Daokou roast chicken adopts many kinds of precious Chinese medicines, supplemented by aged soup stock. Its finished roast chicken is bright in color, shaped like an ingot, and full of Swiss clams. Has the functions of dietotherapy and health care. The production technology of Daokou roast chicken has been passed down from generation to generation, forming its own unique style. 198 1 was rated as a national famous product by the Ministry of Commerce.
Daokou roast chicken has the characteristics of good taste, crisp fragrance, soft rotten, salty and palatable, fat but not greasy. No need to cut with a knife. Shake it with your hand, and the flesh and blood will separate themselves. Whether it is hot or cold, it is full of fragrance. Therefore, Daokou roast chicken is very popular. ?
After knowing its source, let's talk about its practice!
Preparation of ingredients: main ingredient: 900g broiler.
Accessories: Amomum villosum 15g, Amomum tsaoko 10g, Cinnamomum cassia 10g, Pericarpium Citri Reticulatae 15g, Flos Caryophylli 4g, Radix Angelicae Dahuricae 10g, and Fructus Amomi Rotundus 15g.
Seasoning: 20g of salt, 20g of honey and 90g of ginger.
Production method:
1. Kill the chicken first, drain the blood, put it in hot water at 60 ~ 70℃ for about 5 minutes while it is still warm, and then remove the hair, which can make the chicken clean, white and beautiful.
2. Then cut off the chicken feet, cut a small mouth above the chicken neck with a knife to expose the esophagus and trachea, cut a long mouth of 7-8 cm between the buttocks and legs, cut off the esophagus and trachea, take out the internal organs, cut off the anus, and then wash the residual blood and dirt with clear water;
3. Put the washed chicken on the chopping board, with the abdomen facing up, cut off the middle of the ribs and spine with a knife and fold it by hand;
4. Then put a small wooden stick in the stomach to support it, then make a small mouth at the tip of the chicken's lower abdomen, insert your legs into your mouth, insert your wings into your mouth to make a semicircle with sharp ends, and then dry the surface water;
5. Dry the chicken with honey water, fry it in a hot pot at 150℃ ~ 160℃ until pink, take it out, put it in another pot, add the old bittern and all seasonings, dissolve the bittern and add it, press the bamboo grates on the chicken so that the chicken is completely immersed in the bittern, then dissolve the nitrate and add it, and cook over high fire.
6. Then continue to simmer with slow fire until the chicken is cooked and rotten, and take it out of the pot;
7. Prepare tools before fishing, and cooperate with your hands and eyes when fishing, so that the shape of the chicken can meet the requirements of integrity and beauty.
Tip:
1. When killing caviar chicken feathers, the technique should be fast, so as to ensure that the chicken body is clean and bright;
2. When marinating, it takes about 4 hours from boiling to now, and the soup used for marinating can continue to be used in the future, which is called old brine; The proportion of honey water is 60% water and 40% honey.
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