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The traditional method of making boneless chicken in Dezhou

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, The five-spice boneless braised chicken in Dezhou, Shandong Province, namely "Braised Chicken, Dezhou Style", is a traditional flavor dish. It has excellent material selection, fine production and complete appearance. It shakes the chicken body when tasting and separates the flesh and bone in an instant, so it gets this name. Braised Chicken, Dezhou Style has a long history and is famous at home and abroad. At the beginning of the 20th century, roast chicken operators in Texas sprang up like bamboo shoots after a spring rain, there were many famous stores, they competed with each other, and they all worked hard on quality. Hou Baoqing, the owner of "Bao Lanzhai", studied carefully on the basis of roast chicken, stewed chicken and Chicken Seasoned with Brown Sauce, according to the cooking recipe of braised elbows and grilled beef.

The five-spice boneless braised chicken in Dezhou, Shandong Province, namely "Braised Chicken, Dezhou Style", is a traditional flavor dish. It has excellent material selection, fine production and complete appearance. It shakes the chicken body when tasting and separates the flesh and bone in an instant, so it gets this name.

Braised Chicken, Dezhou Style has a long history and is famous at home and abroad. At the beginning of the 20th century, roast chicken operators in Texas sprang up like bamboo shoots after a spring rain, there were many famous stores, they competed with each other, and they all worked hard on quality. Hou Baoqing, the owner of Bao Lanzhai, carefully studied the process of producing grilled chicken based on roast chicken, stewed chicken and Chicken Seasoned with Brown Sauce, according to the cooking methods of braised elbows and grilled beef. By 1911, Han Shigong, the shopkeeper of the old "de Shunzhai" roast chicken shop, improved the traditional technology and formula, added several traditional Chinese medicines for invigorating the spleen and appetizers, and summed up Hou Baoqing's experience in making roast chicken and grilled chicken, kneading into deep-fried, smoked, stewed and other techniques, combined with local tastes and taking into account the customs of sweet, salty and sour in the south, and finally produced "five-spice braised chicken without bone" after many trial production.

 
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