Ready to make your own smoked chicken, what is the spice recipe for smoked chicken?

I think the recipe for incense is star anise, cinnamon, bay leaf, peppercorn, etc., these are very fragrant recipes that can increase the taste of the chicken.

The spice recipe of smoked chicken includes bay leaves, chili pepper, cumin, cinnamon, tangerine peel, star anise, rock sugar, tea leaves, Sichuan pepper, and stir-fry with green onions, ginger and garlic. Marinate with salt, cooking wine, soy sauce.

Ingredients: a three-yellow chicken, 400 grams of sugar, 800 grams of rice, an appropriate amount of cooking wine, and an appropriate amount of refined salt. Ingredients: 2 pieces of cinnamon, 4 star anise, 3 grams of angelica, 2 grass fruits, 2 grams of grass buckle, 3 grams of tangerine peel, 3 grams of cumin, 1 gram of cloves.

I think the spice recipe of smoked chicken should be cinnamon, star anise, bay leaf or light soy sauce, dark soy sauce, monosodium glutamate, etc., which are coated on the body of the chicken, and then smoked and roasted in the fire, so that the smoked chicken will be particularly fragrant.

Summary. Kiss <>

Hello, the smoked sauce for smoked chicken includes the following materials:1Tea:

Tea is one of the main ingredients for smoked chicken, which can add to the aroma and taste of the smoked chicken. 2.Sawdust:

Sawdust is a commonly used smoked material for smoked food, which can produce a smoky effect and increase the taste and aroma of food. 3.Cinnamon bark:

Cinnamon is a commonly used seasoning that adds to the aroma and flavor of smoked chicken. 4.Anise :

Star anise is also a commonly used seasoning that adds to the aroma and flavor of smoked chicken. 5.Ginger slices:

Sliced ginger can remove the fishy smell of the chicken while also adding to the aroma and taste of the smoked chicken. 6.Salt:

Salt is an essential seasoning for smoked chicken, which can add flavor and texture to smoked chicken. The above are common smoker recipes, which may vary from region to region and from person to person. <>

What kind of smoked sauce is used for smoked chicken?

Good. Kiss <>

Hello, the smoked sauce for smoked chicken includes several ingredients with finch oak: 1Tea:

Tea is one of the main ingredients for smoked chicken, which can increase the flavor and flavor of the smoked chicken. 2.Sawdust:

Sawdust is a commonly used smoked material for smoked food, which can produce a smoky effect and increase the taste and aroma of food. 3.Cinnamon bark:

Cinnamon is a commonly used seasoning that adds to the aroma and flavor of smoked chicken. 4.Anise :

Star anise is also a commonly used seasoning that adds to the aroma and flavor of smoked chicken. 5.Ginger slices:

Sliced ginger can remove the fishy smell of the chicken while also adding to the aroma and taste of the smoked chicken. 6.Salt:

Salt is an essential seasoning for smoked chicken, which can add flavor and texture to smoked chicken. The above are common recipes for smoked chain years, which may vary from region to region and from person to person. <>

I'm asking about Kaoru's formula.

Good. Kiss <>

Hello, the recipe for smoked chicken is as follows: Ingredients required:- Chicken thigh or chicken breast 500g- Tea 50g- Cinnamon 2pcs- Star anise 2pcs- Dried chili pepper 2pcs- Ginger slices 5 slices- Cooking wine 1 tbsp- Light soy sauce 1 tbsp- Salt 1 2 tsp- Sugar 1 2 tsp- Vegetable oil Appropriate amount Production steps:

1.Wash the chicken and cut it into pieces of the appropriate size. 2.

In a large bowl, add the sake, light soy sauce, salt and sugar, stir well, and marinate the chicken pieces in the bowl for 20 minutes. 3.Place the tea leaves, cinnamon, star anise, dried chili peppers and ginger slices in a small bowl, stir well and set aside.

4.Line a baking dish with tin foil, place the cured chicken pieces on top and brush with a layer of vegetable oil. 5.

Place the baking sheet in the preheated oven and bake at 200 degrees for 15 minutes. 6.Remove the baking tray and sprinkle the tea smoke evenly over the chicken and brush with a layer of vegetable oil again.

7.Return the baking sheet to the oven and grill at 200 degrees for 15 minutes, until the chicken is cooked through and the surface is golden brown. 8.

Remove the baking tray and place the smoked chicken pieces on a fuscher plate and enjoy. <>

Summary. Hello dear is happy to answer for you, smoked chicken is a traditional food in southern China, there are many ways to smoke, different regions, families also have their own secret recipes. Here are some general smoker recipes for your reference:

1.Salt, sugar, dried chili, Sichuan pepper, bay leaves, cinnamon, grass fruit, cloves and other seasonings are matched in proportion, put in a cloth bag and hang, and smoked and roasted with chicken. 2.

Dried chili pepper, Sichuan pepper, fennel, garlic, ginger, bay leaves, cinnamon, grass fruit, etc. are mixed and ground into powder, then added an appropriate amount of salt and sugar, evenly spread on the surface of the chicken, and then smoked. 3.A variety of spices such as grass fruit, smash, bay leaf, cumin, cinnamon, and incense are mixed and roasted with charcoal fire, betel nut shell and other materials, paying attention to the color, aroma, taste and other effects of the finished product.

The above smoker recipe is just a reference, and you need to adjust it according to your own taste and other seasonings when using it.

Hello pro is happy to answer for you, smoked chicken is a slow southern Chinese traditional food, smoked Fang San Na Chang method has many kinds, different regions, families also have their own secret recipes. Here are some general smoker recipes for your reference:1

Salt, sugar, dried chilies, Sichuan pepper, bay leaves, cinnamon, grass fruits, cloves and other seasonings are matched in proportion, put in a cloth bag and hung, and smoked and roasted with chicken. 2.Dried chili pepper, Sichuan pepper, fennel, garlic, ginger, bay leaves, cinnamon, grass fruit, etc. are mixed and ground into powder, then added an appropriate amount of salt and sugar, evenly spread on the surface of the chicken, and then smoked.

3.A variety of spices such as grass fruit, smash, bay leaf, cumin, cinnamon, and incense are mixed and roasted with charcoal fire, betel nut shell and other materials, paying attention to the color, aroma, taste and other effects of the finished product. The above smoker recipe is just a reference, and you need to adjust it according to your own taste and other seasonings when using it.

I'm asking about Kaoru's formula.

Hello, the following are the four smoked recipes commonly used when smoking braised chicken:1Bagasse:

The Yuyin braised chicken with an attractive sweet flavor is often used in sugarcane-producing areas. 2.Tangerine peel with grain bran:

The smoked braised chicken has the fragrance of straw and tangerine peel, and the taste is very strong. 3.Brown sugar shavings tea:

The smoked braised chicken is dark in color, full of smoky flavor and the fragrance of tea leaves. 4.Brown Sugar Rice Bran:

The smoked braised chicken is ruddy and beautiful in color, with both smoky flavor and rice flavor.

Smoked chicken method 1, ingredients: 1 whole chicken (small and medium-sized), 2 green onions (for the bottom), 5 slices of tender ginger, 1 3c of black tea leaves, 1 3c of brown sugar, 1 3c of flour, 1 green onion, 3 slices of tender ginger, appropriate amount of Sichuan peppercorns, appropriate amount of star anise, 1 piece of tin foil or kraft paper, 1 smoked iron net.

Method 1: Cut the green onion into sections and slice the ginger. Mix the smoked mixture well.

2. Enlarge the opening at the junction of the neck and chest of the whole chicken that has been cleaned, put it in the soup pot and inject cold water higher than the chicken, add 5 slices of ginger, seasoning A, cover it, boil it over medium heat, grab the chicken head and pull it up and down and pump it into the water several times, cook it for 25 minutes on low heat, turn off the heat and simmer for 10 minutes.

3. Spread aluminum foil (or kraft paper) in the iron pot, sprinkle the smoked material evenly in the pot, put the iron net and drain it into the bottom of the green onion segment, and put the cooked chicken on the net.

4. Turn the pot on medium heat until there is smoke on the side of the pot, first take a small slit, and simmer for 5 minutes after the smoke is thick.

5. Take out the whole chicken, brush with a little sesame oil, remove the bones and cut into pieces, and serve on a plate.

Smoked chicken recipe two, ingredients"Chicken 750g","Ginger 10g","15g shallots","Brown sugar 25g","2 tablespoons of soy sauce","2 tablespoons cooking wine","Sichuan pepper 3g","Longjing tea 50g","Salt 3g"

Method 1: Another 5 grams of green onions, peppercorns and salt are made into fine powder, mixed into green onions, peppers and salt for later use.

2) Sprinkle the chicken evenly with green onion, pepper and salt cooking wine and marinate for 20 minutes.

3: Put the marinated chicken in a bowl, put it in a pot and steam it until it is eight ripe, then remove.

4: Heat the brown sugar in a pot until melted, then pour in the tea leaves.

5: Put the chicken skin on the grate and place the chicken skin upwards on the grate, and cover the pot tightly.

6: Smoke out the tea leaves over medium heat first, change the fire for a while, and smoke until the smoke is out of the fire, the smoke is gone, lift the lid of the pot, and take it out.

Method three, rose smoked chicken.

Materials:"Chicken (900g) 1 pc","100 grams of ginger","80 ml dark soy sauce","rice 150 grams","200 grams of sucrose","20 grams of rose tea"

Method 1: Slice the ginger first.

2) Bring a pot of boiling water, add ginger and salt.

3: Add the chicken to the water and pour in the dark soy sauce.

4) Bring water to a boil over high heat for another 8 minutes, then turn off the heat and soak the chicken for about 8 minutes.

5: Remove the chicken from the water and let it sit for another 5 minutes.

6: Finely chop the sucrose.

7) Spread tin foil on the bottom of the wok and steam, then add rice, cane sugar and rose tea.

8: Let the chicken cool for 15 minutes, cut the chicken in half and put it in the wok with the skin up.

9: Cover the wok and cook on high heat for about 3 minutes until smoke comes out of the wok edges, then turn off the heat and smoke for an additional 5 minutes.

10: Leave the chicken for 20 minutes, then cut into pieces.

Method four, Earl Grey tea smoked chicken.

Materials:"Soak in chicken broth"

Method 1: Mix the salt, Shaoxing wine and sauce in a bowl.

2) Pour into the washed chicken cavity and coat the whole chicken.

3) Simmer until the skin of the chicken is raised.

4) Spread a layer of tin foil in a large pot and sprinkle with white rice, black tea and sugar.

5: Place the chicken on the steaming rack.

6: Simmer for another 5 minutes and remove.

7) Chop and place on a plate, sprinkle with shredded green onions.

8: Ready. 9) Earl Grey Smoked Chicken.

Can you write down the specific recipe? Thank you.

3 boiled chicken racks.

3 scoops sugar.

Rice or rice to taste.

Tea 2 tablespoons.

Sichuan peppercorns to taste.

2 large ingredients.

1 piece of tin foil.

1 wire rack.

Oil to taste. Step 1

1.In advance, use spices such as peppercorns, bay leaves, etc., to cook the items to be smoked. The taste is a little saltier than normal cooking. Taste the cooked food, and if it feels light, sprinkle some salt on top while it is hot.

2.Prepare an iron pot for smoking. My home is dedicated. It is recommended to put tin foil under the seasoning, so that it is good to brush the pot after smoking, otherwise, it will be difficult to deal with the pot after burning. As shown in the picture, put sugar in the middle and rice or rice on the sides.

4.Add a net and a small curtain on top of the placed materials.

5.Place the chicken rack to be smoked on the curtain.

6.Then cover the lid, light the fire, and pay attention to observe. Be sure not to open the lid.

7.After observing the appearance of yellow smoke, the timer can be 3 to 4 minutes.

8.White smoke will drift upwards and gradually fill the pot. So you don't need to open the lid, the whole thing will be smoked and colored.

After a few minutes, the color has been evenly colored, if you feel that it is not enough, you can add two minutes. Be careful not to smoke too much, as this will cause the bitterness to be too strong and affect the taste. 10 minutes is just right.

10.It's all yellow and clear, and the taste is very fragrant. Easy to preserve, you can brush a layer of chili oil, the color is very bright and not easy to dry.

11.After heating, the smoked material has been burned. Throw it away with tin foil.

I'm going to make smoked chicken bread this week, but I don't know what kind of smoked chicken to buy, so I can make my own, so I have today's smoked chicken thigh recipe!