Secret smoked chicken
Overview
My grandma taught my mother the smoking method, and my mother taught it to me. Although it has changed from generation to generation, the same taste remains unchanged forever.
Tags
Ingredients
Steps
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Prepare ingredients: Three-yellow chicken: 2 pieces. Remove the tips of chicken hips, internal organs and lymph nodes at the chicken neck. Clean the chicken and soak it in cold water for at least half an hour.
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Ingredients for marinating: Cloves, Angelica dahuricae, cardamom, licorice, kaempferol, galangal, bay leaves, cinnamon, star anise, cloves, fennel, amomum villosum, Sichuan peppercorns: appropriate amount, onion: appropriate amount, ginger: appropriate amount, rock sugar: appropriate amount, salt: appropriate amount, cooking wine: appropriate amount, soy sauce: appropriate amount.
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Ingredients for smoking: tea (green tea, jasmine tea can be used): appropriate amount, white sugar: appropriate amount.
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Blanch the soaked chicken. When blanching, put the pot under cold water. When the color of the chicken turns white, take it out. Use warm water to rinse away any blood foam stuck to the chicken, drain it and set aside.
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Fried sugar color. Pour oil and rock sugar into the pot and stir-fry over medium-low heat. As the temperature rises, the rock sugar slowly melts. I use rock sugar to fry the sugar color. This is the secret to the bright red color.
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Stir constantly with a shovel and you will find that the color of the sugar gradually changes from white to brown at the beginning.
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Continue to stir, small bubbles will appear, and it is very close to what you need. Don't get distracted. When the sugar turns brownish-red and big bubbles appear, turn off the heat.
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Pour the fried sugar color into the chicken.
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Add all the spices (put the spices in the strainer, if there is no strainer, wrap it with gauze), green onions, ginger, soy sauce, cooking wine and warm water, the amount of water is just level with the chicken. You can use light soy sauce or braised soy sauce as soy sauce. Try not to use dark soy sauce, because the color of the chicken will be darker during the subsequent smoking process. Adding dark soy sauce will make the finished product too dark in color. After adding soy sauce, just make sure the soup is slightly darker than the color you want for the finished product. Cooking wine plays the role of removing fishy smell and increasing freshness, so you can add more.
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Stewing in a pressure cooker saves time. It will mature after steaming and pressing for 12 minutes. After it is mature, add salt to the soup. The chicken must be marinated in the soup for at least half a day. This is the key to the taste.
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The marinated chicken has crispy bones and tender meat, which is very delicious. It would also be delicious if it was not smoked. Take it out to reduce the soup and prepare it for smoking.
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Prepare an old pot that was replaced when your home was updated. The pot used for smoking is not very beautiful, so you must use the old pot specifically for smoking. Put tea leaves in the pot.
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Put a piece of tinfoil on the tea leaves and put sugar on the tinfoil.
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Place the grate and place vegetable leaves on the grate. The purpose of this is to prevent the chicken skin from sticking to the grate and affecting the appearance.
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Place the chicken in the soup on the vegetable leaves.
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Cover the pot and turn on high heat to smoke.
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When the white smoke in the pot is full, turn to low heat and start timing for 1 minute to turn off the heat and the smoking is completed. At this time, do not rush to lift the lid of the pot. Let it sit for 2-3 minutes before opening the lid and taking out the finished product. The cooked smoked chicken tastes best if you let it sit for half a day before eating it.
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Secret smoked chicken that's fragrant to the bone.
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The bones are crispy and the meat is rotten, delicious and tempting.
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The taste is comparable to the smoked chicken you buy.
