Gou BangZi Smoked Chicken was founded in the fifteenth year of Qing Guangxu, the founder Yin Yucheng because of the opportunity to do good deeds met the Guangxu Imperial Chef, got the royal court smoked chicken secret recipe, built a smoked chicken workshop, named "Gou Bang Zi Smoked Chicken", with sixteen fine processes, 30 kinds of selection ingredients, four generations of old soup, fire inheritance, created "Gou Bang Zi Smoked Chicken" century-old number, favored by the local people and past merchants, known as the first of China's "four famous chickens", well-known in all directions.
Gou Bangzi smoked chicken is a traditional famous product of Gou Bangzi in Beizhen City, Liaoning Province, which is famous for its long history, unique production and delicious taste. Gou Bangzi smoked chicken was founded in 1899 AD (Guangxu twenty-five years). At that time, there was a smoked chicken merchant named Liu Shizhong in Anhui, who was forced by life to flee to the ditch to settle down and make a living. He returned to his old business, making smoked chicken. Because the taste of smoked chicken is not strong and does not meet the taste of northeasterners, there are few diners and the business is light. Liu Shizhong after repeated research and improvement, the effect is not ideal, and finally under the guidance of an old Chinese medicine doctor, in the old soup of boiling chicken, added more than a dozen Flavors of Chinese herbs such as Cinnamon, Bai Zhi, Tangerine Peel, Sand Kernel, etc. with appetizing spleen and helping digestion, this time the smoked chicken not only maintains the ancestral characteristics, but also adds a rich special flavor. Later, after many trials, the best formula was mastered. Since then, Liu Shizhong's smoked chicken has gradually become famous.
After Liu Shizhong's death in 1910, his smoked chicken shop was inherited by his third son, Liu Zhensheng. The production and quality of Liujia smoked chicken have been further improved, and the trading is very prosperous. Many merchants in Fushun, Benxi, Jiamusi, Tonghua and other places have come to buy Liujia smoked chicken. As a result, several other smoked chicken shops were opened in Goubangzi Town. By the beginning of 1930, it had developed to more than a dozen smoked chicken shops such as Du, Qi, Sun, Zhang, and Tian, but the quality was far less good than that of the Liu family. After liberation, Liu Zhensheng Smoked Chicken Shop cooperated with several other shops to set up a Goubangzi food purchase and sales station and established a smoked chicken production workshop. While giving full play to the technical expertise of Liu Zhensheng, Tian Zicheng and several other teachers, we have continuously improved the level of technology, making smoked chicken a famous product of Gou Gangzi.
Craftsmanship
The production process of GouBangzi smoked chicken is exquisite, with 16 processes, including live chicken selection, quarantine, slaughter, shaping, boiling, smoking and so on. In the boiling ingredients are very exquisite, in addition to the use of old original soup plus more than 20 kinds of spices, but also adhere to the use of traditional white sugar smoking, at the same time must do three accurate: one is to put salt to be accurate, salty and suitable; second, the heat should be accurate, people do not leave the pot; the third is to feed accurately, keep fresh and fragrant. Ditch gangzi smoked chicken color jujube bright red, aromatic taste, tender meat, rotten and silky, salty and suitable, rich in nutrition.
Preparation method
1. Selection of ingredients: selection of annual healthy rooster, after slaughtering the chicken shape, roughly the same as the roast chicken;
2. Ingredients: Calculated according to 400 chickens, pepper 50 grams, five-spice powder 50 grams, spicy powder 50 grams, cardamom 50 grams, sand kernels 50 grams, yamana 50 grams, cinnamon 150 grams, white root 150 grams, cinnamon 150 grams, cloves 150 grams, tangerine peel 150 grams, grass and fruit 100 grams, fresh ginger 25 grams, monosodium glutamate 200 grams, sesame oil 1 kilogram, another 2 kilograms of sugar, old soup to taste. If there is no old soup, the amount of various spices is doubled;
3. Cooked chicken: After the shape of the chicken, first placed in the old soup with spices and slightly soaked, and then placed in the pot, the order is arranged. Boil over low heat for 2 hours, add salt when half cooked (the amount of salt should be determined according to the season and the taste of local consumers), cook until the meat is rotten and the silk is connected to the pot;
4. Smoking: Smoked while hot after cooking. The cooked chicken body is first brushed with a layer of sesame oil, and then put into the pot with a mesh curtain, when the pot is cooked until it is slightly red, put in white sugar, the pot is lid tightly for 2 minutes, the chicken is turned over and then covered tightly, and after waiting for 2 to 3 minutes, you can get out of the pot, the color of the dates is bright, the taste is aromatic, the meat is tender, rotten and silky.