T/CZSPTXH 125-2020 Chaoshan Cuisine: Cooking Specifications for Braised Chicken with Bean Paste

Scope

Scope: This document specifies the terms and definitions, raw material and auxiliary material requirements, cooking utensils, production process, serving, quality requirements, and optimal consumption time for the cooking process of Douji Braised Chicken in Chaoshan Cuisine. This document is applicable to the preparation of Douji Braised Chicken in Chaoshan Cuisine. Main technical content: 4. Raw material and auxiliary material requirements 4.1 Raw materials: A whole chicken (about 750 g), 100 g of pork white fat, and 50 g of Douji sauce. 4.2 Seasonings: 10 g of ginger, 10 g of scallions, 10 mL of Shaoxing wine, 5 g of MSG, and 5 g of sugar. 4.3 Requirements: Wash and dry the whole chicken and set aside. Prepare a pack of facial tissue paper. 5. Cooking utensils 5.1 Stove: It is recommended to use a gas stove. 5.2 Cooking utensils: Clay pot, frying pan, bamboo slats, and stove. 6. Production process 6.1 Knife work: Cut off the chicken feet, beak, esophagus, and anus. Use the back of a knife to break the neck bone. Slice the pork white fat thinly and set aside. 6.2 Manual processing 6.2.1 After extracting the juice from the Douji sauce, crush the Douji sauce residue with a knife and add it to the Douji sauce. 6.2.2 Mix MSG, sugar, Shaoxing wine, and Douji sauce well and apply it to the inside and outside of the chicken. Place ginger, scallions, and 50 g of coriander heads in the chicken's abdomen to marinate for about 15 minutes. 6.3 Cooking 6.3.1 Wash and dry the clay pot, line the bottom with bamboo slats, place the sliced pork white fat on top, and place the chicken on top of the pork white fat. Pour the broth around the edge of the pot (do not pour off the Douji sauce on the chicken's body). Cover with a lid and seal the edges with a wet tissue paper. Place on the stove and boil over high heat, then simmer over low heat for about 20 minutes until cooked. Remove and reserve the original sauce. 6.3.2 Cut off the chicken's head, neck, w

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