(1) method 1
1. Raw material formula (based on 100 chickens, weighing about 100kg)
3.5 kilograms of salt, 4 kilograms of soy sauce, 500 grams of onion, pepper100g, Amomum villosum100g, fennel100g, star anise100g, cinnamon125g, nutmeg 50g and clove.
2. Process flow
Selection of materials → slaughter modeling → coloring and frying → cooking- Finished product.
3. Key points of operation
(1) The best raw material is the new chickens of the year after the Mid-Autumn Festival, each weighing 1 ~ 1.5kg, healthy and disease-free.
(2) Slaughtering and modeling: slaughter and bloodletting by three-tube neck cutting method. After the bleeding is clean, soak the leg hair in water of about 60 degrees, gut it, take out the internal organs, wash it with clear water, put the legs in the anus, extend the wings forward through the neck incision, and cross them out in the beak, forming a state of "feather in the mouth, wings lying down" with beautiful appearance. Then air-dried, then colored and fried.
(3) Coloring and frying: coat caramel water on the chicken with a brush, dry it, and then fry it in 150 oil for 1 ~ 2 minutes until the chicken blank is golden yellow and red, so as not to fry it for too long and turn it into yellow brown, which will affect the product quality.
(4) Boiling: put the prepared seasoning into a gauze bag, put it into a pot, drain the fried chicken oil, put it into the pot in sequence, drain 30kg of water, put six eviscerated old hens, boil for 10h, take out the chicken bones, and filter the old soup and the new soup. ) put it in half of the pot, add it to the chicken without water, and use an iron grate on it. Cook 1~2h with strong fire (generally new chicken 1h, old chicken 2b), and then simmer with low fire. When the new chicken is cooked for 6 ~ 8 hours and the old chicken is cooked for 8 ~10 hours, slice the ginger and cut the onion into sections and put them into the abdominal cavity of the chicken. After stewing, add water to boil the soup, and remove the iron grate. When fishing a chicken, you must move gently and steadily to keep the chicken intact. Then clean up the residue on the chicken with a fine brush and air it for a while to become a finished product.
Don't fry it too hard when cooking. When adding seasoning to the pot for stewing, simmer the chicken with a small fire after the fire boils, which can make the chicken more tasty. Avoid boiling at high temperature. The soup for cooking chicken is old stock.
(2) Method 2
1. Raw material formula (based on 100 chickens, weighing about 100kg)
100 chicken, 1.5kg sugar, 1.5kg salt, 1.5kg yellow rice wine, 1kg soy sauce, 1kg sesame oil, 150g pepper, 50g aniseed.
2. Process flow
Material selection and treatment → frying → cooking → finished product.
3. Key points of operation
(1) Selection and treatment: select the new chicken of that year, slaughter it in the neck, bleed, scald, remove the hair, gut, remove the dirt, wash it with clean water, cross your legs into the anus, and cross your wings from the knife edge of the collar and out of the beak, forming a winged lying state with beautiful appearance.
(2) Deep-fry the chicken, paint it with white fried sugar color with a brush, and then put it in a pot with oil temperature of 180 and fry it for 1~2min. Chicken should be made golden yellow and red to prevent frying for too long, so as not to turn yellow and black, which will affect product quality.
(3) Cooking: put the ingredients into a small bag made of gauze and put it into a pot. Put the fried chicken into the pot in sequence, then add the soup and press it with an iron operator. First, cook 1 ~ 2 hours with high fire, then cook for 3 ~ 5 hours with slow fire, and take it out carefully to prevent the chicken from being damaged.
(3) Method 3
1. Raw material formula (calculated according to the weight of 200 chickens per pot 150kg)
3. 5 kg of salt, 4 kg of soy sauce, 0/00g of Miaoxiang/kloc-,0/25g of cinnamon/kloc-,50g of meat, 50g of grass paste, 25g of clove, 0/25g of angelica dahurica/kloc-,75g of kaempferia kaempferia, 50g of Amomum tsao-ko, 50g of dried tangerine peel and 50g of fennel/kloc.
2. Process flow
Slaughtering fur → modeling → coloring → > Frying → boiling → taking out of the pot → finished product.
3. Key points of operation
(1) Choose about 1kg local rooster or hen that has not laid eggs to slaughter fish eggs, slaughter and bleed the neck, blanch with 70 ~ 80 hot water and remove feathers. Peel off the old skin on the paw, cut a 3.3cm incision under the chicken's abdomen near the anus, take out the internal organs and esophagus, cut off the anus, and rinse it with clear water.
(2) Modeling: soak the naked chicken in cold water, take it out and cook it on the workbench. The left wing of the chicken is inserted from the knife edge under the neck, so that the tip of the wing protrudes from the inside of the mouth and is nailed to the back of the chicken, and the right wing of the chicken is nailed to the back of the chicken. Then, the two thigh bones are gently broken, crossed with the back of the knife, and the two claws are stuffed into the chicken's stomach, which looks like the shape of a mandarin duck playing in the water. Dry the water after modeling.
(3) Color the sugar. Stir-fry the white sugar into a sugar color, add water (or honey) and spread it evenly on the chicken.
(4) Put peanut oil in the wok. When the fire is 80% hot, put the colored chicken in the hot oil wok and fry for 1~2min until the chicken is golden and shiny.
(5) Take out the cooked and fried chicken body, drain the oil, put it into a boiling pot layer by layer, put clear water in the pot (as long as it doesn't pass the chicken), add a medicine bag (wrapped in a clean cloth), pat the ginger, salt, Tricholoma, soy sauce, and press the chicken with a colander to prevent the chicken body from floating in the soup. Boil the chicken with high fire 1h, the old chicken with 1.5~2h, and then simmer with low fire to keep the temperature in the pot at 90 ~ 92℃. The cooking time of the chicken depends on different seasons and the tenderness of the chicken. Generally, chicken cooks for 6 ~ 8 hours, and old chicken cooks for 8 ~ 10 hour. The original soup of the boiled chicken can be saved until the next time the chicken is cooked, and the chicken tastes more mellow.
(6) When taking out the pot, first heat it to boil, remove stones and iron grates, hook the chicken's neck with an iron hook with one hand, and take it out with the help of the buoyancy of the soup meter with the other hand to keep the chicken intact, then clean the chicken with a fine brush and air it for a while, which is the finished product.