Shanghai soy sauce chicken
Fees:
1 Guangsan yellow chicken (Qingyuan chicken is used in Cantonese cuisine), 6000 grams of homemade refined brine.
To prepare the homemade refined brine:
raw material:
Peanut oil 200 grams, ginger 100 grams, green onion white 100 grams, vanilla 50 grams, parsley 80 grams, carrots 50 grams, red pepper 30 grams, onions 50 grams, Chongming old liquor 6 bottles (about 6 pounds, a kind of rice wine, high water content, low degree, should choose the color of the white fragrance type, so that the brine chicken does not have a light yellow, but is rosy), light soy sauce 3000 grams, beautiful 50 grams, rock sugar 2500 grams, another cinnamon 100 grams, licorice 80 grams, grass fruit 25 grams, cloves 25 grams, 30 grams of yamana, 20 grams of tangerine peel, 2 monk fruit, 2 clams, 100 grams of red yeast rice, 60 grams of star anise, and 20 grams of fragrant leaves are made into spice packets.
make:
1: Heat the peanut oil, and fry the coriander, green onion, ginger, onion and other ingredients into a compound shallot oil.
2: Strain the shallot oil and heat it in a pot, add old white wine, soy sauce, delicious fresh, rock sugar and spice packets, etc. and bring to a boil, simmer for 20 minutes until the seasonings and spices overflow. (Spices should be soaked in hot water first, and then sautéed in a dry pot.)
Preparation Method:
(1) Guangsan yellow chicken 1 small open (hole) to the internal organs to wash, chop off the chicken feet, with boiling water poured on the skin and abdomen of the chicken, so that the chicken around the heat, and then add onion, ginger, cooking wine in boiling water, put in the boiling chicken slow soaking until six or seven mature (note that the water can not be opened during the process of soaking chicken, and then add cold water at the right time, so that the water temperature is maintained at about 80-90 degrees), and then fish out the controlled dry water.
(2) At the same time, another soup bucket on the fire to boil the fine brine, switch to a low heat, put the cooked chicken soaked until nine mature, the chicken can be colored into the flavor, take out the chopping pieces on the table, you can eat cold, you can also eat hot, you can also pour a little raw brine, or bring the original brine to the table.
The key to cooking:
1, this dish emphasizes a "soaking" word, only use about 80-90 degrees of water temperature, so that the shape of the chicken can remain intact when it is cooked, and the taste is tender.
2, soy sauce chicken production, the use of brine fine brine, so the use and preservation of brine is also relatively high requirements, such as the concentration of brine, how to dilute, how to add flavor, spices and so on.