1, reference formula
Chicken 100kg, Fructus Amomi 15g, Fructus Amomi 15g, Flos Caryophylli 3g, Fructus Tsaoko 30g, Cortex Cinnamomi 90g, Rhizoma Alpiniae Officinalis 90g, Pericarpium Citri Tangerinae 30g, Radix Angelicae Dahuricae 90g, salt 2-3kg, maltose 1kg, monosodium glutamate 500g, onion.
2. Process flow
Selecting raw chicken → killing eggs → eviscerating → rinsing → curing → shaping → frying → cooking → finished product.
3. Key points of operation
(1) Selection of Raw Chicken
Choose healthy Chai chicken, generally using discarded laying hens as raw materials, but it is best to choose hens weighing 1 ~ 1.5 kg within six months to two years. The choice of raw chicken affects the color, shape, taste and yield of finished products.
(2) Slaughtering and eviscerating
After being slaughtered for 20 hours, the raw chickens were slaughtered by the method of "breaking three tubes". After complete bleeding, soak in water at 58 ~ 65℃ for 1 ~ 2 min, and brush the feathers when they can be pulled out smoothly. Chicken back up, head forward, then cut the skin on the right side of chicken neck 3 cm, and remove esophageal crops with your fingers. Then cut a small mouth about 3cm across the anus of the lower abdomen, insert the peeled chicken oil with your fingers, take out all the internal organs of the chicken in turn, such as stomach, intestine, heart, liver and lungs, and then wash the chicken with cold water.
(3) Cleaning
Rinse the chicken in clean water for 30 ~ 40 minutes to drain the residual blood in the chicken.
(4) pickling
Mashed eight kinds of spices, wrapped in gauze, put them in a pot, add a certain amount of water to boil 1h, and then add salt to the feed solution to make its concentration reach 13 Bé. Finally, marinate the rinsed chicken with salt water for 35 ~ 40 min and turn it once or twice.
(5) Modeling
In order to make the chicken look beautiful, wash the marinated chicken with clear water and put it on the processing table, with the abdomen facing up, and hold the chicken with your left hand. Two claws are inserted into the abdominal cavity of the chicken from the opening of the abdomen, and the wings cross into the oral cavity, forming a unique shape with slightly pointed ends. Finally, rinse with clear water once to dry the water.
(6) coloring and frying
The purpose of frying is to make the chicken skin beautiful. Hook the formed chicken neck with an iron hook, blanch it with boiling water for 2-4 times, and add sugar solution (composed of maltose and water in the ratio of 1: 3) after the chicken is dried. Brush the sugar solution evenly on the chicken for three or four times, and brush it again after drying each time. Use vegetable oil heated to 170 ~ 180℃ to fry the chicken with sugar solution until it is orange, and then take it out. Fry it gently, don't break the chicken skin.
(7) boiling
Boil the marinated brine with appropriate amount of water, add salt to adjust the salinity, add appropriate amount of monosodium glutamate, onion and ginger, put the chicken in, simmer for 2-4h with low fire, control the temperature at 75-85℃, and take out the pot when the chicken is cooked. When cooking, you should be quick, steady and accurate to ensure that the chicken shape is complete and unbreakable.
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