T/CZSPTXH 185-2021 Chaoshan Cuisine: Cooking Specifications for Soy Sauce Chicken

Scope

Scope: This document specifies the terms and definitions, raw materials and requirements, cooking utensils, production processes, packaging, quality requirements, and optimal consumption time for the cooking process of Douchi Chicken in Chaoshan Cuisine. This document is applicable to the preparation of Douchi Chicken in Chaoshan Cuisine. Main technical content: 4.1 Raw materials and requirements 4.1.1 Raw materials: 1 fresh glossy chicken (about 750 g). 4.1.2 Seasonings: 2,500 mL King Oyster Sauce, 1,250 mL Shaoxing Huangjiu Liquor, 1,250 g rock sugar, 50 mL refined peanut oil. 4.1.3 Seasoning ingredients: 100 g scallions; 75 g ginger; spice bag: 25 g star anise, 25 g cinnamon, 5 g cardamom, 20 g licorice, 12 g Sichuan pepper, 12 g dried sand ginger, half a Luohanguo fruit, 5 g dried tangerine peel, and 50 g red yeast rice. 5. Cooking utensils 5.1 Cooking tools: wok and a Φ30 cm stainless steel large soup pot, with matching tools. 5.2 Utensils: cutting board, knives, long plates, soup bowls, and spoons. T/CZSPTXH 185–202126 Production process 6.1 Knife work: Cut off the chicken feet just below the joints. 6.2 Cooking: 6.2.1 Take the brine soup pot and add the spice bag, King Oyster Sauce, Shaoxing Huangjiu Liquor, rock sugar, scallions, and ginger. Simmer over low heat until the rock sugar dissolves. 6.2.2 Place the chicken into the brine and boil the brine over medium heat. Then reduce the heat to low and simmer for about 10 minutes, lifting the soup bag out of the brine three times during this process and flipping the chicken over twice to allow it to marinate. Turn off the heat and soak the chicken in the brine for another 105 minutes until it is cooked through, then remove it and brush it with refined peanut oil and let it cool before serving. 6.2.3 Slice the cooked chicken and arrange it in a decorative pattern, drizzle with brine sauce to moisten it. 7. Packaging: Use 14-inch long plates for packaging. 8. Quality requirements: 8.1 The color should be gl

Development Information

Related Standards