What's the difference between roast chicken and braised chicken?

The production technology of braised chicken is based on the cooking technology of roasted elbow and beef, mainly roast chicken. Barbecued pork is one of the main cooking techniques in China. The production process of barbecued pork is complex, and generally requires more than two heating methods.

Boil the raw materials with water to remove blood stains, and then fry them in an oil pan. After frying, the first one is to put onion and ginger into the pot, add seasoning and broth, add raw materials, boil over high fire, stew thoroughly over medium and small fire, and then pour it into the plate with a spoon.

The technological process of roast chicken is from the selection of raw chicken, to slaughter and processing, to modeling, to coloring and frying, and finally to cooking with ingredients.

Braised chicken:

Roast chicken:

Second, the traditional differences between regions:

Braised chicken is one of the representative dishes in Shandong Province, and it is also a famous dish with traditional flavor, belonging to Shandong cuisine.

Roast chicken, mainly famous in Northeast China and Shandong Province, is not well-known in some areas such as Shanxi after market investigation, and even once mistaken roast chicken for roast chicken!

Third, the classification is different:

There are the following kinds of roast chicken: Northeast Caojia roast chicken, Kaifeng roast chicken, Qijia roast chicken, Guojia roast chicken, Fuliji roast chicken, chestnut roast chicken, Master Xiong roast chicken and Daokou roast chicken. And braised chicken is not classified.

Baidu encyclopedia-roast chicken

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