Zhenping roasted chicken [Henan Zhenping specialty]

What is Zhenping roasted chicken? Authentic Henan Zhenping specialty: Zhenping roasted chicken

Content summary:Do you want to know what Zhenping roasted chicken is? This article is a detailed introduction to the special product of Zhenping, Henan Province - Zhenping Roasted Chicken. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information about Zhenping Roasted Chicken. The full text takes about 6 minutes to read, mainly including the basic introduction of Zhenping Roasted Chicken and the product characteristics of Zhenping Roasted Chicken? The production method of Zhenping roasted chicken, etc

Basic Introduction to Zhenping Roasted Chicken

Zhenping Houji Roasted Chicken was founded by Hou Xishan, originally from Linyi, Shandong. In 1928, he learned how to make roasted chicken from a famous teacher in Dezhou. In 1942, during the Japanese invasion of China, he moved with his wife and children to Zhenping and continued to make and sell roasted chicken. He was even given a traditional Chinese medicine formula by the renowned Zhenping physician Tang Mingfu. It is amazing that Hou Ji roasted chicken has broken tendons and bones, and any part of the body can be easily peeled off. It tastes soft and crispy, with an excellent texture. Afterwards, Hou Ji's roasted chicken became famous and lasted for a long time. Hou Shanpu, the third generation descendant of Hou Ji, has always strictly followed the traditional craftsmanship of Hou Ji 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 appearance, nourishing yin and strengthening 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 roasted chicken

1. There are several types of raw materials for preparation, 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 other traditional Chinese medicines

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 site and complete emptying of the blood, without damaging the chicken body

4. When the chicken is still warm, put it in hot water at around 60 ℃, soak it for one minute, and then remove the feathers, which 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. Place the peeled chicken on a cutting board with its belly facing upwards. Use a knife to break the ribs and vertebrae between the chicken, fold them with your hand, and then use a small wooden stick to support your belly. Make a small opening outside your lower abdomen, cross your legs and insert them into your stomach, cross your wings and insert them into your mouth, bend your chicken neck, and bend your chicken head under one wing to form a beautiful ingot. 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