T/QLY 021-2021 Traditional Qian cuisine, cooking specifications for Guizhou spicy chicken (Yanglang flavor)

Scope

Main Technical Content: 4. Raw Materials and Requirements 4.1 Main Ingredients: - A whole net-raised rooster (3,000 g). - Seasonings: - Homemade chili sauce (500 g). - Red oil bean paste (80 g). - Golden hook bean paste (20 g). - Red Robe pepper (10 g). - Salt (6 g), which must comply with GB 2721. - MSG (2 g). - Chicken essence (3 g). - Pepper powder (5 g). - White sugar (4 g), which must comply with GB/T 317. - Sweet rice wine (50 mL). - Cooking wine (30 mL), which must comply with SB/T 10416. - Water starch (30 g). - Cooked vegetable oil (750 mL). - Cooked lard (50 mL). 4. Seasonings 4.1 Ginger: - 50 g, which must comply with GB/T 30383-2013. - Red skin garlic cloves: 200 g. - Scallions: 25 g. 5. Cooking Equipment and Tools 5.1 Equipment: - Stir-fry pans, high-pressure cookers, and related equipment. - Tools: Cutting boards, knives, etc. 6. Production Process 6.1 Preparation 6.1.1 Wash and pound the ginger. 6.1.2 Select 10-month free-range native chickens, slaughter and clean them, then cut them into pieces and add salt, chicken essence, MSG, white sugar, water starch, and cooking wine to marinate for 15 minutes. 6.2 Processing 6.2.1 Heat the wok over high heat and add cooked vegetable oil. Sauté the chili peppers until fragrant, then add the marinated chicken pieces and stir-fry until the moisture evaporates. Transfer to a high-pressure cooker, cover, and cook over high heat until the steam escapes. Reduce the heat to low and cook for 7 minutes. Remove from the heat and rinse with cold water. 6.2.2 Heat the wok with cooked vegetable oil again. Add chili peppers, garlic cloves, and chili sauce. Stir-fry until the mixture turns a crab-yellow color. Add golden hook bean paste and stir-fry until well combined. Add the cooked chicken pieces, pour in sweet rice wine, and stir-fry with cooked lard and pepper

Development Information

Related Standards