Xingtai Daokou roast chicken is a famous meat product in Xingtai, Hebei Province, as early as 1959 won the first prize of Hebei Province Food Award, and in 1980, it was rated as Hebei Meat Famous Brand Food. Xingtai's roast chicken originates from the town of Daokou in Henan, and is a branch of the "Yixing Zhang" roast chicken in Daokou.
Ingredient Formula 100 chickens 2 to 3 kg salt 15 g of sand kernels 15 g of cardamom 3 g of cloves 30 g of grass and fruit 30 g of tangerine peel 90 g of cinnamon 90 g of galangal 90 g of bai zhi
Production method 1. Selection of materials: must be grown for more than half a year, within two years of the tender chicks and fat hens, the weight of 1 ~ 1.25 kg of healthy disease-free chickens, sick, dead, disabled chickens are not used.
2. Slaughtering and dissection: slaughter live chickens, release blood, soak in hot water of 58 ~ 60 ° C when the chicken body is not cold, simmer chicken feathers, and skilled people can clean 1 chicken per minute. Then wash the chicken body and cut off the chicken feet, cut the upper part of the chicken neck to cut off the esophagus and trachea, open a 7 to 8 cm opening in the chicken buttocks, remove the internal organs, pull out the trachea, esophagus and rinse clean.
3. Shaping: first use a sharp blade to cut the middle of the chicken ribs and vertebrae, press and fold, select a section of high beam stalk, put it in the chicken belly, and open the chicken body; then cut a small round hole at the tip of the chicken's lower abdomen, cross the chicken legs into the hole; insert the two wings into the cavity, so that the whole chicken becomes a semicircle with two tips, wash and hang, and dry the epidermis.
4. Frying: Spread the dried white chicken evenly with honey water (the ratio of water to honey is 6:4), and then fry in a hot oil pan at 150 ~ 160 ° C for about half a minute, fry until persimmon red.
5. Brine: put the chicken in the pot in order of size, add the boiled chicken soup, put in the salt water, put it into the medicine bag, press the chicken body with a bamboo grate, soak the soup to half of the top chicken body, first boil the soup on high heat, add about 12 grams of nitrate, change the heat to simmer for about 3 to 5 hours (the time depends on the season, the age of the chicken), you can get out of the pot.
6. Fishing chicken: when fishing chicken, prepare special tools, hand and eye coordination, one hand with a fork to clamp the neck of the chicken, the other hand with a double chopstick to hold the chicken belly straw, quickly leave the pot to put it well, in order to keep the chicken intact.
Product features Xingtai Daokou roast chicken, beautiful and complete, light red color and tender yellow, soft and rotten meat, delicious and fragrant, generally can be stored for 2 to 5 days and the color and taste are unchanged, and the storage time in winter is longer.
