Processing Technology of grilled Chicken in Shijiazhuang

Shijiazhuang grilled chicken, that is, Shijiazhuang Hui braised chicken, is one of the famous foods in Hebei, with a history of more than 50 years. After 1947, he absorbed Braised Chicken, Dezhou Style's production skills, which improved the quality of the products, greatly increased sales and became famous.

Raw material formula chicken 100 kg fresh ginger 300 g tangerine peel 250 g cardamom 25 g clove 25 g cinnamon 150 g pepper 150 g cumin 150 g 15 g Piper 35 g sand kernel 30 g Angelica dahurica 20 g kaempferia 20 g star anise 20 g cinnamon 20 g

Manufacturing method

1. Material selection: Shijiazhuang grilled chicken must choose healthy live chicken, adhere to the "four no use": no sick chicken, no need to drive Diao chicken (dying chicken), no spoiled chicken, no peeling.

2. Slaughter: slaughter is also carried out in accordance with Islamic custom, that is, chicks or hens weighing within 1 to 1.5 kilograms and aged within 2 years are slaughtered by imams. Bleed the slaughtered chicken, soak it in hot water, scald the hair, rinse it clean, cut it open and take out the internal organs, then nest the chicken leg in the abdomen, cross the wings in the mouth, and make the shape symmetrical.

3. Deep-fry: dry the reshaped white-striped chicken, apply a layer of Yee sugar into a hot oil pan, fry for about 3-5 minutes, until the chicken skin is golden brown.

4. Stew: put the fried chicken in the pot in the order of old chicken, big chicken and chicken (that is, from the bottom up, from the middle to the four weeks), add to the boiled chicken soup, add salt and hydration, pour in, and put other seasonings into the pot in the yarn bag (if there is no aged soup, each of the above ingredients should be increased by 1: 3, add clean water, and after boiling for 20 minutes, even the ingredients can be poured into the soup), compacted with stones and boiled with the soup. Change to medium heat and simmer for about 1.5 hours, then simmer over low heat for about 2 to 4 hours.

5. out of the pot, before the pot to prepare special tools, the action should be steady, accurate and fast, in order to keep the chicken shape intact.

The product features flat shape, beautiful and complete, bright and bright color, tender and soft meat, mellow flavor, palatable and not greasy. Can be fried well, boiled for a long time, braised rotten, easy to bone, beautiful color, thick fragrance, 18 Yu to sum up.