T/CZSPTXH 027-2018 Chaozhou Cuisine: Cooking Process Standards for Roasted Chicken with Vegetables

Scope

Scope: This standard specifies the raw materials, requirements, cooking utensils, production processes, plating, sensory requirements, and optimal consumption time for the cooking process of Roast Chicken in Chaoshan Cuisine. This standard is applicable to the preparation of Roast Chicken in Chaoshan Cuisine; Main technical content: 7.1 Wash the chicken and marinate it with ginger, scallions, MSG, refined salt, and cooking wine for 30 minutes. After drying, heat the oil wok over high heat, pour in vegetable oil, and when the oil temperature reaches 100°C to 120°C, fry the chicken until golden brown, then remove it. When the oil temperature rises to 140°C to 150°C, fry the chicken again three times for about 20 minutes until it is fully cooked, with a golden-yellow skin, then remove it. 7.2 Debone the chicken, cut the chicken bones into pieces and place them at the bottom of the plate. Slice the meat and arrange it on top of the chicken bones to form the shape of a chicken, and drizzle with pepper oil.

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