Decipher the recipes and practices of the chicken

Taiye chicken is a well-known traditional dish in Guangdong and Hong Kong, which belongs to the Cantonese cuisine family. Because the founder Zhou Guisheng was once the Zhi County of Xinhui County in Guangdong at the end of the Qing Dynasty, he lost his official position after the Xinhai Revolution and sold smoked and roasted chicken as a business, and Zhou Shengji "Taiye Chicken" got its name. Taiye chicken, also known as "tea fragrant chicken", color jujube red, smooth and oily, skin fragrant meat tender, tea flavor fragrant, after eating the mouth has afterglow, evocative.

Ingredients: 1 light chicken, 100 grams of tea leaves (daffodil tea leaves).

Seasoning: MSG 2 g, brown sugar 50 g, brine 3 kg, sesame oil 2 g, peanut oil 50 g

method:

(1) Dip the chicken in a slightly boiling brine basin. When soaking, use an iron hook to lift the chicken three or four times, pour out the brine in the chicken cavity to keep the temperature inside and outside the chicken cavity consistent, soak for about 15 minutes until cooked, drain the brine.

(2) Heat the wok with peanut oil, fry the soaked tea leaves until fragrant, then sprinkle the brown sugar evenly, stir-fry the tea leaves while sprinkling, and when the frying is smoky, quickly put the iron (or bamboo) grate in, and immediately put the chicken on the iron operator.

(3) Add the lid to the end of the pot and remove from the fire and smoke for 5 minutes. Do not leak smoke. (4) Take 75 ml of brine and add human MSG and sesame oil to make a flavor juice; chop the chicken into pieces, put it back into the shape of the chicken, and drizzle with the flavor juice.

Features: The color of the chicken is jujube red, the surface is smooth, the meat is tender and mellow, and there is a fragrance of tea leaves.