Attachment: Fu Liji Roasted Chicken (Fennel Seasoning)
Fuliji roast chicken is a product of Anhui province, which has a history of hundreds of years and enjoys a long-standing reputation among roast chicken varieties in China. The product is beautiful in appearance, golden in color, oily and bright, and the chicken is delicious and fragrant.
A. technological process: selecting raw chicken-slaughtering-scalding-grooming-eviscerating-shaping-coloring and frying-boiling sauce-finished product.
B ingredient standard: based on 50kg of chicken, salt is 2-2.5kg, sugar is 0.5kg, fennel 150g, tri-naphthalene is 35g, star anise is 25g, ginger is 35g, Amomum villosum 10g, nutmeg is 25g, angelica dahurica is 40g, pepper is 5g and cinnamon is 60g. Wrap the above ingredients except salt and sugar in gauze or clean cloth bag to make seasoning bag.
C. operating point
1) Selection of raw chicken: Choose healthy cockerel, 1 kg or so.
2) Slaughtering, blanching, grooming and eviscerating: neck slaughtering, cutting off three tubes (trachea, blood vessels and esophagus), soaking in hot water at 60-65 degrees for about 5 minutes, grooming and cleaning. First, make a small incision at the joint between the right wing and the chicken neck, and take out the crop. Then cross-cut a small mouth near the abdomen and anus, put in two fingers, take out all the internal organs, and rinse the chicken with clear water.
3) Shaping, coloring and frying: put the cleaned chicken on the chopping board, cross your legs into the abdomen, put the right wing through the knife edge of the chicken neck, pull it out of the mouth, twist it to the right, and press the chicken head on the back. After shaping, apply diluted honey water (water: honey = 1: 10) to the chicken. After drying, put it in a hot oil pan at 150- 180℃ and fry it for 2-3 minutes. Deep-fry until the chicken skin is golden yellow, remove and control the oil.
4) Cooking sauce: put the fried chicken into the pot in layers, add salt and seasoning package, put bamboo grates and press stones. Add the soup stock and proper amount of water, and don't eat the chicken. After heating and boiling, control the fire and keep it slightly boiling. In that year, the chicken was cooked for about 1 hour, and the saute spicy chicken was cooked for about 3 hours. After fishing out, it is the finished product.