Red-Cooked Chicken, Fuliji Style(fu li ji shao ji )

Fuliji roast chicken method:

Raw materials for making Fuliji roast chicken:

10 live chickens, 10 grams of cinnamon, 15 grams of sugar, 10 grams of tangerine peel, 10 grams of star anise, 2 grams of Xinqi, 2 grams of fennel, 150 grams of refined salt, 20 grams of ginger, 200 grams of malt sugar, 3 grams of nutmeg, 3 grams of shannaipian, 2 grams of Amomum villosum, 3 grams of clove, 5 grams of Angelica dahurica, 3 grams of caokuo, 5 grams of Zanthoxylum bungeanum and 1500 grams of sesame oil.

Processing steps of Fuliji roast chicken:

1. Select 10 Feng chickens weighing about 1000g each, kill them, put all the blood, scald them with hot water, remove the hair and wash them. Open a small mouth on the neck near the shoulder, take out the crop and wash it with water. Then, first break the thigh bone with the back of the knife, cross the two legs into the belly of the chicken from the upper opening of the anus, and then put the right wing through the edge of the knife to expose the tip of the wing from the mouth of the chicken. The head of the chicken is bent back and pinned to the bottom of the chicken arm. The left arm is pinned to the back in a straight line with the right arm. Finally, spread the two claws in the belly of the chicken to support the belly of the chicken. Use the above method to kill 10 chickens.

2. Hang the good chicken in the shade, dry the water, and smear the chicken body with a brush dipped in maltose. Spread well and fry in a large oil pan until golden brown. The remaining oil will be used for other purposes.

3. Put enough water in the big pot and put all the spices into one pot

The characteristics of Fuliji roast chicken are as follows

This dish looks oily and shiny, the meat is snow-white, delicious, rich aroma, rotten and boneless, fat but not greasy. Chew its bone, have aftertaste. When it's hot, lift the chicken leg and shake it gently. The chicken can fall off completely. It's the best dish. It can be eaten hot or cold.

Attention should be paid to making Fuliji roast chicken

"BIE" chicken process is indispensable, this is for the convenience of batch stewing, complete and beautiful shape. You'd better not use the chicken slaughtered that day. Because the chicken's dead period is about 7 hours, so the chicken brush uniform maltose, you can hang up standby. The next day the next step of processing. The oil temperature of fried chicken should always be kept at 70%. When the oil temperature is low, the chicken will not change color. If the oil temperature is too high, it will turn black. In order to control the oil temperature, 1-2 pieces can be fried at one time and fished out after frying. The amount of water to be added to the stewed soup at one time should be no more than chicken, and no more water should be added in the middle. After use, cool the stewed soup, remove the floating oil, put it in the container, store it in the refrigerator, and heat it once a week. No refrigerator, can be heated once a day, twice a day in winter.

Red-Cooked Chicken, Fuliji Style

This entry is compiled and applied by "popular science China" Science Encyclopedia

to examine

.

Fuliji roast chicken is a special traditional dish in Yongqiao District, Suzhou City, Anhui Province, which is named for its origin in Fuli town. China's geographical indication product is also a famous dish in Chinese history. Together with Dezhou braised chicken, Henan Daokou roast chicken and Jinzhou Goubangzi smoked chicken, it is known as "China's four famous chickens". The authentic Fuliji roast chicken is delicious in color and aroma. The meat is white and tender, fat but not greasy, rotten and bony, chewy and fragrant.

Fuliji roast chicken was formed in the early 20th century, the founder is considered to be Han Jingyu. In 1951, the government officially named it Fuliji roast chicken, and gradually formed the largest local industry. In 1956, it was rated as China's famous dish at the national food industry conference and listed in China's famous menu published by China Economic Publishing House. On July 18, 2005, Fuliji roast chicken was declared as a national geographical indication product and successfully protected in the region of origin. In 2008, Fuliji roast chicken became a provincial intangible cultural heritage.

Origin environment

Historically, Fuli was located in Xuhuai region, a water town and a natural habitat for pheasants, which created favorable conditions for the development of chicken cooking at that time.

Fuli town is named after Lishan in the north and fucao in the south. Here, the water and grass are luxuriant, the marshes are all over, and the pheasants flock around. The local residents catch and feed them, and gradually evolve into the famous Fuli pheasant. Later, there were few pheasants, and all the native chickens raised by the local farmers were the offspring of the wild pheasants from Lishan. The Fuliji roast chicken made from this kind of native chicken is good in color and taste, fat but not greasy, and ripe but not broken. It is because of this raw material that Fuliji roast chicken is famous all over the world.

At the same time, because the Jinpu railway passed Fuli Town, it brought a large number of passenger flow. At that time, Han's braised chicken attracted a large number of passengers because of its good taste. Word of mouth as the main means of communication promoted the improvement of Fuliji roast chicken production skills and popularity.

historical origin

Fuli town has a long history of cooking and eating chicken (huixiangyuan and Liu Laoer are the most famous). It is said that Qian Keng, the great grandson of Zhuan Xu, one of the five emperors, invented the technique of cooking chicken. He was praised for offering wild chicken soup to Yao and was granted the title of king in Dapeng (now Xuzhou) because he was called Pengzu. In the book of songs of Chu, Tian Wen said: "what can Peng Zuzhen offer to pheasant emperor? How long will a man live if he has a long life? " Peng Zu is not only the 800 year old man in legend, but also the founder of Chinese cuisine and chicken cooking.

In 1984, a Han Dynasty tomb was excavated in Xuzhou, Jiangsu Province. In the kitchen of the tomb of King Liu Wu of Chu, unearthed cultural relics include food containers such as bronze tripod, basin and spoon, and cooking utensils such as iron cauldron and pottery steamer. It is said that Fuli chicken, a tribute item from the county under the king of Chu, was preserved in the kitchen. Fuli chicken was placed in a pottery basin with a clay seal and a seal of "Fuli Cheng seal". The chicken bones were basically well preserved. According to archaeological experts' identification and inference, it is Gongji in ancient Fuli county. This discovery proves that Fuli chicken has been famous for at least 2000 years.

According to legend, in the 22nd year of Qianlong reign of the Qing Dynasty (1757 AD), Emperor Qianlong paid tribute to Fuliji stewed chicken during his second Southern tour. Emperor Qianlong praised it after tasting it.

Fuliji roast chicken (including many famous brands, such as huixiangyuan) in modern definition was formed in the early 20th century. In 1910, Guan Zaizhou, who used to run "spiced grilled chicken" in Dezhou, Shandong Province, moved to Fuliji because her only daughter married to Fuliji and continued to run "spiced grilled chicken". Later, in order to adapt to the taste of customers and attract business, Guan Zaizhou improved its production technology and became the famous "housekeeper Hongqu chicken" at that time. In 1915, Wei Guangming, a native of Fengxian County, Jiangsu Province, came to Fuliji to manage roast chicken. On the basis of guanzaizhou's "Hongqu chicken", he added ingredients and beautified the shape, and initially formed Fuli roast chicken with local characteristics. In 1952, Han Jingyu, a Fuli man, absorbed the advantages and specialties of the tube and Wei. He made every effort to complete the ingredients and kept improving the skills. He gradually developed into a famous and special product with excellent color, fragrance, taste and shape.

In 1951, the government organized a mutual aid group for the production of roast chicken. At the same time, various brands of roast chicken were named "Fuliji roast chicken". Han Jingyu was honored as the founder of Fuliji roast chicken. Later, Han Jingyu served as the deputy director of Fuliji state-owned roast chicken factory. At the same time, the government named all kinds of brand roast chicken "Fuliji roast chicken". Later, Fuliji roast chicken head office was set up to make overall consideration. From this, Fuliji roast chicken began to develop and grow.

Quality honor

The authentic Fuliji roast chicken is delicious in color and aroma. The meat is white and tender, fat but not greasy. The meat is rotten and bone free, and chews the bone with aftertaste (among them, huixiangyuan and Liu Laoer are the most distinctive).

In May 1956, at the national food exhibition held in Beijing, Fuliji roast chicken was among the best in terms of its color, aroma, taste and shape. In 1959, he was elected to Beijing to participate in the National League of heroes and was received by Party and state leaders. In 1956, it was rated as China's famous dish at the national food industry conference and listed in China's famous menu published by China Economic Publishing House. In 1980, it ranked first in the cooked food internal exhibition held by the National Food Corporation. In 1982, at the national food evaluation conference, it was also rated as high-quality famous and special products, and obtained the certificate of "high-quality famous and special products" issued by the Ministry of Commerce.

In October 2004, "Fuliji roast chicken" local standard of Anhui Province was issued and implemented; on July 18, 2005, Fuliji roast chicken declared the protection of its geographical origin and became a national geographical indication product; on May 11, 2006, nine experts of National Standardization Association unanimously approved the national standard of Fuliji roast chicken, making it "national standard"; in 2008, Fuliji roast chicken became a provincial standard Class II intangible cultural heritage.

characteristic

The chicken meat is rotten, rotten and even silky. It will be scattered when shaken (hot chicken). The meat is rotten and boneless, fat but not greasy. It tastes mellow and fragrant

.

nutritive value

Rich in protein, fat, phosphorus, calcium, iron, vitamin E, B < sub1 < / sub, B < sub2 < / sub, niacin and other nutrients. It has the effect of warming the middle of the body, replenishing qi, tonifying essence and adding marrow

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Process characteristics

Fuliji roast chicken is produced with high quality chicken breeds, scientific ingredients and fine production technology. It has to go through more than ten processes, such as slaughtering, ironing, rubbing, washing, pickling, knocking, bleaching, sorting, air drying, frying and stewing. Each process is carried out in strict accordance with the operating procedures.

① When slaughtering, scalding, rubbing and washing, put the chicken blood into 60-65 ℃ hot water for three or four minutes. It can neither scald the old skin nor pluck the hair, which will affect the quality. After scalding, rub the chicken feathers on the table and clean the chicken body.

② Knock, grill, float, don't clean chicken body, grill viscera, rinse chicken blood with water. Cut the chicken's anus horizontally and break the chicken's ischium

Chinese PinYin : Fu Li Ji Shao Ji