Fuliji Roast Chicken Recipe

When you are married or have a significant other, what will you do if you leave work early? At this time, if you can go to the kitchen and prepare a sumptuous dinner for your loved one, he will definitely be touched and your relationship will definitely be sublimated. Well, now I will teach you the detailed method of making Fuliji roast chicken.

1. Kill the live chicken, drain all the blood, blanch it in boiling water, remove the feathers, wash it, cut it open from the abdominal cavity, take out the crop, and wash it with water.

2. Use the back of a knife to break the thigh bone and cross the two legs and stuff them into the chicken's belly.

3. Use a sharp knife to make an opening on each side of the chicken's ribs.

4. Stuff the wings on both sides through the opening, leaving only the back half outside, and place the stuffed chicken in a cool and ventilated place to dry in the shade for 4 hours. If you are in a hurry, you can use a hair dryer at low temperature to complete the drying process, which only takes 15-20 minutes. However, it is generally recommended to dry it naturally because the chicken needs a natural deacidification process after being slaughtered. The chicken tastes better and the meat is more tender after deacidification.

5. Take 20 grams of maltose and put it in a bowl. Brush the surface of the dried chicken evenly with the maltose, making sure to brush every corner. If there is no maltose, you can use 8 grams of honey and 12 grams of water and mix them evenly instead. However, you need to add 8-10 grams of sugar when braising in the next step.

6. Pour oil into the pot, heat it up to 70% hot over high heat, then reduce the heat, put the chicken in and fry until golden brown all over. If you have a vertical hanging pot at home, it is better to use that than a wok because the oil is deeper and the chicken can be completely submerged in the oil for deep frying, so that the skin is more evenly colored. If you use a wok like I do, you can only keep pouring oil on the chicken with a spatula, and turn the chicken over after a few minutes, either left or right, up or down, so that every side can be fried, but uneven heating is inevitable, and the place close to the bottom of the pot will still be darker in color than other places.

7. Take out the fried chicken, drain the oil and set aside.

8. Mix the required marinade ingredients in a bowl.

9. Wrap it with cotton cloth or gauze and tie it tightly.

10. Take a large casserole, pour half of it with water, add the marinade bag, salt, and the remaining maltose.

11. Then add ginger, cooking wine, dark soy sauce and lard and bring to a boil over high heat.

12. Add the fried chicken.

13. After cooking over high heat for five minutes, turn the chicken over and cook over high heat for another five minutes.

14. Then reduce the heat to the lowest, cover the pot, and simmer for 4 hours (after 2 hours, open the lid and turn the chicken over so it faces up and cook for another 2 hours).

15. Take a scallion, leaving only the white part, wash it and cut it into sections with a slanting knife.

16. Take out the marinade bag, put the green onions into the pot, turn on high heat to reduce the sauce. Use a spoon to pour the sauce on the chicken continuously during the process. When the water is 80% to 90% dry, turn off the heat.

After reading the editor’s introduction, I think many friends will be interested in Fuliji Roast Chicken. While enjoying the fun of cooking, we can also eat delicious and nutritious food. Go and try it now.