The practice of braised chicken on Baidu
1. Raw material: 2kg
2. Condiments
3.5kg of salt, 50g of Amomum tsaoko, 4kg of soy sauce, 75g of kaempferia kaempferiae, 250g of ginger, 0/25g of cinnamon/kloc, 0/25g of angelica dahurica/kloc, 50g of Amomum tsaoko, 50g of fennel, 50g of dried tangerine peel, 0g of Amomum villosum/kloc, and 0g of star anise/kloc-.
3. Processing technology:
3. 1 Choose fresh, disease-free chickens that have passed the health inspection. Among them, the chicken after the Mid-Autumn Festival is the best. At this time, the weight of the chicken was above 1Kg, and the meat was tender and delicious, which was an ideal raw material for processing braised chicken.
3.2 Slaughter the live chicken with a sharp knife, clean the chicken blood, soak it in hot water of about 650C, and remove the old skin of feathers, legs and claws.
3.3 Viscerate the chicken butt for plastic surgery, remove the internal organs and rinse it clean. Then fold your legs back from your hips to your abdomen, cross your wings out of your mouth, and dry your skin.
3.4 Coloring and oiling Coat the chicken with a layer of sugar (colored with white sugar), and then fry them in hot oil one by one until the chicken is golden yellow. Don't fry it too much.
3.5 stew. Put the fried chicken into the pot in sequence (put an iron grate at the bottom of the pot to prevent the pot from burning), add the prepared seasoning, pour the soup stock, press the iron grate on it, and simmer after boiling. Stewing time: 6 ~ 8h for young chickens and 8 ~12h for old chickens (it can be boiled on high fire 1 ~ 2h and then reduced to low fire). In the cooking process, as the chicken matures, its volume becomes smaller, the grate on it sinks continuously, and a thick layer of oil will appear on the surface of the pot. Because the oil layer seals the pot, it is easy to be boiled.
3.6 braised chicken is cooked for a long time, and it is easy to break the skin. After the pot is cooked, reduce the firepower to keep the pot from bubbling. The fishing action should be light, the hook and colander should be held firmly and flat, and the position of the lower hook should be determined. The hook should just hook the chicken's head, lift it slowly, and then buckle it with a colander in time to keep the chicken intact. The finished product is obtained after being taken out of the pot. Its yield is only about 50% of that of wool chickens.
As for wholesale, you can open a butcher shop of a braised chicken company in Texas, or find Li Ji and remind him to join us. Fifty percent of the people have a stupid braised chicken, which tastes very strong and doesn't like it very much. Li Ji's reminder is more real. The taste of braised chicken food city is not as good as that of braised chicken company