In the average restaurant, you may not be able to eat such a good chicken...
The skin is smooth, the meat is tender, and even the chicken breast, which is easiest to dry wood, has almost no fiber.
Only by eating the high-grade feed specially configured by the Academy of Agricultural Sciences and growing a good chicken for more than 90 days can it only take 30 minutes to stew such a pot of golden chicken soup.
This chicken is delicious, but because of the strict requirements for chicken feeding, it is necessary to use the batch fixed breeding mode, each must be raised for 90-120 days, so only a small batch of inventory can be launched at a time...
Although it is not cheap, but every time it is on the shelves, it is very popular (the editor of this article can't buy it if he wants to buy it), and friends who love to eat don't miss it!
The old hen soup is rich and mellow, but the meat is too woody; Ordinary tender chicken, and can not stew such a delicious soup.
By the way, you can also pick up one of his salt-baked chickens! The same is more than 90 days of ephedra chicken, excellent quality, and directly help you do a good job, even the fire does not have to be turned on.
Microwave can eat in 10 minutes, not too much trouble is recommended to steam, the meat is more tender ~ ~
Gently tearing, the sweet and plump juice gathers in the chicken leg nest. It tastes tender and tender, not losing a lot of delicatessens.
The qualifications of the factory are also quite outstanding: all of them are produced for Hong Kong, and even passed the Greater Bay Area vegetable basket certification, which is more stringent than the qualification for Hong Kong.
Poultry suppliers who can meet this standard are only in the single digits of the country.
We waited for five months, and finally waited for their latest stock of ephedra chicken and salt baked chicken, which was also very, very small.
01
Finely fixed-breeding, full of chicken age
30 minutes tender meat soup fragrant
Cantonese people pay attention to breed when eating chicken. The ephedra chicken we selected is a classic chicken breed favored by the Greater Bay Area, and the biggest feature is smooth and tender.
The area close to the skin is almost chewable, and the chicken breast, which is easiest to dry wood, is also delicate and tender.
Boiling soup to drink well, meat is a little will not be wasted; Made into white cut chicken, it is indeed better than many white cut chicken shops in Shanghai.
Good chicken breeds also need high standards of fine breeding to be more delicious.
The one we chose, which has its own chicken farm, is located in the hilly slope forest at an altitude of 600 meters to 800 meters in western Guangdong, and the environment is natural and clean. The breeding density is also lower than that of general chicken farms, ensuring that ephedra chicken has sufficient space for activity.
There are many white feather chickens and orchard chickens on the market, a cage will raise up to a dozen, chickens lying in the cage can not even walk freely, even the feathers on the chest will be scraped off... Fat but not fragrant.
The feed is more exquisite, and the reason why the fat of ephedra chicken is so golden and bright and the aroma is strong, all depends on spending money on the food.
Each chicken is pure grain feeding, only fed pure corn and soybean meal made of grain feed, will not add any animal bone meal to fatten, the meat aroma is natural and pure, there is no poultry often fishy smell.
Originally, it was good enough to eat, but what we chose was the Jinding Ephedra Chicken that was more carefully raised.
Contact the supplier in advance to order the breeding, starting from 45 days, in addition to corn, will also add ingredients carefully configured by professors from South China Agricultural University. The chickens fed in this way have a cleaner, richer flavor and more golden fat.
Because it is a fixed breed, the production of chickens is not large, this time there are 500, and the next batch will be 3 months later.
This life lasts from 90 to 120 days.
Age is too important to the flavor of the chicken. Many fast-breeding chickens on the market, eating feed with protein powder to promote ripening, 40 days on the market. The meat is indeed tender, but it is loose and has no umami taste, and it is fishy.
Only with sufficient time to feed, chickens can accumulate quality flavor and fat. The same is a 2-pound chicken, 40 days of rapid and full-age fine breeding, you say which is delicious?
The cost of feed alone, each chicken is more than fifty cents a day, and the delicious flavor you eat is a little bit accumulated by the high feeding cost.
As a beautiful chicken, even slaughtering is more exquisite. After boiling water, it will cool down and preserve freshness immediately, and the bloodletting is also very clean, so the chicken received is golden and shiny, not dull at all, and even the floating end is very small.
The frozen chickens are also screened, and only the full-weight ones will remain, each of which is fat and full.
In order to maximize freshness, the chickens received are whole!
Such a good chicken, the operation is very simple, and the suitable methods are also very diverse.
Stew soup is the simplest. The average old hen must be stewed for at least 2 hours before the umami taste can come out. This ephedra chicken, which only needs a small amount of water and a little salt, simmers for 30 minutes to harvest a perfect bowl of chicken soup:
Golden oil flowers, chestnut butter-like aroma, smooth and delicious flesh, even without cutting, hand tear can easily remove the bone.
A little more advanced, can be made into a white cut chicken, perfectly magnified the advantages of this chicken: the skin is smooth and tender, there is a fresh flavor of chicken, compared to the tender and tasteless white cut chicken outside, this Golden Ding Ephedra white cut chicken is a word: absolutely.
Sprinkle a handful of green onions, drizzle with hot oil to make chicken in shallot oil, the rich aroma of green onions and the freshness of the chicken are intertwined, and there is no way to stop...
It is also quite suitable for roast chicken, because the meat is tender and chickeny, and even novices are not easy to turn over.
02
If you're too lazy to do it yourself
Take a look at this salt-baked chicken!
Rarely do you eat such a sensible salt-baked chicken.
First of all, it only takes 10 minutes to microwave the oven, and you can get a chicken skin that is crystal clear, the meat is tender and juicy, the chicken tastes to the bone, and there is a semi-coagulated salt-baked chicken (white cut chicken in place).
And its original deliciousness is not lost in the production of local restaurants in Guangdong. Because suppliers have high requirements for production, even if they are made into salt baking, the use of chicken is not sloppy: after 90-120 days, more umami substances are accumulated (the common cooked chicken on the market is only 40-60 days old).
Let's talk about seasoning, there are a lot of salt-baked chicken on the market, seasoning is strange, and our one, the taste type is more concise and traditional, salty is not excessive, do not cover the original taste of the ingredients.
The salt used is not casual at all: the selected sea salt, with large particles, is more suitable for pickling, and can also eat the texture of the mineral elements in the seawater, the salty level is richer, and it also brightens the sweetness of the chicken itself.
After simmering slowly for 1 hour, the chicken color is bright, the chicken skin of the Q bomb, the tender meat, and the umami taste bloom in the mouth, and only then do you really understand the praise of The Cantonese people "chicken has chicken flavor".
Many cooked chickens have a problem: the food is afraid of unhygienic, and the meat will become old and woody after the heat.
This chicken, on the other hand, has a dual disinfection system of ozone and ultraviolet rays during production, and there is no need to worry about hygiene. And specially cooked to nine minutes cooked, and immediately into the -40 ° C cold storage freeze, to maximize the retention of chicken tenderness and nutrition, after thawing and reheating, is just the right degree of ripeness and taste.
Reheating method: warm water bath / steaming is best, microwave oven is also OK
Seasoning will not be too strong, leaving you with sufficient space for secondary processing: you can directly plate and eat alone, but we have also developed a super fast hand trick eating method, at home minutes out of the restaurant level production:
1| Pepper Hemp Hand Torn Chicken: Salt-baked chicken as a base will be more fragrant and flavorful than the outside pepper chicken!
Method:
1. Salt and bake the whole chicken meat to tear off, sprinkle with coriander, green pepper and red pepper, white sesame seeds.
2. Drizzle with hot soul peppercorn oil.
3. Don't throw away the remaining chicken bones after tearing, boiling chicken soup is a large real incense scene!
03
Standard for Hong Kong, Basket of Dishes in the Greater Bay Area
The quality is really good
Whether the fresh products are of high quality, the most important thing is to look at the source farms and factories.
The suppliers we work with are very hardcore: from farms to processing plants, they have passed strict certification for Hong Kong supply, and they are also the production base and processing enterprise of the "Greater Bay Area Vegetable Basket". From the source, quality is far ahead.
Friends who often buy vegetables know that many fresh platforms now have vegetables, fruits, meat and eggs for Hong Kong, and the price is more expensive than ordinary agricultural products, mainly because the standards for supplying Hong Kong are much stricter than those in the mainland:
Hong Kong's agricultural and sideline products are easy to enter and difficult, and the regulatory authorities will supervise and control the whole process of production, transportation, sales and so on. Enterprises with Hong Kong supply qualifications must be the safest and healthiest in the local area, and the most guaranteed quality.
The Greater Bay Area (Guangdong-Hong Kong-Macao Region) vegetable basket project is even more powerful: it is the most stringent indicator in the selection of quality standards and national standards for Hong Kong and Macao.
In other words, from the already high-quality Hong Kong products, the best batch is selected, which is equivalent to the top students in the key class.
At present, the Guangdong-Hong Kong-Macao Greater Bay Area "vegetable basket" product quality and safety monitoring and guidance system covers 62 types of vegetable products, 62 types of fruit products, 17 types of livestock and poultry products and bee products, etc., a total of no more than 1200, only 93 processing enterprises, specific to poultry meat is only single digits. The gold content of this brand is comparable to the Olympic gold medal of the agricultural products.
Good breeding and serious feeding can only have the confidence and confidence to supply your restaurant and Michelin, and can we raise such a tender and delicious chicken!
【Guangdong specialties Hakka cuisine】Traditional flavor salt baked chicken whole 1.6 kg Preferred farmhouse native chicken ¥69.9 Purchase