How to make Goubangzi smoked chicken? Goubangzi smoked chicken in Liaoning Province has a history of nearly 100 years. It has a unique flavor and is well-known in the domestic market. Raw material formula (calculated based on 400 chickens): 50g pepper, 50g allspice powder, 50g chili powder, 50g cardamom, 50g amomum villosum, 50g kaempferol, 150g cinnamon, 150g angelica, 150g cinnamon , 150 grams of cloves, 150 grams of tangerine peel, 100 grams of grass fruit, 250 grams of fresh ginger, 200 grams of MSG, 1 kilogram of sesame oil, 2 kilograms of white sugar, and an appropriate amount of old soup. If old soup is not available, double the amount of various seasonings. Production method: 1. Select materials. Choose healthy first-year roosters. After slaughtering, the chickens are plated and shaped into roughly the same shape as roasted chickens. 2. Boil the chicken. The reshaped chicken is first soaked in the seasoned old soup, then placed in the pot and arranged in order. Boil over slow fire for 2 hours, add salt when half-cooked (the amount of salt should be determined according to the season and the taste of local consumers), and cook until the meat is tender and stranded, and take it out of the pot. 3. Smoked. After taking it out of the pan, smoke it while it's still hot. Brush the cooked chicken carcass with sesame oil first, then put it into a pot with a mesh curtain. When the pot heats to reddish color, add sugar. Cover the pot tightly for 2 minutes. Flip the chicken and cover it tightly. After waiting for 2-3 minutes, remove from the pan and Goubangzi smoked chicken is ready. [] Characteristics of the finished product: bright red color, fragrant taste, tender meat, rotten and silky. The origin of Goubangzi smoked chicken Goubangzi smoked chicken began in the Guangxu period of the Qing Dynasty. It is said that the founder was named Liu Shizhong. In the 25th year of Guangxu's reign, he moved from his native Anhui to Goubangzi Street, Beizhen County, Liaoning Province, and settled in the current Goubangzi Town. Liu sold smoked chicken in his hometown in Anhui, and he continued to smoke chicken as a business after arriving in Goubangzi. In order to make the smoked chicken delicious, he added seasonings and refined the processing technology and formula at the prompts of a local old Chinese doctor. Improvements have been made and the quality has been significantly improved. The name of "Smoked Chicken Liu" spread throughout western Liaoning. By around 1927, the number of shops processing Goubangzi smoked chicken had increased to more than a dozen, among which the smoked chickens of Du, Qi, Sun, Zhang and Ma were the most famous. Ingredients for making tea-smoked chicken: 750 grams of tender chicken, 10 grams of ginger slices, 15 grams of melon tea leaves, 5 grams of refined salt, 15 grams of shallots, 25 grams of brown sugar, 25 grams of soy sauce, 100 grams of rice crispy rice, 20 grams of Shaoxing wine, sesame oil 15 grams, 3 grams of Zanthoxylum bungeanum. Production process: 1. Cut 10 grams of green onions into sections, and mince the other 5 grams of green onions with Sichuan peppercorns and salt to make green onions, pepper and salt for later use; 2. Slaughter the chicken, drain all the blood, scald and remove the hair, make an incision on the back, and remove. Remove the internal organs and chicken crop, wash and drain the water, sprinkle the chicken evenly with green onion, pepper and salt, and marinate for 20 minutes. Spread the chicken body, put it skin down in a bowl, put onion slices and ginger slices on top, add soy sauce and shochu, steam it until cooked, take it out, remove the onion and ginger; 3. Break up the rice and rice pot and put it in the wok Inside, sprinkle vegetable leaves and brown sugar, put the grate on the grate, place the chicken skin up on the grate, cover the pot tightly, smoke out the tea leaves over medium heat, then switch to high heat after a while and remove from the heat when thick smoke starts to appear. , the smoke dissipates, open the lid of the pot, take out the chicken and brush it with sesame oil. Chop off the chicken head, chicken tips, and chicken leg claws. Cut the chicken body into 5 cm long and 3 cm wide pieces. Pat the chicken bones and chicken shin loosely and place them on the bottom. Place the chicken pieces on the plate according to the original shape of the chicken. Put the chicken head in front and the chicken leg claws. Place both sides, tea smoked chicken and serve. Cooking skills: 1. Choose tender chicken. On the one hand, it is easy to cook and easy to taste. On the other hand, the smoked chicken has a good taste and is neither old nor woody. 2. The control of the heat is the key to the quality of the chicken. If the time is short, the tea aroma will not be absorbed; if the time is long, the taste will be burnt. 3. Turn the chicken skin upward and color evenly. Flavor characteristics: 1. Guapian tea is produced in Lu'an area of ??Anhui Province. Qishan produces the best tea, and the tea leaves are fragrant and fragrant. 2. The chicken in this dish is golden in color, the meat is delicious, the smoky flavor has the fragrance of melon slices and tea leaves, and the flavor is unique. How to make Harbin smoked chicken. Smoked chicken is a special product of Harbin Zhengyanglou and has a unique flavor. Raw material formula: Raw material: It is required to choose fat and tender hens. Accessories: The standard for preparing old soup is: 100 kilograms of water, 8 kilograms of grained salt, 3 kilograms of soy sauce (original juice), and 50 grams of MSG (the concentration of the soup is in Baume, about 5 degrees, add soy sauce for light color, and salt for light taste). 400 grams of peppercorns, 400 grams of aniseed, 200 grams of cinnamon (these three spices must be put into a white cloth bag and replaced every 10 times of cooking), 250 grams of fresh ginger (shredded), scallions (cut into sections) 150 grams, garlic (peeled) 150 grams, these 3 ingredients are also put into a white cloth bag, fresh ginger is replaced every 5 times of cooking, and onion and garlic are replaced every time it is cooked. After the old soup is prepared, put it in the pot and heat it.

Production method: 1. Slaughter: After the chicken is slaughtered, completely remove the feathers and internal organs, bend the chicken feet and put them into the chicken belly, and clamp the chicken head under the chicken wings. 2. Soaking: Soak the slaughtered chicken in cold water for eleven to twelve hours and take it out to control all the moisture. 3. Shrinking: Put the chicken into the boiling soup and shrink for 10 to 15 minutes. After taking it out, remove all the blood from the chicken body, and then remove the foam floating on the soup. 4. Cooking: Put the shrunk chicken back into the old soup and cook it. The soup temperature should always be kept at about 90°C. After three or four hours, it is cooked and taken out. 5. Smoking: Place the cooked chicken in a single row in the smoker and put it into the smoker or smoker. To prepare the smoke source, use 1.5 kilograms of white sugar (brown sugar, thin sugar, or native sugar can be used) and 0.5 kilograms of sawdust. Mix well and put it in a smoker. Use fire to burn the bottom of the pot to burn the mixture of sawdust and sugar to make it smoke. Smoked over cooked chicken, drying and discoloring the outer layer of the product. Take it out after smoking for 20 minutes, and the Harbin smoked chicken is ready. Sauce-fried smoked chicken recipe ingredients: 400g smoked chicken, 40g yellow sauce, 50g green garlic segments, 80g vegetable oil (actual consumption is about 80g), 5g MSG, 15g each ginger water and sesame oil, 20g sugar . Preparation method: 1. Cut the smoked chicken slices into slices, fry them in vegetable oil heated to 70% heat, then pour it into a colander and filter out the oil. 2. Heat up the frying spoon again, heat 25 grams of vegetable oil, add yellow sauce and stir-fry for a few times, add sugar, add cooking wine, then add MSG and ginger water, stir-fry until thick sauce becomes, add smoked chicken slices and green garlic Add the pieces together, stir-fry a few times and then pour in chicken oil and serve. Characteristics of the finished dish: jujube red color, tender chicken.