Henan what delicious specialties ? Anyang crossing chicken , noodle Zhengzhou , Kaifeng dumplings , duck Xinyang , Henan Luoyang Peony gourmet jelly …… really is more. Today Xiaobian would like to recommend and introduce is known as “the world second chicken” chicken crossing .
Henan specialties recommended : chicken crossing
Crossing chicken Introduction
Crossing chicken is one of the traditional dishes of the Han nationality, from Henan Hua County Road Town , ” Zhang Yixing ” family prepared chicken shop , a famous specialty. Crossing chicken was founded in the Qing Junji eighteen years ( 1661 ) , has nearly three hundred and fifty years of history , began making not law , business is not booming , and later from the Qing imperial room where the calculated production burn Mikuriya chicken recipe, chicken really make Kami . Crossing chicken production techniques ancient legend , formed its own unique style. Crossing chicken and Beijing roast duck , ham par, known as “the world’s second chicken .” Crossing chicken color, smell , taste, bad they were called the “four no .”
Features chicken crossing the
Crossing chicken with slightly reddish yellow flesh intact , with good flavors , flavorful soft rot, salty taste, characteristics of fat but not greasy , chicken touch off an American Chinese restaurant manager had praise: ” crossing chicken fat but not greasy , color flavor the United States , edible Needless knives, hand flick, their own flesh and blood separation , whether hot and cold , are fragrance mouthful . has aftertaste , still salivate .”
Henan specialties recommended : chicken crossing
Chicken crossing practices
[ Ingredients ] broiler 900 g
[ Accessories ] Amomum 15 grams , 10 grams grass fruit , cinnamon 10 grams , 15 grams of dried tangerine peel , cloves 4 grams , Angelica 10 grams , 15 grams cardamom , salt , 20 grams, 20 grams of honey , galangal 90 grams, the amount of water
[Practice]
1 , the hot chicken slaughter within the well, the blood put the net , while the chicken is still warm when placed in 60 ~ 70 ℃ hot water for about 5 minutes , then do hair ham , chicken clean white light which enables bright colors and beautiful shape ;
2 , chopping off chicken feet , and opened a small hole in the side with a knife chicken neck , esophageal tracheal exposed , but also between the buttocks and legs of each incision 7-8 cm long mouth, cut the esophagus , trachea , pulled visceral , cut the anus , then rinse the blood and dirt I ;
3, a good wash the chicken on the board , abdomen upwards , ribs and spine knife to cut off the middle and folded by hand ;
4, with a small stick into the stomach propped up , and then open a small hole in the tip of the chicken breast abdomen , legs crossed inserted into the mouth , Liang Chi cross into the mouth, so that both become two semicircular tip , then dry the surface of the water ;
5, the body wipe dry good chicken into pieces over the honey water into the hot pan 150 ℃ ~ 160 ℃ pink fish , into another pot, plus all the old brine and spices , while the salt dissolves adding pressure on chicken bamboo grate , so fully immersed in the brine the chicken , then add the nitrate melt, stir to boil ;
6 , switch to chicken stew Shulan continue to simmer until the fish for the pan ;
7 , the chicken should be ready before the fishing tool , when fishing to hand-eye coordination , so that the shape of the chicken reaches full aesthetic requirements .
Tips:
① When bittern , counting from the boil cook about 4 hours , and later used when Stewed soup can continue to use , called brine ;
② honey water ratio is 60 % water , 40% honey .
Crossing chicken fragrant, flavorful soft rot, salty taste, fat but not greasy , Barbara is to not taste the specialties of Henan cuisine oh.
