Smoked Chicken Preparation Technique
Ingredients and Preparation
Ingredients
Smoking pan ingredient ratio (dosage): white sugar and millet, 150g each
20
Longjing tea
30 g
fragrant wood herb
5 g
pork large spinal bones
3 kg
pork knuckle
1500 g
dried scallops, scallions, and ginger, 100g each
100 g
spice bag (with galangal
50 g
angelica root
30 g
tsao-ko (amomum fruit)
25 g
sand ginger slices, Sichuan peppercorns, cinnamon bark, licorice root, dried tangerine peel, 20g each
20 g
white cardamom, fennel, nutmeg, xanthium, star anise, cinnamon seeds, 10g each
10 g
lemongrass and cloves, 5g each
5 g
bay leaves), 1
2 g
MSG (monosodium glutamate)
200 g
rock sugar
100 g
Instructions
1
Step 1
Split old duck and old hen in half along the back, cut pork large spinal bones into 20cm long segments
2
Step 2
Add 50kg water to a soup bucket, put in old duck, old hen, pork large spinal bones and pork knuckle, bring to a rolling boil over high heat, then remove the ingredients and rinse clean. Skim off all foam from the bucket, then put back the rinsed ingredients and dried scallops. Turn to low heat, keep the soup surface slightly boiling with small broken bubbles (overcooking will make white milky soup, undercooking will result in weak umami flavor), to make clear soup
3
Step 3
Soak spices in cold water for 5 minutes, remove impurities, wrap in gauze and put into the clear soup. Add salt, oyster sauce, fish sauce, soy sauce, rock sugar, simmer over low heat for 1 hour then turn off the heat, add MSG, soak the spices to make chicken frame brine. Key tip for brine maintenance: in spring and winter, bring the brine to a boil twice daily, morning and night; in summer and autumn, bring to a boil three times daily. After brining ingredients, clean the soup once by filtering through white gauze before reheating, this brine is different from regular brine. Preparation method
4
Step 4
Clean fresh chicken frames, remove the chicken tips and chicken fat from the abdominal area. Put into a pot of cold water, bring to a rolling boil over high heat, blanch thoroughly, remove, rinse and drain water for later use
5
Step 5
Put the brine bucket on the stove, bring to a rolling boil over high heat, then turn to low heat, put in the blanched chicken frames. Braise in low heat for 30 minutes, then remove
6
Step 6
Place a large pot over low heat, mix the smoking pan ingredients evenly, put them at the bottom of the pot, place a large iron rack inside, arrange the braised chicken frames on the rack, cover the pot tightly. When yellow smoke first comes out from the gaps of the lid, wait until white smoke appears (usually 3-5 minutes), then move the pot away from the heat source. Flip the chicken frames over to smoke again, cover the pot, heat for 2 minutes then remove from heat, let rest for 10 minutes before taking out
7
Step 7
When serving, wear disposable gloves, wrap the chicken in aluminum foil, cut a small opening, and serve while fragrant. Additional roasted chicken frame recipe: Process flow: material selection → ingredient mixing → marinating → quick freezing → roasting → finished product. Recipe formulation: whole chicken frames 100kg, ice water 15kg, salt 1.8kg, MSG 0.3kg, white sugar 0.4kg, compound phosphate 0.25kg, water-based chili essential oil 0.1kg, ultra-fine chili powder 0.2kg, white pepper powder 0.1kg, cooking wine 1kg, cumin powder 0.4kg, chicken flavoring
8
Step 8
3kg chicken flavoring, 0.02kg other spices. Electric roasting equipment: automatic rotating electric oven. Operating points: 1. Raw material selection: use fresh chicken frames weighing 0.5-0.8kg, with neck, tail removed, no damage, intact, no broken bones, place in plastic turnover baskets to drain water. 2. Ingredient mixing: accurately weigh salt, MSG and compound phosphate, add gradually to corresponding proportion of ice water, stir quickly to dissolve small ingredients, then add other spices, continue stirring, finally add chicken flavoring to ensure the prepared brine is evenly dispersed. 3. Marinating: put clean chicken frames into a vacuum tumbler, add the prepared marinade, cover the lid, evacuate air to -0.9Ba vacuum, tumble at low speed for 10 minutes, then let stand to marinate for 6 hours, keep indoor temperature at 0-5℃. 4. Quick freezing: for marinated chicken frames that cannot be roasted immediately, freeze them promptly for storage; marinated products stored at low temperature have a shelf life of no more than 3 days. Pay attention to keep the shape of the chicken intact during freezing. 5. Roasting: to achieve good coloring and maintain the appearance, crispy, fragrant and tender characteristics of roasted chicken frames, follow these steps: arrange the chicken frames in shape, place them with abdomen facing up and back facing down, arrange the quantity according to the size of the oven, chicken frames must not touch each other. Set the oven temperature to 150℃, start the heating and rotation button, roast for 15 minutes; high temperature roasting aims to tighten the surface tissue of chicken frames, prevent large amount of chicken juice from escaping and losing nutrients. Then adjust the temperature to 100℃, roast for about 30 minutes. For testing, use a metal temperature probe to insert into the chest of the chicken from the inside; temperature above 85℃ indicates it is done. Alternatively, use a simple method: insert a thin steel needle into the spinal cord, if no blood comes out when pulled out, it is done. If the juice is light brown, close the oven door and power supply, and rest-roast for 5 minutes to finish. 6. Finished product: take out the roasted chicken frames, place them with abdomen facing up on a plate for sale. The finished product has golden, bright, crispy skin and tender meat, with pleasant aroma. It is best sold while hot to maintain the flavor.
