Sauce chicken recipe and sauce processing method

Sauce chicken recipe recipe

Ingredients: 5 three-year-old native roosters (each net weight of about 1500 grams).

Spices: Star anise 50 g, cinnamon 50 g, Bai Zhi 15 g, Nutmeg 8 g, Galangal 5 g, Grassmeg 5 g, Cumin 5 g, Fragrant Leaves 5 g, Cloves 2 g.

Ingredients: 25 kg of broth, 1000 g of vegetable oil, 500 g of soybean paste, 100 g of brewed soy sauce, 350 g of refined salt, 150 g of white sugar, 100 g of high liquor, 100 g of green onion, 50 g of ginger slices, 50 g of monosodium glutamate, 30 g of chicken essence.

How to make a tool system:

First, chicken embryo treatment:

The earth rooster is slaughtered, the hair is removed, the internal organs are removed, after cleaning, the fluff is burned off with an airbrush, and the blood in the chicken is repeatedly soaked out with clean water in the water, and the single-winged pan chicken method is used to plate the chicken one by one and set aside.

Second, spice treatment:

Soak the star anise in the spices separately in boiling water for 10 minutes, remove, drain and set aside.

Soak the other spices in warm water for 10-20 minutes, remove and drain and set aside.

3. Stir-fried sauce:

Add 1000 grams of vegetable oil to the wok, open the heat, put in the 50 grams of star anise after soaking, fry until fragrant, discolored, add 100 grams of green onion, 50 grams of ginger slices, fry until dehydrated, then put in the processed cinnamon 50 grams, 15 grams of white root, 8 grams of nutmeg, 5 grams of galangal, 5 grams of grassmeg, 5 grams of cumin, 5 grams of fragrant leaves, 2 grams of cloves, then add 500 grams of soybean sauce, fry until about 3-5 minutes, during the period of stirring, do not paste the pan, fry until the soybean sauce is separated from the oil, after the aroma, turn off the heat.

4. Sauce soup preparation:

Bring the broth to a boil, add the stir-fried sauce, then add 100 grams of brewed soy sauce, 350 grams of refined salt, 150 grams of white sugar, and bring to a boil for 30 minutes on high heat.

Fifth, the sauce chicken sauce preparation method:

Put a grate at the bottom of the sauce soup pot to prevent the paste pot, and after the grate is placed, put the five chicken embryos in the shape of the plate into the pot, and put a grate at the bottom with a heavy weight to prevent the chicken embryos from floating.

Add 50 grams of monosodium glutamate, 30 grams of chicken essence, 100 grams of high liquor, and always use low heat sauce for 3 hours after the high heat is opened.

Note: No native rooster can also be eliminated with old hens for many years.