It is said that roast chicken is delicious. Where is the best place?

Introduction of Chinese roast chicken. The fried chicken is coated with caramel and then cooked with salt water made of spices. It is rich in flavor and delicious. Jiangsu Gupei Guojia roast chicken, Anhui Fuliji roast chicken, Henan Daokou roast chicken and Shandong Dezhou roast chicken are the most famous.

The practice of fuliji roast chicken

1. Slaughter the live chicken, drain the blood, blanch it with boiling water, depilate it, wash it, cut it open from the abdominal cavity, take out the crop and wash it with clear water.

2. Break the thigh bone with the back of the knife and put your legs in the chicken's stomach.

3. Punch a hole under the left and right ribs of the chicken with a sharp knife.

4. Insert the wings on both sides from the opening, leaving only the second half outside, and put the stuffed chicken in a cool and ventilated place to dry in the shade for 4 hours. Comrades who are in a hurry, this process of drying in the shade can be completed with the low temperature wind of the hair dryer, which only takes 15-20 minutes, but it is generally recommended to air dry naturally, because the chicken needs a natural deacidification process after slaughter, and the chicken after deacidification tastes better.

5. Put 20g malt syrup into a bowl and brush it evenly on the surface of the chicken in the shade, paying attention to every corner. If there is no syrup, 8g honey and 12g water can be used instead, but 8- 10g sugar should be added in the next stewing.

6. Pour the oil into the pot. When the heat reaches 70%, turn down the heat, add the chicken and fry until golden brown. If there is a hanging pot at home, it is better to fry it with that one than with a frying pan, because the oil is deeper and you can immerse all the chickens in the oil, so that the skin color is more uniform. If I fry in a wok, I can only pour the oil on the chicken with a spatula and turn it over in a few minutes.

7. Take out the fried chicken, filter and drain the oil for later use.

8. Mix the required marinade in a bowl.

9. Wrap it in cotton or gauze and tie it tightly.

10. Take a large casserole, pour half a pot of water, and add the marinade bag, salt and the remaining syrup.

1 1. Then add ginger, cooking wine, soy sauce and lard and bring to a boil.

12. Add fried chicken.

13. Turn the chicken over after boiling for five minutes on high fire, and then cook five kinds on high fire.

14. Then reduce the fire to a minimum, cover the pot and stew for 4 hours (after cooking for 2 hours, open the pot and turn the chicken over so that its face is up for another 2 hours).

15. One green onion, leaving only the scallion white, washed and cut into sections with an oblique knife.

16. Pick up the marinade bag, put the green onions into the pot, and turn on the fire to collect the juice. In the process of collecting juice, pour the soup on the chicken with a spoon. Turn off the fire when the water is 80% dry (if you have old marinade soup at home, you can stew the chicken with old marinade directly, or you can omit the above step 8- 1 1).