[How to eat chicken]_How to eat_How to make

[How to eat chicken]_How to eat_How to make

There are eight major alternatives in China, of which Shandong cuisine is one of the eight alternatives.

Lu cuisine refers mainly to traditional places in Shandong, so some representatives of Lu cuisine are welcomed by locals.

Grilled chicken is the most distinctive signature dish in Lu cuisine. In ancient times, grilled chicken was a substitute for Yugong to the emperor. You can see the importance of grilled chicken in people’s hearts.

So how do you eat the grilled chicken to show the most authentic taste?

Raw materials and ingredients: Chicken, shiitake mushrooms, peppercorns, aniseed, cinnamon, cloves, peony, grass fruit, tangerine peel, tributyl, amomum, ginger, jade fruit, cinnamon sticks, cinnamon and more than 20 kinds of traditional Chinese medicine.

Sixteen kinds of seasoning cumin, soy sauce, sugar, salt, etc.

Process flow 1.

Choose raw materials → slaughter and fade hair to replace local cocks or hens that have not laid eggs.


Immersion modeling: Put the light chicken in cold water and soak the purified water, remove the dry water to control it, place it on the workbench, and shape it. Insert the wings from the insertion knife *** fork, from the mouth to the left and right sides, and cross the plugs.Enter the abdominal cavity to form a water-like shape and control the water.


Color and dry, add sugar to the pot, add 50 grams of water, stir fry to medium red, add 300 grams of water to boil until melted, cool off the heat, that is, sugar (or use honey to add water).

Then spread the sugar evenly on the chicken and let it dry.


Set a frying pan on a high fire. When the vegetable oil is poured to 70% heat, add the colored chicken and fry it for 2 minutes until it is golden brown. When the shimmer is bright, remove the drain.

The oil temperature must not be too high, so as not to fry.


Cook in the soup. Put the fried chicken in the inner layer of the cooking pot, put the spice bag, add the old soup, ginger, salt and soy sauce, sprinkle the chicken body with water, and press the iron ladle and stones to prevent the chicken body.Floating inside the soup.

First boil on high heat, then use low heat to boil. Keep the temperature in the pot at 90?
Slight boiling at 92 ° C.

Chicken braised 3?
4 hours, old chicken braised 4?
8 hours is good.


When the finished product is out of the pot, first remove the stones and iron dumplings, hold the hook with the iron hook in one hand, hold the fence in the other, and remove the chicken with the buoyancy of the soup to try to keep the chicken intact.

Then use a fine brush to clean the chicken and let it air for a while to make it a finished product.