T/QLY 131-2022 Traditional Qian cuisine and cooking techniques for Qingyan chicken hotpot

Scope

Main technical content: 4 Raw materials and requirements: - Main ingredient: a male broiler chicken (1250 g). - Seasoning: Huaxi dried chili peppers (2000 g). - Salt (15 g), which must comply with GB 2721. - Fresh soup (120 ml). - Refined vegetable oil (2500 ml). - Seasoning ingredients: ginger chunks (100 g), which must comply with GB/T 30383. - Garlic cloves (100 g). - Processing water must comply with GB 5749. 5 Cooking equipment and tools: - Cooking wok and related equipment. - Tools: cutting boards, knives, etc. 6 Production process: - Pre-processing: select locally roasted and smoked dried chili peppers, rinse them clean, soak in water, then add washed ginger and garlic cloves and grind them into a paste similar to sticky rice. - Slaughter the male broiler chicken, pluck its feathers, dissect its abdomen, and wash it clean. Remove its bones and cut the meat into pieces the size of a little finger. - Heat the cooking wok over high heat, add refined vegetable oil, and fry the chili paste and chicken pieces together. - Add fresh soup and salt. Reduce the heat and stir slowly until the moisture nearly evaporates and the dish is fully cooked. Remove from the heat and serve in a container, suitable for both hot and cold consumption. 7 Packaging: - Use nest-shaped plates, large bowls, or individual bowls for serving. - After the soup has fully flavored, the chicken and chili peppers should blend together seamlessly. 8 Sensory requirements: - Appearance: a bright red color with a tempting hue. - Aroma: a rich chili fragrance. - Taste: a strong spicy flavor without excessive heat. - Texture: the chicken should be crispy and smooth, suitable for both hot and cold consumption. 9 Best consumption time and temperature: - Consume within the same day after cooking and serve at room temperature for optimal flavor.

Development Information

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