Dezhou steak chicken production process of the production process

Dezhou steak chicken is a kind of slow stewed with small fire until cooked and rotten poultry products, originated in Dezhou City, Shandong Province, also known as Dezhou five spices off the bone steak chicken. It has a history of more than 80 years and is one of the famous flavorful specialties of China.

Select healthy, weighing 1.0-1.5 kilograms of new chickens as raw materials for processing, slaughtered from the neck bloodletting, depilation and removal of internal organs, rinsed with clean water. Then the two legs cross the disk to the anus, wings forward by the neck knife into the mouth, cross the disk out in the beak, resulting in a lying body containing two wings state. After the chicken plate good in the body surface coated with sugar or honey boiled sugar color, and then into the boiling frying pan fried 1-2 minutes, until the chicken body was golden through red when fishing out. To 50 kg of chicken as a calculation of the amount of fennel 100 grams, 50 grams of sambucus, 100 grams of small incense, 40 grams of cloves, 100 grams of peppercorns, 40 grams of grass berries; 60 grams of sand nuts, cardamom 50 grams, 50 grams of fresh ginger, 50 grams of cinnamon, 50 grams of Angelica dahurica, 50 grams of nutmeg, 100 grams of cinnamon, 30 grams of cardamom, 100 grams of tangerine peel, soy sauce 1,000 grams of refined salt 1200 grams.

The cumin, peppercorns and crushed nuts into a gauze bag, along with other ingredients together in the hot pot, the fried chicken in order to put people in the pot and set up, and then add half of the old soup (that is, boiled chicken broth, such as the absence of broth, the dosage of the ingredients is doubled) half of the new broth in the pot, so that the surface of the soup is higher than the body of the chicken, the top of the bamboo castor compaction. The first high-fire cooking 1-2 hours, then simmering with a small fire for 6-8 hours, and finally in the case of boiling out of the pot, that is, the finished product. Beautiful shape, golden color, slightly through the red, chicken skin intact, legs, wings complete, when hot, a shake of meat that is off the bone, cool and gently lift, bone and meat separation, cartilage crispy as powder, muscle food like noodles. Grilled duck, grilled goose processing methods and grilled chicken is basically the same, just duck, goose is larger, so the cooking time should be extended.