Anhui Roasted Chicken of the Four Famous Chicken of China

In China's National Day Ceremony in 1959, Fu Li Ji Roasted Chicken was listed as one of the famous dishes for national banquet.

Fuliuji is located at the junction of four provinces, namely, Suzhou, Lu, Henan and Anhui, leading to the Central Plains in the west, Hongze in the east, Bengbu in the south and Xuzhou in the north. Here in ancient times is a swampy meadow, the growth of lush is Fu grass, very suitable for pheasants and other birds of prey habitat. The main ingredient of Fuli Jie roast chicken is the evolution of the local pheasants, and its meat flavor has its own unique characteristics, which can be seen Fuli Jie became the home of roast chicken is not by chance.

Originality

The earliest roasted chicken in Fu Li Ji was not called "roasted chicken, but called red chicken", the method is simple, just after cooking a layer of "red currant", and there is no special features, in the early 1930's, Shandong Province, Dezhou, there is a family name of Guan's businessmen moved to Fu Li Town, bringing with them the local wild chicken. The early 1930s, Shandong Dezhou, a businessman surnamed tube moved to Fuli Town, brought the production technology of Texas baked chicken, changed the "red chicken" production process, year after year continuous improvement, the more refined method, and gradually formed the Fuli set of roasted chicken. There are more than a hundred roasted chicken production and operation in Fuli set, which is most famous in the tube, Wei, Han three roasted chicken store.

Production process

FuLiJi roasted chicken production method is very delicate, from the selection of chicken to fish chicken need to go through twelve processes: one, selection of chicken, selection of half a year to two years, the weight of one kilogram of chicken; two, slaughter, live chicken into the factory need to stop eating and drinking water for half a day, kill the blood to be put away; three, scalded chicken, the temperature of water at sixty-five degrees or so, soak and scald time of about three minutes; four, fading, the hair to fade the full net, legs, feet, mouth All net, legs, feet, mouth and other places of the old skin washed off, hard shell scraped, to keep the chicken body white; five, disembowelment, the opening should be small, the viscera should be taken clean; six, the shape of the two legs crossed into the chicken abdomen, wings into the mouth; seven, drying; eight, coloring, the chicken is drying, the first to wipe a layer of caramel thin evenly; nine, fried chicken, frying to master the fire, the oil temperature to maintain the eighty to ninety degrees is appropriate to deep fry the chicken to a golden brown is good; Ten, the ingredients, there are cinnamon, ginger, sand nuts, pepper, mountain nai, Chenpi, cloves, sugar, salt and other thirteen, how much material to the temperature to decide, generally less in summer than in winter; eleven, boiled chicken, cooking chicken with aged broth, the first high-temperature brine cooking, and then back to the crisp on a small fire, in order to meat rotten and silk even; twelve, fish chicken, fishing, fishing should be careful and meticulous, to prevent crushing, affecting the modeling.

Standard ingredients:

Based on 10 kilograms of white chicken, the ingredients are: 500 grams of salt, pepper, fennel, cumin, 10 grams each, naphthalene, ginger, cloves, Angelica dahurica, cinnamon, tangerine peel 5 grams each.

Method of production:

(1) Slaughtering and dehairing: choose a healthy small rooster, weighing about 1 kilogram or so. Neck bloodletting, soaking and dehairing, cleaned. Right wing in front of the neck connection with a small opening, take out the crop. Then open an opening in the abdomen near the anus and insert two fingers to take out the internal organs. Rinse the gutted chicken in clean water.

(2) shaping, deep-frying: cleaned chicken on the board, legs crossed into the abdomen, one wing back don't, the other wing forward out of the mouth. Then, apply honey water (1:20). After drying, put it into the hot frying pan for 5 minutes, fry until the chicken skin color is golden brown, fish out and control the oil.

(3) Sauce Cooking: Arrange the fried chicken in the pot according to the level, add salt and spice packet, put bamboo castor and press the stone. Add the old broth and water, heat and boil, control the fire to maintain a slight boil can be. For small chickens of the year, cook for about 1 hour, and large chickens for 3 hours. Fish out the finished product.