The origin of roast chicken, the production method of roast chicken

The origin of the roast chicken].

It is said that in Bishan County, Chongqing, there are a few drivers who run long distances, because they are hungry because they are in a hurry, but they can't go to the village and can't find a store, so they easily meet a restaurant, knock on the door, and finally the boss comes out and tells them that the hotel has closed. However, a few drivers were hungry and insisted on asking the boss to get something to eat, but the boss had no choice but to kill his own chickens, and then found a lot of chili spices or something from the store, plus the remaining hot pot base so a patchwork of fire. I didn't expect to cook a local famous dish - Chongqing roast chicken!

Introduction to the production method of Chongqing roast chicken].

Preparation: a chai chicken, dried chili, green onion, ginger and garlic, Sichuan pepper, seasoning, cinnamon, green pepper, etc.

Method: 1. Make the sauce first. Prepare a packet of bean paste, a bottle of honey, dried chilies, peppercorns, cloves, cinnamon, raw sesame seeds, etc.

Pour the bean paste into a bowl, add a spoonful of honey, add some sesame oil and stir well, and steam in the steamer for 10 minutes. Place the chili, peppercorns, cloves, cinnamon, and raw sesame seeds in an empty bowl. Cinnamon peppers should be crushed, and raw sesame seeds should not be too much.

Pour the peanut oil into the pan and pour the oil into the aforementioned small bowl with various spices after the oil in the pan starts to smoke. While the oil has not yet calmed down in the spice bowl, pour in the steamed sauce and stir briskly. Okay, when the sauce is ready, it's ready to make the roast chicken.

2. Cut the chicken into pieces, boil a pot of water, and boil the chicken. Then there's stir-frying. Pour oil into a wok, heat 5 times, add peppercorns and stir-fry until fragrant, add chicken pieces and start frying.

When the chicken pieces are almost cooked, add the green onions, ginger, garlic, cinnamon, and dried chilies, pour in the prepared honey sauce and continue to stir-fry.

3. Stir-fry and eat.

Simple A rooster [eats chickens and generally eats males].

Just burn it

Abbreviation. Roast chicken.

It's going to be roasted with raw chicken

Here's how to make roast chicken:Tools Tuanyin raw materials: 1000 grams of local chicken meat, 200 grams of thousand-page tofu, 10 grams of ginger, 5 dried chili peppers, 1 cinnamon, 1 star anise, 3 bay leaves, 1 gram of green peppercorns, 20 ml of soy sauce, 4 grams of refined salt, 30 ml of cooking oil.

1. Prepare the minced local chicken meat.

2. Preparation of all kinds of ingredients.

3. Soak the chicken in lightly salted water for 30 minutes.

4. Wash the chicken meat and drain it.

5. Pour edible banquet and Xiangyu oil into the pot, and stir-fry the chicken fat.

6. Stir-fry the chicken.

7. Stir-fry until the chicken changes color.

8. Stir the chicken to one side of the pan and add the spices.

9. Stir-fry to bring out the fragrance.

10. Pour in soy sauce.

11. Stir-fry evenly.

12. Add enough hot water, and cover the ingredients.

13. After the heat boils, turn to low heat, cover the pot and simmer.

14. When simmering, cut the thousand-page tofu into cubes.

A thousand pages of tofu after a few minutes.

Season with refined salt after minutes.

17. Stir-fry evenly and turn to high heat to reduce the juice.

Roast chicken is a traditional famous dish of the Han nationality in Sichuan Province and Chongqing City, which belongs to Sichuan cuisine or Chongqing cuisine. This dish is delicious, spicy and fragrant. The reason why it is called "roast roast rooster" instead of "roasted rooster" is because the dialect there calls "rooster" "rooster".

Preparation of ingredients. A local rooster is about 2500g, green onions, ginger, garlic, peppercorns, dried chilies, large ingredients, cinnamon, green peppers (preferably some red and green).

Steps: 1. Part of the green onion is shredded and part is cut into sections; Cut one part of the garlic in half and one part in a straight clove. Cinnamon crumbled into small pieces.

2. Bring a pot of water to a boil, then pour the chicken pieces into the boiling water for one minute, remove and dry the water for later use.

3. Pour a lot of oil into the pan (the oil must be enough, at least enough to cover the chicken pieces). After the oil is slightly hot, throw the peppercorns, spices and cinnamon into it. When the aroma comes out, pour in the chicken pieces and start stir-frying constantly (the heat must not be too big, be sure to stir-fry constantly).

After a few minutes, add the shredded green onion, ginger, halved garlic, dried chili pepper and green pepper, and stir-fry constantly. After 10 minutes, add the whole garlic and green onions, pour in the Gao's honey sauce prepared on top, and stir-fry vigorously.

After a few minutes, turn off the heat and pour into the cooker on the lowest heat.

Daokou roast chicken originated from the court dishes of the Qing Dynasty. It has a long history, why every time you mention roast chicken, you will talk about the origin of the roast chicken: during the Jiaqing period of the Qing Dynasty, the Jiaqing Emperor patrolled the crossing, suddenly smelled the strange fragrance and excited, and asked the left and right people:

What gives off this incense? Left and right replied: "Roast chicken."

The entourage offered the roast chicken, and Jiaqing was overjoyed after tasting it and said: "Color, fragrance, and taste are unique." Since then, Daokou roast chicken has become a tribute to the Qing court.

Huabaogang Roast Chicken caters to the exquisite practice of traditional Daokou roast chicken, and improves on the basis of the original "Huabaogang" traditional flavor of Daokou roast chicken. Because everyone likes to eat Daokou roast chicken, not only because she has a strong fragrance, crispy and soft rotten, rotten in the mouth, fat but not greasy, and the freshly cooked Daokou roast chicken is shaped like ingots, everyone calls it "ingots chicken". Therefore, the roast chicken at the mouth of the painting treasure has always become a good choice for gifts during the New Year's holidays.

Chongqing chicken pot, everyone who has eaten it knows that it tastes good, the portion is sufficient, and it is very satisfying. And when I hear its name, I always think it is Chongqing's food. But in fact it is not. In Chongqing, you can't see Chongqing Zhimo chicken pot at all.

Chongqing chicken pot is neither Sichuan nor Chongqing. The person who invented this dish was Zhang Chongqing. He invented the Chongqing chicken pot in Sichuan.

In fact, he is from Fujian, so he named Chongqing Pai Xun Chicken Pot! Chicken pot is a mixed dish name of "Chongqing Roast Chicken" and other places "Chongqing Roast Chicken". In fact, Chongqing Mengxian cockfighting pot has little to do with the place name of Chongqing.

The founder of Chongqing Chicken Pot came to Shanghai in 1991. When eating hot pot and spicy hot, I often hear others talking about how delicious Chongqing food is. In view of this, he devoted himself to studying the food characteristics of Chongqing and developed the brand of Chongqing chicken pot! Then start making a franchise store!

Chongqing chicken pot is a new famous dish with a strong and unforgettable taste. It incorporates the enduring business essence of hot pot, has a taste that is not greasy to eat, and at the same time brings people a feeling of getting richer and richer the more they eat. Chongqing chicken pot is ruddy in color and mellow in taste, making it a hearty meal that leaves an unforgettable taste after eating.

Chongqing chicken pot has become a new highlight of the food market with its rich flavor, fresh taste, delicious taste and unsatisfied taste. The taste can be adjusted according to local needs and is divided into light, medium and heavy spicy.

Chongqing chicken pot is spicy, but it can stand all over the country, which shows that its taste is favored by diners! With the continuous extension and spread of food culture, even regions with light tastes have begun to slowly accept the spicy taste of Sichuan cuisine. Because of the unique seasoning recipe, Chongqing chicken pot can become popular in a short period of time!

Ingredients: 1 grass rooster.

Excipients: appropriate amount of oil, appropriate amount of salt, a little shallot, a little ginger, a little garlic, an appropriate amount of light soy sauce, an appropriate amount of dark soy sauce, an appropriate amount of cooking wine, a little rock sugar, and 2 dried chili peppers.

Preparation of braised big:

1. Remove the feathers of the big rooster and wash it and cut it into sections.

2. Blanch in boiling water to drop the blood.

3. Remove and set aside.

4. A little ginger, garlic and dried chili.

5. Stir-fry in the oil pot.

6. Then pour in the big rooster.

7. Stir-fry evenly and change color.

8. Then add light soy sauce, dark soy sauce and cooking wine and continue to stir-fry.

9. After stir-frying evenly, add boiling water to cover the chicken.

10. Sprinkle a little salt when the water is half dry.

11. When there is little water at the bottom of the pot, add a few rock sugar and shake the bottom of the pot until the rock sugar melts.

12. a finished product.