What kind of chicken is Sanhuang chicken? What varieties do you have? How do you cook it? With aquaculture technology!

Chicken is one of the common meat dishes on our dinner table, tonifying blood and nourishing health, whether it is the elderly and children love to eat. The name of "Sanhuang Chicken" was given by Zhu Yuanzhang. The chicken belongs to the natural stocking of farmers. With its delicate meat, delicious taste and rich nutrition, it enjoys a high reputation at home and abroad. What kind of chicken is that three yellow chicken? What are the breeds of Sanhuang chicken? What are the breeding techniques of Sanhuang chicken? How do you cook Sanhuang chicken?

What kind of chicken is a three-yellow chicken?

Sanhuang chicken is one of the most famous native chickens in China, whose name is given by Zhu Yuanzhang. it ranks first in the authoritative book "Records of National Poultry" of the Ministry of Agriculture. It belongs to the nature of farmers. It has delicate meat, delicious taste and rich nutrition. It enjoys a high reputation at home and abroad, and has the excellent characteristics of small size, appearance "three yellow" (feather yellow, claw yellow, beak yellow), strong viability, high egg production and fresh meat. Adult chickens weigh about 3-4 kilograms.

The feathers of Sanhuang chicken are yellow, the neck feathers of rooster are golden, the main wing feathers are red and black, the tail feathers are black, the main wing feathers of hens are half yellow and half black, the tail feathers are black, and the neck feathers are mixed with spotted black-gray feathers. The beak is yellow, the crown is single, the crown of the rooster is higher, and the crown teeth are 5-7. The crown and flesh droop are bright red, the eyelids are thin, the iridescent color is orange, and the ear color is yellowish. The shins and claws are yellow and featherless. Compact, well-proportioned, small and exquisite, straight back, close wings, tail feathers high, shaped like "Yuanbao". The head is of moderate size.

What are the breeds of yellow chicken?

Sanhuang chickens include many varieties and are widely distributed. There are mainly Sanhuang bearded chickens, Qingyuan Ma Chicken, Xinghua Chicken, Zhongshan Shalan Chicken, Yangshan Chicken, Wenchang Chicken, nostalgic Chicken, Pudong Chicken in Shanghai, Xiaoshan Chicken in Zhejiang, Beijing Oil Chicken, Fujian Putian Chicken, Shandong Shouguang Chicken and so on. These Sanhuang chickens are well received by the domestic market and consumers in Hong Kong, Macao, Taiwan and Southeast Asia.

III. Breeding techniques of Sanhuang Chicken

1. Build the chicken coop

Sanhuang chickens have higher requirements for chicken sheds and should have good warmth, especially during the brooding period, the physique of chicks is weak and is easy to catch cold and lead to death, so the warmth of chicken coops should be better. In addition, the chicken coop had better be cement floor, and there should be a little slope, which can facilitate the cleaning and disinfection of the chicken coop. The chicken coop should be well ventilated. The high temperature and poor ventilation in summer will cause the whole flock to languish. There are also feeding equipment and lighting equipment in the chicken house, which can facilitate breeding and provide lighting conditions.

2. Feeding technique

The most important thing for Sanhuang chicken to feed is water, which is an indispensable substance in the growth process of Sanhuang chicken, and its water intake is 2-3 times that of food intake, especially in high temperature season, so the provision of adequate water is an important guarantee for the success of Sanhuang chicken breeding.

In the chicken house, first disinfect the chicken house, after entering the house, first artificially feed sugar water, wait for it to eat slowly, the drinking water utensils must be adequate, and should be placed evenly, and its height should be adjusted with the growth of the chicken. In order to prevent the chicken coop from being damp caused by the overflow of drinking water, put a layer of dry cushion in the chicken house. The growth of Sanhuang chicken should be rich in nutrition, so feed nutrition should be adequate. In order to prevent the lack of certain trace elements, it should be matched evenly.

3. Disease prevention and control

The prevention and treatment of infectious diseases that should be paid attention to in Sanhuang chicken breeding is spread by various bacteria through various pathogens. Once individual chickens get sick, it will spread on a large scale in the whole flock, causing great harm. The prevention and treatment of infectious diseases starts from the following three aspects: eliminating pathogens, cutting off the route of transmission, and improving the resistance of chickens. Daily cleaning is the key point to reduce pathogens, the hygiene inside and outside the house should be done well, and the feeding equipment should be cleaned in time. It is found that sick or dead chickens should be isolated in time to prevent the spread of pathogens, and feed should be evenly matched to improve the growth of various nutrients and improve the resistance of chickens.

Fourth and third, how to cook delicious yellow chicken?

Stewed potatoes with three-yellow chicken

Materials: half Sanhuang chicken, two potatoes, seasoning: spring onion 5g, dry red wine pepper 2g, pepper 1g, spice 2g, fragrant leaf 1g, cooking wine 5g, old soy sauce 4g, sugar 5g, salt 5g, chicken essence 2g.

Practice:

1. Chop chicken and potatoes.

2. Put oil in the pan and bring to high heat. When it is 70% hot, add spring onions, dry red wine chili, pepper, spices and fragrant leaves. Add three yellow chicken and potatoes and stir-fry evenly.

3, add wine, soy sauce, sugar, add the right amount of water, cover the pot to turn to medium heat, turn the middle, because there is sugar, afraid of paste pot.

4. put salt and chicken essence when you are about to get out of the pot.

5. The stewing process is about 25 minutes. Due to the difference of pot and firepower, the time is controlled according to the actual situation.

Chestnut three yellow chicken

Materials: 1 Sanhuang chicken, 1 bowl of fresh chestnuts, half persimmon pepper, salad oil, 4 grams of salt, 5 grams of rock sugar, 5 grams of ginger, 5 grams of garlic, 10 grams of light soy sauce, 5 grams of soy sauce, right amount of pepper, a little liquor.

Practice:

1. Preparation: remove the head, tail and fat parts of the three loess chicken, rinse the inner cavity of the chicken, cut into pieces and set aside, shell and peel the raw chestnut and set aside.

2. Pour oil into the pan. When the oil is hot, stir-fry the chestnut kernel and garlic cloves until the outer skin is scorched, then remove and drain the oil.

3. Leave the bottom oil in the wok, stir-fry the chicken nuggets, wait for the chicken skin to shrink and curl and pour oil, then stir-fry with rock sugar.

4. Stir-fry until the dried chicken nuggets are covered with sugar, pour 1 tablespoon of liquor and continue to stir-fry.

5. Add refined salt, light soy sauce and old soy sauce to add flavor and color, transfer the chicken nuggets into a casserole, add clear water (or broth), slightly flat on the noodles, add sliced ginger and ginger knots to bring to a boil.

6. Pour the fried chestnut kernels and garlic cloves in step 2, mix well in the food pan and simmer over medium heat.

Stewed mushrooms with three-yellow chicken

Materials: half of Sanhuang chicken, salad oil, salt, ginger, cooking wine, light soy sauce, spring onions, white sugar, a little spice powder.

Practice:

1. Wash Sanhuang chicken, remove useless things, chop into small pieces, boil in water with ginger and cooking wine for a while, then drain.

2. Soak the dried mushrooms in warm water, pick and rinse, tear them into small pieces and squeeze dry.

3. Add a little oil in the clean pan, saute onions and ginger slices when it is 30% hot, stir-fry the chicken over medium heat, stir-fry the fat in the chicken, add light soy sauce, cooking wine, white sugar and five-spice powder, add the soaked mushrooms, and continue to stir-fry over medium heat.

4. Add the right amount of boiling water to the pot and simmer over low heat for about 40 minutes until the chicken is crisp and rotten. Season with salt.