Ingredients and secret recipe of braised chicken

This braised chicken quilt is characterized by delicious color, golden skin, tender shredded pork, mellow aroma, unchanged aftertaste, rotten and crisp meat, consistent inside and outside, long-term storage, crystal clear, soup in bones and unique taste.

Production method:

1. Kill the chicken first, remove the hair, claws and gizzards, clean the anus, gut and belly, then tie the wings, spread the chicken belly with straw and let it cool;

2. After the epidermis is dry, coat it with honey juice and fry it in a sesame oil pan. At the same time, add water and salt to the old soup of chicken pot, add about 15g salt to each chicken, and then add ingredients;

3. Spice group: the dosage per 15 ~ 20 chickens is:

25g of star anise, 0/0g of fennel/kloc, 50g of angelica dahurica, 0g of cinnamon/kloc, 0g of galangal/kloc, 5g of dried tangerine peel, 5g of Amomum villosum, 2.5g of nutmeg, 2.5g of clove and 2.5g of Amomum villosum;

4. Then put the chicken in the pot. After the fire is boiled, simmer it for about 2 hours with a small fire. Look at the wrinkles on the chicken skin and feel that the chicken wings are soft and the chicken can be turned out from the bones.

5, pause, then boil the pot, then cease fire, stew for about 2 hours, you can get out of the pot. The stewing time can be appropriately extended or shortened according to the age and season of the chicken.

Personally, I feel that this spice combination, whether it is the ratio with ingredients or the variety of chicken ingredients, is relatively reliable, with good basic ratio and meticulous technology. Interested friends can find a chance to try it, no matter whether it is suitable or not, just put it away if you like it!