How to cook roast chicken in Henan Daokou?

Take the most famous Daokou roast chicken as an example:

Xingtai Daokou roast chicken is a famous meat product in Xingtai, Hebei Province, which won the first prize of Hebei cuisine as early as 1959. 1980 was also rated as Hebei famous brand meat food. Xingtai roast chicken originated from Kou Town, Henan Province, and is a branch of LAY roast chicken at the crossing.

Xingtai Daokou roast chicken is beautiful and complete in appearance, reddish and yellowish in color, soft and rotten in meat, delicious and fragrant. It can generally be stored for 2 ~ 5 days without changing color or taste, and it can be stored for longer in winter.

raw material

Chicken 100 salt 2 ~ 3kg Amomum villosum 15g cardamom 15g clove 3g tsaoko 30g dried tangerine peel 30g cinnamon 90g galangal 90g angelica dahurica 90g.

manufacturing method

Materials selection: chicks and fat hens growing for more than half a year and less than two years, healthy and disease-free chickens weighing 1 ~ 1.25kg, and sick, dead and disabled chickens are not used.

Slaughtering: Slaughter the live chickens, drain the blood, soak them in hot water at 58 ~ 60℃ before cooling, and wash the chicken feathers. Skilled people can wash 1 chicken every minute. Then clean the chicken body, cut off the chicken feet, cut an opening above the chicken neck to cut off the esophagus and trachea, cut the chicken butt 7-8 cm, take out the internal organs, pull out the trachea and esophagus, and rinse.

Plastic surgery: firstly, cut and fold the chicken ribs and the spine with a sharp knife, select a section of sorghum stalk, put it in the chicken abdomen, and spread the chicken body; Then a small round hole is cut at the tip of the lower abdomen of the chicken, and the chicken legs are crossed and inserted into the hole; The wings are crossed and inserted into the cavity to make the whole chicken into a semicircle with two pointed ends. After washing, hang to dry.

Deep-frying: evenly coat the dried white striped chicken with honey water (the ratio of water to honey is 6∶4), and then fry it in a hot oil pan at 150 ~ 160℃ for about half a minute until it turns persimmon red.

Red-cooked chicken: put the chicken in a pot in order of size, add chicken soup, add salt water, put it in a medicine bag, press the chicken with a bamboo grate to soak the soup in half of the chicken, first boil the soup with strong fire, add about 12g of nitrate, and simmer for about 3-5 hours (the time depends on the season and the age of the chicken).

Chicken fishing: first prepare special tools to coordinate the hands and eyes. Hold the chicken's neck with a fork in one hand, and hold the chaff in the chicken's stomach with two chopsticks in the other hand, and quickly leave the pot to keep the chicken intact.