The production of roast chicken in Phuket is very particular. First of all, YEATION chicken, one-year-old tender chicken, the comb should be bright red and smooth, and sick chickens and dead chickens are strictly prohibited. When slaughtering, let the blood flow of the chicken be clean, the water temperature is moderate, and it will burn the chicken skin if it is too hot; The cold chicken feathers can't be pulled out. Rinse the slaughtered white striped chicken with clear water, soak it in water for several hours, then remove the fishy smell with hot water, dry it and coat it with honey and sesame oil. Secondly, boil vegetable oil and fry it. Setting the firing time is the key. Frying for too long will darken the color. The frying time is short and cannot be colored; Only the right amount can make the skin Huang Liang. Seasoning should choose high-quality dried ginger, pepper, cinnamon, Xidaxiang, clove, Amomum villosum and so on. Wrap these seasonings tightly with gauze, add a little rock sugar, add water into the original soup, then put the fried chicken into the pot, first boil it with strong fire, and then marinate it slowly with slow fire, so that the fragrance gradually enters the meat. The roast chicken is cooked and fished out, and then coated with sesame oil to keep the pure meat. When it comes to raw soup, the word "Chen" is mainly highlighted, commonly known as soup stock. It is said that when Guo Zhiping, a native of Henan Province, came to practice martial arts, there was a sealed ceramic jar with aged chicken soup in his bag. According to legend, it was brought back from the palace by Guo's ancestors during the Qianlong period of Qing Dynasty. Add water to the fire every time you cook chicken to keep the soup clear, fresh and original. Take out the roast chicken and pack it, then can the soup and keep it for later use [1-2]? .

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First, choose high-quality chickens.

Second, carefully slaughter, rinse with clear water, soak to remove fishy smell, dry, and coat with honey and sesame oil.

Third, set fire to the bomb.

Fourth, use high-quality spices, add a little rock sugar, put them into the original juice soup with water, boil them with strong fire first, and then simmer them slowly with slow fire.

5. The roast chicken is cooked and fished out, and then coated with sesame oil to maintain the true color of pure meat. [3]?

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First, the main utensils are scalpel, steamer and other catering utensils.

Second, the main raw materials are high-quality chicken, vegetable oil, sesame oil and honey.

Third, the main seasonings are dried ginger, uncle Hua, cinnamon, small incense, western incense, clove, Amomum villosum and so on.

Fourth, the main raw soup is the old soup. [3]?

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Puji roast chicken production is extremely exquisite, and it has to go through more than a dozen customs. From the selection of high-quality chicken, careful slaughter, setting the frying temperature, cooking with high-quality seasoning, the flavor of the original juice soup is enhanced, so that the chicken is full in shape, fresh and tender in meat, red in color, oily and shiny, complete, crisp and slag-free, mellow and refreshing, with endless aftertaste. The production process is a typical intangible cultural heritage. [4]?

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I. Historical value

Puji roast chicken belongs to the secret recipe of court diet in Qianlong period of Qing Dynasty, and it was later spread to martial arts for a long time. Its quality is getting higher and higher in processing improvement, and it has developed into a major of Wushu.

Second, economic value.

Puji roast chicken enjoys a high reputation in Wugong county and even the northwest provinces, and has become the finale of Wugong catering industry, which has driven one party's economy with its unique style.