Dezhou braised chicken, also known as Dezhou spiced boneless braised chicken, is a traditional specialty of Dezhou, Shandong Province. When cooking braised chicken, it is cooked slowly, and the bones can be removed by shaking the pot, but the muscles are still massive, hence the name "braised chicken". The product has golden color, white meat, red skin, fresh and tender as silk, oily but not greasy, and abnormal maturity.

1, reference formula

200 chickens, 3.5kg of salt, 4kg of soy sauce, 0.5kg of sugar, 50g of fennel, 50g of Amomum villosum 10g, 50g of nutmeg, 25g of clove, 25g of angelica dahurica 125g, 25g of Amomum tsaoko, 75g of kaempferia kaempferia, 0/25g of cinnamon/kloc, 50g of dried tangerine peel and 65433 of star anise.

2. Process flow

Selecting materials → slaughtering, shaping → coloring and frying → stewing → chicken out of the pot → finished product.

3. Key points of operation

(1) Selection of raw materials

Choose healthy hens or other chickens of that year, and the chickens should be fat and tender, with a weight of 1.2 ~ 1.5 kg.

(2) Slaughtering and plastic surgery

Puncture the neck to bleed, cut off the three tubes, scald with 65 ~ 75℃ hot water after bleeding, and wash the hair immediately after taking out. After rinsing, open the gut, take out all the internal organs, and wash the chicken inside and outside with clear water. Chicken's legs are crossed into abdominal cavity, and wings are crossed into slaughter knife edge, so that the tip of wings is exposed from the chicken's mouth, forming a winged shape in the mouth. Drain and wait.

(3) coloring and frying

Dip the sugar solution with a brush (boiled white sugar with water or honey with water diluted at the ratio of 1: 4) and brush it evenly on the chicken surface. Then fry the chicken in a hot oil pan for 3 ~ 5 minutes, take it out immediately after it turns golden yellow and red, and drain the oil.

(4) cooking

Put the seasoning into gauze bag, put it into the pot together with other auxiliary materials, put the fried chicken into the pot in sequence, and put a layer of iron net at the bottom of the pot to prevent the chicken from sticking to the pot. Then put the soup (the old soup accounts for half of the total soup), let the chicken body completely soak in the soup, and press the bamboo chops and stones on it to prevent the chicken body from rolling when the soup boils. First, cook 1 ~ 2h with high fire, then stew the tender chicken for 6 ~ 8h and the old chicken for 8 ~ 1~2h with low fire.

(5) Go fishing and eat chicken

After the ceasefire, take out the bamboo rafts and stones, and take out the chicken with hooks and spoons as soon as possible. In order to prevent peeling, turning around and breaking legs, the action should be light when cooking, and the chicken should be lifted steadily to maintain the integrity of the chicken body, and the finished product will be obtained after cooking.