The method of making boneless braised chicken with unique flavor

I. characteristics of finished products

The body is complete, fried evenly, crisp and bony, fragrant, fresh and delicious, unique flavor, suitable for young and old.

Second, processing technology

(1) selection of raw materials and refurbishment of tender chickens weighing about 1 kilogram. After slaughter, the blood is released, and then the hair is removed and washed. Cut open the buttocks of the bare chicken, remove the internal organs, and then wash them. Drain the chicken legs and wings and set aside. Put the washed chicken on the board, raise the abdomen up, cut off the ribs and vertebrae with a knife, and then stretch the abdominal cavity with a suitable section of sorghum stalk according to the size of the chicken. Cut a small round hole at the tip of the chicken's lower abdomen, insert your feet across the hole, and insert your wings into your mouth. Form a semicircle with two tips, rinse and drain.

(2) ingredients and preparation (calculated on the basis of 100 chickens weighing about 100 kg) 1.5 kg of sugar, 50 g of soy sauce, 1.5 kg of salt rice wine, 1 kg of sesame oil, 20 grams of pepper, 20 grams of cinnamon, 3 grams of cloves, 15 grams of fennel, 15 grams of nutmeg and 15 grams of Amomum villosum, a little spring onion and ginger. Among them, pepper, big material, cinnamon, clove, fennel, nutmeg, Amomum villosum, all need to be ground and ground separately, packed in a fine cloth bag and used in a pot when cooking chicken embryos. Other ingredients do not need to be processed, and the chicken embryos should be boiled and melted in the pot at the same time as the "spice bag".

(3) Fry the whole body of the washed and dried light chicken evenly coated with sugar color (the ratio of water to sugar is 3 ∶ 1), and then deep-fry one by one, so that the whole body is deep-fried, the skin is golden brown is appropriate, but do not fry crisp, to prevent deformation.

(4) boil and brush the fried chicken embryos, put them sequentially on the iron cage at the bottom of the pot (to prevent burning), then put the prepared "spice bag" and white sugar, soy sauce, salt, yellow rice wine, sesame oil, spring onion and ginger into the pan and press the iron cage; add appropriate amount of water (chicken embryos are slightly submerged) and boil with prosperous heat. Then simmer with low heat for about 5 hours, should be observed at any time, so that the meat rotten bone crisp, just right, fragrant, and then start the pot. When starting the pot, the action should be light, make sure the chicken body is complete and beautiful, spread cool after starting the pot, and brush with sesame oil to make the chicken skin red and tender and bone-free.

Matters needing attention

If a small amount of boneless grilled chicken is produced by the family, the ingredients should be reduced in proportion to the above ingredients and should not be mechanically copied.