T/QLY 129-2023 Active Group standards

T/QLY 129-2023 Traditional Qian cuisine, cooking technique specifications for Guizhou spicy chicken (Xingyi flavor)

Publish Date: 2023-12-26 Implement Date: 2023-12-28 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/QLY 129-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2023-12-26

Implement Date: 2023-12-28

Pages: 6 pages

Scope

Main technical content: 6. Production process 6.1 Preliminary processing: Slaughter and clean the rooster, cut it into 3–4 cm cubes, and place it in a container. Add ginger slices, scallions, corn liquor, and soy sauce to marinate for 30 minutes. 6.2 Processing: Heat the wok over medium heat, add cooked rapeseed oil, and sauté the chicken cubes, sticky rice chili peppers, and Sichuan peppercorns until the moisture evaporates. Add garlic cloves and sweet wheat paste and stir-fry until well-seasoned. Add salt, sugar, and soy sauce to enhance the flavor. When the sticky rice chili peppers turn brown and are fully cooked, pour in 800 ml of fresh soup and simmer over low heat until the chicken cubes are soft, tender, and fully flavored. Turn the heat to medium and reduce the sauce. Remove from the heat and transfer to a plate to serve. 7. Plating 7.1 Plating utensils: Round shallow nest plates or flat plates. 7.2 Plating method: Drain off the excess moisture and oil, then transfer to a plate for serving.