Ingredients

Live Chicken...10pcs, Cinnamon...10g, Sugar...15g, Pericarp...10g, Star Anise...10g, Celosia Sinensis...2g, Cumin...2g, Salt...150g, Ginger...2g, Cumin...2g, Cumin...2g, Cumin...2g, Cumin...2g, Cumin...2g, Cumin...2g, Cumin. ...2g, cumin...2g, refined salt...150g, ginger...20g, caramelized sugar...200g, nutmeg...3g, slices of sennel...3g. Sand nuts...2g, cloves...3g, Angelica dahurica...5g, grass nuts...3g, pepper...5g, sesame oil...1500g

Making method

1. Selected about 1,000 grams each of the beacon chicken 10, slaughtered and drained of blood, hot water scalding, hair, wash, in the neck by the shoulder straight open a small mouth, take out the crop; and then the anal bone washed with water. Then first use the back of the knife to break the thigh bone, from the anus on the upper side of the opening of the two legs crossed into the chicken abdomen; then the right wing from the slaughter of the knife through the mouth, so that the tip of the wing from the chicken mouth exposed. The head of the chicken is bent back and pinned to the underside of the chicken's bladder, and the left bladder is pinned inward on the back, in a straight line with the right bladder. Finally, hold the two claws of the chicken inside the belly against the belly. With the above method will be 10 chickens slaughtered don't good spare.

2. will not be good chicken hanging in the shade, drying water, with a brush dipped in caramel coated chicken body. Coated evenly into a large frying pan when fried to golden brown. The leftover oil is reserved for other uses.

3. pot of water, put all the spices into a gauze bag, tighten the bag, into the pot, the water will boil, and then add sugar, salt, seasoning, fried chicken neatly into the roster of people, with a strong fire, skimming off the froth, a little boil for 5 minutes, will be in the pot of chicken up and down once, cover the pot and change to a civilian fire to cook for 4 to 6 hours to meat rot off the bone until. Cooking chicken marinade should be properly stored, and then used later, the more the old brine is used, the more fragrant. Spice bag in the chicken after cooking fish out, the next time to cook the chicken and then put, generally available 2 ~ 3 times. If you make a chicken available casserole, spice dosage discretion, you can also take some of the marinade to use.

Note

1. "Don't" chicken process is indispensable, this is for the convenience of the batch of marinade, the shape of the integrity of the beautiful.

2. The day of the slaughter of the chicken, the day of the best not to use. Like pork, chicken in the slaughter is completed, the need for a natural drainage (lactic) acid process (generally at a temperature of 0 ° - 4 °, left for more than 4 hours), after the completion of the drainage of acid, to the chicken brush evenly caramelized sugar, you can hang up the standby. The next day before the next step in the process.

3. The oil temperature of the fried chicken should always be kept at 70% heat. Low oil temperature, the chicken does not change color. Oil temperature is too high, then black. In order to control the oil temperature, you can take one time to fry 1~2, fish out after frying.

4. brine soup once added the amount of water to the chicken is appropriate, in the middle of the water can not be added.

5. brine soup after use to cool, in addition to floating oil in the container, stored in the refrigerator, a week to heat up once. No refrigerator, can be heated once a day?

6. This dish is produced in Suzhou City, Anhui Province, formerly known as "red chicken," is a nationally renowned specialty. Quantity in the beginning, the chicken is not characterized, just after cooking a layer of "red" only. Later, it absorbed the production skills of Shandong's "five-spice grilled chicken from Dezhou" and continued to improve and develop into the famous "Fu Li Ji Roasted Chicken".

7. The appearance of this dish is oily and shiny, white meat, delicious flavor, rich aroma, meat rotten off the bone, fat but not greasy. Chewing its bones, there is a residual flavor. Let a person look at the mouth, and while hot, lift the chicken leg gently shake, chicken can be all off, for the dish, cold food hot food can be

Characteristic selection of roasted chicken

Do cooked chicken, how to prove that it is not a sick chicken, from the external color can not be seen, then we have to look at the chicken's eyes, if both eyes half-open and half-closed condition, it is not a sick chicken. If the chicken's eyes are all closed, at the same time the eye socket sunken, the crown looks very dry, it proves that this is the death of the chicken. While the disease-free chicken burned full eye sockets, some chickens although the eyes are slightly closed, but the eyeballs are still bright, the crown is moist, the blood line is uniformly fine, clear.

Chestnut roasted chicken

Raw materials

half of the bare chicken (about 500 grams), 250 grams of shelled chestnuts, oil, refined salt, ginger, green onion, soy sauce, sugar, five-spice powder moderate.

Making

1. Chicken chopped into pieces, ginger sliced, green onion chopped.

2. Put a little oil in the pot, the oil is hot, put green onions, ginger stir fry, and then into the chicken, chestnut stir fry, add the right amount of soy sauce, refined salt, five spice powder, sugar and water, with a large fire to boil, and change the small fire simmer through.

The point

Chicken and chestnuts sauteed in the pot, the beginning of the medium heat, to soy sauce, salt and other condiments down to the pot after the change to a high fire boil, and then change to a small fire simmer through.