Crispy Chicken Recipe
Shaokouji (Crispy Chicken) is one of the characteristic traditional flavor dishes of Shandong Province and belongs to the Lu cuisine. It has spread to cities like Jinan, Qingdao, and Yantai. This dish uses a duck with pinion, steamed with high broth, the heat should be sufficient, then oiled and fried, extremely crispy, its color is rosy, the meat is rotten and delicious, it's a delicious dish to accompany wine.
Procedure
Procedure One
Ingredient Preparation
Pinion duck, 3 ounces of fennel, 6 ounces of small fennel, 3 ounces of red cardamom, 2 ounces of white cardamom, 3 ounces of cardamom, 3 ounces of ginger, 3 ounces of star anise, 6 ounces of white pepper, 3 ounces of black pepper, 3 ounces of bug balm, 6 ounces of caraway, 6 ounces of dried ginger, 3 ounces of fragrant leaf.
Each type is divided into 9 packs, and it takes 3 days to take out without taking it out, put it in the 2nd pack, take out the 1st pack after 6 days, put it in the 3rd pack, and so on.
Production steps
1, Duck roasting process
Clean the chicken feathers, arrange it neatly, pour the broth and boil it, then put the arranged chicken into the pot, use a sieve to press on the chicken, then press a clean stone on top, and put in the seasonings (white sugar, salt, liquor, caramel color, water appropriate amount), put it into the pot.
2, Duck roasting time
Duck: generally 3-4 hours.
Rooster: about 30 minutes, close the fire.
In addition, the aging of the duck should be analyzed, and the roasting time is determined accordingly:
Duck: 3-4 hours closed fire, 20-30 minutes of steaming is sufficient.
Rooster: 30 minutes closed fire, 10 minutes steaming, take it out.
3, When selling, use scissors to cut several times on the duck's belly to make it breathable, put it into 80 degree oil, carry out frying, when the outer skin turns golden yellow, take it out, after that, sprinkle a layer of chili powder or cumin powder, and match a pack of chili oil.
4, Chili oil preparation
5 pounds of red chili powder, 5 ounces of flower pepper, 3 ounces of Sichuan pepper, 2 ounces of cinnamon powder, 5 ounces of sesame, appropriate amount of salt. When needed, take out the chicken oil from the broth, mix it into a soup-like state, divide it into small packages, one duck with one package.
Precautions
1. When rubbing the duck with fennel, pepper and salt, you must rub the duck leg roots, wing roots and internal cavity, don't miss it.
2. The steamed chicken must be wiped with a cloth to remove the fennel, cardamom and other seasonings, so as not to cause explosion when frying.
3. The oil temperature should be a little higher, preferably 89 degrees, if the oil temperature is too low, it will dry the chicken and affect the texture of the dish being rotten and delicious.
Procedure Two
Ingredient Preparation
Pinion duck 1 piece 750g, soy sauce 75g, peanut oil 1000g, MSG 3g, Shao Jiu 25g, clear broth 150g, ginger slices 25g, white sugar 10g, fennel 3g, fennel salt 3g, star anise 3g, salt 15g, cardamom 2g, scallion 25g
1. 2-3
2.40
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4. 1.7 4
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