How to make homemade smoked chicken breast?

Chicken is an indispensable food on the table, and there are many ways to cook chicken. For example, fried chicken, which is now popular among young people, tastes very good. In Northeast China, people prefer to eat chicken stewed with mushrooms. It tastes very delicious and is very nutritious. The key is that it contains mushrooms, a healthy ingredient. So, how do you make homemade smoked chicken breast?

Ingredients:

750 grams of tender chicken, 10 grams of sliced ​​ginger, 15 grams of melon tea leaves, 5 grams of fine salt, 15 grams of green onions, 25 grams of brown sugar, 25 grams of soy sauce, 100 grams of rice crust, 20 grams of Shaoxing wine, 15 grams of sesame oil, and 3 grams of pepper.

Production process:

1. Cut 10 grams of green onion into sections, and mince the other 5 grams of green onion with peppercorns and salt to make green onion, pepper and salt for later use;

2. Kill the chicken, drain all the blood, scald the hair, make an incision on the spine, remove the internal organs and gizzard, wash and drain, sprinkle green onion, pepper and salt evenly on the chicken, and marinate for 20 minutes. Split the chicken open, place the skin down in a bowl, put onion and ginger slices, add soy sauce and shochu, steam until 80% cooked, take out and pick out the onion and ginger;

3. Break the rice crust into pieces and put them into a wok, sprinkle with vegetable leaves and brown sugar, put a grate on the pan, place the chicken skin upwards on the grate, cover the pot tightly, first use medium heat to smoke out the tea leaves, then after a while change to high heat and smoke until thick smoke rises, then remove from the heat, and when the smoke has dissipated, lift the lid, take out the chicken and brush it with sesame oil. Chop off the chicken head, chicken tips and chicken legs and claws, cut the chicken body into 5 cm long and 3 cm wide pieces, loosen the chicken bones and chicken legs and put them at the bottom, arrange the chicken pieces on a plate according to the original shape of the chicken, with the chicken head in front and the chicken legs and claws on both sides, and the tea-smoked chicken is ready.

Cooking tips:

1. Choose tender chicken. On the one hand, it is easy to cook and easy to absorb flavor. On the other hand, the smoked chicken tastes good and is not too old or dry.

2. Controlling the heat is the key to whether the chicken tastes good or not. If the heat is too short, the tea aroma will not be absorbed; if the heat is too long, the chicken will easily become burnt.

3. The chicken skin is facing up and the color is evenly applied.

Flavor characteristics:

1. Guapian tea is produced in Lu'an, Anhui Province, with the best produced in Qishan, and the tea has a fragrant aroma.

2. The chicken in this dish is golden and pleasing to the eye, the meat is delicious, and the smoky flavor has the fragrance of melon leaves and tea leaves, giving it a unique flavor.

How to make Harbin smoked chicken

Ingredients: Select fat and tender hens.

Auxiliary materials: The standard for preparing old soup is: 100 kg of water, 8 kg of granular salt, 3 kg of soy sauce (original juice), 50 g of MSG (the concentration of the soup is in Baume, about 5 degrees, add soy sauce for light color and salt for light taste), 400 g of pepper, 400 g of aniseed, 200 g of cinnamon (these 3 seasonings are put together in a white cloth bag and replaced every 10 times of cooking), 250 g of fresh ginger (shredded), 150 g of green onion (cut into sections), and 150 g of garlic (peeled). These 3 ingredients are also put together in a white cloth bag, and the fresh ginger is replaced every 5 times of cooking, and the green onion and garlic are replaced every time they are cooked. After the soup is prepared, put it in the pot and heat it.

Preparation method:

1. Slaughter: After slaughtering the chicken, thoroughly remove the feathers and chicken viscera, bend the chicken feet and put them into the chicken's belly, and clamp the chicken head under the chicken's wings.

2. Soak: Soak the slaughtered chicken in cold water for 11 or 12 hours, then take it out and drain all the water.

3. Shrink: Put the chicken into the boiling soup and shrink for 10 to 15 minutes. After taking it out, drain all the blood from the chicken, then remove and discard the foam floating on the soup.

4. Cook: Put the shrunken chicken back into the old soup and cook. The soup temperature should always be maintained at around 90℃. After three or four hours, remove the chicken from the soup when it is cooked.

5. Smoking: Place the cooked chicken in a single row in the smoking drawer and put it into the smoking pot or smoker. To prepare the smoke source, use 1.5 kg of white sugar (brown sugar, treacle, or earth sugar will do) and 0.5 kg of sawdust. Mix well and put them in a smoking pot. Burn the bottom of the pot with fire to burn the mixture of sawdust and sugar to make it smoke. Smoke it on the cooked chicken to make the outer layer of the product dry and change color. After smoking for 20 minutes, take out the Harbin smoked chicken.