How to make Piaoxiang Chicken?

As the name suggests, Piao Xiang Chicken is a dish that smells very fragrant. The preparation of Piao Xiang Chicken is rather complicated, mainly because it involves a lot of ingredients, and it takes a bit of patience to make this dish. The method of cooking Piaoxiang Chicken is similar to that of marinating it in brine.

Ingredients: 1 kg pork bones, 7.5 kg pork leg bones, 8 old hens weighing about 12 kg, 10 kg chicken skeletons, 3.5 kg Jinhua ham, 60 kg water, 500 g ginger, 10 chickens (ducks) weighing about 24 kg.

Seasoning: 1.35 kg salt, 400 g MSG, 1 kg chicken essence, 100 g rock sugar, 250 g compound fragrance powder, 30 g ethyl maltol, 20 g I+G, 50 g Meizhou Salt and Fire Bureau chicken feed, 10 g ginger powder, 100 g white wine, 200 g ginger slices, 5 g high temperature resistant edible lemon yellow pigment.

Production:

1. Wash the chicken (duck), chop off the claws, drain and set aside.

2. Mix compound aroma powder, 300 grams of salt, ethyl maltol, I+G, salt and fire chicken feed, and ginger powder and set aside.

3. Apply the spice powder prepared in step 2 on the chicken (duck) and marinate for more than 24 hours.

4. Chop pork bones, leg bones, old hens and Jinhua ham into pieces weighing about 250 grams respectively, blanch in boiling water for 3 minutes, remove from the water and put into a stainless steel bucket, add water, ginger and chicken skeleton, bring to a boil over high heat, simmer over low heat for 8-12 hours, add the remaining salt, MSG, chicken essence and rock sugar, and bring to a boil over low heat to make the brine soup.

5. Filter the brine and bring it to a boil. Put the marinated chicken (duck) into the brine and heat on low heat for 30 minutes. Add white wine, lemon yellow pigment and ginger slices and simmer on low heat for 5 minutes. Turn off the heat, cover with a lid and simmer for 30 minutes, then remove the chicken (duck) and let it cool. Or wait for the original soup to cool down and then take it out to eat.