How is Deboned Braised Chicken made with a unique flavor? A detailed explanation of the production method

I. Product characteristics

Complete in shape, evenly deep-fried, tender and falling off the bone, rich in aroma, fresh and delicious, uniquely flavored, suitable for both the old and the young.

II. Processing technology

(I) Raw material selection and trimming: choose a young chicken weighing about 1 kg, slaughter it, drain the blood completely, then remove the feathers and wash clean. Open the dressed chicken at the rump, remove the internal organs, wash again, shape the chicken legs and wings, then drain the water and set aside. Place the washed dressed chicken on a cutting board, belly up, use a knife to cut through the area between the ribs and the vertebra, then according to the size of the chicken use a suitable section of sorghum stalk to prop open the abdominal cavity. Cut a small round hole at the tip of the lower belly of the chicken, insert both feet crosswise into the hole; insert both wings crosswise into the mouth cavity. Form a semicircular shape with both ends pointed, then wash again and drain the water.

(II) Ingredients and preparation (calculated based on 100 chickens weighing about 100 kg) 1.5 kg white sugar, 50 g soy sauce, 1.5 kg each of salt and yellow rice wine, 1 kg sesame oil, 20 g each of Sichuan pepper, star anise, and cassia bark, 3 g clove, 15 g each of fennel, nutmeg, and amomum, a little scallion and ginger. Among these, Sichuan pepper, star anise, cassia bark, clove, fennel, nutmeg, and amomum all need to be ground separately into fine powder, put into a fine cloth bag and tied tightly, to be used in the pot when boiling the chicken base. The other ingredients do not need processing; when boiling the chicken base, put them into the pot together with the "spice bag" and stir evenly to dissolve.

(III) Deep-frying: evenly coat the washed and air-dried dressed chicken all over with sugar color (the ratio of water to sugar is 3:1), then deep-fry them one by one in the pot, so that the whole body is fried through and the skin is preferably golden yellow, but do not fry until crisp, to prevent deformation.

(IV) Boiling and brushing with oil: arrange the deep-fried chicken base in order on an iron rack at the bottom of the pot (to prevent burning), then put the prepared "spice bag" and white sugar, soy sauce, salt, yellow rice wine, sesame oil, scallion and ginger, etc. into the pot according to the measured amounts, press an iron rack on top; add an appropriate amount of water (with the chicken base slightly submerged), and bring to a boil over high heat. Then simmer over low heat for about 5 hours, observing at all times, so that the meat is tender and the bones are crisp, just right, and the aroma is rich, then remove from the pot. When removing from the pot, the movements should be gentle and skillful to ensure the chicken body remains complete and attractive; after removing from the pot, spread out to cool, and brush with sesame oil, so that the chicken skin is bright red and the chicken meat is fragrant, tender, and falls off the bone.

III. Notes

If making a small amount of deboned braised chicken at home, the ingredients should be reduced in proportion to the above ingredient quantities, and one must not rigidly copy them.