Yisheng forever smoked chicken
Preparation Method:
1. Selection of materials: the selection of healthy disease-free live chicken weighing only more than 500 grams as the main material, the baby chicken should be more than 500 grams, and the large chicken requires fat.
2. Slaughtering and dissecting: slaughter live chickens, drain blood, soak in hot water, simmer feathers, open the chamber to remove internal organs, wash the inside and outside of the chicken, drain the water for later.
3. Brine: The white chicken is shaped, placed in the pot in turn according to the size, add the aged boiled chicken soup, and put on an appropriate amount of water to make the soup soak the chicken body. Then add peppercorns, large ingredients, cinnamon, white root, fennel (in a gauze bag) and spices such as green onions, ginger, garlic, salt, etc., and the amount of use depends on the season and the amount of old soup. Bring the pot to a boil over high heat, then change to medium heat for a while, then simmer over low heat until cooked to a ripe end.
4. Smoking: Heat the smoking pot, add sugar, put the cooked chicken on the iron grate into the smoking pot and smoke until the chicken is ruddy. After leaving the pan, coat with sesame oil and serve.
Secret recipe smoked chicken
Ingredients: 750 grams of tender chicken, 10 grams of ginger slices, 15 grams of melon leaf leaves, 5 grams of refined salt, 15 grams of spring onions, 25 grams of brown sugar, 25 grams of soy sauce, 100 grams of rice pot bar, 20 grams of rice wine, 15 grams of sesame oil, 3 grams of peppercorns
1． Cut 10 grams of green onion into pieces, and another 5 grams of green onion are finely chopped together with peppercorns and salt, and set aside.
2． Chickens are slaughtered, blood and water are drained, blanched, the back of the human back is cut, the internal organs and chicken are removed, washed and drained, evenly sprinkled on the chicken with onion and pepper salt, and marinated for 20 minutes. Peel the chicken out, put the skin down in a bowl, add the shallots, slices of ginger, add soy sauce and shochu, steam until eight ripe, remove and pick the shallots and ginger.
3． Break the rice pot into the wok, sprinkle with vegetable leaves, brown sugar, put the grate on the rack, put the chicken skin upwards on the grate, cover the pot lid, first smoke the tea leaves with medium heat, change the fire for a moment to smoke until the smoke is everywhere, leave the fire, smoke dissipate, lift the lid, take the chicken brush sesame oil. Chop off the chicken head, chicken tip, chicken leg claws, cut the chicken body into 5 cm long, 3 cm wide pieces, chicken bones, chicken shins to loose the bottom, chicken nuggets according to the original shape of the chicken plate, chicken head before putting, chicken leg claws on both sides, this dish is made.
Liaocheng smoked chicken
Ingredients: 4000 g of rooster
Seasoning: 50 grams of ginger, 10 grams of sand kernels, 10 grams of nutmeg, 50 grams of chicken fat, 10 grams of white root, 10 grams of cinnamon, 10 grams of cloves, 30 grams of sugar, 50 grams of salt, 15 grams of star anise, 5 grams of fennel seeds [cumin seeds], 150 grams of vegetable oil The characteristics of Liaocheng smoked chicken are: chestnut red color, mellow and delicious, soft texture and rich aroma. Teach you how to make Liaocheng smoked chicken, how to make Liaocheng smoked chicken to be delicious 1. 5 fat and tender roosters (about 4000 grams) are slaughtered to remove the bags, wash the internal organs, put them in clean water and blanch them, and dry them with controlled water;
2. Shape the rooster nest and smear it with sugar;
3. Beat the nutmeg, break the cinnamon, and crush the whole piece of ginger;
4. When the frying pan is 80% or 90% hot, add the sugar-colored chicken, fry until the skin is dark red, fish out, and control the oil;
5. Put all kinds of spices and ginger pieces together into the water pot and put all the spices, after boiling, put the fried chickens into the cooking pot one by one, cook for 30 minutes, stop cooking for two hours, control the soup;
6. Relax the lower part of the smoking pot, cypress, jujube wood sawdust, light the upper part of the smoked chicken rack iron net, and then put the cooked chicken on the rack net, cover a layer of seats to make the original smoking pot lid, in order to keep warm, smoke, out of the air, start 1 hour to turn once, half an hour after turning once, smoking for 5 hours is good;
7. After cooking, apply chicken fat to each surface.
1. Dry the water on the chicken first, then smear the sugar color, and spread well;
2. Turn over the chicken body frequently when smoking, and require uniform color and luster;
3. Steam and heat when eating and then tear into silk, both wine and rice are suitable;
4. Due to the frying process, 1500 grams of vegetable oil should be prepared.
Ditch gang smoked chicken
Ingredients: 3000 g of chicken
Seasoning: cinnamon 20 g, five-spice powder 5 g, cloves 15 g, pepper 5 g, ginger 20 g, nutmeg 5 g, sand kernel 5 g, white root 10 g, dried ginger 5 g, cinnamon 10 g, tangerine peel 10 g, grass cardamom 10 g, white sugar 100 g, sesame oil 60 g, monosodium glutamate 15 g
1. Slaughter the baby rooster and tidy up;
2. Place the chicken on the board and the abdomen upwards, use a knife to cut the middle of the chicken ribs and vertebrae, and fold it by hand, then use a small wooden stick to put it into the belly and propped up, and then make a small opening at the tip of the chicken breast, cross the chicken leg into the mouth, cross the wings into the mouth, and then dry the surface moisture for use;
3. Put all the spices (cinnamon, cloves, nutmeg, sand kernels, white root, etc.) into a cloth bag and put it in the pot;
4. Mix fresh ginger, five-spice powder, pepper and MSG in a pot with clean water;
5. Soak the chicken in a pan for another 1 hour, then cook over low heat until semi-cooked with salt, then continue to cook until mature, remove and smoke while hot;
6. Spread sesame oil on the chicken before smoking;
7. Put the chicken on the grate in the pot, when the bottom of the pot is boiled until it is slightly red, add sugar and smoke for 2 minutes, then turn the chicken body and smoke for another 2 or 3 minutes.
1. Cook the chicken to master the heat, rotten and not scattered, in order to maintain a complete chicken shape, so as to facilitate the next process;
2. The smoking time should not be too long, otherwise the color is too heavy and affects the appearance;
3. When mixing fresh ginger, allspice, pepper and monosodium glutamate, you can also add spicy powder, the taste will be more delicious.
Sauce fried smoked chicken
Ingredients: 1500 grams of tender chicken, 50 grams of soy sauce, 40 grams of refined salt, 10 grams of green onion, 5 grams of minced ginger, 5 grams of minced garlic, 25 grams of cooking wine, 25 grams of spicy sauce, 50 grams of sugar.
make:
1, the chicken slaughter, dehairing, clean cavity, offal, wash, control dry water, rub the inside and outside of the chicken with salt, rub well, put in the basin, press tightly with heavy objects, marinate for a day and a night after taking out, control dry salt water.
2: Put the chicken into the pot again, put in the water, the water slightly submerges the chicken, bring to a boil, and fish out. Filter the chicken broth into a clear soup, rinse the chicken with cool water, put it back into the original clear soup, and add the green onion, minced ginger, minced garlic, soy sauce, 25 grams of sugar, cooking wine, press the chicken into the soup with a basin, cover the lid, bring to a boil over high heat, simmer over low heat until eight ripe, fish out, and cool.
3: After the original soup is filtered, put into the pot, bring to a boil over high heat, add 25 grams of sugar, make it boil into a thick juice, and spread on the chicken skin. To spread well, when smeared and eaten, cut into slices, yard into the shape of the original chicken, put into the plate, dip in spicy sauce and eat, you can.
Tea smoked chicken
Ingredients: 750 grams of tender chicken, 10 grams of ginger slices, 15 grams of melon tea leaves, 5 grams of refined salt, 15 grams of spring onions, 25 grams of brown sugar, 25 grams of soy sauce, 100 grams of rice pot bar, 20 grams of rice wine, 15 grams of sesame oil, 3 grams of peppercorns
Production process:
Ingredients: a few chicken thighs, 10g slices of ginger, 15g of black tea, 5g of salt, 15g of shallots, 25g of brown sugar, 5g of star anise, 5g of cloves, a little soy sauce, 100g of millet, 20g of cooking wine, 15g of sesame oil, 5g of peppercorns.
method:
1: Wash the chicken thighs and remove the bones.
2: Marinate the chicken thighs in cooking wine ginger slices with a little soy sauce for more than half an hour.
3: Use kitchen paper to dry the marinated chicken thighs.
4: Spread the green onion, salt and peppercorns evenly over the chicken thighs.
5: Sauté star anise, cloves, millet, black tea and brown sugar in a warm pan until fragrant.
6: Wrap 5 in tin foil or oven paper and put it in a pot and turn on high heat.
7: Place 4 in the steamer basket and cover and place on 6.
8, after the smoke rises, change to medium heat to smoke for half an hour, after the pot brush a little sesame oil can be.