Speaking of travel, now go out are high-speed rail planes, when I was young the traffic is not as convenient as now, then go out by train, or the beginning of the k green leather car, then the window can be lifted, every stop to a stop, there will be vendors to sell food and drink, everyone through the window to buy and sell, in the northeast station almost every station must have a delicacy is the ditch gang smoked chicken, adults and children love to eat, then the living conditions are limited to eat the ditch gang smoked chicken is very luxurious, remember to go out once, On the way to the train, my father bought it for me to eat, and the delicious taste was deeply imprinted in my food memory, and it was still very memorable every time I thought about it! Founded in the Guangxu years, Goubangzi smoked chicken is a famous dish in Liaoning and is known as the first of the "Four Famous Chickens of China's Cuisine"! It is also a popular dish in Tohoku! Today, I borrow the activity of #Wei Ai while eating while traveling# to share with you this Northeast cuisine #Gou Bangzi smoked chicken #I hope you like it! I also look forward to the release of the new Wei Ling wagon, and look forward to the comfortable, safe and beautiful wei ling to add more happiness to everyone's trip! Let Wei Ling lead us #Wei Ai to eat while traveling #
By food stylist Henry
Baby chicken 1 is about 1000 grams
Old soy sauce in moderation
Salt to taste
1 green onion
Ginger 1 piece
Grass fruit 5 g
Nutmeg 5 g
Cloves 3 g
Peppercorns 8 g
Star anise 5 g
8 fragrant leaves
Cinnamon 3 g
3 g of galangal
White Root 2 g
A little spice powder
Dried peppers a little
Sugar 15 g
Rice 8 g
Tea leaves 5 g
1: Remove the chicken from the internal organs, wash and set aside
2: Mix the five spice powder and salt well in the chicken belly, put each spice into one and rub well, and rub the chicken body with about 10 grams of salt.
3. Seal the chicken belly with a long bamboo skewer in a figure-of-8 shape! Leave for about two hours to allow the chicken to be fully marinated to taste!
4: Soak the spices in warm water for 5 minutes! It can wash the fragrance and make the fragrance of the fragrance softer!
5. Take a mouth cloth or a small towel, wrap the spices and tie them tightly!
6、 Cut the green onion and ginger into large pieces and set aside!
7, take a large pot and add a lot of water, the water surface exceeds the height of the chicken more than five centimeters, the marinated chicken and spices wrapped in green onions ginger dried pepper together into the water, with the old soy sauce color, the color is rosy, add salt to an appropriate amount, slightly salty can be! Add a little cooking wine, bring to a boil over high heat, turn to medium heat and cook for 30 minutes, then leave the heat for fifteen minutes! Make the chicken more flavorful!
8, take fifteen grams of sugar, five grams of tea, eight grams of rice,
9, the sugar rice tea mixed evenly, flat on the bottom of the pot chicken fished out, chicken not too cold to some temperature as well, drizzle the water on the shelf, cover the lid, high heat until the pot out of the smoke, let the smoke last for about two minutes to turn off the heat and simmer for a minute, open the lid to take out the chicken!
10, the chicken is smoked, you can change the knife to cut into pieces and plate can be eaten, the taste of salty and fresh tea aroma is also overflowing with rice aroma, the entrance lips and teeth remain fragrant!
11. Finished product drawing
When smoking chicken, the temperature of the chicken should not be too cold, otherwise it is not easy to color, do not like to smoke too heavy can reduce the smoking time as appropriate or reduce the amount of sugar can be!
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