Liaocheng Smoked Chicken [Shandong Liaocheng Specialty]

What is Liaocheng Smoked Chicken? Authentic Shandong Liaocheng specialty: Liaocheng smoked chicken

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

Basic Introduction to Liaocheng Smoked Chicken

Liaocheng Smoked Chicken, also known as Liaocheng Weishi Smoked Chicken, abbreviated as Liaocheng Smoked Chicken or Weishi Smoked Chicken, is a traditional famous dish of the Han ethnic group in Liaocheng, Shandong. Liaocheng Smoked Chicken has a long history and is exported to Beijing, Tianjin, and the north and south of the Yangtze River through the Grand Canal Highly popular among diners. Until now, there is still a folk saying in Dongchangfu (now Liaocheng) that there are three black fruits: "black dates, fragrant lumps, and smoked chicken"

How did the history of Liaocheng smoked chicken come about

Method of making Liaocheng smoked chicken

Main ingredients: 4000 grams of rooster

Seasoning: 50 grams of ginger, 10 grams of sand kernels, 10 grams of nutmeg, 50 grams of chicken oil, 10 grams of white atractylodes, 10 grams of cinnamon, 10 grams of cloves, 30 grams of sugar, 50 grams of salt, 15 grams of star anise, 5 grams of fennel seeds, 150 grams of vegetable oil

1 Kill 5 plump and tender roosters (about 4000 grams), remove their fur from the crop, wash their internal organs, blanch them in clean water, and remove them. Control the moisture and let them dry

2. After shaping the rooster's nest, apply a sugar colored coating

3. Crush the nutmeg, break open the cinnamon, and crush the whole piece of ginger

4. When the oil pot is heated to 80-90%, add the sugar coated chicken and fry until the skin turns dark red. Remove and drain the oil

5. Put various spices and ginger chunks together into a clear water pot and add all the seasonings. After boiling, put the fried chicken into the pot one by one, boil over high heat for 30 minutes, and let it simmer for two hours. Remove from the pot and control the soup

6. Relax the lower part of the smoking pot with sawdust of cypress and jujube wood, ignite it, and place the smoked chicken rack iron mesh on the upper part. Then place the cooked chicken on the rack and cover it with a layer of mat to make the original smoking pot cover. Keep warm, smoke out, and let out the air. Flip it once every hour for the first time, then flip it once every half hour, and smoke it for 5 hours

7. After serving, apply chicken oil to each surface one by one