What is the traditional method of roast chicken, and what seasonings do you need to use?

Prepare the chicken, seasoning oil and salt, monosodium glutamate, Sichuan pepper, star anise, never, ginger and garlic, star anise, etc., put the prepared chicken into the hot oil and fry it until crisp yellow, remove it, and then add the seasoning and stir-fry.

The seasonings of traditional roast chicken mainly include: Sichuan pepper, star anise, bay leaves, sugar, salt, monosodium glutamate, cooking wine, soy sauce, etc., and the most important thing is sawdust and honey for smoking chicken.

Ingredients: half a yellow chicken, 1 onion, 1 carrot.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of garlic, appropriate amount of ginger, appropriate amount of shallots, appropriate amount of Sichuan pepper, appropriate amount of star anise, appropriate amount of bay leaves, appropriate amount of red pepper.

The practice of roasting chicken.

1. Prepare half a chicken.

2. Prepare vegetarian dishes.

3. Dice the garlic and cut the chives into sections.

4. Cut the carrot into hob pieces.

5. After that, put the chicken pieces into the pot and start stir-frying.

6. Add the auxiliary seasoning.

7. Add chopped green onions.

8. Add the bean paste and stir-fry.

9. Add side dishes (carrots, onions) and half a small bowl of water, add salt, chicken essence, and start to simmer.

10. Add some dark soy sauce.

11. Get out of the pot.

Hello, how to make roast chicken: Step 1 Prepare the spices and side dishes. Step 2: Strain water on the chicken. Step 3: Stir-fry the ginger. Step 4 Bean paste, big ingredients, stir-fry. Step 5: Saute until fragrant. Step 6 dark soy sauce, add cooking wine and water.

Step 7: Flood the chicken. Essence of chicken, white pepper, thirteen spices, sugar. Cover, simmer. Step 8: Add the potatoes and simmer. It's done, and it's ready to eat.

The practice of roast chicken.

Ingredients: chicken, chestnuts, dried shiitake mushrooms, ginger, garlic, shallots, light soy sauce, dark soy sauce, oyster sauce, rock sugar, salt 2, and then prepare the chestnuts, you can go directly to the supermarket to buy peeled raw chestnuts.

3. Then wash the chicken, chop it into pieces with a knife, and then wash off the blood.

4. Put the chicken thighs in a pot of cold water, add cooking wine after the water boils, and remove the foam after passing through the flying water.

5. At this time, wash the ginger, garlic slices, and shallots, and cut them into sections with a knife.

6. Heat the pan with oil, put the freshly chopped green onions, ginger and garlic into the pot and stir-fry until fragrant.

7. Stir-fry the chicken pieces a few times, then put the dried shiitake mushrooms into the pot and continue to stir-fry.

8. Then put the chestnuts, light soy sauce, dark soy sauce and oyster sauce into the pot and continue to stir-fry.

9. Do not pour out the water for soaking dried shiitake mushrooms, filter it through a sieve and pour it in.

10. Pour in hot water and rock sugar, bring to a boil over high heat, then turn to low heat and simmer for half an hour.

11. Finally, the soup becomes less and the juice is reduced, and a spoonful of salt can be added to the pot.

Prepare spices, garnishes. Step 2: Strain water on the chicken. Step 3: Stir-fry the ginger. Step 4 Bean paste, big ingredients, stir-fry. Step 5: Saute until fragrant. Step 6

Dark soy sauce, add cooking wine and water.

Step 7: Flood the chicken. Essence of chicken, white pepper, thirteen spices, sugar. Cover, simmer. Step 8: Add the potatoes and simmer. It's done, and it's ready to eat.

Ingredients for roast chicken:

Ingredients: 1000 grams of chicken.

Seasoning: 5 grams of ginger, 10 grams of green onions, 4 grams of rice wine, 4 grams of sugar, 5 grams of soy sauce, 4 grams of salt, 3 grams of white vinegar, 20 grams of maltose.

The practice of roast chicken.

1.Wash the chicken, remove the fine hair, and hang it in a windy place to dry.

2.Grind the ginger into a puree and squeeze out the juice for later use.

3.Peel the green onion and finely chop it for later use.

4.Use a bowl to put ginger juice and shallots, and add sugar, light soy sauce, fine salt, etc. and stir well, as the ingredient for coating the intra-abdominal cavity of the chicken.

5.Put the white vinegar, Shao wine, and caramel in a bowl together, stir and mix. White vinegar, caramel is best placed in a bowl first, the bowl is stirred in boiling water, the caramel is easier to dissolve, and finally added such as wine to mix, as a coating for chicken skin.

6.Dry the chicken body until it is semi-transparent, rub the chicken skin material all over the outside of the chicken body, and then hang it in the wind and blow it until the paint is dry.

7.After the chicken body paint is dry, the abdominal paint is rubbed into the abdominal cavity and prepared for firing.

8.Add enough charcoal material to the charcoal stove, burn until it is red and there is no smoke emitted, insert the chicken body with a fork or iron, put it on the stove fire about 23 cm or about 23 centimeters to burn, and keep rotating, until the whole body is burned until golden brown.

【Step 1】Precise ratio of spices: 400 grams of angelica, 150 grams of sand kernels, 125 grams of cinnamon, 75 grams of star anise, 75 grams of fragrant fruit, 75 grams of bay leaves, 65 grams of good ginger, 15 grams of cloves. Pour all the above spices into a food processor and crush them to make 130 grams to make a spice packet.

Step 2] Raw material processing:

Slaughter and wash two free-range chickens, remove the internal organs (each net weight is about 1200 grams), soak them in clean water for 30 minutes to remove the blood, remove the drained water and set aside.

Step 3] Coloring and Preparation:

1.Take the same amount of dark soy sauce of straw mushrooms: honey: water into a container and stir well. Place the drained rooster in a pot and spread the juice evenly into the skin of the chicken. Then hang in a cool, ventilated place to dry.

2.Pour salad oil into the net pot and cook it over medium heat at about 160 degrees, then put the dried rooster into the salad oil, soak and fry it over low heat until the skin of the rooster is golden and red, and then drain the oil and set aside.

Step 4] Cook and take out:

1.Pour 16 kg of water into the net pot on the fire, then put in the processed thigh bones and old hens to boil over high heat, and then boil for about 80 minutes on medium heat, filter the residue with a tool, about 13 kg of broth.

2.Pour the broth into the stainless steel brine barrel, then put it in the spice bag and boil it over high heat for 30 minutes, then put in 250 grams of refined salt, 200 grams of chicken essence, 75 grams of Haitian oyster sauce, 15 grams of chicken rice soy sauce and stir well, then continue to boil over high heat, and finally put the chicken into the brine bucket with a heavy object to completely press the chicken into the brine, immediately change to low heat and marinate for 10 minutes after the fire boils, and then turn off the fire and soak for 8 hours to let the chicken completely absorb the flavor. Remove and drain and serve.

First of all, you need to prepare a chicken, then heat oil in a pot, and then put the chicken in it and fry it out, and then use the extremely fresh oyster sauce and light soy sauce for this spice. Dark soy sauce and some barbecue dipping sauce will do.

Chop the chicken into pieces, slice the ginger, and chop the green onion. Put a little oil in the pot, the oil is hot, put the green onion and ginger and fry slightly, then add the chicken pieces and chestnuts to stir-fry, add an appropriate amount of soy sauce, refined salt, five-spice powder, sugar and water, boil over high heat, change to low heat and simmer thoroughly.

Spices: half a light chicken (about 500 grams), 250 grams of shelled chestnuts, oil, refined salt, ginger, green onion, soy sauce, sugar, five-spice powder.

After buying the chicken, remove the feathers and cook it, then put it on the fire to grill, brush it with a layer of oil while burning, and special water, brush it up and roast. Add ginger, bay leaves, spices, peppercorns, cloves, turf, cinnamon, sugar, and salt to the spices.

Ingredients: 5 chicken thighs.

Accessories: 1 piece of ginger, 1 handful of dried chili, appropriate amount of cooking wine, appropriate amount of soy sauce, appropriate amount of salt, 1 green onion, 2 star anise.

1. Chop the chicken, cut the green onion into sections, and slice the ginger.

2. Blanch the chicken, put the cold water into the pot, put the cooking wine, and remove the water.

3. Stir-fry ginger slices in hot oil in a pot.

4. Put the chicken pieces and stir-fry for about 30 seconds.

5. Add rock sugar and 1 tablespoon of dark soy sauce to color.

6. Put the green onion, star anise, and red pepper into the pot and stir-fry.

7. Pour hot water into the pot, put 2 tablespoons of salt on the stool, turn to low heat and simmer for 20 minutes after the water boils, and drain the excess soup from the pot over high heat.

8. Collect the juice from the pot and remove it from the pot.

9. Finished products. <>

The method of small roast chicken is simple and delicious, and it is rotten in the mouth, so let's see how it is made! 【Roast Chicken】Ingredients: green onions, ginger, chicken, star anise, bay leaves, sesame peppers, dried chilies, cumin, white cole, angelica, cinnamon, ginger.

【Method】1. Cut the green onion into large sections, cut the ginger in half and put it in a pot.

2. Take a small pot and grab four star anise, one gram of bay leaves, three grams of sesame pepper, two grams of dried chili peppers, two grams of cumin, four grams of baikou, three grams of angelica, four grams of cinnamon, and six grams of good ginger.

3. Clean the chicks, stuff the two chicken wings into the chicken's mouth, and stuff the chicken paws into the chicken's belly.

4. Boil water in the pot, put the prepared chickens in the pot, add a spoonful of maltose, blanch for one minute, and remove the chickens to control the water.

5. Heat the oil in the pot, the amount of oil should be a little more, put the chicken in a colander, put it in the oil pan, and fry it for two minutes.

6. When the chicken is fried until the skin is golden, you can take out the oil control and set aside.

7. Leave a little oil in the pot, put the green onion and ginger and the prepared ingredients, stir-fry until fragrant, and add water to the pot.

8. Put the fried chicken into the pot, pour 15 grams of cooking wine, 20 grams of extremely fresh flavor, 15 grams of salt, 20 grams of rock sugar, cover the pot, and cook on low heat for 90 minutes.

9. After 90 minutes, take out the chicken and put it on a plate, pour the soup on top of the chicken, add coriander to decorate, and you can serve it.

I think it would be better to make roast chicken with some salt and pepper.