Grilled chicken is produced in Dezhou City, Shandong Province, also known as Texas spiced boneless grilled chicken, is a famous local specialty. Due to the slow simmering during operation, it is called "damaged chicken". With a history of more than 70 years, Texas Grilled Chicken is well-known throughout the country, especially along the Jinpu and Shide Railways, and is known as China's "Three Major Roast Chickens".
1. Recipe
1. Ingredients: 200 chickens (about 150 kg)
2. Accessories: 50 grams of peppercorns, 100 grams of cumin, 50 grams of tangerine peel, 50 grams of grass curd, 125 grams of cinnamon, 125 grams of cinnamon, 75 grams of sannai, 50 grams of grass fruit, 125 grams of white root, 15 grams of cloves, 50 grams of nutmeg, 10 grams of sand kernels, 50 grams of cumin, 250 grams of ginger, 4 kg of soy sauce, 3.5 kg of salt. Of course, if you do less, you can also reduce it according to the proportion.
Second, the processing method
1. Slaughter and shaping. Slaughtered and bloodletting in the song part, after soaking and hair removal, under the abdomen is opened, the internal organs are removed, after washing with clean water, the legs are crossed and coiled into the anus, and the wings are extended forward from the knife edge of the part, and crossed out in the beak, forming a recumbent body with wings, with a beautiful shape.
2. Coloring and frying. After the chicken is plated and cooled, spread the sugar color made of white sugar stir-fry, and then put it in the boiling peanut oil pot and fry for 1-2 minutes, so that the chicken body is golden and red, to prevent overheating and frying into yellow and black.
3. Simmer. Put the accessories into a cloth bag, put it into the brine pot, put the fried chicken into the pot in order, and then put the soup (the last time the chicken soup and the new soup are halved), the amount of soup is higher than the upper chicken body standard, and the iron operator and stone are pressed on it to prevent the chicken from tumbling when the soup is boiling. First boil over high heat for 1-2 hours (usually 1 hour and 30 minutes for new chicken, 2 hours for old chicken), then switch to simmering over low heat. At this time, the chicken body is reduced, there is a layer of oil slick on it, the new chicken can be simmered for 6-8 hours, and the old chicken can be simmered for 8-10 hours.
4. Fish out of the pan to catch the chicken. When out of the pot, first add fire to boil the soup, take off the iron calculation, stone, use boiling and buoyancy, the chicken with a hook and soup spoon fished out, in order to prevent peeling, U-turn, broken legs, out of the pot action to go through, the orientation should be accurate, according to the arrangement of the chicken hook to the head, in the soup by buoyancy slowly lifted into the colander, smoothly up, to maintain the integrity of the chicken body, out of the pot is the finished product.
5. Storage. Grilled chicken should be hung in a clean, cool, hygienic place, should not be stored in cabinets, cabinets, storage time, about 15 days in winter, about 7 days in spring and autumn, 1-3 days in summer, if you need to extend the storage time, you can put it in the sauce soup, steam it when eating, put it in the family refrigerator, you can save it for 3 months, and the cold storage can be stored for about half a year.
Texas grilled chicken is both excellent in color, five-spiced boneless, tender and pure meat, light and elegant, taste through the bone marrow, fresh and strange tonic. The shape of the legs are coiled, the claws into the chicken chamber, the wings through the neck from the mouth out of the mouth, the whole chicken is lying down, the color is golden, yellow in the red, far away like a duck floating water, the mouth of the feather feather, very beautiful, is a superior food art treasures.
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