Goubangzi smoked chicken is a traditional famous product in Goubangzi area of Beizhen County, Liaoning Province, which is famous for its long history, unique production and delicious taste.

Goubangzi smoked chicken was founded in the 25th year of Guangxu in Qing Dynasty (AD 1899). At that time, there was a smoked chicken merchant named Liu Shizhong in Anhui. Forced by life, he fled to Goubangzi to make a living. He returned to his old job as a smoked chicken. Because smoked chicken is not strong, it does not meet the taste of the northeast people, and there are few diners and business is light. After repeated research and improvement, the effect is not ideal. Finally, under the guidance of an old Chinese doctor, more than a dozen Chinese herbal medicines, such as cinnamon, angelica dahurica, dried tangerine peel and Amomum villosum, were added to the cooked chicken soup to stimulate appetite, strengthen the spleen and help digestion. This time, the smoked chicken not only maintained the ancestral characteristics, but also added a strong special flavor. After many experiments, the best formula was mastered. Since then, Liu Shizhong's smoked chicken has gradually become famous.

After Liu Shizhong died in 19 10, his smoked chicken shop was inherited by his third son, Liu Zhensheng. The yield and quality of Liu's smoked chicken have been further improved, and the business is very prosperous. Many businessmen from Fushun, Benxi, Jiamusi and Tonghua came to buy Liu's smoked chicken. As a result, Goubangzi Town has successively opened several other smoked chicken shops. By the beginning of 1930, the quality of more than a dozen smoked chicken shops, such as Du, Qi, Sun, Zhang and Tian, was far inferior to that of the Liu family.

After liberation, Liu Zhensheng Smoked Chicken Store and several other stores jointly established Goubangzi Food Purchase and Sale Station and Smoked Chicken Production Workshop. While giving full play to the technical expertise of several old masters such as Liu Zhensheng and Tian Zicheng, we constantly improved the technological level, making smoked chicken a famous product of Goubangzi.

The production technology of Goubangzi smoked chicken is exquisite, including sixteen working procedures such as live chicken selection, quarantine, slaughter, shaping, cooking, smoking and baking. Cooking materials are very particular. In addition to adding more than 20 kinds of spices, Laoyuan Tonga insists on using traditional white sugar to smoke and bake. At the same time, three precisions must be achieved: first, salt should be added accurately, and salt should be light and appropriate; Second, the temperature should be accurate, and people can't leave the pot; The third is to feed accurately and keep fresh and fragrant. Therefore, the processed smoked chicken has the characteristics of rich aroma, good color and taste, rotten and silky, salty and light, and rich nutrition.

Production method:

1. Material selection: One-year-old healthy cock is selected, and the chicken is shaped after slaughter, which is roughly the same as that of roast chicken.

2. Ingredients: based on 400 chickens, 50 grams of pepper, 50 grams of spiced powder, 50 grams of spicy powder, 50 grams of cardamom, 50 grams of Amomum villosum, 50 grams of kaempferia kaempferia, 0/50 grams of cinnamon/kloc-,0/50 grams of angelica dahurica/kloc-,0/50 grams of cinnamon/kloc-and cloves. If there is no stock, the amount of various seasonings will be doubled.

3. Boiled chicken: After molding, put the chicken in the seasoned old soup for a little soaking, then put it in the pot and put it neatly. Cook with slow fire for 2 hours, add salt when it is half cooked (the amount of salt depends on the season and the taste of local consumers), and cook until the meat is rotten or even shredded.

4. Smoking: Smoking while hot after cooking. Brush the cooked chicken with sesame oil first, and then put it in a pot with a net curtain. When the pot is slightly red, add sugar, cover the pot tightly for 2 minutes, turn the chicken over and cover tightly, and then take out the pot after 2 ~ 3 minutes.

5, characteristics: bright color, fragrant taste, tender meat, rotten and even silk.

Process prompt

1. Cook the chicken, which can keep the shape of the chicken intact and facilitate the next process;

2. The smoking time should not be too long, otherwise the color is too heavy, which will affect the appearance;

3. You can also add spicy powder when mixing fresh ginger, spiced powder, pepper and monosodium glutamate, and the taste will be more delicious.

The taste of dishes

The color is Bordeaux, crystal clear, delicate and fragrant, rotten and silky, smoky and memorable.

Dietary nutrition

Broiler: Broiler's chicken accounts for about 60% of the body weight, and is rich in protein and phosphoric acid, so its meat has high nutritional value. In addition, there is little elastic connective tissue in the meat of broilers, so it is easily absorbed by the digestive organs of human body, which has the functions of enhancing physical strength and strengthening the body. Chicken has a good therapeutic effect on malnutrition, chills, fatigue, irregular menstruation, anemia and physical weakness. Chinese medicine believes that chicken has the effects of warming the middle warmer, benefiting qi, tonifying deficiency and essence, strengthening the spleen and stomach, promoting blood circulation and strengthening bones and muscles.

Formula stage chart

Broiler: Chicken should not be eaten with pheasant, turtle, carp, crucian carp, rabbit meat, shrimp, onion and garlic.

Eating sesame and chrysanthemum together is easy to be poisoned;

Not eating with plums can lead to diarrhea;

Eating with mustard will get angry.