T/GDXNCX 008-2021 Hakka Cuisine: Xingning Chicken Fried Wine Cooking Process Standards

Scope

Main technical content: 4. Raw materials and requirements 4.1 Main ingredients: - Slaughtered local free-range chickens (1000 grams) - Locally brewed rice wine (1500 grams) - Ginger slices (120 grams) 4.2 Requirements: - Only use local free-range chickens and locally brewed rice wine. - All raw materials, main ingredients, seasonings, and ginger slices must comply with the regulations of GB/T 1534, GB 2707, GB 2721, GB 2733, GB 2762, GB 2763, GB 5749, and GB/T 13662. 5. Cooking utensils 5.1 Cooking tools: - Frying pans, clay pots, and related tools. 5.2 Utensils: - Cutting boards, knives, and chopsticks. 6. Production process 6.1 Cutting techniques: - Wash and cut the slaughtered chickens into pieces. - Slice the ginger into thick pieces (or flatten them). 6.2 Cooking: - Heat oil in a wok and add the sliced ginger. Stir-fry over medium heat until the ginger turns golden brown. Add the chopped chicken pieces and stir-fry until they turn golden brown. Drain the oil. - Add 250 grams of rice wine and simmer over low heat until the chicken is fully cooked. - Add 1,250 grams of rice wine and bring to a boil. - Transfer to a clay pot and serve in the original pot.

Development Information

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