Hakka flower chicken exclusive secret technology (with a variety of improved flower chicken recipes and production processes)
Master Luo Dasheng of Chengdu Longquan Villa has been engaged in the production of "Hakka Called Chicken" for 22 years. With excellent roast chicken skills, Master Luo can receive a basic salary of 1800 yuan per month, plus the sales performance of 30-60 per day (each commission is 1-2 yuan), and can get a high salary of three or four thousand yuan per month. He seriously told reporters about the 3 major production techniques of this dish.
1. Initial processing:
Choose to eat feed and green vegetables, naturally scattered, 1.5-2.5 kg of hens, neither too fat nor too thin. After slaughtering and washing, open the knife from under the wings, remove the internal organs, wash, and then use green peppercorns, star anise, fragrant leaves, cumin, cloves 5 grams each, salt, monosodium glutamate, high liquor, ginger slices, dried peppers each 10 grams of pickling for more than 10 hours (do not increase garlic, otherwise it is easy to change the flavor), take out and dry, the epidermis is evenly coated with 15-25 grams of lettuce seed oil (coloring and flavoring).
2. Parcel:
Stuff the chicken belly with shiitake mushrooms, red dates, goji berries, dang ginseng, angelica, astragalus, and Yujing (sold in Chinese medicine stores) 8 grams each, wrapped in 2 pieces of water-dried lotus leaves, then wrapped in a layer of damp gauze, tied with two thin wires in the shape of a "ten", and then wrapped the wrapped chicken in the mixed yellow mud for two circles, so that the mud evenly adheres to the gauze, with a thickness of about 0.2 cm (slightly thicker than a piece of kraft paper). There is more mud, the surface is easy to crack, and the mud is less easy to fall, resulting in the loss of chicken water.
3. Baking:
The mud-wrapped chicken is placed in a homemade double-layer fireplace (pictured, the outer layer of the homemade oven is welded with steel plates, and a layer of wall is built on the periphery of the steel plate with refractory bricks for insulation. The inner layer is divided into two layers, the lower layer is used for fire, the upper layer is also a layer of oven welded with steel plates, and in the middle is a hinge, which can hang the chicken and rotate freely to ensure uniform heating. Both furnace doors should be closed to prevent smoke spillage while keeping warm. It should be noted that the firewood in the picture is relatively wet, so it is first placed in the inner oven to dry, and when it is actually used, it should be placed in the lower furnace and lit), baking for 5 hours (first bake on high heat for 1 hour, switch to medium heat for 1.5 hours, and then switch to low heat for 2.5 hours). Rotate the hinge once for each change of heat).
4. Cooking:
Take out the Hakka chicken, cut the fine wire with scissors, cut the gauze, tear it open, peel the lotus leaf, take out the whole chicken, tear it into pieces by hand, and serve it.
Li Liang tried it
According to Master Luo's recipe, I made "Hakka pretzels called chicken". I changed the chicken to half, reduced the number of seasonings and marinating time, and accelerated the serving speed when it was cooked, and served with pretzels when it was plated. However, the color is deeper and the taste is somewhat dry.
Zhang Bin tried it
In order to create the style of native dishes, I restored The chicken called Huahua in the golden plate of Master Luo to "Hakka hand-torn chicken", and asked the waiter to open the wrapping material on the spot, wear disposable gloves and tear it into the dish, although the sale is a little different, but the guests eat happily.
Li Jie tried it
According to the customs and customs of the Wa areas of Yunnan, I killed the chicken and burned the chicken feathers, washed and roasted, torn into silk by hand, and then added 10 grams of chopped coriander, mashed root of the amaranth, millet spicy, sesame seeds 5 grams each mixed well to become "Wa hand tear called flower chicken".
In addition, a variety of improved flower chicken recipes and production processes are attached
It is called hua chicken, also known as "yellow mud simmered chicken". According to legend, in the late Ming and early Qing dynasties, there was a man named Huazi in Changshu Yushan who accidentally stole a chicken, but there was no cooking utensils and no spices, and even the boiling water of the hair could not be found, so he slaughtered the chicken and took out the internal organs, pasted it with mud, and piled up some rotten branches and pine leaves and roasted it. When the mud is roasted yellow, it is thrown to the ground, and the chicken feathers fall off with the mud, and the aroma is overflowing. This is the origin of the name Huazi chicken.
Later, legend has it that the Qianlong Emperor also ate the chicken called Huahua, and when asked for its name, the returner was embarrassed to say "called Hua chicken", so he called this chicken "rich and noble chicken". As a result, "Called Chicken" has another title of "Rich And Noble Chicken".
Those who have read Jin Yong's martial arts novels, in addition to the martial arts that have been passed down from generation to generation in the book of gods, will also salivate at the many jianghu delicacies in the book. "Seven gongs called flower chickens" is an example. The clever and dexterous Rong Er made a chicken for Qigong, and from then on, she also led to a master-apprentice relationship. This kind of chicken has been separated from the original form, more exquisite, and some hotels still make it according to this recipe.
Choose a 1500-gram light tender hen, remove the chicken feet, open a small bite under the armpit, remove the internal organs and esophagus, wash, drain the water, break the four-column bone (do not break the epidermis), use 150 grams of sea natural smoke, 3 grams of salt, 15 grams of sugar, 100 grams of shao wine, marinate for 1 hour, take 25 grams of green onion, 10 grams of ginger, 1 gram of clove powder, 2 grams of star anise, stuff it into the chicken belly, stuff the chicken head into the knife edge, 1 clove under the wings, wrap it in turn with pork mesh oil, lotus leaves, cellophane, wrap it tightly, coat it with wine pulp, coat it with wine pulp, Bake on a charcoal stove for 5 hours. The finished product color turmeric, crispy texture, delicious taste.
Called chicken improved process 1 flour wrapped in iron barrel roasting
raw material
1 kg chicken, 150 g pork (fat 6 lean 4) and 100 g sprouts.
Wrapping material
50 g lotus leaves, 300 g wheat flour.
seasoning
Ingredient A (baking powder, salt, white sesame seeds 3 grams each), ingredient B (salt, ginger, green onion 15 grams each, monosodium glutamate 2 grams, soy sauce 12 grams, peppercorns 3 grams, cooking wine 25 grams, sesame oil 5 grams).
make
1. Wash the chicken after slaughter, cut off the feet, wings, remove the leg bones, marinate with ingredient B for 1 hour, cut the pork and sprouts and fry them into filling, add 150 grams of flour and ingredient A and form a dough paste for later. 2. Put the pork filling into the belly of the chicken, then wrap the chicken tightly with lotus leaves, then apply mud, smear honey, sprinkle white sesame seeds, put it into a hot round iron drum, slowly roast it and take it out, change the knife and plate it.
The essential
1. The lotus leaves can be blanched in boiling water for 1 minute before wrapping the chicken to make it soft, but to prevent breaking. 2. More salt should be added to the dough to prevent the dough from cracking when baking. 3. Lettuce can be washed and shredded, add sugar and vinegar to marinate into sweet and sour lettuce on the table, play a degreasing effect.
Called chicken improvement process 2 baby chicken oven roasted
1 chicken (about 1 kg), pork leg 75 g.
250 grams of lard oil, 3 pieces of fresh lotus leaves, 1 piece of white newspaper, 3500 grams of wine altar mud, 4 meters of fine hemp rope.
Refined salt 2 g, pepper salt 10 g, soy sauce 8 g, beijing onion 100 g, monosodium glutamate 4 g, mountain chestnut 1 g, sugar 10 g, shao wine 15 g, green onion 6 g, star anise 3 g, ginger shredded 5 g, cooked lard 25 g.
Method of production
1. Washing: Slaughter, hair removal, wash the chicken, open an opening of about 3.5 cm under the left wing; take out the internal organs, trachea, rinse with water, and drain. Chop off the chicken feet, remove the main bone and leg bone of the chicken wing, and break the neck fracture for easy bandaging when baking.
2. Pickling: Crush the mountain oak and star anise into powder, put it into a tile bowl, add Shao wine, soy sauce, sugar, fine salt, green onion, ginger shreds and mix well, put the chicken into the marinate for 15 minutes, during which it is turned 2-3 times, so that the seasoning penetrates evenly into the chicken.
3. Stir-fry: Cut the pork shank and the shallot into strips. Heat the wok on high heat, slide the pan with oil, cook the lard, add the shredded shallots and shredded meat and sauté thoroughly, add shao wine, soy sauce, salt, monosodium glutamate, stir-fry and plate for later.
4. Bandaging: First fill the chicken belly with fried shredded meat and shallots from the knife edge under the chicken armpit, then pour the marinade of the pickled chicken together, then wrap the chicken body with lard oil, first wrap it with 2 pieces of lotus leaf paper, wrap the second layer of transparent paper, wrap a lotus leaf, and then tie two crosses with hemp rope.
5. Mud: Smash the wine altar mud, add the rice wine sediment, coarse salt and water to pound, spread it flat on the damp cloth, put the bandaged chicken in the middle, and use the hand to dip the water around the wet cloth, so that the mud is firmly attached to the hemp rope. Then remove the damp cloth and wrap it in white newspaper to prevent the soil from falling off when simmering.
6. Simmering: Using an oven, first use a high temperature of 200 ° C to roast the chicken body in the mud ball to prevent the slight temperature from causing the chicken to deteriorate and taste. After 40 minutes, adjust the temperature to about 160 ° C, bake continuously for 3-4 hours to cook. When simmering, pay attention to making the chicken belly in the mud balls face up to prevent oil leakage and loss.
7. Upper table: Put the simmered chicken dough on a plate and bring it into the restaurant, knock out the mud dough on the spot, then remove the lotus leaves and other wrappings, pour the chicken and marinade into the prepared waist plate, serve it on the table, and bring pepper salt for dipping.
Called chicken improvement process 3 stuffing clay pot roast
1 tender hen (weighs about 1 kg), 50 g diced chicken, 100 g lean pork, 40 g shrimp, 30 g diced cooked ham, 20 g diced shiitake mushrooms.
400 grams of lard oil, 4 fresh lotus leaves, 3 kilograms of wine jar mud.
40 grams of rice wine, 6 grams of salt, 100 grams of soy sauce, 20 grams of sugar, 25 grams of green onion, 10 grams of minced ginger, 5 grams of cloves and star anise, 0.5 grams of minced jade fruit, 10 grams of sesame oil, 50 grams of white onion, sweet noodle sauce and cooked lard.
1. De-feather the chicken, remove the internal organs and wash it. Add soy sauce, rice wine, salt, marinate for 1 hour, remove, crush the cloves and star anise into fine minced, add the minced jade fruit and evenly, and rub on the chicken body. 2. Put the pot on high heat, add lard to 50% heat, add green onion and ginger to fry until fragrant, then add diced chicken, lean pork, shrimp, cooked ham diced, diced shiitake mushrooms into the pot and fry, after the pot, let cool and set aside. 3. Put a clove in each armpit of the chicken, and then wrap the chicken body tightly with lard oil, wrap a layer with lotus leaves, wrap a layer with cellophane, wrap another layer of lotus leaves on the outside, and then tie it firmly with a thin hemp rope. K9^aXinl#d.d09*EF
4. Crush the wine altar mud into a powder, add water to mix, spread flat on a damp cloth (about 1.5 cm thick), and then put the bundled chicken in the middle of the mud, lift the four corners of the wet cloth to wrap the chicken tightly, make the mud stick tightly, and then remove the wet cloth and wrap it in wrapping paper. 5. Put the wrapped chicken into a clay pot that is heated with charcoal, bake it on high heat for 40 minutes, if the mud is dry and cracked, you can use mud to plug the cracks, and then bake it for 30 minutes with high heat, then use low heat to bake for 90 minutes, and finally switch to low heat for 90 minutes. [8 MRz|# l-waW
6. Take out the roasted chicken, knock off the mud on the surface of the chicken, untie the rope, remove the lotus leaves, cellophane, and drizzle with sesame oil.
Tips
You can also prepare sesame oil, green onion white and sweet noodle sauce for dipping. When selecting the ingredients, the three yellow (yellow mouth, yellow feet, yellow hair) hen with a small head and a large body are fat and tender, which is golden and orange in color, the meat is tender and soft, the aroma is strong, the original taste, rich nutrition and unique flavor.