T/QLY 165-2022 Newly Trendy Qian Cuisine and Moutai Red Garlic Steamed Chicken Cooking Techniques Specification

Scope

Main technical content: - Main ingredients: - 1 Three-Yellow Chicken (1500 g). - 250 g of purple-skinned garlic. - 50 g of Wenning ham. - 50 g of Chishui winter bamboo shoots. - 50 g of pork belly. - 50 g of organic mushrooms. - Seasoning: - 20 g of salt, meeting the requirements of GB 2721. - 15 g of five-spice powder. - 53° 25 ml of Moutai Liquor. - 150 ml of crispy skin water. - 550 ml of five-spice sauce. - 30 g of ginger slices, meeting the requirements of GB/T 30383. - 50 g of scallion sections. - Processing water must meet the requirements of GB 5749. 5. Cooking equipment and tools: - Stir-fry pans and related equipment. - Tools: cutting boards, knives, etc. 6. Production process: - Initial processing: Slaughter, scald, pluck, and gut the Three-Yellow Chicken, then wash it clean. Using a knife, process the chicken's spinal bone in the abdomen to allow it to be unfolded properly and place it in a basin. Add ginger slices, scallion sections, salt, five-spice powder, and Moutai Liquor for marinating for 7–8 hours. - Peel the purple-skinned garlic and wash it clean. Clean and cut the pork belly, ham, winter bamboo shoots, and mushrooms into strips, then blanch them in boiling water and drain. - Rinse the marinated chicken with water to remove excess salt and drain it. - Brush the chicken's skin with crispy skin water and hang it to air-dry for 2 hours. - Heat the wok over high heat, add oil, and fry the air-dried chicken until its skin is firm and its color deepens. Drain the oil. - Prepare the pork belly strips, ham strips, winter bamboo shoots strips, mushroom strips, and garlic strips in advance and mix them to line the bottom of a clay pot. Add the fried chicken and pour in the five-spice sauce. Bring to a boil, cover, and simmer until the moisture evaporates. Serve the dish with the clay pot still covered. - Serving vessel: clay pot. -

Development Information

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