Recently, I saw a “bone-off chicken†shop in Shenyang market. The business was more prosperous than other roast chicken shops and it was crowded out to buy one (16 yuan per kilogram). The taste is indeed unique. The production method is described as follows:
First, the finished product features complete body shape, fried evenly, crisp and boneless, delicious fragrance, fresh and delicious, unique flavor, young and old.
Second, the processing technology (a) raw material selection and renovation selection of about 1 kilogram of tender chicken, slaughtered after the blood net, and then hair removal, wash. In the light chicken hips open, remove the viscera, and then wash, the chicken legs, chicken wings, drain water after modeling. Wash the light chicken on the chopping board, with the abdomen up, cut the ribs and vertebrae with a knife, and then use a suitable sorghum stalk to stretch the abdominal cavity according to the size of the chicken. A small round hole is cut at the tip of the chicken's lower abdomen, and the two legs are inserted into the hole; the two wings are inserted into the mouth. Into a semicircular shape with two tips, wash it and drain it.
(2) Ingredients and preparation (calculated with 100 chickens weighing about 100 kg) Sugar 1.5 kg, 50 g soy sauce, 1.5 kg each of salt and rice wine, 1 kg of sesame oil, 20 g each of pepper, aniseed, cassia bark, 3 g clove, anise , Pork, Amomum each 15 grams, a little onion, ginger. Among them, pepper, aniseed, cinnamon, cloves, fennel, minced pork, and amomum are each required to be ground and finely grounded, and then put into a fine cloth bag and tightly packed until the chicken embryo is boiled. The other ingredients do not need to be processed. When the chicken embryo is to be boiled, the “perfume bag†is mixed with the “perfume bag†and melted at the same time.
(3) Fry the light chickens washed and dried to be evenly coated with sugar (the ratio of water to sugar is 3:1), then fry them in a frying pan, so that the whole body is thoroughly crushed and the skin is golden yellow. But don't fry crisps to prevent deformation.
(d) Cooking and brushing oil The fried chicken embryos are discharged in the iron cage (to prevent charring) in the pan, and then the prepared “perfume bag†is mixed with sugar, soy sauce, salt, rice wine, and sesame oil. Ingredients such as onion ginger and ginger will be pressed on the iron cage; add appropriate amount of water (the chicken embryo will be submerged slightly) and boil it with a stir. Then simmer for about five hours with a slight fire, should be observed at any time, so that meat rotten bones, just right, fragrance fragrance, and then wok. When the wok is cooked, it should be light and compact to ensure that the chicken body is complete and beautiful. After cooking, spread cold and brush with sesame oil to make the chicken skin red and chicken tender.
Third, pay attention If the family is making a small amount of boneless pheasant chicken, the ingredients should be reduced proportionately with the amount of ingredients above, can not be dead applied.
First, the finished product features complete body shape, fried evenly, crisp and boneless, delicious fragrance, fresh and delicious, unique flavor, young and old.
Second, the processing technology (a) raw material selection and renovation selection of about 1 kilogram of tender chicken, slaughtered after the blood net, and then hair removal, wash. In the light chicken hips open, remove the viscera, and then wash, the chicken legs, chicken wings, drain water after modeling. Wash the light chicken on the chopping board, with the abdomen up, cut the ribs and vertebrae with a knife, and then use a suitable sorghum stalk to stretch the abdominal cavity according to the size of the chicken. A small round hole is cut at the tip of the chicken's lower abdomen, and the two legs are inserted into the hole; the two wings are inserted into the mouth. Into a semicircular shape with two tips, wash it and drain it.
(2) Ingredients and preparation (calculated with 100 chickens weighing about 100 kg) Sugar 1.5 kg, 50 g soy sauce, 1.5 kg each of salt and rice wine, 1 kg of sesame oil, 20 g each of pepper, aniseed, cassia bark, 3 g clove, anise , Pork, Amomum each 15 grams, a little onion, ginger. Among them, pepper, aniseed, cinnamon, cloves, fennel, minced pork, and amomum are each required to be ground and finely grounded, and then put into a fine cloth bag and tightly packed until the chicken embryo is boiled. The other ingredients do not need to be processed. When the chicken embryo is to be boiled, the “perfume bag†is mixed with the “perfume bag†and melted at the same time.
(3) Fry the light chickens washed and dried to be evenly coated with sugar (the ratio of water to sugar is 3:1), then fry them in a frying pan, so that the whole body is thoroughly crushed and the skin is golden yellow. But don't fry crisps to prevent deformation.
(d) Cooking and brushing oil The fried chicken embryos are discharged in the iron cage (to prevent charring) in the pan, and then the prepared “perfume bag†is mixed with sugar, soy sauce, salt, rice wine, and sesame oil. Ingredients such as onion ginger and ginger will be pressed on the iron cage; add appropriate amount of water (the chicken embryo will be submerged slightly) and boil it with a stir. Then simmer for about five hours with a slight fire, should be observed at any time, so that meat rotten bones, just right, fragrance fragrance, and then wok. When the wok is cooked, it should be light and compact to ensure that the chicken body is complete and beautiful. After cooking, spread cold and brush with sesame oil to make the chicken skin red and chicken tender.
Third, pay attention If the family is making a small amount of boneless pheasant chicken, the ingredients should be reduced proportionately with the amount of ingredients above, can not be dead applied.