Xiangbalao Chicken Legs
A braised snack product made from fresh or frozen chicken legs, processed through marinating, seasoned cooking, and sterilization.
Ingredients
chicken legs (fresh or frozen chicken legs)
40 kg
water
30 kg
cinnamon
50 g
star anise
50 g
angelica (dang gui)
25 g
ginger
200 g
chili pepper
100 g
MSG (monosodium glutamate)
200 g
chicken bouillon powder
20 g
malt syrup
160 g
caramel color (original text says 10og, inferred to be 100g)
100 g
red food coloring
5 g
white sugar
1.5 kg
salt
200 g
SR chicken paste
300 g
cloves
5 g
saffron red
2 g
Instructions
1
Trimming and Shaping
Trim the outer skin of the chicken legs and grind down any sharp bone protrusions.
2
Washing
Soak and rinse in running water for 30-40 minutes to remove blood and impurities.
3
Adding Spices and Boiling
Combine water, cinnamon, star anise, and angelica together and bring to a boil, then simmer over low heat (the spices can be reused).
4
Skimming and Adding Aromatics
Skim off the blood, marrow, and oil, then add ginger, chili pepper, MSG, chicken bouillon powder, malt syrup, red food coloring, white sugar, salt, cloves, and saffron red. Cook small chicken legs for 90 minutes; cook large chicken legs for 110 minutes. Finally, add the SR chicken paste flavoring.
5
Cooling
Remove the chicken legs and cool them with air.
6
Packaging
Vacuum-seal and weigh for packaging.
7
Sterilization
Sterilize in an autoclave at 110°C for 40 minutes.
8
Cooling
Quickly cool with cold water.
