Hello everyone, I am Brother Li Tanchu. I share a few delicacies with you every day. I will take you to taste the delicious food from all over the world.
Today I bring you a special roast chicken spice recipe. Xiaosan yellow chicken is marinated in secret for about 2 hours, topped with homemade crispy water and grilled. The finished meat is crispy on the outside and tender on the inside, and full of juice. It is a rare dish to go with wine!
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[Step 1] Preparation of marinade:
Taitole chicken powder 300g, salt-baked chicken powder 100g, chicken powder 300g, refined salt 250g, Wang Shouyi Thirteen Spices 1 packet, 30g sand ginger powder, maltol 7g. Pour all the above spices into a container and stir evenly.
[Step 2] Preparation of crispy water:
maltose 100g, red Zhejiang vinegar 25g, 250g white vinegar, a lemon slice, more than 100g warm water, all poured into a container and stir well.
[The third step] Roast chicken operation process:
1. Sanyellow chicken Slaughter and wash (net weight about 600 grams), and control the moisture.
2. Use a toothpick to poke small holes in the abdominal cavity and meaty areas of the thighs to facilitate the flavoring.
3. Take about 40 grams of marinade and spread it evenly on the inside and outside, and marinate for 2 hours.
4. Wash the marinade, drain the water, and pour crispy water on the skin.
5. Hang in a cool and ventilated place to dry.
6. Put it in the oven and bake until mature.
Thank you for reading the article "Brother Li Explores the Kitchen", and I hope you will continue to appreciate it and click on the follow button above! Thank you so much! ! !
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