, with steady, accurate and fast movements to keep the chicken shape intact.
Features: Flat appearance, beautiful and complete appearance, bright color, tender meat, mellow fragrance and palatability. It can be summed up in eighteen words: "stir-fry evenly, cook for a long time, stew rotten, easily deboned, beautiful in color 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 they founded in 1908, and opened a small shop called "Honghuli" at No.26 Da Qiao Street, dealing in spiced roast chicken. This is the origin of Shijiazhuang famous product "Jinfeng Braised Chicken". In 1984, Shijiazhuang braised chicken was registered as "Jinfeng" trademark, which means "flying out of golden phoenix in a henhouse".
Shijiazhuang Hui braised chicken Origin: Shijiazhuang