Hefei's most famous gourmet chicken is also called Cao Cao chicken, this chicken is crispy, a shaking bone meat separation, ruddy color, rich aroma, crisp skin and oil after eating full of fragrance. Therefore, it is deeply loved by the majority of consumers. Today I will share the spice ratio and production process of this chicken to everyone, I hope you like it. If there is something wrong, please give more advice to friends.
Ingredients: 1 chicken, slaughtered and disposed of (about 750 grams)
Spices: Star anise, cinnamon, 2 grams each.
Marinade: 30 grams of cooking wine, 5 grams of salt, 30 grams of green onion, 30 grams of ginger.
Marinated chicken sauce: 15 grams of haitian oyster sauce, 20 grams of jinlan soy sauce, 5 grams of haitian old soy sauce, 2 grams of salt, 4 grams of chicken powder.
Production Process:
1. Put the clean chicken in a pot, spread well with marinade inside and out, and marinate for 2 hours. Remove and dry the chicken with honey.
2. Put 2 kg of salad oil in a net pot and heat it to 60%, put the chicken in oil, fry the chicken until the surface of the chicken skin is golden brown, and fish out the oil control.
3. Take a pig's trotter and dispose of it cleanly, and change the chicken feet to 200 grams and cut it into small pieces with a knife. Then fry in salad oil until the skin is golden in color to remove the oil control.
4. Take a large casserole, first add 200 grams of onion head slices, 50 grams of ginger slices, then add 100 grams of pork belly on top of vegetables, then put the fried pork trotter chicken feet on the pork belly, then put the fried chicken shape into the casserole, and then add green peppers and 50 grams of red peppers. After pouring 400 grams of broth, finally pour the sauce and spices into the casserole dish and cover.
5. Heat the casserole to a boil over high heat until the soup in the casserole boils, then reduce the heat and simmer for 5 hours, turn off the heat and soak for 1 hour.