Smoked chicken rack recipe
method
First of all, tell you about the choice of sales address, if you want to sell in the city, and you want to sell at noon, there is no shop, then you can make it at home and sell it, because the smoked chicken rack will produce smoke, and the city management may not let you make it in the open air in the city.
If you are in the combination of urban and rural areas, is to find those people where the traffic is large, then it is best to bring equipment to the scene, so that the smoke generated has a great fragrance, will attract many people to buy or watch, this effect is better.
Here are the production steps, for reference only:
First, the tools and raw materials are purchased according to the tutorial content.
1: Put the chicken rack in water to thaw.
2: Make the sprinkler.
3: Make the sauce.
4) Boil old soup and brine soup.
5) Smoke the chicken rack. Boiling of the old soup:
4 pounds of pork stick bones, 2 chicken racks.
When buying bones, ask the seller to break the bones, soak the bones and chicken racks in cool water for 4 hours, and change the water once every two hours.
Put water in the pot, put the bone chicken rack into the pot with cold water, boil on the heat for about 5 minutes, fish out the bones and chicken rack and wash them with clean water and set aside.
Chicken racks used for smoking are also soaked in cool water for two hours, during which time the water is changed twice.
The chicken rack should be blanched first, put the chicken rack in another cold water pot while boiling the old soup, boil for 5 minutes and then fish out for later.
Note: The carton containing the chicken rack and the plastic paper wrapped in the chicken rack should not be broken, and can be used to hold the brine chicken rack when going out for sale.
Prepare spices and spices:
Traditional Chinese medicine spices: 10 grams of galangal, 5 grams of white root, 10 grams of grass fruit, 30 grams of cumin, 10 grams of gardenia, 2 grams of guizhi, 10 grams of sand ginger, 10 grams of peppercorns.
Seasoning: 50 grams of green onion, 50 grams of ginger, 150 grams of salt, 300 grams of chicken fat, 70 grams of haitian oyster sauce, 150 grams of donggu yipin fresh soy sauce, 10 grams of dark soy sauce, 100 grams of white sugar, 100 grams of monosodium glutamate, 80 grams of chicken essence. 25 pounds of water. Preparation Method:
Put the Chinese herbal spices in a high liquor above 50 degrees Celsius and soak for about 30 minutes, the wine can be without spices, and then the spices are filtered out and wrapped in ingredients. The remaining liquor can continue to be used.
Put 25 pounds of water in the pot, put in the bone chicken rack, bring to a boil over high heat, then reduce the heat and simmer for 2 hours, during which the foam is sprinkled out.
Fish out the bone chicken rack, put in the chicken fat, add the Chinese medicine spice packet, green onion, ginger, salt, sea oyster sauce, Donggu yipin fresh soy sauce, old soy sauce, soy sauce, white sugar, boil for an hour, add chicken essence and monosodium glutamate, and then fish out the spice package, and the old soup of the brine chicken rack is ready.
Note: The old soup every day after brine the chicken rack to clean the residue inside the boiled once, in the summer it is best to boil twice, so as not to spoil, pork bones and spices wrapped out and put in the refrigerator to save, pork bones and spices can generally be reused 3-4 times.
If you do it for a long time, do not change the old soup, the big bones and chicken racks do not need to be put separately after that, because the longer the time, the stronger the aroma of the chicken racks left in the old soup, so you only need to change the Traditional Chinese medicine spices and seasonings.
Method of brine chicken rack:
Put in the blanched chicken rack, bring it to a boil over high heat, cook for about 20 minutes on low heat, adjust the cooking time according to the old tenderness of the chicken rack, turn off the heat after 20 minutes, let the chicken rack soak in the old soup for an hour or so, so as to fully taste, and then fish out the chicken rack, put it on the basket with its back to the basket to control the dry water and spare.
Smoked chicken rack method:
Clean the pot, put it on the basket, put the chicken rack that has been cooked and controlled by moisture on the basket, cover the lid and open the fire for three minutes, dry the water of the chicken rack, and the process of boiling the pot is also to heat the pot.
Note: If the smoked chicken rack is too dry, burn for 2 minutes, if it is too wet, burn for 4 minutes, and the dryness of the chicken rack also depends on the time of controlling the chicken rack.
After the pot is heated (be sure to heat the pot on high heat), take the lid of the pot open, put the sugar into the bottom of the pot, you need to use white sugar, every 15 chicken racks need to put about 30 grams of white sugar, smoke the first pot into the white sugar should immediately start a big white smoke, if the smoke is small, or not immediately smoke, it proves that the heat of the pot is not enough.
After putting in the sugar, put the pot lid on the lid, generally simmer for about 3 minutes, open the pot lid, use the clip to turn the chicken rack over, during the period do not have to turn off the heat, put in the white sugar cover on the pot lid for about 3 minutes, open the pot lid, brush the sauce, sprinkle with dry ingredients, turn the chicken rack over, and then brush the sauce, sprinkle the dry material, out of the pot to sell.
Then do not turn off the heat, you can directly smoke a pot.
If the sales volume is large, it can be smoked in advance and put in the foam box every day.
It is not the same as general brine.
Preparation of sauces:
Preparation of chili sauce:
Ingredients: 1000 grams of water, 100 grams of Korean chili noodles, 50 grams of white sugar, 200 grams of syrup, 200 grams of glutinous rice flour, 80 grams of ginger, 80 grams of garlic, 50 grams of green onion, 100 grams of salt, 50 grams of monosodium glutamate, 30 grams of chicken essence. Note: Water is best to use pure water, so that the good chili sauce can be stored for a longer time and will not deteriorate, and it will not deteriorate after half a month in the refrigerator.
Preparation steps:
First, stir the glutinous rice flour with 500 grams of cold water to set aside, put 1000 grams of water into the pot, add sugar, syrup, salt, put in the chili powder after boiling and stir evenly, boil for 2 minutes, stir the glutinous rice flour processed in advance and put it into the pot to stir vigorously, be sure to stir evenly before opening the pot, otherwise when the temperature is too high, the glutinous rice flour will not be stirred open, and small bumps will be formed.
After opening the pot, put in MSG, chicken essence and Daxi beef powder and stir well after turning off the heat, and when it is cold, add onion, ginger and garlic without stirring evenly, put it to eat the next day, you can also put it in the refrigerator for 5-7 days to eat, after 5-7 days, the chili sauce has a fermented taste, and can be selected according to personal preferences.
Note: The amount of water used in chili sauce can be flexibly mastered by yourself, because the degree of dryness and wetness of chili noodles and glutinous rice flour that are different from each manufacturer or batch is not the same, and some dry ones need to put more water, and some wet ones need to put less water.
In addition, do not look at the viscosity of the chili sauce during the production process, but wait until the raw materials are fully integrated to see the actual consistency.
Preparation of finished brush sauce:
Homemade chili sauce 60 g, Tianjin garlic minced hot sauce 60 g, oyster sauce 15 g, AAA ingredient 6 g, spicy fresh 9 g, monosodium glutamate 9 g, chicken essence 6 g, sugar 30 g, purified water 30 g.
Mix the above ingredients and stir evenly, leave them for two hours and then stir them again when the spices are melted.
Note: The amount of water used can be flexibly adjusted according to the thickness of the sauce.
Preparation of dry material (sprinkling):
Cumin powder 30 g, pepper powder 10 g, spicy fresh 10 g, soybean flour 20 g, sugar 10 g, AAA ingredient 20 g, special fresh No. 1 20 g, monosodium glutamate 20 g, chicken essence 10 g.
Soybean flour to cook, is to fry soybeans in the beating into powder.
Cooked sesame seeds, cooked cumin crushed, cumin sautéed with a rolling pin. Then mix into the sauce, mix 5 grams of sesame seeds and cumin per 20 grams of the sauce, mix well and then use.
Note: Everything used in the tutorial, if you don't have it locally, you can buy it on Taobao, and you can definitely buy it.
Yisheng forever smoked chicken
Preparation Method:
1. Selection of materials: the selection of healthy disease-free live chicken weighing only more than 500 grams as the main material, the baby chicken should be more than 500 grams, and the large chicken requires fat.
2. Slaughtering and dissecting: slaughter live chickens, drain blood, soak in hot water, simmer feathers, open the chamber to remove internal organs, wash the inside and outside of the chicken, drain the water for later.
3. Brine: The white chicken is shaped, placed in the pot in turn according to the size, add the aged boiled chicken soup, and put on an appropriate amount of water to make the soup soak the chicken body. Then add peppercorns, large ingredients, cinnamon, white root, fennel (in a gauze bag) and spices such as green onions, ginger, garlic, salt, etc., and the amount of use depends on the season and the amount of old soup. Bring the pot to a boil over high heat, then change to medium heat for a while, then simmer over low heat until cooked to a ripe end.
4. Smoking: Heat the smoking pot, add sugar, put the cooked chicken on the iron grate into the smoking pot and smoke until the chicken is ruddy. After leaving the pan, coat with sesame oil and serve.
Secret recipe smoked chicken
Ingredients: 750 grams of tender chicken, 10 grams of ginger slices, 15 grams of melon leaf leaves, 5 grams of refined salt, 15 grams of spring onions, 25 grams of brown sugar, 25 grams of soy sauce, 100 grams of rice pot bar, 20 grams of rice wine, 15 grams of sesame oil, 3 grams of peppercorns
1． Cut 10 grams of green onion into pieces, and another 5 grams of green onion are finely chopped together with peppercorns and salt, and set aside.
2． Chickens are slaughtered, blood and water are drained, blanched, the back of the human back is cut, the internal organs and chicken are removed, washed and drained, evenly sprinkled on the chicken with onion and pepper salt, and marinated for 20 minutes. Peel the chicken out, put the skin down in a bowl, add the shallots, slices of ginger, add soy sauce and shochu, steam until eight ripe, remove and pick the shallots and ginger.
3． Break the rice pot into the wok, sprinkle with vegetable leaves, brown sugar, put the grate on the rack, put the chicken skin upwards on the grate, cover the pot lid, first smoke the tea leaves with medium heat, change the fire for a moment to smoke until the smoke is everywhere, leave the fire, smoke dissipate, lift the lid, take the chicken brush sesame oil. Chop off the chicken head, chicken tip, chicken leg claws, cut the chicken body into 5 cm long, 3 cm wide pieces, chicken bones, chicken shins to loose the bottom, chicken nuggets according to the original shape of the chicken plate, chicken head before putting, chicken leg claws on both sides, this dish is made.
Liaocheng smoked chicken
Ingredients: 4000 g of rooster
Seasoning: 50 grams of ginger, 10 grams of sand kernels, 10 grams of nutmeg, 50 grams of chicken fat, 10 grams of white root, 10 grams of cinnamon, 10 grams of cloves, 30 grams of sugar, 50 grams of salt, 15 grams of star anise, 5 grams of fennel seeds [cumin seeds], 150 grams of vegetable oil The characteristics of Liaocheng smoked chicken are: chestnut red color, mellow and delicious, soft texture and rich aroma. Teach you how to make Liaocheng smoked chicken, how to make Liaocheng smoked chicken to be delicious
1. Slaughter 5 fat and tender roosters (about 4000 grams) to remove the bags, wash the internal organs, put them in clean water and blanch them, and dry them with controlled water;
2. Shape the rooster nest and smear it with sugar;
3. Beat the nutmeg, break the cinnamon, and crush the whole piece of ginger;
4. When the frying pan is 80% or 90% hot, add the sugar-colored chicken, fry until the skin is dark red, fish out, and control the oil;
5. Put all kinds of spices and ginger pieces together into the water pot and put all the spices, after boiling, put the fried chickens into the cooking pot one by one, cook for 30 minutes, stop cooking for two hours, control the soup;
6. Relax the lower part of the smoking pot, cypress, jujube wood sawdust, light the upper part of the smoked chicken rack iron net, and then put the cooked chicken on the rack net, cover a layer of seats to make the original smoking pot lid, in order to keep warm, smoke, out of the air, start 1 hour to turn once, half an hour after turning once, smoking for 5 hours is good;
7. After cooking, apply chicken fat to each surface.
1. Dry the water on the chicken first, then smear the sugar color, and spread well;
2. Turn over the chicken body frequently when smoking, and require uniform color and luster;
3. Steam and heat when eating and then tear into silk, both wine and rice are suitable;
4. Due to the frying process, 1500 grams of vegetable oil should be prepared.
Physical shop smoked chicken recipe
Sauce chicken spice recipe: (star anise 30 grams, good ginger, cinnamon 50 grams each, licorice 10 grams, grass cardamom 35 grams, white cardamom 30 grams, fragrant leaves 25 grams, cumin 20 grams, nutmeg 25 grams, cloves 10 grams, white root 50 grams beaten into granules to form a spice packet
Miso soup for chicken sauce:
1. Cut 5000 grams of pig bones into sections, soak in water for half an hour, fish out the control water; the old hen 2 kg chopped into large pieces, put into clean water, soaked for 30 minutes to wash and fish out.
2. Put 2 kinds of raw materials into a pot of cold water, bring to a boil on high heat, skim off the foam, fish out and wash and put it into a stainless steel bucket, add 50 kg of water, bring to a boil on high heat, reduce the heat and simmer until the soup remains 30 kg.
Put the seasoning (400 grams of salt, 50 grams of monosodium glutamate, 60 grams of chicken essence, 300 grams of flower carving wine, sugar, green onion, and 200 grams of ginger slices) and simmer for 1 hour, and fish out the residue to become a sauce soup. After the miso soup is cooled, there will be a layer of oil slick on the surface, and a part of the slick oil will be skimmed to become the soy sauce oil.
How to make the signature smoked chicken:
1. 20 stupid chickens (total weight of about 25 kg) slaughtered and purified, flying water.
2. Bring the special miso soup to a boil on high heat, put in the stupid chicken and reduce the heat, heat for about 35 minutes, turn off the heat, cover and soak for one night (about 10 hours), the next day the sauce soup is boiled, and then the stupid chicken is fished out, put it in the hanging oven while it is hot, put in the sugar, tea leaves, smoke on low heat for 1.5 minutes, wait for the stupid chicken to turn golden brown, take it out and brush the soy sauce soup oil.
Ditch gang smoked chicken
Ingredients: 3000 g of chicken
Seasoning: cinnamon 20 g, five-spice powder 5 g, cloves 15 g, pepper 5 g, ginger 20 g, nutmeg 5 g, sand kernel 5 g, white root 10 g, dried ginger 5 g, cinnamon 10 g, tangerine peel 10 g, grass cardamom 10 g, white sugar 100 g, sesame oil 60 g, monosodium glutamate 15 g
1. Slaughter the baby rooster and tidy up;
2. Place the chicken on the board and the abdomen upwards, use a knife to cut the middle of the chicken ribs and vertebrae, and fold it by hand, then use a small wooden stick to put it into the belly and propped up, and then make a small opening at the tip of the chicken breast, cross the chicken leg into the mouth, cross the wings into the mouth, and then dry the surface moisture for use;
3. Put all the spices (cinnamon, cloves, nutmeg, sand kernels, white root, etc.) into a cloth bag and put it in the pot;
4. Mix fresh ginger, five-spice powder, pepper and Haoba chicken essence in a pot with clean water;
5. Soak the chicken in a pan for another 1 hour, then cook over low heat until semi-cooked with salt, then continue to cook until mature, remove and smoke while hot;
6. Spread sesame oil on the chicken before smoking;
7. Put the chicken on the grate in the pot, when the bottom of the pot is boiled until it is slightly red, add sugar and smoke for 2 minutes, then turn the chicken body and smoke for another 2 or 3 minutes.
1. Cook the chicken to master the heat, rotten and not scattered, in order to maintain a complete chicken shape, so as to facilitate the next process;
2. The smoking time should not be too long, otherwise the color is too heavy and affects the appearance;
3. When mixing fresh ginger, five-spice powder, pepper powder, and Haoba chicken essence, you can also add spicy powder, the taste will be more delicious.