Where is the best smoked chicken? How smoked chicken can be delicious

Shandong Liaocheng smoked chicken, a local traditional food. Founded in the Qing Dynasty, it is well-known in Daoguang around 20 years. Because of the convenient water and land transportation of the canal in those years, it was sold well inside and outside the province.

When making, the appearance is plump, the meat is fatty and tender, and the weight is 1 to kilogram, which is processed into grilled chicken, and then filled with cloves, star anise, cinnamon, fennel and other medicinal materials into the abdomen, and smoked on the sawdust (sawdust) cigarette butt. The smoked grilled chicken is chestnut red in color, less moisture, the skin is shrunk and cracked, the meat is exposed, inelastic, the medicine is fragrant, the meat is tender and the bones are crispy, the original flavor, the meat is tough, fragrant but not greasy, there is a residual fragrance after chewing, and it is suitable for eating in all seasons. Soak and steam thoroughly when eating, and tear the silk smoothly.

It can be stored for about 1 year without deterioration. It's a great delicacy and a gift. Smoked chicken has less moisture, shrinking skin, exposed meat, no elasticity, and strong medicinal quality, tender bones, beautiful color and flavor, and deep aftertaste in the mouth.

And the skin of the chicken is black and purple, and the iron bones are strong. Also known as the Iron Rooster!

Smoked chicken is delicious.

Use annual healthy roosters and slaughter them for shaping.

Ingredients: calculated according to 400 chickens, 50 grams of pepper, 50 grams of five-spice powder, 50 grams of spicy powder, 50 grams of cardamom, 50 grams of sand kernels, 50 grams of Kaempfera, 150 grams of cinnamon, 150 grams of angelica, 150 grams of cinnamon, 150 grams of cloves, 150 grams of tangerine peel, 100 grams of grass fruit, 250 grams of fresh ginger, 200 grams of monosodium glutamate, 1 kg of sesame oil, 2 kg of sugar, and an appropriate amount of old soup. If there is no old soup, double the amount of various seasonings.

Boiled chicken: After shaping, the chicken is first placed in the old soup with seasoning and slightly soaked, and then placed in a pot in order. Boil over low heat for 2 hours, add salt when half-cooked (the amount of salt should be determined according to the season and the taste of local consumers), and cook until the meat is rotten and shredded.

Smoking: Smoke while hot. Brush the boiled chicken with a layer of sesame oil first, then put it in a pot with a mesh curtain, put fir sawdust in the pot, cover the pot tightly for 2 minutes, turn the chicken and cover it tightly, wait for another 2 3 minutes, and then you can get out of the pot.

Characteristics: The color of jujube is bright red, the taste is fragrant, the meat is delicate, rotten and silky.

Tea-smoked chicken. Cuisine: Anhui cuisine.

Ingredients: 750 grams of tender chicken, 10 grams of ginger slices, 15 grams of melon slices of tea, 5 grams of refined salt, 15 grams of shallots, 25 grams of brown sugar, 25 grams of soy sauce, 100 grams of rice pot, 20 grams of Shao wine, 15 grams of sesame oil, 3 grams of Sichuan pepper.

Production method: 1. Cut 10 grams of green onion into segments, and make 5 grams of green onion into fine powder with Sichuan pepper and salt, and help make green onion and pepper and salt for later use;

2. Remove the whole chicken, cut the back, remove the internal organs and chicken, wash and drain the water, sprinkle the chicken evenly with green onions, pepper and salt, and marinate for 20 minutes;

3. Peel off the chicken body, put the skin down in a bowl, put green onion segments, ginger slices, add soy sauce and shochu, steam it in the basket until it is eight ripe, take it out, and pick off the green onion and ginger;

4. Break the rice pot and put it in a wok, sprinkle with vegetable leaves and brown sugar, put a grate on the shelf, put the chicken skin up on the grate, and cover the pot tightly;

5. Smoke out the tea leaves over medium heat first, change the fire for a while until the smoke is out of the fire, the smoke is gone, lift the lid of the pot, take the chicken and brush it with sesame oil;

6. Chop off the chicken head, chicken tip and chicken leg claws, cut the chicken body into pieces 5 cm long and 3 cm wide, the chicken bones and chicken shin are loosely pat the bottom, and the chicken pieces are plated according to the original shape of the chicken.

Roast chicken, also known as smoked chicken, is a traditional Chinese dish. Note that roast chicken is not roast chicken, and the production process of the two is completely different. Roast chicken is marinated with ingredients and then roasted, often the skin is fragrant and the meat is not fragrant; In the production process of roast chicken, it is one of the essences of roast chicken to be marinated with spices, so the roast chicken produced is often fragrant, crispy and soft, fat but not greasy, and the fragrance can penetrate into the whole chicken from the outside and the mainland.

The history of Chinese roast chicken is not not long, and the three most famous roast chickens are Fuliji roast chicken, Daokou roast chicken, and Texas grilled chicken. Fuliji roast chicken is in the 30s of the 20th century, by the businessman surnamed Guan in Dezhou, Shandong, when he moved to Fuli Town, the combination of Texas grilled chicken and local red chicken, its flavor and meat are delicious, and it has its uniqueness. Daokou roast chicken, then to "want to burn the chicken fragrant, eight ingredients plus old soup" as the secret, with crispy and soft rotten, fat but not greasy characteristics, once Jiaqing Emperor accidentally tasted, and praised:

Color, fragrance and taste". And Texas grilled chicken, also known as "five-spiced boneless chicken", because of the addition of a variety of medicinal materials to fire, so called "five-spice", after ripening, the chicken leg shakes, the meat and bones are separated, called boneless.

When it comes to which roast chicken is the best, there are three kinds of 'famous chicken', each with its own merits and comparable.

With the passage of time, food lovers have not stopped inheriting and developing traditional cuisine. Among them, Nannong roast chicken is one of the best.

Comer. Nannong roast chicken, thin skin, tender meat, fragrant red sauce.

Nannong Roast Chicken combines the formula and process points of China's "three famous chickens" - Fuliji Roast Chicken, Daokou Roast Chicken, and Dezhou Grilled Chicken, as well as Nanjing's traditional duck-making technology, and innovatively developed "Nannong Roast Chicken".

There are three differences between Nannong roast chicken and traditional roast chicken: first.

1. Nannong roast chicken has been removed from the bursa to ensure the hygiene of the roast chicken; Clause.

Second, the old brine is removed from the scum filtration, precipitation and purification, so that the nutrients of the old brine can always reach saturation, and the roast chicken produced in this way is more standard, and the color and aroma are consistent! Clause.

3. The spice formula has been improved, from the previous 12 formulas to 8 formulas, and star anise, cumin, nutmeg, grass fruit, sand kernels, cloves, tangerine peel, and Sichuan pepper are selected as the main spice formulas.

Compared with the 'predecessors' of Fuliji Roast Chicken and Daokou Roast Chicken, Nannong Roast Chicken may still have shallow qualifications, but since its birth, it has been proving itself with its strength. With its own unique flavor, Nannong roast chicken quickly swept the streets and alleys of Nanjing, and became an indispensable delicacy in Nanjing people's Chinese New Year's Eve dinner. It is a well-deserved rising star in today's 'roast chicken industry'!

Roast chicken is delicious. Characteristics of roast chicken: fragrant in 100 miles, fragrant skin and fragrant meat, raw in the mouth, endless aftertaste, fragrant but not greasy, attractive in color.

Expansion: Roast chicken, a traditional Chinese dish. Part of this is done by frying a chicken coated with caramel and then boiling it in a brine made from spices.

The finished roast chicken has the characteristics of delicious meat, fat but not greasy and rotten but not scattered. Among the roast chicken, Daokou roast chicken is the most famous, it has a rich fragrance, crispy and soft, salty and palatable, cooked and rotten from the bones, fat but not greasy. It is made of a variety of precious Chinese medicines, supplemented by aged soup, and its finished roast chicken is bright in color, shaped like ingots, and has the function of dietary therapy and health care.

Chinese name. Roast chicken flavor.

Salty, spiced. Main ingredient.

Chicken, peppercorns, cumin, cloves, white cardamom, sand kernels, grass cole and other spices.

The English name is carbonado

Classification of Henan cuisine, Shandong cuisine, Anhui cuisine, Northeast cuisine.

Origin: Northeast China, Shandong.

Roast chicken, mainly famous in the Northeast, Shandong, after market research, in some regions such as Shanxi, little is known about roast chicken, and even once mistaken roast chicken as roast chicken! However, because of the different production processes, roast chicken often has fragrant skin and meat, but roast chicken is fragrant to the bone marrow!

Roast chicken originates from the first of the eight major cuisines - Shandong cuisine [1], but the Northeast roast chicken, which is famous for the three eastern provinces, absorbs the essence of Shandong cuisine on the basis of northern cuisine, and forms a Northeast roast chicken rich in local flavor!

Raw materials: perennial hen, old soup, ginger, bay leaves, spices, pepper, cumin, cloves, white cardamom, sand kernels, grass cowardice, nutmeg, long pine, ginger, tangerine peel, angelica, grass fruit, cinnamon, sugar, cypress powder, green tea, edible salt, etc. [2].

Ratio: Most of them are the strengths of each family, and the roast chicken method of each family is different, and the taste is also different! In terms of ingredient ratio, most of the ones given on the Internet are fictitious, and attention should be paid to screening in the process of use! So as not to waste the ingredients!

Each food is cooked differently and tastes different. Now that chicken is the most commonly used ingredient in life, what is the difference between roast chicken, roast chicken, grilled chicken, and smoked chicken? Do you all know that? Let's find out!

The characteristics of roast chicken are: the meat is rotten and does not shed the bones.

Roast chicken is a Chinese dish. Chicken coated with starch sugar is fried and then boiled in a brine made from spices. The aroma is rich and the taste is delicious. Selection of raw chicken, slaughtering and processing, modeling, coloring and frying, ingredients and cooking.

Roast chicken, in fact, its production process is marinated, the processed whole chicken is marinated in the old soup, and the well-known one is Henan Daokou roast chicken.

The characteristics of roast chicken are: it needs to be marinated in advance and baked in the oven after flavoring.

The roast chicken is a Chinese-style sauce marinated color, and the reddish-brown color is full of the unique luster of roasted products; With an obvious smoky aroma, the five spices are mixed with the aroma of wine, and accompanied by the unique sweet aroma of Chinese style, which tempts the appetite; The taste is salty and sweet, the sweetness is slightly heavy, suitable for people who like sweetness, the five flavors are rich, the meat is full, the aroma of the wine is full of teeth, and the aftertaste is full.

The characteristics of grilled chicken are: five-spiced deboning, tender meat and pure taste, and taste through the bone marrow.

According to historical records, grilled chicken originated in Yucheng, also known as Yucheng five-spice boneless grilled chicken, has a history of more than 200 years. It is known for its unique production, rotten meat and deboning, beautiful color and flavor, fat but not greasy. Grilled chicken is made with more than 20 kinds of Chinese medicinal materials such as sand kernels, cloves, jade fruits, cinnamon, etc., and is simmered over a simmer.

Grilled chicken is a Han style dish. According to historical records, grilled chicken originated in Yucheng, also known as Yucheng five-spice boneless grilled chicken, has a history of more than 200 years. It is known for its unique production, rotten meat and deboning, beautiful color and flavor, fat but not greasy.

It is considered that grilled chicken is a little healthier than smoked chicken and grilled chicken.

The characteristics of smoked chicken are: fragrant and attractive color.

Smoked chicken is a famous dish of the Han nationality with full color and flavor, which belongs to Shandong cuisine, Sichuan cuisine or Hunan cuisine. It refers to the chicken that has been edified by the smell of food, five flavors and five spices. The ingredient used in smoked chicken is whole chicken, i.e., a whole chicken.

Smoked chicken is influenced by the smell of spices and flavors, to put it bluntly, it is hot, uniform when heated during edification, and ensures that the original smell of chicken is not exposed, and also preserves a complete chicken, which is very artistic and more popular with diners. In a beautiful saying: fertilizer and water do not flow into the fields of outsiders.

1. How to eat smoked chicken.

Ingredients: a smoked chicken, 25 grams of Sichuan pepper, half a green onion, two garlic, 25 grams of dried red pepper, one fresh green and red pepper, and an appropriate amount of dark soy sauce.

1.Shred ginger, green pepper, red pepper, garlic cubes, green onions all gathered in a bowl with salt, a little light soy sauce, dark soy sauce, and a few rock sugar to marinate.

2.Cut the smoked chicken into small pieces, wash it slightly with warm water and put it in a bowl for later use.

3.Put a small bowl of oil in the pot, boil over low heat, add black bean drums and stir-fry until fragrant, then add dried peppercorns and red peppers and stir-fry until fragrant, turn off the heat, pour all the fried bean drums and pepper oil into the cooled chicken pieces and stir well.

4.Pour the previously marinated green and red peppers into the chicken pieces and stir evenly to absorb the flavor, so that the spicy smoked chicken is ready.

2. The nutritional value of smoked chicken.

Chicken is a high-protein, low-fat food that also contains amino acids, unsaturated such as beams of fatty acids, vitamin A, vitamin D, vitamin K, vitamin B6, vitamin B12, iron, copper, zinc, phosphorus, etc. Roast chicken is rich in nutrients, can supplement a variety of nutrients for the human body, play a role in replenishing qi and calming the nerves, restore physical strength and energy, is a good nourishing product, long-term consumption, can also improve the body's immunity, strengthen the body; Contains zinc, which can promote children's intellectual development, and can also tonify kidney essence and alleviate the symptoms of frequent urination, cold sperm and oligospermia.

3. The benefits and disadvantages of eating smoked chicken.

Benefits: The medicinal value of chicken is very great, and the folk have the reputation of "good medicine for the world". It can be used for fatigue, vague pain in the stomach and stomach, edema, lack of milk after childbirth, weakness and dizziness, and also has a good auxiliary effect on the frequency of urination, deafness, lack of sperm and cold caused by insufficient kidney essence.

However, when using chicken tonic, it is necessary to pay attention to the difference between male and female effects: male chicken, its sex is yang, and the warming and tonic effect is stronger, which is more suitable for patients with yang deficiency and weak qi; Female chicken is yin, which is more suitable for pregnant women, the elderly and the frail and the long-term sick and frail people.

Disadvantages: Chicken is rich in protein, in order to avoid increasing the burden on the kidneys, uremia patients fast; Chicken is warm, in order to avoid heat, patients with high fever and patients with hot and noisy stomach fast; Chicken has a high phosphorus content, so in order to avoid affecting the absorption of iron, do not eat chicken while taking iron. In addition, the tip of the chicken's buttocks is a "storehouse" of bacteria, viruses and carcinogens, and should never be eaten.

Smoked chicken refers to the chicken that has been edified by the smell of food, such as five flavors and five spices. The ingredient used in smoked chicken is whole chicken, i.e., a whole chicken.

Roast chicken is a Han Chinese style dish. Chicken coated with starch sugar is fried and then boiled in a brine made from spices. The aroma is rich and the taste is delicious. Henan Daokou roast chicken, Jiangsu Gupei Guojia roast chicken, Anhui Fuliji roast chicken, Shandong Dezhou roast chicken are the most famous.

The difference between smoked chicken and roast chicken is: most of the traditional roast chicken is in direct contact with the barbecue props when grilling, which makes it easy to heat the chicken unevenly; The smoked chicken is different, the smoked chicken is edified by the smell of spices and five flavors, to put it bluntly, it is hot, even when heated during edification, and ensures that the original smell of the chicken is not exposed, and also preserves a complete chicken, which is very artistic and more popular with diners. In a beautiful phrase called:

Every miller draws water to his own mill.