Old Juice Chicken [Jiangsu Jingjiang Specialty]

What is Old Juice Chicken? Authentic Jingjiang specialty from Jiangsu: Old Juice Chicken

Summary:Do you want to know what Old Juice Chicken is? This article is a detailed introduction to the Jiangsu Jingjiang specialty - Old Juice Chicken. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Old Juice Chicken. The full text takes about 5 minutes to read, mainly including the basic introduction of Old Juice Chicken and the product characteristics of Old Juice Chicken? How did the history of Old Juice Chicken come about? The method of making and tasting old sauce chicken

Basic Introduction of Old Juice Chicken

Old Juice Chicken was born in Jishi, an ancient town in Jingjiang. Jishi's Old Juice Chicken was well-known as early as the Ming and Qing dynasties

The weight of aged chicken lies in aged sauce. The old sauce ingredients are very refined and not easy to obtain. It is necessary to use high-quality Sanfu autumn oil, sesame oil, vegetable oil, lard, and spices to make a sauce, then add birds and animals to the sauce and boil it, and take its wild and fresh flavor. In this way, constantly adding ingredients and taking a hundred flavors to make a juice, it becomes the old juice

Old juice is a common name for ordinary people, and some people call it brain juice. After careful consideration, perhaps it is more appropriate to call it "Nao juice". Because some people's old juices have been passed down from generation to generation and preserved for decades, even in the scorching summer, they appear icy and resemble red agate, called "nao juice", which is just right

How did the history of Old Juice Chicken come about

Method of making old sauce chicken

Jishi old sauce chicken is made by taking a hundred flavors into one sauce and cooking it slowly over low heat. The secret lies in its old sauce. Select 18 types of natural oils such as high-quality Sanfu autumn oil and sesame oil, and mix them with various ingredients to make a juice. Then, add various wild birds to the juice and cook to extract their freshness. Continuously add ingredients and extract a hundred flavors to make a juice. Its meat is both fresh and fragrant, with the original flavor of chicken and various fragrances, and has an excellent taste. It can be called a masterpiece. The blending of old juice is a secret recipe, and each family's secret recipe is different. As for the raw chicken, it is best to choose an old mother hen, put the whole into the old soup, and slowly stew it with fire. This way, the old sauce chicken made will be competitive and the meat will not die. The taste is deep and the aftertaste is endless

Tasting and Eating Methods of Old Juice Chicken

Both hot and cold options are available, each with its own unique flavor

"Hot eating" refers to eating while the chicken is just being served, pouring it with a small but just right amount of seasoned sauce that sets the chicken on top. This way of eating has a strong and fragrant aroma, and the meat is sweet and refreshing

"Cold eating" means cutting it into slices and eating it after it has dried cold. It is simple and convenient, and the old soup has already solidified into a crystal clear jelly like "meat jelly" that melts in the mouth. Hot has a hot aroma, cold has a cold atmosphere. Different ways of eating, different enjoyment