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: Hen
Excipients: brown sugar powder, soup, fine brine, sesame oil, daffodil tea, peanut oil, monosodium glutamate
Ingredients: 1250 g of chicken for children
Seasoning: 100 grams of tea, 2 grams of monosodium glutamate, 5 grams of sesame oil, 50 grams of white sugar, 50 grams of peanut oil
Baby chicken
The meat of the baby chicken contains more protein, the chicken meat of the baby chicken accounts for about 60% of the body weight, and the main component of chicken meat is protein, so the nutritional value of the meat of the baby chicken is high. In addition, the meat of the chicken contains very little elastic connective tissue, so it is easily absorbed by the digestive organs of the human body. After the chicken is steamed, the chicken fibers are separated and become tender, soft and palatable, while the chicken meat of the old chicken only accounts for about 40% of the body weight, most of the fat and elastic connective tissue. Elastic connective tissue is an insoluble water elastic protein, the texture is tough and not easy to chew, after cooking at a high temperature of 160 degrees, it will become an insoluble gum, which can only be absorbed by the human body in a small part.
tea
The basic ingredients of tea leaves
1, catechins: commonly known as tea tannins, is a unique ingredient of tea, with bitterness, astringency and astringentity.
2, caffeine: with bitter taste, is an important ingredient to constitute the taste of tea soup.
3. Minerals: Tea is rich in potassium, calcium, magnesium, manganese and other 11 kinds of minerals.
1. Slaughter the chicken, simmer the hair, remove the internal organs, wash it, put it in a slightly boiling brine basin and cook it over low heat.
2. When dipping, use an iron hook (clip) to lift the chicken every 5 minutes, pour out the brine in the chicken cavity to keep the temperature inside and outside the chicken cavity consistent, cook for about 15 minutes until cooked, and use a saucer to hold the chicken.
3. Heat a wok over medium heat, heat the oil until slightly boiled, sauté the tea leaves (daffodil tea leaves) until fragrant, then sprinkle the brown sugar evenly, and sauté the tea leaves while sprinkling;
4. When frying until smoke, quickly put the bamboo grate in (about 7 cm from the tea leaves), and immediately put the chicken on the bamboo grate, add the pot lid to the end away from the fire, smoke for 5 minutes and then hold the chicken;
5. Mix 75 ml of boiled chicken brine, 15 ml of soup, monosodium glutamate and sesame oil into a sauce;
6. Cut the chicken into chunks and drizzle with the sauce.
The color of the chicken is jujube red, the surface is smooth, the meat is tender and mellow, and it has the fragrance of tea leaves.
1. In the process of dipping, the chicken should be picked up and poured out of the juice in the chicken cavity, and then the boiling juice is poured into the chicken cavity, and then poured out and then irrigated. Repeat several times to heat the inside and outside evenly.
2. Cover the lid tightly so that the color is uniform and the smoke is full of flavor.