Nowadays, in major supermarkets in Beijing, there is a small whole chicken on sale. I think everyone knows it without introducing it, that is the "Sanhuang Chicken".
The meat of "Sanhuang Chicken" is tender and has a more fragrant taste than that of chicken in a suit. You can use it to stew, boil, fry, sauce, fry, etc. I have used it to make salt baking and spicy stir-fried, which is very popular among my family.
Today, we will use the "Garlic Barbecue Sauce and Japanese Teraki Sauce" in the best-selling "Kuke 100 Barbecue Sauce Series" to make an authentic Chinese and Western cuisine called "Smoked Roast Sanhuang Chicken".
This chicken tastes very delicious! I combined two different production methods for processing them. After entering the mouth, I will have the taste of bacon and the strong aroma of Western-style roast chicken.
The method is to first pickle the chicken to make it initially taste, then smoke it with sugar and tea leaves, dry the skin after smoking, and apply the sauce and bake it when the skin surface is a little dry. Although the production is a little cumbersome, it is actually not troublesome. The main reason is that the curing and drying time is a little longer, and it needs to be processed and processed several hours in advance. This taste is very different from simple grilled chicken. The fusion of the two flavors further improves the taste of the chicken. Quality, It is a combination of smoking and baking methods.
The specific production method of "Smoked and Roasted Sanhuang Chicken" is as follows;
Smoked and Roasted Chicken
Recipe Recommendations
- sanhuang chicken a
- Japanese Teraki sauce 20 grams
- octagonal 3 pieces
- geranyl 2 tablets
- cumin 1 grams
- pepper 2 grams
- green onions 30 grams
- Jiang 20 grams
- maltose 15 grams
- salt 8 grams
Steps for Smoked and Roasted Chicken
1
Clean three yellow whole chicken, garlic barbecue sauce, Japanese Hiyaki sauce, star anise, fragrant leaves, cumin, pepper, green onions, ginger, maltose, salt, water, brown sugar, jasmine tea.
2
Blend flavored water, add onions, ginger, star anise, fragrant leaves, cumin and pepper in clear water and boil to boil. Add appropriate amount of salt to the water.
3
Pour the boiled flavored water into a basin to cool. After the flavored water has cooled completely, add the Sanhuang chicken to soak. This method is used to carry out the initial marinating of the flavor, which takes about 6-8 hours.
4
After the base is marinated, put the chicken into a boiling water pot and scalm the skin. Blanch for about 3-5 seconds and take it out immediately.
5
Put the garlic barbecue sauce and Japanese Hiyaki sauce in the mixing bowl, add the maltose in the bowl, and mix the three ingredients well.
6
Apply the ingredients to the inner chamber and body of the chicken with your hands.
7
Spread kitchen paper in an iron pot, add brown sugar and jasmine tea on top, mix tea leaves and brown sugar well, and place an iron frame on top.
8
Place the chicken on the iron rack and cover the lid.
9
Turn on high heat to smoke. After boiling the pan until yellow smoke rises for 3 minutes, turn off the heat. At this time, do not open the lid and simmer for 5 minutes.
10
After simmer for 5 minutes, open the lid to let off the smoke, hang the smoked chicken with an iron hook and dry it until the surface of the chicken skin is dry.
11
Place the chicken on the grill and roast in a 220-degree oven temperature.
12
Bake for 10 minutes and remove the chicken.
13
Remove and apply a layer of garlic barbecue sauce to the chicken.
14
Put the chicken into the oven again and continue baking. After roasting for 15 minutes, apply the barbecue sauce again. Finally, bake the chicken until it is cooked and the skin is golden red.(Baking takes about 30-40 minutes).
15
Remove the roasted chicken from the stove.
16
Use a knife to cut the chicken into pieces and plate it to serve on the table.Smoked and Roasted Chicken Make Tips
Characteristics of roast chicken: its color is golden and red, its aroma is overflowing, the meat is tender and tastes salty, and it is very tempting with a slight aroma. It is an excellent dish for guests to drink and entertain. Warm tips: 1. Putting a little maltose in the barbecue sauce will make the color of the chicken more attractive and the skin will appear scorched and crispy. 2. When applying the sauce, you should first apply the chamber, and then apply the chicken body. You should apply it evenly inside and outside to taste good. 3. When scalding the chicken skin, use hot water at 80-90 degrees for only three to five seconds, so that the chicken skin can be degreased and the sauce and maltose can be uniformly attached to the chicken skin. The color of the roast will be even. 4. Don't dry the chicken too dry when drying the chicken blanks. Just let the skin appear slightly dry. Hang and dry for about 3-5 hours. Touch the surface of the chicken skin with your hands and avoid sticking to your hands. 5. The baking temperature should not be too low. The furnace temperature of 200-220 degrees for a 34L oven is more appropriate.