Texas Braised Chicken
1.
Material selection. It is better to use about 1 kg of young roosters or hens that have not laid eggs.
2.
Slaughter and fading. The neck of the chicken is slaughtered and bled, scalded in hot water at 60°C to scald the hair, and cleaned. Make a small mouth in the front of the chicken's left wing and pull out the esophagus and trachea. Open the mouth under the abdomen and into the anus, take out the internal organs, and rinse.
3.
Soak the styling. Put the chicken in cold water and soak the clean blood water, remove the dry water from the cavity, and place it on the workbench for shaping. Insert the wings across the neck and protrude from the mouth to the left and right. The two claws are crossed into the abdominal cavity to form The shape of a mandarin duck playing in the water controls moisture.
4.
Color and dry. Put the white sugar into the pot, add 50 grams of water, and stir-fry it over medium heat until it is maroon red, then add 300 grams of water and boil it until it melts, leave the heat to cool, that is, the color of sugar (or honey and water). Then evenly spread the sugar color on the chicken body and let it dry.
5.
Burning and deep-frying. Put the pot on a high fire, pour in vegetable oil and cook until 70% hot, add the colored chicken body and fry for 2 minutes until golden brown and shimmering, remove the oil and drain it. The oil temperature should not be too high to avoid deep-fried.
6.
Boil in the soup. Put the fried chicken in the inner layer of the boiling pot, put the spice bag, add the old soup, ginger, salt and soy sauce, add water to submerge the chicken body, press the iron grate and stones to prevent the chicken from floating in the soup. Bring to a boil over high heat first, then use a slow heat to simmer. The chicken is simmered for 3_4 hours, and the old chicken is simmered for 4-8 hours.
7.
The finished product out of the pot. When it comes out of the pot, first remove the stones and the iron grate, hook the chicken neck with the iron hook in one hand, and the fence in the other hand, use the broth and buoyancy to pull the chicken out, and try to keep the chicken intact. Then clean the chicken body with a fine-bristle brush and let it dry for a while, and it is the finished product.
