Taiye chicken(tai ye ji )

Taiye chicken

Raw materials for making Taiye chicken:

One Xinfeng hen (1500 grams), 50 grams of fragrant tea, 100 grams of sugar chips, 150 grams of peanut oil, and 2000 grams of refined brine (75 grams of star anise, 100 grams of cinnamon, 100 grams of licorice, 25 grams of tsaokuo, 25 grams of clove, 25 grams of Shajiang, 25 grams of tangerine peel, and one Siraitia grosvenorii were put into a cloth bag, and the bag was tied tightly with a rope. 500 grams of soy sauce, 100 grams of rock sugar, 100 grams of Shaojiu, 7 grams of refined salt, 1.5 grams of monosodium glutamate, and 100 grams of raw oil were added G, water 1500 g, boiled).

Steps of making Taiye chicken:

1. The live chicken is slaughtered, ripped and washed. First, it is put into the boiling water pot and slightly blanched. Then it is taken out and washed. Then it is put into the slightly boiling brine pot and boiled for about 30 minutes. When it is eight, it is taken out.

2. Put on the iron wok and spread tin foil in the wok. Put 100g Xiangpian tea, sugar chips made in Guangdong and 100g rice into the wok. Then put the chicken on the wok rack, cover the wok and seal it. Increase the heat to yellow smoke for a while. Take out the smoked "Taiye chicken" and chop it into strips. Serve it with vegetables, shredded red pepper and jujube. Sprinkle with sesame oil and serve it hot or cold.

Characteristics of Taiye chicken:

The color is jujube red, tender and mellow, with strong tea fragrance.

Taiye chicken

Taiye chicken is a famous traditional dish in Guangdong and Hong Kong. The founder Zhou Guisheng was the magistrate of Xinhui County in Guangdong Province in the late Qing Dynasty. After the revolution of 1911, he lost his official position and began to sell smoked and roasted chicken. Taiye chicken, also known as "tea flavored chicken", is jujube red in color, smooth and oily, fragrant in skin, tender in meat, fragrant in tea, and sweet in mouth after eating.

Characteristics of dishes

Taiye chicken is a famous traditional dish in Guangdong and Hong Kong, which belongs to Guangdong cuisine. The founder Zhou Guisheng was the magistrate of Xinhui County in Guangdong Province in the late Qing Dynasty. After the revolution of 1911, he lost his official position and began to sell smoked and roasted chicken. Taiye chicken, also known as "tea flavored chicken", is jujube red in color, smooth and oily, fragrant in skin, tender in meat, fragrant in tea, and sweet in mouth after eating.

Manufacturing materials

Ingredient: hen

Accessories: soup, brine, sesame oil, Narcissus tea, peanut oil, monosodium glutamate

Main and auxiliary materials

Ingredient: chicken 1250g

Seasoning: 100g tea, 2G monosodium glutamate, 5g sesame oil, 50g sugar, 50g peanut oil

spring chicken

There is more protein in the meat of chicks. The chicken of chicks accounts for about 60% of the body weight. The main component of chicken is protein, so the meat of chicks has high nutritional value. In addition, chicken meat contains very little elastic connective tissue, so it is easy to be absorbed by human digestive organs. After cooking, the chicken fiber of children's chicken will be separated and become tender, soft and palatable, while the chicken of old chicken only accounts for about 40% of the body weight, and most of the fat and elastic connective tissue. Elastic connective tissue is a kind of elastic protein insoluble in water. It is tough and not easy to chew. After cooking at 160 ℃, it will turn into insoluble colloid and can only be absorbed by human body.

Tea

Basic components of tea

1. Catechins: commonly known as tea tannin, is a unique component of tea, with bitterness, astringency and astringency.

2. Caffeine: with bitter taste, is an important component of tea taste.

3. Minerals: tea is rich in potassium, calcium, magnesium, manganese and other 11 minerals.

practice

1. Slaughter the chicken, stretch the hair, remove the internal organs, wash it, put it into the slightly boiling brine basin, and soak it with low heat.

2. When soaking and boiling, lift the chicken with a hook (clamp) every 5 minutes, pour out the brine in the chicken cavity to keep the same temperature inside and outside the chicken cavity, cook for about 15 minutes until cooked, and then dish up the chicken.

3. Heat a wok over medium heat, add oil to a slight boil, add tea (Narcissus tea) and stir fry until fragrant, then sprinkle brown sugar evenly and stir fry tea as you sprinkle;

4. When frying until smoking, quickly put the bamboo grate (about 7 cm away from the tea), and immediately put the chicken on the bamboo grate, add the pot cover to remove the fire, smoke for 5 minutes, and then put the chicken in the bowl;

5. Mix 75 ml of stewed chicken brine, 15 ml of soup, monosodium glutamate and sesame oil into sauce;

6. Cut the chicken into pieces and drizzle with the sauce.

nutritive value

The color of chicken is jujube red, the surface is smooth, the meat is tender and mellow, with the fragrance of tea.

Key technology

1. In the process of soaking, take the juice out of the chicken cavity, then pour the boiling juice into the chicken cavity, and pour it out after filling. Repeat several times to heat the inside and outside evenly.

2. Cover the cover tightly to make the color uniform and full of tobacco flavor.

Dietary taboos

Cold fever, excessive internal fire, excessive phlegm dampness, obesity, heat toxin furuncle, hypertension and high blood lipid should not be eaten. Chicken soup contains more fat, will make blood cholesterol further rise, cause arteriosclerosis, coronary heart disease, so that blood pressure continues to rise, adverse to the condition; suffering from cholecystitis, cholelithiasis people avoid food, so as not to stimulate the gallbladder, cause bile colic attack; gout patients should not drink chicken soup.

Historical allusions

"Taiyeji" was created by Zhou Guisheng. Zhou was born in Jiangsu Province. He was the magistrate of Xinhui County in Guangdong Province in the late Qing Dynasty. In 1911, the revolution of 1911 overthrew the Qing Dynasty and ended his official career. His family moved to Guangzhou bailing road to settle down. Later, because of the hardship of life, he set up stalls on the street to specialize in cooked meat products. Based on his experience of eating famous dishes in Wu and Guangdong when he was an official, he skillfully took the advantages of both Jiangsu's fumigation method and Guangdong's brine method, and made a chicken dish with both Jiangsu's characteristics and Guangdong's flavor. At that time, it was called Guangdong Yiji. Later, people knew that the chicken maker was a county master, so it was called "Taiye chicken" all over Yangcheng. After this product became famous, the nearby Liuguo Hotel bought the right to manufacture and sell it for a large sum of money. From then on, "taiyeji" became the property of Liuguo hotel. Later, the restaurants of six countries closed down, and the chef who made this product was employed by Da Sanyuan restaurant, so "Taiye chicken" became a famous dish of Da Sanyuan restaurant, and it was widely spread in Lingnan area.

Relevant evaluation

As a smoker, you can't miss this time-honored brand. The "signature" Taiye chicken has "chestnut" skin, "snow-white" meat, "light" smoky flavor, and the "fresh flavor" of chicken. The price is so "expensive" and "super many people" help.

Flavor characteristics

1. Zhou Guishan loves to eat chicken. When he was an official in Jiangsu and Guangdong, he tasted all kinds of delicious food. He is a typical "gourmet". At that time, there were not many chicken dishes in Guangzhou, most of which were "white cut chicken", but the methods of making chicken dishes of Jiangsu cuisine with the same name as the "four major cuisines" were relatively rich, and the deficiency was the lack of high-quality chicken breeds. Zhou Guishan used Guangdong's famous chicken breeds to cooperate with Jiangsu's cooking methods, and took the advantages of Jiangsu's Smoked method and Guangdong's Stewed method to make a chicken dish with both Jiangsu's characteristics and Guangdong's flavor. The chicken chose the "Xiang chicken" that had not been laid eggs. Therefore, a chicken dish with bright jujube red body, smoked but not burnt, smooth skin and meat, fragrant into the bone marrow, and chewed to produce body fluid was born, which was called Guangdong Yi at that time Chicken. During the cultural revolution, supply was interrupted because of avoiding suspicion. In 1981, Gao Deliang, the great grandson of Zhou Guishan, opened a food stall called "Zhou Shengji" to inherit his ancestral inheritance. The traditional famous dish "Taiye chicken" came out again.

2. This dish is called "tea chicken". The color is jujube red, smooth and oily, with fragrant skin and tender meat. The taste of tea is fragrant, and the taste is sweet after eating.

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Chinese PinYin : Tai Ye Ji