Braised chicken production method

1. Raw Material Formula:

White striped chicken: 5kg, Sugar: 25g, Grasshopper: 1g, Anise: 2.5g, Shannan (Shan Zha): 3.5g, White peony: 1g, Cumin: 2.5g, Galangal: 3.5g, Bib (Bai Zhu): 1.5g, Amomum: 1g, Pork: 2.5g, Gui Ding (Cinnamon bark): 1.5g, White peony (again): 4g, Pepper: 0.5g, Cinnamon: 1g, Dried tangerine peel: 1g, Cloves: 1g, Grass (like lemongrass): 2.5g, Magnolia: 1g, Salt: 150g, Sodium nitrate: 1g.

2. Key Operating Points:

A. Selection of Ingredients: Choose a clean white chicken and make a small incision at the neck to remove the gizzard. Use a knife to cut from the anus area and open another small hole to remove the internal organs. Be sure to remove the anus and trachea carefully.

B. Reshaping: Insert the legs of the chicken into its abdomen. One wing should be pushed back while the other is inserted forward through the mouth of the chicken to create a neat and balanced shape.

C. Frying: Prepare a honey glaze by mixing honey with water in a ratio of 1:20. Apply it evenly over the chicken, let it dry slightly, then fry it in hot vegetable oil until the skin turns golden yellow. This step helps to give the chicken a crispy and attractive appearance.

D. Cooking: Place the fried chicken into a large pot of broth. Add the seasoning bag along with salt and sugar, and press down the ingredients to ensure even cooking. Boil for 40-50 minutes, then reduce the heat to a simmer. Gradually lower the temperature of the soup over time. After about 3 hours, the soup should reach around 30°C, allowing the flavors to fully infuse into the chicken.

This recipe combines traditional Chinese techniques with a blend of aromatic spices to create a flavorful and visually appealing dish. Each step is crucial to achieving the desired texture and taste, making this process both an art and a science. Whether you're preparing it for a special occasion or just for enjoyment, following these detailed instructions will help you achieve restaurant-quality results at home.

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