Roast chicken roast chicken is one of the traditional cooked poultry products in China, which is bright in color, oily and shiny, fragrant and unique in flavor. It is especially suitable for travel and field workers, and it is a promising food. Raw material formula (roast chicken with different tastes and ingredients from different places) Chicken 100g soy sauce 10kg white sugar 5kg yellow wine 2.5kg pepper 0.5kg fresh ginger 100g onion 100g production method 1. Ingredients: roast chicken is selected within two years, weighing 0.5 ~ 65438+. If the chicken is too small and the chicken is not full, the processed chicken will shrink and affect the appearance. Pick out the chickens, slaughter them, unhairing them, rinse them, hang them and drain them. 2. Plastic surgery: put the white striped chicken on the big case, with the abdomen facing up, hold the chicken body with the left hand, cut off the middle of the chicken sternum with a knife, and fold it up by hand. Then, according to the size of the chicken, select a small piece of wood or sorghum stalk to insert into the chicken belly and spread the chicken; Then open a small round hole in the lower abdomen of the chicken and insert the leg into the hole. The two wings cross into the mouth to form a circle with sharp ends. Then wash with clear water, dry and fry. 3. Production: There are two ways to make roast chicken: one is to marinate, cook and then fry the finished product. Operation method: First rub the white striped chicken with refined salt on the chicken, and rub more meat on the chest and legs. Dissolve the seasoning in the wine, marinate the chicken for 4 hours, and turn it a few times in the middle to make it taste even. After pickling, put it in a deep dish, stand out, sprinkle seasoning on the chicken, and steam 1 hour. When the leg bone is separated from the meat, remove from the fire and take it out for frying. There are three kinds of frying methods: first, the steamed chicken is directly fried in a hot oil pan until the skin is slightly yellow, and the frying time is slightly longer; Second, spread a layer of dry starch on the steamed chicken, and then fry it with fire to increase the crispness of the skin; Third, the steamed chicken is smeared with a layer of soy sauce while it is hot, so that the skin color is light sauce red, and then fried with strong fire, which can make the color golden and beautiful. Another preparation method is to fry first and then cook: evenly coat dehydrated white striped chicken with diluted honey water (60% water and 40% honey), then fry the chicken in oil at 150 ~ 160℃ for about half a minute, and then take it out of the pot when it turns orange. Put the fried chicken flat in the pot, add appropriate amount of soup and marinade cooked with seasoning specified in the formula. At the same time, press the chicken into the marinade with a bamboo stick, first boil it with high fire, then add 6 ~ 9g of sodium nitrate to make the chicken colorful, then cook it with slow fire for 3 ~ 5h, and then use a fork to lift the pot, paying attention to keeping the chicken intact and beautiful in appearance.