Chapter 132: If you want delicious roast chicken, use eight ingredients and add soup!

Apply honey water on the drained chicken body.

Here, Su Chen played a game, and when he saw that it was almost time, he walked into the yard.

The honey produced by the system is made of jujube flower honey with excellent quality, high purity and a Baume degree of more than 40 degrees.

This honey is collected by bees from golden thread dates and winter dates.

The honey is light amber in color, has a strong aroma of jujube flowers, and tastes sweet.

One to two tablespoons of honey is enough for each chicken.

Of course, Su Chen is pursuing the ultimate deliciousness.

Appropriate amounts of maltose, white vinegar and cooking wine are also added to enhance the flavor.

The addition of maltose can greatly increase the viscosity of honey water, white vinegar can soften chicken skin, and as for cooking wine, it is naturally a good hand at removing fishy smell.

Finally, mix it with the mountain spring water produced by the system.

This is how a perfect honey water is made.

Su Chen picked up the brush, dipped it in honey water, and began to brush honey on the chicken.

It’s like applying oil to a beautiful woman during a SPA session. As you apply oil, the feelings between them grow warmer.

Looking at the chicken body that is becoming more and more tempting after being soaked in honey water, I can't wait to swallow it raw.

It's not just Su Chen.

As Butler Ding and the two aunts were brushing, their saliva started to flow and they kept sucking.

Our boss is really willing to invest!

Not only are the chickens used very good, but even the honey is very particular!

But then again, what ingredients are bad that the boss uses?

This kind of high-quality ingredients are probably not available in ordinary vegetable markets.

I don’t know if it was their illusion.

They even felt that the boiled water here was sweeter than their own.

The four of them kept busy.

This roast chicken is almost the most complicated food Su Chen has made since he set up his stall.

But if you want to eat something good, you have to put in a little more effort.

While the chicken was draining a little, Su Chen asked the aunts to add honey water to the chicken carcass again.

Then, you can start blasting.

Pour peanut oil into a large wok.

When the edge of the oil slightly fluctuates towards the center and smoke is barely visible, you can put the chicken in.

When frying chicken, frying time and temperature are extremely important, and the oil temperature should always be kept at 70% hot.

It takes about a minute.

If the oil temperature is low, the chicken will not change color, but if it is overheated, the chicken skin will turn black.

Be careful not to break the chicken skin when frying.

When the chicken turns to tomato yellow, you can take it out.

This step is relatively simple.

Su Chen made a sample first.

After briefly explaining the key points to Butler Ding, he started to busy himself with the brine.

Roast chicken is a braised chicken product.

Ingredients and cooking are the most critical processes.

There is a secret recipe here: if you want to make the roast chicken fragrant, add eight ingredients and old soup.

The so-called eight ingredients are dried tangerine peel, cinnamon, cardamom, ginger, cloves, amomum villosum, tsaoko and angelica dahurica.

Old soup is the old soup used to cook chicken.

Every time you cook a pot of chicken, you must add the old soup from the first pot, and continue doing this. The older the better.

Daokou Roast Chicken became famous because the store had preserved the brine for hundreds of years.

In those days, in order to keep the brine from spoiling in the summer, people took special measures to hang the brine after removing the residue and oil in a deep well for refrigeration.

Su Chen also had the old broth from the braised pig's trotters.

In addition to having a good recipe, regular maintenance is also important for a good brine.

Because every time you use brine to stew something, a certain amount of materials will be lost, such as water, seasonings or medicinal materials.

Therefore, before braising something, you need to make various additions and supplements first.

Su Chen found a large pot from the kitchen and cleaned it inside and out twice.

Then, he wrapped various condiments in gauze and spread them on the bottom of the pot, and then the aunts arranged the fried chicken neatly.

Pour in the old soup and add spring water.

The water level should be higher than the chicken's body.

In order to prevent the chicken from floating to the surface during heating, Su Chen also used a bamboo grate to press it down.

Bring to a boil over high heat first, skim off the foam, turn the chicken over and over once, cover the pot, and simmer over low heat.

This chicken is quite tender and will be cooked in two to three hours.

By the time we got here, it was already time for dinner.

Fortunately, the two aunts washed the vegetables while the housekeeper was frying the chicken.

You can just fry it now.

When Butler Ding saw that Su Chen was about to cook himself, he hurried forward and picked up the spatula.

"Mr. Su, you've worked hard today. Sit down and rest for a while. The food will be ready soon."

"Okay then, just make some dishes and we'll eat chicken together later."

Butler Ding nodded and looked at the chopping board.

From the fifty chickens just now, we dug out quite a lot of internal organs and chopped off chicken feet.

Such a good chicken cannot be wasted!

Butler Ding is planning to make a whole chicken feast in the next few days.

Such as braised chicken comb, spicy and sour chicken offal, mushroom-flavored chicken stomach, stir-fried chicken blood, etc.

As for the remaining chicken feet, make some pickled pepper chicken feet with a slightly lower level of spiciness so that Nuonuo can nibble on them while watching TV.

After lunch, Su Chen waited until three o'clock in the afternoon and came to the kitchen.

Seeing this, Butler Ding and the other two followed behind.

They remember what the boss said at noon.

In the afternoon, there is chicken to eat!

Su Chen looked at the anxious expressions of the few people, smiled, and said nothing.

Came to the kitchen and just opened the lid.

The aroma emitted was like a super hurricane sweeping through their minds.

This aroma is a blend of various spices and the aroma of the chicken itself, and is very rich and mellow.

Butler Ding and the other two felt as if their souls had left their bodies and their consciousness had been completely blown away.

Just as he was awakened by the "clang" sound of Su Chen's falling covers.

I suddenly realized that the corners of my mouth were flooded with saliva!

The three of them wiped their saliva at the same time.

The movements were so uniform that Su Chen's mouth twitched.

At this time, the whole pot is like a pot of boiling honey, the color is translucent, and it emits luster like amber agate.

After the tender chicken goes through multiple processes such as smearing malt sugar and frying, it is simmered for several hours. Its lethality has increased exponentially compared to when it was first put into the pot.

Su Chen's Adam's apple rolled, and he took out the colander with satisfaction and started to scoop out the chicken.

You must also be careful in this step.

Make sure the chicken body maintains a perfect ingot shape and the skin and flesh are not loose or broken.

The chicken is now so soft and boneless that people don't dare to use force to take it out.

Su Chen took a deep breath, took out the chicken in one go and put it on a plate.

The chicken was trembling, and its surface was light red with a slightly yellow base.

The color is just like the first ripe persimmons in the mountains, which makes people's appetite increase just by looking at it.

"Hmm~"

“Smells so good~ smells so good~”

"Dad~"

“Ah~”

Nuonuo, who was taking a nap on the sofa, woke up immediately when she smelled this scent.

Her dark eyes sparkled as she trotted over.

Its mouth was wide open, like a hungry little bird.

Su Chen shook his head helplessly.

"Don't be impatient! You little greedy cat, go sit down in the restaurant..."

(End of this chapter)