How to make hanging roast chicken, hanging roast chicken making tutorial, learn to make hanging roas

The practice of Cantonese hanging roast chicken.

Raw materials: a slaughtered three-yellow chicken (about 2 catties).

Seasoning: appropriate amount of ginger, appropriate amount of shallots, 6 grams of thirteen spices, 5 grams of sand ginger powder, 30 grams of salt.

Production process: 1. Clean the chicken, cut off the chicken feet, and dry it for later use.

2. Cut the ginger and shallots into ginger rice and minced green onions, add 5 grams of ginger powder, 6 grams of thirteen spices, and 30 grams of salt and stir well.

3. After the chicken is dried, the above seasoning is fully applied to the inside and outside of the chicken for 4 minutes, then sealed with plastic wrap and placed in the refrigerator for 5 hours.

4. After marinating for 5 hours, wash off the marinade of the chicken with water to prevent the chicken from being bitter during roasting.

5. Prepare 30 grams of maltose, 100 grams of white vinegar and 30 grams of red Zhejiang vinegar, and then stir the seasoning well.

6. Boil a pot of hot water, about 90°, then pour the chicken skin with hot water, let the chicken skin be fully heated and tightened, and then pour maltose water after pouring hot water, let the chicken skin be fully coated with maltose, and then use a fan to dry the skin of the chicken for later use.

7. Then put the air-dried chicken into the oven at 230 degrees Celsius and roast for 5 minutes, then adjust the temperature to 190 and bake for about 25 minutes, and the chicken skin can be red. In this way, a Cantonese hanging roast chicken is made.

Soy sauce chicken. - Ingredients --

2 chicken thighs.

3 shallots.

1 piece of ginger.

Steamed fish soy sauce to taste.

Rock sugar to taste.

Method - Add green onions and ginger slices to the bottom of the clay pot.

Add steamed fish soy sauce and water in a 1:1 ratio, and add a little rock sugar. The soup is no more than half the size of the chicken thighs.

After the heat is boiling, add the chicken thighs, cover and reduce the heat to the lowest and simmer for about 5 minutes.

Open and turn over, turn to medium heat and boil, then turn to low heat again and cook for about 5 minutes, turn off the heat and simmer for about 15 minutes without opening the lid to chop the pieces and eat.

1. Wash the chicken and remove the lungs and internal organs.

2. Wipe the chicken skin with salt, stuff the southern milk paste, sugar and water into the inner cavity, steam for about 15 minutes, and take it out.

3. Boil the crispy juice, pour it on the chicken skin, and hang and blow in a ventilated place for several hours until dry.

4. Pour raw oil into the pot and boil, then pour it on the chicken skin until the color is golden and the skin is crispy, wait for a few minutes, chop the pieces and put them on the plate, and eat them with southern milk sauce to dip in.

5. Ingredients include Qingyuan chicken, appropriate amount, garlic, appropriate amount, appropriate amount of ginger, appropriate amount of peanut butter.

Ingredients: 300 grams of chicken thighs.

Seasoning: 1 gram of five-spice powder, 10 grams of cooking wine, 15 grams of light soy sauce, 2 grams of salt, 5 ml of cooking oil, 5 grams of honey.

Steps: 1. Remove the bones of the chicken thighs and prick small holes.

2. Put the chicken thighs in a container, add five-spice powder, cooking wine, light soy sauce, salt, stir well, and marinate for 30 minutes.

3. Pour oil into the pan, add the chicken thighs, and fry until golden brown on both sides.

4. Add water and reduce the juice over high heat.

5. Brush the honey well and sprinkle with white sesame seeds.

1. Introduction.

Hanging roast chicken is a traditional famous dish of the Han nationality in Guangzhou, Guangdong, and belongs to the Cantonese cuisine. This dish is rich in garlic, crispy skin and smooth meat.

2. Materials. Qingyuan chicken ingredients: garlic, ginger, green onion, peanut butter, sesame paste.

3. Flood Qingyuan chicken, garlic, green onion, ginger, peanut butter and sesame paste, and put the skin on the skin for a day and a night - hang and burn until 8 mature, and then fry until golden brown. Serve on a plate;

1 tender hen within 2 catties, salt, salad oil, 1 tablespoon of red bean curd (stirred into sauce), appropriate amount of sugar, 1 tablespoon of water, crispy juice (2 tablespoons of white vinegar, 1 2 tablespoons of honey, 3 tablespoons of water, 1 tablespoon of dark soy sauce).

Method: 1. Wash the chicken, wipe the surface with salt, stuff the seasoning in the stomach, and steam it in boiling water for 15 minutes;

2. Boil the crispy juice, pour it on the surface of the chicken skin, and blow it on the grid in a ventilated place for several hours until dry;

3. Put oil in the pot and boil, scoop it up with a large spoon and pour it on the chicken skin until the color is golden and the skin is crispy, then you can cut it into pieces and serve it, and you can dip it in the fermented bean curd sauce when eating.

Ingredients: a fresh chicken. Ingredients: salt to taste; Light soy sauce is appropriate, at least the whole chicken can be smeared; a little dark soy sauce; a pinch of five-spice powder; Appropriate amount of oyster sauce; a pinch of liquor; a pinch of sugar; a pinch of oil; The amount of honey should also be smeared on the whole chicken.

Method: 1. Clean the chicken and dry the water.

2. Mix all the ingredients evenly except honey, and smear the chicken several times inside and out. It's best to simply let it sleep in a large marinade for 3 or 4 hours.

3. When preheating the oven, use the oven with a baking fork to fix both ends of the bare chicken and adjust it to 210 degrees for 50 minutes. In some ovens, the fork of the oven rotates 360 degrees, if not, it takes more than 10 minutes, when the top is golden and colored, pause the oven work, turn the bottom side up, and continue to bake.

4. When you see that the whole chicken is almost golden, remember that the honey is on the field at this time, remove the chicken from the oven, brush the whole body with a layer, and continue to roast for about 3 minutes.

Ingredients: Qingyuan chicken, garlic, ginger, green onion, peanut butter, sesame paste. Production method: First submerge Qingyuan chicken, garlic, green onion, ginger, peanut butter, and sesame paste, put the skin on the skin for a day and a night, hang it until it is 8 mature, and then fry it until golden brown, and put it on a plate.

This roast chicken shop sells more than 800 roast chickens every day relying on ancestral secret recipes, and there are people queuing up every day.

Ingredients: 1 piece of ginger, 1 garlic, 1 green onion, light soy sauce, dark soy sauce, cooking wine, 3 pieces of salt, rock sugar. Marinate the whole chicken overnight. The whole chicken is steamed first, then roasted on the shelf. After drying, apply the sugar water. <

1. Prepare ingredients: 1 piece of ginger, 1 garlic, 1 green onion, light soy sauce, dark soy sauce, cooking wine, salt grip, 3 pieces of rock sugar.

2. Marinate the whole chicken overnight.

3. Steam the whole chicken first, and then roast it on the shelf.

4. After roasting and drying, apply sugar water.

Directions:

1.Spread the marinade evenly on the processed chicken and let it sit for more than 60 minutes until the flavor of the marinade completely penetrates into the meat.

2.Pouring boiling water on the chicken is to make the chicken skin tighter, and it can shrink the pores of the chicken, eliminate the excess oil in the pores, and make the skin water better attached to the epidermis. When drenching the skin water, it should be noted that the whole chicken should be evenly drenched with skin water, if there is a place where the skin water is not drenched, the skin color of the roast chicken will not be uniform, and there will be a white situation.

3.Hang the drenched chicken in a cool and ventilated place to dry the skin and wait for it to be fired. Note that before firing, it is necessary to check whether the chicken skin is completely air-dried, and the inspection method is to touch the epidermis with your hands, feel that there is no excess water, and the hand feels prickly.

4.After the skin is dried, put the chicken into the oven, use the 200 °C furnace temperature (because the thermometer used or the installation position is different, the furnace temperature here is only used as a reference) for firing, the firing time is about 20 minutes, if the chicken is slightly older, you can appropriately increase the firing time, but the time should not be too long, otherwise the baked chicken will not only have dark and black skin, but also the taste will be very tough.

5.After the firing is completed, take the chicken out of the oven, let the chicken body cool naturally, and slowly pour the chicken body with seventy percent hot oil after the chicken body is cool, do not rush when pouring the oil, and let the skin color to golden brown.

The steps and precautions for hanging roast chicken, there are marinade recipes and skin water production, and there are detailed explanations.