Chinese Food
Braised chicken in Fuliji
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Stewing and cooking are time-consuming Kungfu dishes. This kind of dish is often important not in the seasoning or ingredients, but in the fire and time. Only when the fire is boiling, the slow stew is slow, the juice is collected in the fire, and the oil is burnt and colored, can a pot of crisp skin and rotten bones be made. I remember what impressed me very much is that in order to win the competition, Chang Jin ran a long way. He went to the village to buy fresh and good beef. He didn't have enough time to come back. So he opportunely added butter cheese to beef soup to increase the freshness and consistency of the soup. But her opponent didn't choose to be opportunistic. Instead, she used the fresh beef to make the soup with the traditional slow stew method. After 17 hours of stewing, the soup finally defeated the first-class beef of Changjin. It can be seen that this kind of dish competition is not the raw material, but the fire work. It is the effort and time devoted to stewing. Today's roast chicken. It's such a dish that needs enough patience. So we have to do this
Cooking ingredients
Cooking Steps
Step1:Slaughter the live chicken and drain the blood. Blanch it in boiling water, remove the hair and wash it. Cut open the crop from the abdominal cavity, take out the crop and wash it with wate
Step2:Break the thigh bone with the back of the knife. Put the two legs in the belly of the chicken
Step3:Stab each chicken with a sharp knife under its left and right ribs
Step4:Insert the wings on both sides from the opening. Leave the second half outside. Put the stuffed chicken in a cool and ventilated place to dry in the shade for 4 hours. Comrades in a hurry. The process of drying in the shade can be completed by the low-temperature wind of the hair dryer. This only takes 1520 minutes. However, it is generally recommended to dry naturally. Because after the slaughter of the chicken, it needs a natural process of acid removal. The chicken with acid removal has better taste and better meat quality Rotte
Step5:Take 20g malt and put it in a bowl. Brush the surface of the dried chicken evenly. Pay attention to the corners. If there is no malt, you can use 8g honey and 12g water to mix and replace it. But you should add 810g sugar in the next step of stewing
Step6:Pour the oil in the pot. When the heat is 70% hot, turn the heat down. Put the chicken in the pot. Fry until it's golden. There's a straight hanging pot at home. It's better to fry with that one than with a frying pan. Because the oil is deeper. You can submerge all the chicken in the oil and fry it. This way, the skin color is more even. If you fry with a frying pan like me, you can only pour the oil on the chicken without stopping. In a few minutes, turn the chicken over, left or right or right Up or down. In this way, each side can be fried. However, uneven heating is inevitable. The place near the bottom of the pot will be darker than other place
Step7:Take out the fried chicken and drain the oil for later use
Step8:Mix the required brine in a bowl
Step9:Wrapped and tied with cotton or gauze
Step10:Take a large casserole, pour in half the pot of water, put in the brine bag, salt, and pour in the remaining sugar
Step11:Then add ginger, cooking wine, soy sauce and lard. Bring to a boil
Step12:Drop in the fried chicken
Step13:Turn over the chicken five minutes later and cook for another five minutes
Step14:Then change the minimum heat. Cover the pot. Simmer for 4 hours (open the lid and turn the chicken over after cooking for 2 hours. Make it face up for another 2 hours)
Step15:One piece of scallion. Only leave the scallion white. Wash the scalpel and cut into sections
Step16:Take out the brine bag. Put the green onion into the pot. Turn on the fire and collect the juic
Cooking tips:1. The appearance of this dish is oily and bright. The meat is white and white. It tastes delicious and fragrant. The meat is rotten and boneless. It is fat but not greasy. Chew its bone. It's fragrant. When it's hot, lift the chicken leg and shake it gently. The chicken can fall off completely. It's the best food in the dish. It's OK for cold food and hot food. 2. If you have old brine soup at home, you can stew chicken directly with old brine. You can omit the above 811 steps. 3. After using the brine soup, cool it. Put the oil in a container with good sealing performance. Store it in the refrigerator for cold storage. Heat it once a week. No refrigerator. It can be heated once a day to prevent deterioration. The next time you use it, you can directly marinate it with chicken, duck and other raw materials. The brine that is repeatedly marinated will taste better as it ages. There are skills in making delicious dishes.
