Chinese Food
Liaoning Goubangzi smoked chicken
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When it comes to traveling, it's all high-speed rail airplanes. When I was a child, the transportation was not so convenient. At that time, I used to go by train. It was a green carriage with the beginning of the K word. At that time, the windows could be lifted up. When I stopped at every station, there would be vendors selling food and drink. Everyone would buy and sell through the windows. Almost every station in the Northeast would have a delicious food It's Goubangzi smoked chicken. Adults and children love it. At that time, it was very luxurious to eat Goubangzi smoked chicken when living conditions were limited. Remember to go out once. On the way to the train, my father bought only for me to eat. The delicious food was deeply branded in my food memory. It always aftertaste. Goubangzi smoked chicken was founded in Guangxu period. It is a famous dish in Liaoning Province. It is known as the first of four famous Chinese cuisines. It is also a popular delicacy in Northeast China. Today, I'd like to share this northeast cuisine with you through the activity of eat and travel while taking advantage of Wei AI. I hope you like it
Cooking ingredients
Cooking Steps
Step1:Remove the internal organs of the chicken. Clean it for us
Step2:Mix the five spices and salt in the chicken's stomach. Put one of each spice into the chicken and mix. Mix the chicken's body with about 10 grams of salt.
Step3:Use a long bamboo stick to seal the belly of the chicken in the shape of 8. Let the chicken marinate for about two hours to taste.
Step4:Soak the spices in warm water for five minutes. It can not only clean the fragrance but also soften it.
Step5:Take a piece of cloth or towel. Wrap and fasten the spices.
Step6:Cut the onions and ginger into large pieces and prepare for use.
Step7:Take a large pot and add a large amount of water. The water surface is more than 5cm higher than the height of the chicken. Put the chicken with good salted taste into the water together with the spices wrapped with scallion, ginger and dried pepper. Mix the color with the soy sauce. The color is ruddy. Add salt properly. Just a little salty. Add in cooking wine a little. Heat and simmer over medium heat for 30 minutes. Leave to simmer for 15 minutes. Make the chicken taste better.
Step8:Take 15g white sugar, 5g tea and 8g rice
Step9:Mix the white sugar, rice and tea evenly. Spread them on the bottom of the pot and scoop out the chicken. The chicken should not be too cold and have some temperature. Drizzle the water and put it on the shelf. Cover the chicken. Heat the pot until the smoke comes out. Let the smoke last for about two minutes, turn off the heat and simmer for one minute. Open the cover and take out the chicken.
Step10:The chicken will be smoked. You can cut it into pieces and put it on a plate. The taste of salty and fresh tea also has the fragrance of rice. The mouth is fragrant.
Step11:Finished product drawin
Cooking tips:When smoking chicken, the temperature of the chicken should not be too cold. Otherwise, it is not easy to color. If you don't like too much smoking, you can reduce the smoking time or the amount of white sugar. There are skills in making delicious dishes.
