Gou Gangzi smoked chicken was founded in the Guangxu years, and it is said that there was a fourth master Yin in that year. On a stormy night, he found a frozen old man lying on the side of the road, feeling compassion, so he took him home to take care of it, the old man recovered and revealed his identity as a royal cook to him and told him that he was persecuted for some reasons, and finally left Yin Siye a smoked chicken secret book, Yin Siye was very happy, plus his own research and innovation, so as today's ditch gang smoked chicken. Nowadays, it is a famous dish in Liaoning and is known as the first of the four famous chickens in China.
When the smoked chicken comes out of the pot, the meat is tender, rotten and silky, and the aroma is overflowing.
Servings: 3 servings
Taste: Smoky
Serving time: 60 minutes or more
Difficulty: Intermediate
Ingredients: 1 chicken boy, dark soy sauce, salt, 1 green onion, 1 piece of ginger, 5 grams of grass fruit, 3 grams of cloves, 5 grams of nutmeg, 5 grams of star anise, 8 grams of peppercorns, 8 pieces of fragrant leaves, 3 grams of cinnamon, 2 grams of white root, 3 grams of galangal, allspice powder, dried chili pepper, 8 grams of rice, 15 grams of sugar, 5 grams of tea leaves.
Remarks: Baby chicken is about 2 pounds.
method:
1, the chicken to remove the internal organs, wash and set aside, the five spice powder and salt mixed well and then put into the chicken belly to rub well, each spice put one together to rub well, the chicken body with 10 grams of salt to rub well.
2: Seal the chicken belly with a long bamboo skewer in a figure-of-8 shape and leave it for about 2 hours to let the muscles fully taste.
3: Steep the spices in warm water for 5 minutes.
4: Take a cloth and wrap all the spices tightly.
5: Cut the green onion into large pieces and cut the ginger into large pieces and set aside.
6, add a lot of water to the pot, more than 5cm of the chicken body is appropriate, put the spice packet, green onion, ginger, pepper, chicken together into the water, pour in the old soy sauce color, put the right amount of salt, add a little cooking wine, boil after turning to medium heat and cook for 30 minutes, turn off the heat and simmer for 15 minutes.
7: Take 5 grams of tea leaves, 8 grams of rice, and 15 grams of sugar.
6: Mix the rice, tea leaves and sugar evenly, lay flat to the bottom of the pot, drain the chicken and put it on the shelf, cover the lid, use high heat until the pot emits smoke, let the smoke last for 2 minutes and then turn off the heat and simmer for 1 minute, open the lid and remove the chicken.
9, smoked chicken is so ready, the taste of salty incense also with rice, overflowing aroma, the entrance lips and teeth remain fragrant.
10. Change the knife and cut it to plate.
Tips
1. Soaking spices in warm water can make the spices taste softer.
2, when smoking chicken, let the chicken leave some temperature and then smoke, otherwise it is not easy to color, do not like to smoke too heavy small partners can appropriately reduce the smoking time or reduce the amount of sugar.