Harbin smoked chicken

Raw materials Formula Raw materials: Fat and tender hens are required. Accessories: the standard for preparing the soup stock is: 100 kg of clear water, 8 kg of granular salt, 3 kg of soy sauce (raw juice), 50 g of monosodium glutamate (the concentration of soup is about 5 degrees in Pomei, with soy sauce in light color and salt in light taste), 400 g of pepper, 400 g of aniseed and 200 g of cinnamon (these three seasonings are put into a white cloth bag together and replaced every 10 times of cooking). After the soup stock is prepared, put it in the pot and heat it. Production method: 1. Slaughter: After the chicken is slaughtered, the feathers and internal organs of the chicken are completely removed, the chicken feet are bent and put into the chicken belly, and the chicken head is clamped under the chicken leg. 2. Soak: soak the slaughtered chicken in cold water for 11 or 12 hours, and take it out to control the water. 3. Tightening: Put the chicken into the boiling soup and tighten for 10 ~ 15 minutes. After taking it out, control all the blood of the chicken, and then remove the foam floating on the soup and discard it. 4. Cooked: Cook the chicken in the old soup again. The temperature of the soup should always be about 90℃. After three or four hours, cook it and take it out. 5. Smoking: Put the cooked chicken in a smoking drawer and put it into a smoking pot or stove. For the preparation of tobacco source, 1.5 kg of white sugar (brown sugar, syrup, and soil sugar are acceptable) and 0.5 kg of sawdust are mixed evenly, and then they are placed in a smoking pot to burn the bottom of the pot, and the mixture of sawdust and sugar is burned to make it smoke, which is smoked on the cooked chicken to make the outer layer of the product dry and discolored. Smoked for 20 minutes and taken out to obtain the finished product.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)