Taiye chicken is a well-known traditional dish in Guangdong and Hong Kong, which belongs to the Cantonese cuisine family. Because the founder Zhou Guisheng was once the Zhi County of Xinhui County in Guangdong at the end of the Qing Dynasty, he lost his official position after the Xinhai Revolution and sold smoked and roasted chicken as a business, and Zhou Shengji "Taiye Chicken" got its name. Taiye chicken, also known as "tea fragrant chicken", color jujube red, smooth and oily, skin fragrant meat tender, tea flavor fragrant, after eating the mouth has afterglow, evocative.
Preparation method
Main ingredients and accessories
Ingredients: 1250 g of chicken for children
Seasoning: 100 grams of tea, 2 grams of monosodium glutamate, 5 grams of sesame oil, 50 grams of white sugar, 50 grams of peanut oil
method
1. Slaughter the chicken, simmer the hair, remove the internal organs, wash it, put it in a slightly boiling brine basin and cook it over low heat.
2. When dipping, use an iron hook (clip) to lift the chicken every 5 minutes, pour out the brine in the chicken cavity to keep the temperature inside and outside the chicken cavity consistent, cook for about 15 minutes until cooked, and use a saucer to hold the chicken.
3. Heat a wok over medium heat, heat the oil until slightly boiled, sauté the tea leaves (daffodil tea leaves) until fragrant, then sprinkle the brown sugar evenly, and sauté the tea leaves while sprinkling;
4. When frying until smoke, quickly put the bamboo grate in (about 7 cm from the tea leaves), and immediately put the chicken on the bamboo grate, add the pot lid to the end away from the fire, smoke for 5 minutes and then hold the chicken;
5. Mix 75 ml of boiled chicken brine, 15 ml of soup, monosodium glutamate and sesame oil into a sauce;
6. Cut the chicken into chunks and drizzle with the sauce.
Dishes special
The color of the chicken is jujube red, the surface is smooth, the meat is tender and mellow, and it has the fragrance of tea leaves.
Tips
1. In the process of dipping, the chicken should be picked up and poured out of the juice in the chicken cavity, and then the boiling juice is poured into the chicken cavity, and then poured out and then irrigated. Repeat several times to heat the inside and outside evenly.
2. Cover the lid tightly so that the color is uniform and the smoke is full of flavor.