Fu Liji Roasted Chicken
by dayuyu
Favorite
Difficulty
Normal
Time
2h
Serving
2
The well-known Fuliji roast chicken at home and abroad is produced in Fuli Town, 30 miles north of Suzhou. With more than 80 years of production history, it is well-known for its unique flavor. The craftsmanship of Fu Liji Roasted Chicken is very delicate. Choose the local fat and strong hemp chicken that year, and the rooster is good. Before slaughter, you need to drink water and wash the body of the chicken, then dry, smear with caramel, cook with sesame oil (sesame oil), and top with 13 precious spices such as Amomum, Angelica dahurica, nutmeg, clove, Xinyi, Yuanfen, etc. In the hands of the aged soup that has been preserved for decades, it is first boiled in a high-temperature marinade using a martial fire, and then the scriptures are heated back to crispness and then taken out. The roast chicken prepared in this way has a fragrant aroma, good color and delicious taste, the meat is white and tender, fat but not greasy, the meat is rotten and silky, the bone is crisp, and it is broken after chewing, and has a residual fragrance. If it is hot after being out of the pan, gently lift it With a shake of the chicken leg, the chicken will all fall off and the skeleton will be connected. In May 1956, at the National Food Fair held in Beijing, Fu Liji Roasted Chicken was among the best for its color, aroma, taste, and shape, and was well-known in the world. In 1980, it ranked first in the internal exhibition of cooked food held by the National Food Corporation. (From the Internet)"
