sauced Recipe
VenaWehner
The well-known Fuliji Roast Chicken at home and abroad is produced in Fuli Town, 30 miles north of Suzhou. It has a history of production for more than 80 years and is famous for its unique flavor. The making process of Fuliji Roast Chicken is very elaborate. Select the local fat and strong chickens of those years, and the cocks are good. Before slaughtering, you need to drink clean water and wash the chicken body, then dry it, apply it with caramel sugar, fry it with sesame oil (sesame oil), and then add 13 kinds of precious spices such as Amomum villosum, Angelica dahurica, nutmeg, cloves, magnolia, and anise. Put it in the hands of an old soup that has been preserved for decades, first boil it with strong fire at high temperature, and then soften it with the fire and then fish it out. The roast chicken made in this way has a nose aroma, a beautiful color and delicious taste, and the meat is white and white, fat but not greasy. The meat is rotten and shredded, and the bones are crisp and crushed when chewed. It has an aftertaste. It is like if you gently lift the chicken leg while it is hot after being taken out of the pan. Shake it, and the chicken will all fall off and the bones will be connected. In May 1956, at the National Food Fair held in Beijing, Fuliji Roast Chicken ranked among the best for its excellent color, aroma, taste and shape, and was renowned in the world. In 1980, he ranked first in the internal deli food exhibition held by the National Food Corporation. (Excerpted from the Internet)
