Guan Ke Jing Daokou roast chicken recipe
The characteristics of Daokou roast chicken are light red and slightly yellow, the skin and meat are complete, tender and delicious, the chicken bones are off at a touch, and the shape is complete. It has the effect of aiding digestion, osteoporosis, and fetal safety, and is suitable for the elderly and children.
How to distribute fragrances;
Bai Zhi 1010 g Sand kernel 510 g Cinnamon 250 g Galangal 250 g Star anise 210 g
White buckle 170 g Fragrant leaves 150 g Fragrant fruit 200 g Grass fruit 100 g Cloves 40 g
Maltol 260 g Meat King 210 g
All spices are beaten into a fine powder and mixed well with maltol and meat king
Modulation of brine;
Spice powder 55 g light soy sauce 153 g oyster sauce 50 g chicken juice 50 g dark soy sauce 30 g
Maltol 51 g Salt 260 g MSG 50 g Chicken fat 200 g Sugar color 60 g
Chicken soup 20 pounds
Chicken selection, rooster 1500 grams ---- 2000 grams, after the chicken is slaughtered, remove the internal organs from the anus, remove the esophagus, wash and rinse with running water for 30 minutes, fish out to dry the epidermis water, fold off the chicken feet, and put the legs into the abdomen.
Put the chicken into the pot and color it with dark soy sauce, or color it with honey (honey 60: water 40), spread it evenly, fry it in hot oil at 150 ---- 160 degrees Celsius until it is colored, fish it in and out of the brine Chinese and heat it for 8 minutes, turn off the heat and soak for 8 hours to remove the brush sealing oil.
Precautions; chicken must be fresh, in the process of frying, the oil temperature is not too low or too high, fishing chicken must be careful, do not fish loose or damage the chicken skin