Harbin Smoked Chicken [Heilongjiang Harbin Specialty]

What is Harbin smoked chicken? Authentic Heilongjiang Harbin specialty: Harbin smoked chicken

Content summary:Do you want to know what Harbin smoked chicken is? This article is a detailed introduction to the special product of Harbin, Heilongjiang Province - Harbin Smoked Chicken. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Harbin Smoked Chicken. The full text takes about 5 minutes to read, mainly including the basic introduction of Harbin Smoked Chicken and the product characteristics of Harbin Smoked Chicken? How did the history of Harbin smoked chicken come about? The production method of Harbin smoked chicken, etc

Basic Introduction to Harbin Smoked Chicken

Harbin Smoked Chicken is a special product of Zhengyang Building in Harbin, with a unique flavor and is a specialty snack in Northeast China. The weather in Northeast China is relatively cold, and there are a lot of smoked foods. Among this pile of smoked foods, Harbin smoked chicken is particularly prominent and has gained recognition from many diners

Smoked chicken is influenced by the aroma of five spices and five flavors, in other words, hot air. When heated during the influence, it is evenly distributed and ensures that the original aroma of the chicken is not exposed. It also preserves a complete chicken, which is very artistic and popular among diners. The color is jujube red, bright, the taste is fragrant and rich, the meat is tender and tender, tender and silky, and nutritious

During the reign of Emperor Yongzheng of the Qing Dynasty (1730), an official went to Lingqiu County and was served by two chefs, Li Jincai and Li Youcai. The two brothers were best at making smoked chicken. After the official retired and returned to his hometown, the Li brothers settled in the city and opened a restaurant where they sold smoked chicken under authoritarian rule. Later it was passed on to Li Yucheng. In the late Qing Dynasty, his son Li Yun inherited his father's traditional skills. While absorbing the experience of his predecessors, he also developed a unique set of production techniques, which made his smoked chicken production skills reach a perfect level. During cooking and processing, various traditional Chinese medicines are added, so this smoked chicken has the effects of nourishing the spleen and stomach, tonifying deficiency and regulating qi, digesting food and strengthening the spleen, and nourishing the spirit due to its essence. It is very popular among the people

The production method of Harbin smoked chicken

Main ingredient: It is required to choose plump and tender hens

Auxiliary materials: The standard for preparing old soup is: 100 kilograms of water, 8 kilograms of salt granules, 3 kilograms of soy sauce (original juice), 50 grams of monosodium glutamate (the concentration of the soup is about 5 degrees, the color is light and soy sauce is added, the taste is light and salt is added), 400 grams of Sichuan pepper, 400 grams of large seasoning, 200 grams of cinnamon (these three seasonings are put together in a white cloth bag, changed every 10 times), 250 grams of fresh ginger (shredded), 150 grams of scallions (cut into sections), 150 grams of garlic (peeled), and these three seasonings are also put together in a white cloth bag. Fresh ginger is changed every 5 times, and scallions and garlic are changed every time they are cooked. After preparing the old soup, heat it up in a pot

Production

1. Slaughtering: After slaughtering the chicken, completely remove the feathers and internal organs, bend the chicken claws and insert them into the chicken belly, and clamp the chicken head under the chicken's bladder

2. Soaking: Soak the slaughtered chicken in cold water for eleven or twelve hours, then remove and control the moisture

3. Tightening: Put the chicken into the rolled old soup and tighten for 10-15 minutes. After taking it out, control all the blood from the chicken body, and then remove the foam floating on the soup and discard it<4. Cooking: Put the compressed chicken back into the old soup and cook it. The soup temperature should be kept at around 90 ℃ for three to four hours. After cooking, remove it

5. Smoking: Place the cooked chicken in a single row into the smoking drawer and place it in a smoking pot or stove. To prepare the smoke source, mix 1.5 kilograms of white sugar (brown sugar, sugar syrup, or soil sugar are all acceptable) and 0.5 kilograms of sawdust. Mix well and place in a smoking pot. Heat the mixture of sawdust and sugar at the bottom of the pot over high heat to produce smoke. Smoke the mixture onto the cooked chicken to dry and discolor the outer layer of the product. Smoked for 20 minutes and taken out, it is the finished product