Liu Huangshu Pozi Chicken [Hubei Shayang Specialty]

What is Uncle Liu's wife chicken? Authentic Hubei Shayang specialty: Liu Huangshu's wife chicken

Content summary:Do you want to know what Liu Huangshu's wife chicken is? This article is a detailed introduction toHubei Shayang specialty - Liu Huangshu Pozi Chicken. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Liu Huangshu Pozi Chicken. The full text takes about 4 minutes to read, mainly including the basic introduction of Liu Huangshu Pozi Chicken and the product characteristics of Liu Huangshu Pozi Chicken? The production method of Liu Huangshu's wife chicken, etc

Basic Introduction to Liu Huangshu Pozi Chicken

Shangxiang Dried Chicken, also known as "Liu Huangshu Pozi Chicken", is produced in Shilipu Town. According to legend, Sun Quan married his sister Sun Shangxiang to Liu Bei in order to unite with him to reject Cao Cao. Liu Bei and his wife live in Shilipu, north of the ancient city of Jingzhou and east of Changbanpo. Because Liu Bei loves to eat chicken the most, Sun Shangxiang invented many ways to make chicken to satisfy his preference. Among them, the air dried chicken marinated in winter has a mellow and refreshing taste, which becomes more fragrant as eaten. It has a unique flavor and a long aftertaste, and is most loved by Liu Bei. It is also easy to carry during military campaigns. Since then, the pickling method of dried chicken has been passed down in this area and has become a delicacy at banquets

What are the product features of Liu Huang Shu Po Zi Chicken

Unique flavor, mellow and tender, neither oily nor greasy, with a long aftertaste

The production method of Liu Huangshu's wife chicken

The process from live chicken to air dried chicken is: selecting live chicken - shaping - rinsing clean - pickling - air drying. The amount of salt used is important when pickling. Generally, live chickens weighing 1.5 kilograms to 2 kilograms should have a salt content of 0.035 kilograms to 0.04 kilograms. It is required to apply the salt evenly, and add more to areas with thicker meat and less to areas with thinner meat. Citizens can adjust the salt content according to their own taste; When pickling, in addition to adding salt, seasonings such as chili powder and Sichuan peppercorns can also be added according to taste. The curing time is about 12 hours. It's best to choose direct sunlight afterwards. When the weather is sunny, you can sunbathe for two or three days; If it is cloudy or rainy, it can be placed in a well ventilated and cool place. If conditions permit, the marinated and dried chicken can be frozen in the freezer and sun dried when the weather is good

Choose a chicken from the past (preferably a rooster), not too big, about four pounds is enough. After bleeding, do not shed hair, make a small incision through the anus to remove the internal organs, and do not touch water when killing Take 100 grams of refined salt (equivalent to 4 pounds of chicken weight) and stir fry in a clean iron pot until hot. Depending on your taste, you can add seasonings such as Sichuan peppercorns and five spice powder. Apply evenly from the inside out onto the chicken body, and use a fine chisel to drill some small eyes on the chicken breast. A small amount of salt should be added to the chicken head in the mouth (remember to mix the salt evenly), and it is best to bundle it with cereal or other natural plants. Finally, place (hang) in a well ventilated and dry place, and it should be edible for about 20-25 days. Steam it again when cooking