Smoked Chicken

Smoked Chicken

Introduction:

Production steps:

Step 1: prepare materials

Step 2: bring the water to a boil and blanch the chicken

Step 3: rinse the blanched chicken, add water again, add raw soy sauce, cooking wine, stew material, green onion and ginger, bring to a boil on high heat, simmer on low heat for half an hour, and add salt to taste 10 minutes before turning off the heat

Step 4: take out the stewed chicken and drain it

Step 5: put the sugar and tea on the tin foil and put them on the bottom of the old iron pot

Step 6: put the chicken on the grate, cover the pot and smoke it over low heat. Turn it over to make the smoke color uniform

Step 7: moderate coloring, fumigation about 5-8 minutes

Materials required:

Chicken: right amount

Onion and ginger: right amount

Cooking wine: moderate

Soy sauce: moderate

Salt: right amount

Stew: right amount

Sugar: right amount

Tea: right amount

Note: 1, according to the size of the chicken to adjust the stew and smoked time, try to maintain the integrity of the chicken. 2. When cooking, adjust the salty taste and try to avoid the bitterness caused by too long fumigation time.

Production difficulty: simple

Process: fumigation

Production time: three quarters of an hour

Taste: other