The traditional processing method of hooked chicken smoked chicken
1, selected raw chicken. Must choose the local family backyard small cock. At present, the raw material chickens are cage chickens that have been eliminated in cages. The chickens are about one year old, and they are robust, disease-free and undistorted. They weigh about 2,000 grams and must be quarantined to be raw chickens. 2, slaughtered hair removal. At the bottom of the chicken head and chicken neck, use a sharp knife to cut the trachea. The incision should be as small as possible and the blood in the cavity should be controlled. When the body temperature of the post-mortem chicken has not cooled down, burn the water to about 60°C (the finger sticks into the hot hand) and put the chicken into the soak for about 15 minutes. There are three parts of armpit hair: one armpit: the neck of a quail chicken weighs the head of the chicken, and the claws and skins and wings of the armpits are pushed down; the second push: pushing the chest and back feathers with the palm of the hand. Three picks: Take off the fallen plume. Hot dipping should pay special attention to the constant temperature of the water, to prevent freezing or skin burns after burns. 3, Kai-do type. At the bottom of the chicken's anus and the tip of the cock, use a knife to pull it open, knife to the bottom of the thigh. Dig out the five internal organs and the chicken egg, tear off the belly plate oil and make it. First, pass the left wing into the mouth cavity and start the dish. Then cut the thoracic bone with scissors, break the thigh joint, and bend and insert it into the abdominal cavity. Finally, bundle the chicken's head with the abdomen (Traditional Malay grass). Chickens must be soaked in cold water for 24 hours and in the summer every 8 hours. 4, cooking. The cooking process: First, boil the old soup to make floating foam, and put the seasoning into a pot with a gauze bag. Second, carefully place the chickens in the pot and place them in an orderly manner. Third, use an iron net or cover to press it. If the cover is light, it can sink the water basin to gain weight without covering the lid. Fourth, after a prosperous fire, foaming is timely. Turn the pot around 60 minutes to heat evenly all the chickens. Fifth, boil over low heat and stop the fire for 120 minutes. The standard of rottenness is that the joints of the legs are broken, the chicken wings are trembling, the oil is bright and the shape is intact. 5, pan smoked. When the pan is removed, gently remove it and hook it out with a hook. Place a cool snack for a while, with no table soup as well. When the smoked pot is heated to red and non-red, put the cooked chicken on the iron curtain inside the pot, then put about 100 grams of white sugar into the pot, immediately cover the pot, and open the pot cover about 2-3 minutes. When the smoked chicken is light pink, it is the best effect. Smoke also has to be flexibly controlled by the seasonal temperature. Seasons with high temperatures must not smoke the chicken too red.
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