Five-spiced boneless grilled chicken is favored by people for its delicious taste, golden color and rich nutrition. The production technology of spiced boneless grilled chicken is actually very simple, and learning the production process of this delicacy will add a lot of color to the family during the New Year's Festival or showing your craft in front of guests.
First, the selection of chickens: choose a rooster weighing 1 to 1.5 kg is the best, if there is really no, you can also use a hen. Slaughter live chickens first from the neck to purify the blood, and then use hot water to burn through the hair, the water temperature is 80 to 85 degrees, the water temperature is too hot the chicken skin will change color or burn the skin, too low to burn the chicken feathers. After blanching and cleaning the chicken feathers, remove the internal organs and rinse them repeatedly with water. The shape involves crossing the legs to the anus and extending in front of it to form a horizontal shape.
Second, coloring: use an appropriate amount of brown sugar or white sugar, add an appropriate amount of water to dissolve, and then pour into the pot to boil the sugar color, and when boiling the golden red, use chopsticks to pick up the wire, cease fire and set aside. After the cleaned chicken is dried, coated with sugar color, and the whole chicken should be spread evenly.
3. Frying: Choose an appropriate amount of cooking oil, pour it into the pot and heat it, put the smeared white chicken into the pot, and fry it until it is golden brown and red.
4. Ingredients: Take the family to make 2 to 4 chickens each time as an example, put 0.5 grams each of peppercorns, fennel, tangerine peel, grass fruit, nutmeg, 1 gram each, cinnamon, plantain, 1 gram each, 0.2 grams of cloves, 2 grams of ginger, 50 grams of soy sauce and salt, a little sand kernel, put all the condiments into a gauze bag, put it in a pot and cook.
Fifth, simmering: before boiling, first match the soup, the old soup and the new soup are half, it is advisable to submerge the chicken body, the pot is covered strictly to prevent the chicken body from moving, cook it for half an hour with a high heat, and then change the low heat to simmer for nine hours, simmer until the bones are deboned and rotten.
Sixth, out of the pot: when out of the pot can not let the cooked chicken break legs, peel, turn around, keep the chicken body intact, must boil the soup, with the help of the buoyancy of the soup, with a colander and iron hook smoothly lifted, the chicken out.
Boneless grilled chicken can not be hot food, heated after the taste is greatly reduced, this is the unique feature of the boneless grilled chicken, even if you eat the rest can not be heated, to put it bluntly, it is a cold dish, this way of eating aroma is long, the aftertaste is endless. Grilled chicken is only used for half an hour to cook, it is cooked by stewing, because the simmering time is up to nine hours, the flavor of the seasoning has entered the chicken body, so it tastes different.