Mainstream roast chicken practices:
First, equipment
High-pressure syringe, vacuum pump, high-pressure sterilizer (after modification, the flavor can be cooked under low pressure) Substances penetrate into the chicken body)
Second, formula
Ingredients: chicken, soy sauce, salt, pepper, star anise, fennel, angelica, nutmeg, cloves, amomum villosum, kaempferol, Cinnamon, ginger, green onion.
Third, process flow
Material selection→slaughter→depilation and evisceration→brine making→high-pressure infiltration or low-pressure infiltration→soaking→stuffing→shaping→cooking the chicken.
Fourth, operating points
1. Slaughter, bleed and remove hair. Use a sharp knife to cut off the arteries of the live chicken to drain out the blood, then immerse it in hot water at 70~80°C and blanch it.
2Select healthy chickens weighing 2~2.5kg. Broiler chickens, roosters, eliminated egg chickens, etc. can be used. The breeds and breeding periods of raw chickens in the same batch must be consistent, and the sizes are basically uniform to facilitate processing and quality control. The live chickens to be slaughtered should be fed, watered and deprived of food for 16 to 24 hours.
3 High pressure penetration or low pressure penetration. Put the washed chicken into the container and prepare the injection solution, that is, 2 kilograms of marinade for 100 kilograms of chicken, 2 kilograms of salt, dissolve it in 25 kilograms of water, and filter it with fine gauze if there are impurities. High-pressure syringes are used to inject six parts respectively, namely two places each on the back, chest, and legs, so that the injection solution spreads and penetrates evenly into the entire muscle, so that the chicken has a tender texture and a consistent flavor inside and outside. After the injection is completed, pour the remaining injection solution into the chicken container, soak it, put it in a cold storage and marinate at 4°C for 24 to 36 hours.
4 After the chicken feathers are washed, rinse them with cold water, cut a small opening above the chicken neck, and take out the esophagus, trachea, and crop. Make an opening with a diameter of 5 to 6 cm below the midline of the chicken's abdominal cavity, take out the internal organs, cut off the anus, and wash it.
5 Cross the legs of the chicken into the abdominal cavity, insert one wing from the neck and tilt it upward, and the other wing also tilts upward, creating a unique shape.
6 Put the chicken base into the old soup, with the big chicken on the bottom and the small chicken on top. Place the big chicken in the inner circle and the small chicken in the outer circle. Add the new soup, submerge the chicken noodles, and press on the grate. Simmer over high heat for 3-5 minutes, then simmer over low heat for 1.5-2 hours until the meat is cooked. Handle the chicken gently when fishing it out and let it cool down.
5. Introduction to the finished product
Muscular maroon color, golden and moist surface, dry and elastic to the touch. Moderately salty and sweet, with a unique flavor.
6. Qualification requirements for roasted chicken
Neat and hairless, with a complete body and beautiful appearance. The color of the chicken is red or brown, the surface is shiny and shiny, the meat is soft and tender, and the taste is good. Delicious, evenly salty and palatable.
How to make Cantonese roast chicken
Everyone knows about Daokou roast chicken and Dezhou braised chicken in the north. In fact, Cantonese roast chicken is also very famous. For a change, let’s learn how to make Cantonese roast chicken. Do. The recipe for Cantonese roast chicken is as follows:
Ingredients:
Half chicken, sugar, star anise, cornstarch, 3 taels of bamboo shoots and shrimp, 2 teaspoons minced garlic, three green onions cut into sections, tomatoes 1, several slices of ginger, a cup of water, appropriate amounts of wine, light soy sauce, chicken powder, and salt.
Method:
1. Wash the chicken, wipe dry, chop into pieces, add a teaspoon of dark soy sauce and mix well. Soak in oil;
2. Wash the bamboo shoots and shrimps several times with clean water, wipe them dry, boil them in boiling water for ten minutes, then pick them up, wash them again with clean water, wipe them dry, and cut them into appropriate lengths. or size;
3. Add four tablespoons of oil, stir-fry onions, garlic and tomato sauce, add bamboo shoots and shrimps and stir-fry for a while, add seasonings and bring to a boil, simmer for twenty minutes, add chicken and stir well, then simmer for ten more After five minutes, test the taste and thicken the gravy, scoop it up and put it into the pot and bring it to a boil. Add the green onions and put the original pot on the table.