Chinese Food
Roast chicken for Christmas
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Christmas is very grand in the West. We pay attention to home decoration and food. Big turkey is the most familiar Christmas food. Foreign friends eat turkey at Christmas, just like Chinese people eat moon cakes and dumplings on August 15. So don't ask me why I eat turkey at Christmas. Turkey is very big. We are not used to it. So the chicken with tender gravy becomes the delicacy on our Christmas table. This time, I used Orleans barbecue powder and soy sauce to color it. Five flavor powder to add fragrance. Ginger and white wine to remove fishiness. Salt and sugar seasoning to add freshness. Before it came out, the whole chicken was brushed with two layers of maltose water inside and outside to make the taste sweet. It is more suitable for Cantonese taste. The color baked is very attractive. The taste is also first-class. Baking - petrel pe5359wt lower layer. Upper and lower large temperature range 200 ° C 20 min. 180 ° C 40 min. 160 ° C 10 min mold - learning kitchen golden 13 inch cake bread non stick cooling
Cooking ingredients
Cooking Steps
Step1:Buy a 1.5-2 Jin hen. Clean the chicken, remove the internal organs, head and feet. Drain the water for use.
Step2:Prepare this marinade - 20g ginger, 15g white wine, 15g old soy sauce, 20g Orleans Roasted Wing powder, 2G five spice powder, 10g salt and 5g sugar. These are the seasonings of home.
Step3:Mix the above marinade. Then add 30 grams of clear water. Mix well.
Step4:Put on gloves. Spread the marinade evenly inside and outside the smooth chicken. Massage more to taste.
Step5:Use a sharp needle pen or toothpick to make a hole in the chicken, so that the marinade can penetrate into the meat and taste better.
Step6:Wrap the chicken and the sauce together in a fresh-keeping bag. Tie the bag tightly. Put it in the refrigerator for cold preservation and marinate for 24 hours. During this period, take it out and change the position of the chicken, so that the other side is fully soaked in the sauce.
Step7:Preheat the oven with a large temperature range of 200 degrees. Connect the food probe into the oven.
Step8:Put tin paper on the baking tray. Put in a 13 inch non stick cooling frame. Place the marinated smooth chicken chest on the net frame. Wrap the chicken wing tip and leg tip with tin paper. Before baking, brush the whole chicken with cooking oil and lock the sauce.
Step9:Place the pan on the bottom of the oven. Insert the food probe into the thickest part of the chicken breast. Bake for 20 minutes. Dry the chicken.
Step10:In the process of roasting the chicken, cut the corn into sections and roll them on the marinated chicken sauce.
Step11:Bake at 200 ℃ for 20 minutes. Turn the temperature up and down to 180 ℃. Turn the time to 40 minutes. At the same time, put the corn section into baking. Brush the chicken with a layer of marinated chicken sauce.
Step12:Bake at 180 ℃ for 20 minutes. Take out and brush the sauce again for chicken and corn. At the same time, prepare maltose water (maltose can be mixed with a proper amount of hot water). In the last minute, the food probe showed a central temperature of 176 degrees. The internal temperature of the chicken was 79 degrees. For a chick, this temperature can make the meat mature.
Step13:Remove the food probe. Brush the whole chicken and corn with two layers of maltose water. Turn the temperature to 160 degrees. Bake for 10 minutes and collect the juice.
Step14:Because the chicken breast forms a nest upward and inward when baking, there will be sauce in the chicken breast. It can be poured out as dip material.
Cooking tips:I use petrel pe5359wt new shuttle food temperature measuring electric oven. The unique feature of this oven is to increase the setting of food probe. Insert the probe into the food. The temperature value will be displayed on the screen. Master the temperature inside the food at any time to prevent the occurrence of external and internal cooked or over cooked meat, so as to make the meat more fresh and delicious. Briefly list the safe temperature of healthy cooking of several kinds of food in life. For your reference - 1. Meat is the most delicious and tender at 70-75 ℃. Generally speaking, the whole poultry needs to be heated to 82 ℃. The thickest meat will ripen. Minced meat is safe at least 71 degrees Celsius. 2. Vegetables at 60 ~ 80 ℃ are easy to cause some vitamin damage. 50 ~ 60 ℃ is the best taste. 3. Mutton needs to reach 80 ℃ to smell the smell of mutton oil. Because the boiling point of mutton oil is high, it is not easy to melt. 4. The cooking temperature of seafood should be about 90 ℃
