"If you want to roast chicken, eight ingredients plus old soup" This is the secret of Daokou roast chicken, eight ingredients can be matched by everyone, but this old soup is indeed a treasure that is difficult to buy. The roast chicken made with this old soup sauce has a strong aroma, crisp and soft, salty and palatable, cooked rotten and deboned, fat but not greasy, and the color is very attractive. Today I share with my friends the recipes and processes of roast chicken that I have collected for many years, and its brine roast chicken is no less than Daokou roast chicken. Let's look at the detailed decomposition steps.
【Step 1】Preparation of spice packs:
Bai Zhi 175 g, White Cardamom 110 g, Sand Kernel 75 g, Peppercorns 60 g, Dried Shiitake Mushrooms 6 g, Fragrant Leaves 50 g, Galangal 42 g, Star anise 40 g, Triana 40 g, Cinnamon Peel 35 g, Fragrant Fruit 25 g, Grass Fruit Seeded 18 g, Cloves 7 g, Monk Fruit 4, pour all the above spices into the pot, then pour boiling water to soak completely for 30 minutes, fish out and drain the water and set aside. 【Second step】Seasoning preparation: 400 grams of sugar color (boiled with rock sugar), 500 grams of cooked chicken fat, 500 grams of flavor powder, 500 grams of chicken essence, 50 grams of rock sugar soy sauce - 60 grams, concentrated chicken juice 125 grams, hai tian sheng pumped 380 grams, oyster sauce 100 grams, meat treasure king 50 grams, salt baked chicken powder 150 grams, refined salt to taste.
【Step 3】Boiling broth:
1. Take 15 kg of pork stick bones, clean 1 old hen, chop into large pieces, and then wash the blood water. Bring water to a boil over high heat, cool the ingredients in the pan, skim the foam and then remove and wash.
2. Pour the raw materials into the stainless steel brine bucket, then pour 35 kg of clean water, boil on high heat and reduce the heat to boil for about 3 hours, and then turn off the heat to filter the slag. About 25 kilograms of soup remain.
【Step 4】Process raw materials:
1. Slaughter and wash the chicken, remove the chicken tip, chicken claw tip, plate the shape and then dry the water.
2. Spread the whole body of the dried chicken with even honey water, then pour the salad oil into the net pot and burn it at about 150 degrees, and fry the chicken in the oil until the color is golden.
【Fifth step】Cooked treatment: 1. Stainless steel brine barrel on the heat poured into step 3 boiled broth 25 kg, and then put in step 1 processed spice package on high heat, put in step 2 prepared all the spices mixed evenly, and then continue to boil on high heat, turn to low heat to boil the fragrant brine.
2. Put the chicken processed in the fourth step into the brine bucket, press the weight on it so that the chicken is completely soaked in the brine to boil on high heat, and then immediately turn the low heat to mature the brine, turn off the low heat and continue to let the chicken completely soak in the brine until the brine becomes cool and can be gently removed.
3. Pan chicken is not detailed in detail, everyone can play according to their own methods. The chicken's internal organs should also be removed.