What is the spice compatibility theory of smoked chicken and how to match it?

Before the question, let's learn about smoke. "Smoked" is a cooking technique commonly used in Chinese cuisine", which is a cooking technique in which the smoked material is placed in a pot and the hot smoke generated when it is not fully burned to make the ingredients mature, flavor, and color. The finished product is bright in color and fragrant in smell.

Smoked is another flavor, this taste is very domineering, it will easily mask the flavor of spices, so the spices of smoked products do not need too much.

A qualified smoked chicken should be full of incense on the outside and delicate on the inside, so I think the spice compatibility theory of smoked chicken is still on the basis of preferring less to more, and the characteristics of chicken products are reasonably matched with spices.

Chicken products are characterized by sufficient umami and less fishy smell, but the meat aroma is slightly insufficient, and the focus of spice matching should be on improving the aroma of meat quality, and I will share with you a smoked chicken spice recipe that tastes good:

20 grams of cinnamon, 15 grams of grass fruit, 5 grams of cloves, 15 grams of nutmeg, 40 grams of ginger, 10 grams of sand kernels, 30 grams of star anise, 10 grams of cumin, 15 grams of white cardamom, 20 grams of angelica, 10 grams of bay leaves, 10 grams of tangerine peel, 15 grams of sand ginger. The following is an introduction to the general production process of smoked chicken based on my experience:

【Smoked Chicken】 Raw materials and seasonings: pork leg bones, old hens, pork skins, sugar, spices, etc.

Start Making:1Hanging stock. Five catties of pork leg bones, one old hen, two catties of pork skin are cleaned, 35 catties of water are added, hanging for about five hours, and the remaining broth is 25 catties of filter residue.

2.Add the above spices to the broth (soak in warm water for 10 minutes to clean), add salt, monosodium glutamate, sugar to taste, a little sugar color color, simmer for half an hour and set aside.

3.8 eliminated laying hens were selected, cleaned and soaked in blood water, and made into the shape of a grilled chicken. Blanch in a pot of cold water, skim off the foam when the pot is boiling, blanch for five minutes, remove and rinse off the surface foam impurities.

4.Boil the chicken in the blanched water in the old soup, season and boil again, press the grate, simmer for 2 hours, turn off the heat, and simmer for one hour.

5.Take a clean iron pot, sprinkle 80 grams of sugar evenly at the bottom (spread into a circle with a diameter of 10 cm), put on the smoked grate, and then place the boiled chicken on the smoked grate, cover the lid, turn on medium-low heat and start smoking. When you see the green smoke turning to yellow smoke, simmer for another 10 seconds, turn off the heat, wait for another 30 seconds, and then remove the lid from the pot.

After the chicken is taken out of the pan, smear the surface with an appropriate amount of sesame oil.

These spices are mainly used, Sichuan pepper, star anise, cumin, cinnamon, tangerine peel, cloves, ginger, pepper, angelica, nutmeg, grass fruit, bay leaf, 16 grams of kaempfera, tangerine peel, cloves, sand kernels, lemongrass, and monk fruit.

First of all, to make the taste, star anise is indispensable. Among them, chili pepper, sand ginger, bay leaves, fennel, and grass fruit are indispensable. Before cooking chicken, it should also be marinated in cooking wine to remove the fishy smell.

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.

Taste: Five-spice.

Process: Smoked chicken production materials: Ingredients: 1500 grams of boy chicken.

Excipients: 5 grams of cinnamon, 5 grams of fennel seeds [cumin seeds], 5 grams of sand ginger, 2 grams of tangerine peel, 2 grams of star anise, 2 grams of Sichuan pepper.

Seasoning: 30 grams of green onions, 30 grams of ginger, 25 grams of cooking wine, 50 grams of soy sauce, 15 grams of salt, 40 grams of sugar, 15 grams of sesame oil.

The characteristics of smoked chicken: sweet and fragrant, tender and mellow, fresh and salty. Teach you how to make smoked chicken and how to make smoked chicken.

1.Soak the net chicken (1 clean chicken) in water for 20 minutes, pin the chicken feet into the belly of the chicken, pin the chicken head under one wing, blanch it in a pot of boiling water for 2 minutes, remove and rinse.

2.Put the chicken into the net pot, add 3000 grams of old soup, green onions, ginger pieces, meat packets (5 grams of cinnamon, cumin, and sabiliru peel ginger, 2 grams of Sichuan pepper, big ingredients, and tangerine peel), cooking wine, refined salt, soy sauce, 20 grams of sugar, cooked nitrate and boil, change the oak to simmer for 40 minutes, take out and put the regret on the smoked grate after cooking, sprinkle white sugar in the smoker, put in the smoked grate, cover it tightly, burn it on the fire and smoke, take it out after smoking until it is colored, and smear it with sesame oil.

Hope for the answer.

Ingredients: half a yellow chicken, an appropriate amount of tea, a little chives, a little brine, a little dark soy sauce, an appropriate amount of salt, a little cooking wine, a little sugar, a bowl of rice, a little shredded ginger.

Method: 1. Half a chicken is evenly marinated with salt and cooking wine for two hours;

2. Boil a small pot, put the brine spices and a small amount of dark cold water into it, turn to low heat and slowly bring out the flavor after boiling. Put half a chicken and soak it over low heat, remove and dry the water;

3. Take a piece of tin foil from the chef and spread half a cup of sugar, tea leaves, and a bowl of rice;

4. Put the tin foil directly into a clean wok and put it on the steaming rack;

5. Put the marinated chicken on the steaming rack, first burn it over medium heat until it smokes, then turn to low heat and smoke it slowly;

6. Put the smoked chicken and chop it. Put the ginger and green onions, and red pepper rings. Drizzle with the oil of roast chicken and some seasoning light soy sauce.