Dezhou braised chicken, also known as Dezhou spiced boneless braised chicken, is one of the famous three treasures in Texas (braised chicken, watermelon and golden jujube). Dezhou paji is a famous traditional dish in Shandong, China, and a classic of Shandong cuisine. The production technique of braised chicken in Dezhou is a national intangible cultural heritage. 202 1, 10, Dezhou paji was selected 100 "Friendly Shandong Online Celebrity Good Things" list.
In March 2022, it was selected as the first batch of "Good Shandong" brands. June 5438+February 65438+February 04, 2022 was selected as the "2022 Hurun China Most Historical and Cultural Brand List".
The characteristics of Dezhou braised chicken are: excellent in shape and color, spiced and boneless, tender and pure in taste, light and elegant, and full of bone marrow. When modeling, the legs are rolled up, the claws enter the chicken room, and the wings come out of the mouth over the neck. The whole chicken is lying down, golden in color and red in yellow. It looks like a duck floating in the distance with a feather in its mouth. It's very beautiful, and it's a fine food and art treasure.
Key points of operation
(1) Selecting raw materials
It is best to choose local cocks or hens that have not laid eggs around 1 kg.
(2) Slaughtering roe.
Slaughter and bleed the chicken neck, soak it in 60℃ hot water to remove hair, and wash it. Make a small incision in front of the right wing of the chicken and pull out the esophagus and trachea. Open an opening under the abdomen near the anus, dig out the internal organs and rinse them clean.
(3) Soaking modeling
Soak the naked chicken in cold water to clean the blood, take out the water control, set it on the workbench, cross-insert the wings from the neck incision, extend from the mouth to the left and right, and cross-insert the claws into the abdominal cavity to form a duck-shaped water control.
(4) coloring and drying
Put the white sugar into a pot, add 50g of clear water, stir-fry it to purplish red with medium fire, add 300g of water, cook it until it melts, and let it cool off the fire, that is, it is sugar color (or mixed with honey and water). Then evenly sprinkle sugar on the chicken and dry it.
(5) roast and fry.
Put the pot on the fire, pour in the vegetable oil and heat it to 70% heat. Add colored chicken and fry for 2 minutes until golden brown and shiny. Take out and drain the oil. The oil temperature should not be too high to avoid blackening.
(6) Boil in soup
Put the fried chicken into a boiling pot layer by layer, add seasoning package, add soup stock, ginger, salt and soy sauce, add water to drown the chicken, and press the iron grates and stones to prevent the chicken from floating in the soup. Boil with high fire first, then simmer with low fire, and keep the temperature in the pot at 90 ~ 92℃. Stew the chicken for 3-4 hours and the old chicken for 4-8 hours.
(7) taking out the finished product.
When cooking, remove the stones and iron grates first, hook the chicken's neck with an iron hook with one hand, and fish the chicken out with the help of the buoyancy of the soup with the other hand, so as to keep the chicken intact. Then clean the chicken with a fine brush and air it for a while, and it will become a finished product.
Baidu encyclopedia-Dezhou braised chicken