Smoked and roasted Sanhuang chicken

Smoked and roasted Sanhuang chicken

Introduction:

"Now, in Beijing's major supermarkets, there is a smaller whole chicken for sale. We all know that it is" three yellow chicken "without introduction. The meat of "Sanhuang chicken" is tender, and its taste is more fragrant than that of Western-style chicken. It can be used for stewing, boiling, frying, sauce and frying. I used it to make salt baked and spicy stir fry, which is very popular with my family. Today, we will use the best-selling "KUKE 100 barbecue sauce series" in the "garlic barbecue sauce and Japanese zhaoshao sauce" to make a genuine Chinese and Western food, called "smoked three yellow chicken". This chicken tastes delicious! I combine two different methods of making into one for processing. It tastes like bacon and Western style roast chicken. The method is: first marinate the chicken to make it taste good, then smoke it with sugar and tea, dry the skin after smoking, and then spread the sauce and bake it when the skin is slightly dry. Although the production is a little cumbersome, it is not troublesome. The main reason is that the marinating and drying time is a little longer, and it needs to be processed and treated several hours in advance. Compared with the simple roast chicken, the taste is not big In the same way, the combination of the two flavors improves the quality of chicken flavor, which is a combination of smoking and baking. The specific production methods of "smoked and roasted Sanhuang chicken" are as follows; "

Production steps:

Step 1: Jingjiang Sanhuang whole chicken, garlic barbecue sauce, Japanese zhaoshao sauce, star anise, fragrant leaves, fennel, pepper, scallion, ginger, maltose, salt, water, brown sugar, jasmine tea.

Step 2: mix the flavored water, add green onion, ginger, star anise, geranium, fennel and prickly ash into the water and bring to a boil.

Step 3: pour the boiled flavored water into the basin to cool, and then put it into Sanhuang chicken to soak. It takes about 6-8 hours to marinate in this way.

Step 4: after marinating, put the chicken into the boiling water pot and scald it for about 3-5 seconds.

Step 5: put garlic barbecue sauce and Japanese zhaoshao sauce into the mixing basin, then put maltose into the basin, and mix the three ingredients well.

Step 6: apply the material to the inside and body of the chicken by hand.

Step 7: lay kitchen paper in an iron pot, put brown sugar and jasmine tea on it, mix tea and brown sugar well, and put an iron frame on it.

Step 8: put the chicken on the iron frame and cover the pot.

Step 9: open a large fire to smoke. Turn off the fire after 3 minutes of yellow smoke. Do not open the lid and simmer for 5 minutes.

Step 10: after simmering for 5 minutes, open the lid of the pot to let off the smoke, hang up the smoked chicken with an iron hook and air it until the skin is dry.

Step 11: put the chicken on the grill and bake it at 220 ℃.

Step 12: bake for 10 minutes and remove the chicken.

Step 13: take it out and spread a layer of garlic barbecue sauce on the chicken.

Step 14: put the chicken into the oven again and continue to bake. After baking for 15 minutes, spread the barbecue sauce again. Finally, bake the chicken until it is ripe and the skin is golden red. (baking takes about 30-40 minutes).

Step 15: remove the roasted chicken from the oven.

Step 16: chop the chicken with a knife and serve it on a code plate.

Materials required:

Three yellow chickens: one

Garlic barbecue sauce: 25g

Japanese zhaoshao sauce: 20g

Star anise: 3

Fragrant leaves: 2 pieces

Fennel: 1g

Pepper: 2G

Scallion: 30g

Ginger: 20g

Maltose: 15g

Salt: 8g

Note: the characteristics of roast chicken: the color is golden red, the aroma is overflowing, the skin is crisp and the meat is tender, the taste is salty and fresh, and the aroma is slightly fragrant, which is very attractive, so it is a good wine and dish for drinking and banquet guests. Warm tips: 1. If you put a little maltose in the barbecue sauce, the color of the chicken will be more attractive and the skin will be crispy. 2. The sauce should be spread on the inside and outside of the chicken before it tastes good. 3. When scalding chicken skin, use 80-90 degree hot water, only need to scald for three or five seconds, in order to remove oil from chicken skin, and make sauce and maltose adhere to chicken skin evenly, so that the color of roasted chicken skin will be uniform. 4. Don't dry the chicken in the air. Just dry the skin slightly. Hang it for about 3-5 hours. Touch the surface of the skin with your hand and don't stick to your hand. 5. Baking temperature should not be too low, 34L oven can choose 200-220 ℃ temperature is more appropriate.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: spiced