Marinade Recipe for Hanging Oven Roasted Chicken

Hanging oven roast chicken is a golden color, crispy skin and tender meat, fresh and tender roasted dishes. The cooking method is:

Raw materials: 1 rooster (weighing about 1 kg), 30 grams of cooked pork, 30 grams of Xuanwei ham (with a little fat), 20 grams of asparagus, 30 grams of Yibin sprouts, 20 grams of dried mushrooms, 2 kg of dried peach tree wood. Seasonings: 15g of salt, 2g of sugar, 15g of honey, 5g of monosodium glutamate (MSG), 20g of sweet flour sauce, 15g of sesame oil, 20g of scallion, 30g of green onion, 30g of ginger, 20g of onion, 15g of cilantro, 50g of cooking wine, 10g of pepper, 30g of lard, 20g of maltose, 5g of dried chili pepper, 3g of dried pepper. Spices (5g star anise, 2g crabapple, 1g cloves, 2g cinnamon, 2g cumin, 2g lemongrass).

Production: 1, the boy rooster slaughtered to exhaust the hair, from the left armpit to open a small mouth, remove the viscera, clean, put into a pot, under the salt, pepper, cooking wine, a variety of spices and pat broken ginger, green onions, onions, cilantro, dried chili peppers and peppercorns, mix well, code taste 10 hours, halfway to turn twice, so that it is flavorful and consistent.

2, the pork, dried mushrooms, with a little fat ham, asparagus were cut into 0.5 cm square dice.

3, the net pot on medium heat, put the lard burned to 40% heat, down into the meat stir-fry until the oil, down into the ham, asparagus and mushroom diced fried, under the salt fried 1 minute, add sprouts stir-fry, drop a few drops of sesame oil, out of the pot to cool that is into the filling.

4. Remove the chicken from the pot and pour out the water in the belly, fill with the stuffing, and seal the mouth with a bamboo skewer.

5, net pot on the fire, put cold water to boil, with an iron hook from the chicken neck down hook, with a frying spoon to scoop the boiling water dripping chicken body, to be chicken skin contraction, the chicken will be hung in a ventilated place to dry the surface water.

6, honey and maltose into a large bowl, add 50 grams of boiling water to mix, evenly brushed on the chicken, and then hang the chicken in a ventilated place to dry the skin and then brush again, so brush three times can be. (Winter need to use an electric fan to blow dry). 7, the peach tree wood into the tile jar jar oven (traditionally used homemade grill or electric oven) in the ignition, do not cover the lid, so that all the smoke to run off, to the wood burned into charcoal, cover the lid of the stove, close the door, insert a thermometer, when the temperature reaches 120 ℃ will be hung into the oven, keep the temperature of 120 ℃ or so, baked for half an hour. Always need to turn three or four times, until the chicken body skin color golden, chicken flavor when (about 2 hours of baking) out of the oven.

8, the roasted chicken from the center cut open, the stuffing in one end of the plate, the chicken chopped into 1.5 cm wide, 6 cm long strips, neatly arranged in the plate.

9, sweet noodle sauce with sugar to mix well, dripping sesame oil, the green onion into the sweet sauce dish with the chicken on the same into.

Features: golden color, crispy skin and tender meat, fresh and tender.

Operating points:

1, the rooster to remove the viscera from the armpit cut, so that the baking will not leak oil. 2, brush the sugar water to strive for uniformity, otherwise baked out of the chicken skin color is not uniform. 3, frying stuffing should be used in lard in order to increase the flavor of the fat, frying stuffing to be small, frying to be fragrant. 4, the roasting temperature should be controlled at around 120 ° C, too high, easy to bake, and not baked. And the chicken is not baked. 5, the best choice of scented mahogany, pear and jujube wood as a material, baked chicken will bring a special flavor. 6, chicken in the marinade should be in the thick parts of the chicken, legs and chest with a toothpick gently poked a few times in order to its flavor.