Ma Yuxing Bucket Chicken [Specialty of Kaifeng, Henan]

What is Ma Yuxing Bucket Chicken? Authentic specialty of Kaifeng, Henan: Ma Yuxing Bucket Chicken

Summary:Do you want to know what Ma Yuxing Bucket Chicken is? This article is a detailed introduction to the specialty of Kaifeng, Henan Province - Ma Yuxing Bucket Chicken. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information about Ma Yuxing Bucket Chicken. The full text takes about 7 minutes to read, mainly including the basic introduction of Ma Yuxing Bucket Chicken and its nutritional value? What are the product characteristics of Ma Yuxing's barrel chicken? How did the history of Ma Yuxing's barrel chicken come about? The production method of Ma Yuxing barrel chicken, the awards and honors of Ma Yuxing barrel chicken, and the tasting and eating methods of Ma Yuxing barrel chicken

Basic introduction of Ma Yuxing's barrel chicken

Barrel chicken is a specialty dish of Kaifeng. It is made from high-quality local mother hens and simmered in century old soup.

. Golden in color, plump but not greasy, fresh, tender, crispy and fragrant

What is the nutritional value of Ma Yuxing bucket chicken

The protein content of hen meat is relatively high, with a wide variety of types and high digestibility. It is easily absorbed and utilized by the human body, and has the effect of enhancing physical strength and strengthening the body. Hen meat contains phospholipids that play an important role in human growth and development, and is one of the important sources of fat and phospholipids in countrymen diet. Mother hen meat has a good therapeutic effect on malnutrition, chills, fatigue, menstrual disorders, anemia, and weakness

Ma Yuxing's barrel chicken has three major characteristics:

Firstly, it has a full and unique shape;

Secondly, the golden color is tempting to the appetite

Thirdly, it is fat but not greasy, tender and crispy

Method of making Ma Yuxing bucket chicken

Preparation of ingredients

Three 2-year-old fatty meat chickens (5000 grams), 250 grams of onions, 100 grams of ginger, 25 grams of Sichuan peppercorns, 250 grams of salt, 100 grams of whole meat, and 150 grams of cooking wine

Production steps

1. After preliminary processing, the hen is washed, its claws are chopped off, and the large bone joint under the lower half of its wings is removed. A 5-centimeter crescent shaped opening is made under the right wing, and three ribs are inferred inward with the fingers. The index finger is stirred around the five organs and removed; Open the mouth from behind the neck, take out the crop, and rinse it clean. Break both thighs at the base and tie them with ropes. Wrap the entire material with thin cloth

2. First, shake some Sichuan peppercorns and salt in the chicken belly to make the salt and Sichuan peppercorns evenly soaked. Fold the washed lotus leaves into pieces that are 7 centimeters long and 5 centimeters wide, insert them from the blade, and prop up the chicken tail. Use straw to prop up the chicken with lotus leaves on one head and chicken spine on the other

3. Set the pot of white braised soup on fire, bring to a boil and skim the foam. First, pour the bucket of chicken into the pot and rinse it. Tighten the skin tightly before pouring it into the pot. Add the whole ingredients, cooking wine, scallions, and ginger. Bring the soup to a boil and simmer over low heat for about half an hour. Remove and serve

Awards and honors of Ma Yuxing's barrel chicken

Ma Yuxing's barrel chicken was awarded the title of high-quality product in Henan Province three times in 1981, 1987, and 1991. In 1982, 1984, and 1987, it was awarded the certificate of high-quality product by the Ministry of Commerce three times. In 1994, it was recommended as an excellent product by the China Food Industry Association and received praise from domestic and foreign customers for its good quality and marketability

Tasting and eating methods of Ma Yuxing's barrel chicken

Some friends have tasted barrel chicken and do not feel good. They often complain about not being able to chew well or move it. This is not only related to the quality of the food, but also largely due to incorrect eating methods. Due to its inherent characteristic of being crispy, the barrel chicken is not meant to be chopped into pieces with a knife, chewed back and forth, or torn in half and bitten with a big mouth. The essence of barrel chicken is to first shave the bones and then slice them. When eating, pick up boneless meat slices and chew them carefully, the more you chew, the more fragrant they become. From this point of view, canned chicken is not a food that satisfies one's hunger, but rather a food that one can enjoy