Zhenping Houji Roasted Chicken [Henan Zhenping Specialty]

What is Zhenping Marquis Ji roasted chicken? Authentic Henan Zhenping specialty: Zhenping Houji roasted chicken

Content summary:Do you want to know what Zhenping Houji roasted chicken is? This article is a detailed introduction to the special product of Zhenping, Henan Province - Zhenping Houji Roasted Chicken. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information on Zhenping Houji Roasted Chicken. The full text takes about 7 minutes to read, mainly including the basic introduction of Zhenping Houji Roasted Chicken and its nutritional value? What are the product characteristics of Zhenping Houji roasted chicken? How did the history of Zhenping Hou Ji roasted chicken come about? The production method of Zhenping Hou Ji roasted chicken, etc

Basic Introduction to Zhenping Houji Roasted Chicken

Zhenping Houshi Roasted Chicken, also known as Zhenping Roasted Chicken, is a traditional Han Chinese dish in Nanyang City, belonging to the Yu cuisine series. This dish has a bright color, with broken tendons and bones. The skin is fragrant and the meat is tender, fat but not greasy. The meat is tender on the outside and delicious on the inside. Every strand of chicken contains a strong aroma, with a fragrance that lingers for miles. Moreover, the roasted chicken that has been stewed and cooked with broken tendons and bones is rich in nutrients, especially suitable for elderly people with poor dental health, and is a nourishing delicacy suitable for all ages. The main raw materials are chicken, honey, sesame oil, salt water, etc

The appearance of roasted chicken is plump, with a jujube red color, shiny and oily, crispy skin, crispy outside and tender inside, delicious taste, fragrant but not greasy

Zhenping roasted chicken is first coated with honey water, fried until golden brown, and then mixed with dozens of spices to make an old soup. It is simmered for about 3 hours, with a fragrant exterior and tender interior, and delicious meat. Each strand of chicken contains a strong aroma that lingers for ten miles. Moreover, the roasted chicken that has been stewed and cooked with broken tendons and bones is rich in nutrients, especially suitable for elderly people with poor dental health, and is a nourishing delicacy suitable for all ages

How did the history of Zhenping Hou Ji roasted chicken come about

Hou Shanpu, the third generation descendant of Hou Ji, has always strictly followed Hou Ji's traditional craftsmanship in making roasted chicken. He uses 23 traditional Chinese medicine seasonings such as Angelica sinensis and ginseng, ancestral formulas, and aged circulating old soup, which are carefully processed through high temperature and high pressure disinfection. It has the characteristics of breaking tendons and bones, sweet skin and meat aroma, fat but not greasy, fresh color and beautiful taste, suitable for both children and the elderly, and has the effects of nourishing the body, nourishing the face, nourishing yin and strengthening the kidneys. Houji roasted chicken uses live chickens raised in mountainous areas every other year as raw materials, and never feeds broiler chickens with feed. Strict quarantine is carried out before slaughter, and there are no sick or dead chickens. It is a pollution-free and pollution-free green food. It has been successively rated as a local flavor famous food by the province and the city

The production method of Zhenping Houji roasted chicken

The production process of Zhenping roasted chicken is as follows:

1. There are several types of raw materials, including honey, linseed oil, aged soup, salt water and sand kernels, cardamom, cinnamon, white atractylodes, tangerine peel, ginger, cloves, nitrate, apples, and more than 20 kinds of traditional Chinese medicine

2. Select male and female juvenile chickens that have grown for more than six months and weigh over 2 pounds

3. Cut off all blood vessels, trachea, and esophagus during slaughter, with accurate cutting of the area and complete emptying of the blood. The chicken body should not be damaged<4. When the slaughtered chicken is still warm, put it in hot water at around 60 ℃, soak it for one minute, and then remove the feathers completely. This can make the chicken body clean and white

5. After stripping the chicken body and removing all feathers, first make a small incision outside the base of the chicken's neck to expose the esophagus and trachea. Then, make a 7-8 centimeter long incision between the legs in the lower abdomen (buttocks) of the chicken. Cut off the esophagus and trachea from the upper opening, remove the neck sac, remove the five organs, cut off the anus, and rinse off any remaining blood or dirt with water

6. After peeling off the chicken, place it on a cutting board with the abdomen facing upwards. Use a knife to break the ribs and chicken vertebrae in between, fold them with your hand, and then use a small wooden stick to support the abdomen. Make a small opening outside the lower abdomen, cross your legs and insert them into your abdomen, cross your wings and insert them into your mouth, bend the chicken neck, and bend the chicken head under one wing to form a beautiful ingot body. Afterwards, dry the surface moisture and remove the small wooden stick

7. Fry

Apply 40% -60% honey water evenly to the dried chicken body to moisten the skin, then put it in sesame oil heated to 160 ℃ -180 ℃ and fry until it turns red and yellow before removing it

8. Halogenation

This is the final process. After frying the chicken, take it out and put it in another pot. This pot contains aged soup salt water and traditional Chinese medicine in a cloth bag. Simmer the chicken with water and fire until it is cooked, which takes about 3-5 hours