Qianqi's chicken

By VicentaLakin

Qianqi's chicken
The chicken shop in Qi is run primarily by a chicken shop, which runs both sheep heads, lamb meat and soy beef. For decades, Mr. Qi Xinjiang has worked hard to make a name for himself and has created a unique formula that will make Qi's chickens famous. The chickens are known for their uniqueness, their beauty in all its forms, their flesh in pieces, their abundance in nutrients, and they are favoured by people from all walks of life, and those who taste it are the ones who beat their hands. A friend of India, Rahul, paid tribute to his family for the good taste of chicken and the Qi family for its taste. Mr. Zi inherited the essence of the traditional process and developed a unique set of experiences in the selection of chickens, slaughtering, support, cooking, soup and fire. He chooses chickens strictly, and he selects stupid chickens for a period of more than one year to ensure the quality of the chickens; he has a variety of well-known spices, vegetated chickens made of veggie oil, refined chickens, rich in proteins, which have the characteristics of fragrance, softness, salty mouths, fatness, fragrance, whiteness. For decades, the Qi family of chickens has adhered to the traditional protocol, and the crowd has been praised for its “outside the house, with its leftovers”; it is often used for the benefit of the acupuncture, the warmth, and the hysteria. Today's chicken roast is a gift for the crowners to visit their friends and friends, and is the first choice for tourists from China and the world to visit the crowning county。

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Steps for Qianqi's chicken

  • 1
    1. Select 10 chickens of approximately 1,000 grams each, slaughtering and draining blood water, hot water hot, defrozen, washing, opening a single mouth to the shoulder ' s neck and extracting a cyst, and washing water from the anus. First, the hip is broken with a knife, then the legs are crossed into the belly of the chicken through the opening of the anal door; then the right wing is inserted through the mouth of the slaughtering knife, so that the tip of the wing is exposed from the mouth of the chicken. The chicken bends back under the chicken, and the left wing is not on the back, and it's a straight line. Finally, two chicken claws in the belly of the chicken, holding it over the belly of the chicken. Using the above method, 10 chickens will be slaughtered for good。
  • 2
    2. Hanging other good chickens in the shade, drying them of water and rubbing them with hairbrush sugar. They were ploughed and then made when they were blown to gold. Save the oil for other uses。
  • 3
    3. Put all the spices in the pot, put them in a gauze bag, tighten the bag, put them in the pan, burn the water open, then add sugar, salt, taste it, put the fried chicken in the ground, burn it with fire, throw it away, boil it for a little five minutes, flip the chicken up and down the pot, cover the pan, then boil it with a texture for four to six hours, and strip the bones with flesh. The halogen from cooking chickens should be properly collected and used later, and the more the halogen is used. The spice bags are extracted after the chicken has been cooked and will be put in the next time the chicken is cooked, usually two to three times. If a chicken can be made with a casserole, the spice use may be reduced at its discretion and some halogen juice may also be useful。
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