Baile smoked chicken

Baile smoked chicken, also known as "Baile roast chicken" and "Tianjia smoked chicken", is a traditional famous food in Dandong City, Liaoning Province, with a history of more than 100 years. Because of its fine workmanship and excellent taste, this chicken is quite famous in Northeast China and won the first place in the quality of meat, eggs and poultry products in Liaoning Province. It was a high-quality product of this province in 1982. Production method: 1. Material selection: Choose healthy and disease-free live chickens as the main material, with moderate weight and plump individuals. 2. Ingredients: Besides boiled chicken stock, we also need spices and herbs such as clove, aniseed, fennel, pepper, kaempferia galanga, Amomum villosum, nutmeg, cinnamon, dried tangerine peel, cinnamon, salt, onion and ginger. The dosage of these condiments should be flexibly controlled according to the amount of soup stock and the different seasons. 3. Slaughter: Slaughter the live chicken, drain the blood, soak it in hot water, and feather it. The lower part of the slaughter knife should be 1 cm from the lower beak of the chicken, and the blade should not exceed 3 cm. When eviscerating, cut the chicken under the right wing and at the tip of the buttock, with the cutting edge less than 3 cm. After eviscerating, wash the chicken inside and outside with clear water and drain the water. Then nest the chicken leg in the abdomen, put the wings on your back and put your head under your arm to make it beautiful. 4. Braised: Put the chicken blanks in the pot in order of size, with the big chicken at the bottom and the chicken at the top. Put the herbs in a gauze bag and put them in a pot, add other seasonings (the proportion of salt is: about 600 grams of refined salt for every 20 kilograms of white striped chicken), and add soup stock and water (to submerge the chicken). Boil the soup with high fire, skim off the floating foam, cover it and simmer it with low heat. The specific cooking time depends on the variety and size of the chicken, generally 1 ~ 2 hours. 5. Fumigation: Take out the cooked chicken, cool it and smoke it. When smoking, the temperature of the smoking pot is about 120℃, and the white sugar is put into the bottom of the pot twice, with 50 grams of white sugar for every 7.5 kilograms of cooked chicken. Put the chicken on the iron grate, add the lid and smoke it for about 30 seconds at a time. Smoked chicken can be eaten after being coated with sesame oil or cooked soybean oil. Product features: oily and bright, salty and even, fragrant and penetrating, delicious and tender, moderate hardness, good at home and travel.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)