Pictures of braised chicken by Hui people in Shijiazhuang
As early as 1933, Hui people Ma Hongchang and his wife opened a "Hongshunli Store" in Shijiazhuang, which was famous for its spiced roast chicken. In the 195s, the store extensively adopted the cooking and frying technology of braised chicken from other places, and changed spiced roast chicken into braised chicken, named "Majiajipu" braised chicken. This is the origin of braised chicken by Hui people in Shijiazhuang, and its production history is about half a century. This kind of braised chicken is now produced by Zhongshan Road Food Store Braised Chicken Processing Factory according to the traditional technology.
The practice of braised chicken by Hui people in Shijiazhuang:
The formula of raw materials: 1 chickens, 5 kg of salt, 3 g of fresh ginger, 25 g of dried tangerine peel, 25 g of cardamom, 25 g of clove, 15 g of cinnamon, 15 g of pepper, 15 g of fennel, 15 g of tsaoko, 35 g of long pepper, 3 g of Amomum villosum.
production method:
1. material selection: Shijiazhuang braised chicken must choose healthy live chickens, and adhere to the "four noes": no sick chickens, no catching chickens (dying chickens), no spoiling chickens and no peeling.
2. Slaughtering: Slaughtering is also carried out according to Islamic customs, that is, chicks or hens with a chicken age of less than 2 years and a weight of 1-1.5 kg are slaughtered by imams. Put the slaughtered chicken in clean blood, soak it in hot water, clean its hair, rinse it, gut it, then nest the chicken leg in the abdomen, put its wings in the mouth, and make the shape symmetrical.
3. deep-frying: dry the shaped white striped chicken, coat it with a layer of maltose, put it in a hot oil pan, fry for about 3-5 minutes, and then take it out.
4. stew: put the fried chicken into the pot in the order of old chicken, big chicken and little chicken (that is, from bottom to top, from middle to all around), add the old chicken soup, add salt and water, pour it in, and put other seasonings into the gauze bag and put it into the pot (if there is no old chicken soup, increase the amount of the above ingredients by 1/3 respectively, add clear water, and bring the ingredients after boiling for 2 minutes.
5. Out of the pot: prepare special tools before out of the pot, and make sure the movements are steady, accurate and fast, so as to keep the chicken shape intact.
features: flat shape, beautiful and complete, bright and bright color, tender and tender meat, mellow fragrance and palatability. It can be summarized by eighteen words: "evenly fried, cooked for a long time, stewed rotten, easy to take off bones, beautiful in color and thick in fragrance"
Which is better for braised chicken among Hui people in Shijiazhuang?
In p>1933, Ma Hongchang and his wife moved from Baoding to Shijiazhuang with the roast chicken skills founded in 198, and opened a small shop called "Hongxuli" at No.26 Daqiao Street, dealing in spiced roast chicken. This is the origin of the famous product "Jinfeng Braised Chicken" in Shijiazhuang. In 1984, Shijiazhuang braised chicken was registered as "Jinfeng" trademark, which means "flying out of golden phoenix in the henhouse".
Shijiazhuang Hui braised chicken origin: Shijiazhuang.