Red-Cooked Chicken, Fuliji Style

Red-Cooked Chicken, Fuliji Style

Introduction:

"Fuliji roast chicken, which is famous at home and abroad, is produced in Fuli Town, 30 miles north of Suzhou. It has a history of more than 80 years. It is famous for its unique flavor. Fuliji roast chicken has a very fine technology. Choose the local fat and healthy pheasant of that year, and cock is good. Before slaughtering, you need to drink water and clean the chicken body, then air dry it, smear it with maltose, fry it with sesame oil, and then add 13 kinds of rare spices, such as Amomum villosum, Angelica dahurica, nutmeg, clove, Magnolia and fennel. Put it in the hands of the old soup that has been preserved for decades, first stew it with high temperature, and then take it out. The roasted chicken made in this way has strong aroma, good color and delicious taste. The meat is white and tender, fat but not greasy. The meat is rotten and silky. The bone is crisp. It can be chewed to pieces and has aftertaste. If you gently lift the chicken leg and shake it when it is hot, the chicken will fall off and the skeleton will be connected. At the national food exhibition held in Beijing in May 1956, Fuliji roast chicken was among the best in the world for its excellent color, aroma, taste and shape. In 1980, it ranked first in the cooked food internal exhibition held by the National Food Corporation. (from the Internet)

Production steps:

Materials required:

Chicken: 1000g

Oil: 500g

Sugar: 20g

Bittern mixture: 1 Pack

Soy sauce: 100g

matters needing attention:

Production difficulty: ordinary

Process: brine

Production time: several hours

Taste: Maotai flavor