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Final Exam Paper

Daokou Braised Chicken

Introduction

Daokou Town, located in Huaxian, Anyang City, Henan Province, enjoys the reputation of "hometown of braised chicken". Here, Daokou braised chicken is a household specialty. The production of Daokou braised chicken is quite exquisite. It is made of a variety of valuable traditional Chinese medicine with soup stock. The finished product is bright in color, looks like Yuanbao, and has a mellow fragrance. It not only has outstanding taste, but also has the dietetic and health care effects of Xiaoshi Jianwei, nourishing Jianpi, eyesight and liver, and hair and beauty. Daokou braised chicken is one of the four major braised chicken in China. It has a long history and is well-known at home and abroad. It was used to entertain central leaders and heads of many countries. In 2009, Huaxian Daokou braised chicken production technology was included in the second batch of intangible cultural heritage in Henan Province, becoming a shining famous film of Henan cuisine. Among many brands of Daokou braised chicken, the famous one is "Yixingzhang". Just like Peking Duck, it is not only the first in the domestic food industry, but also famous throughout the country and overseas.

Origin and History

Daokou braised chicken was founded in the eighteen years of Shunzhi in the Qing Dynasty (AD 1,661), with a history of more than 300 years. According to the records of Xunxian County and Huaxian, in the beginning of more than one hundred years, due to poor technical conditions, no characteristics, and general business. In the 52 years of Qianlong (1,787 AD), Zhang Bing, who was engaged in cooking chicken, met Liu Yi, who had been a cook in the imperial dining room of the Qing Dynasty. In the conversation, Zhang Bing said that the business was sluggish, and Liu Yi thought a little. Then he said to Zhang Bing, "don't worry, brother. I'll send you ten words, keep the business prosperous, and the customers are full of customers." Then he said mysteriously, "if you want to cook chicken, add eight ingredients and soup." Liu Yi picked up a brush and wrote: eight seasonings of orange peel, cinnamon, cardamom, clove, angelica, Amomum, grass and ginger, and introduced the dosage and usage. Finally, he said: "with these seasonings, it can not only remove the smell and fragrance, but also play the role of benefiting the spleen and the stomach. Zhang Bing heard it like a treasure. The braised chicken made by the same method overnight is indeed fresh and delicious, which is quite common. Since then, Daokou roasted chicken has gained great reputation. He also shaped the chicken into a shape of Yuanbao, named" Yuanbao chicken ". Zhang Bing's shop number is set as" Yixingzhang ". Because his family name is Zhang, and he also takes the meaning of" Yi you Ji xing ", so his braised chicken shop number is named" Yixingzhang ".

After the brand of "Yixingzhang" was made, Zhang Bing repeatedly practiced, finding a set of experience in chicken selection, slaughtering, shaping, cooking, soup and heat. He is strict in chicken selection Tender chicken within two years to ensure the quality of chicken. The chicken picked should be kept for a period of time to be slaughtered, so that the tension can be eliminated and the normal physiological function can be restored, which is conducive to fully bloodletting and does not affect the color of the chicken. Ingredients and cooking are the most critical processes. Put the braised chicken in the pot, put on the old soup, match the seasoning, boil it with martial fire, and then cook it slowly with slow fire. The shape of the braised chicken is more innovative. After the chicken body is opened, a section of sorghum stalk is used to support the chicken, forming a semicircle with two sharp ends, which is unique and beautiful. It has been nearly three hundred years since "Yixingzhang" was opened. Zhang Bing's braised chicken technology has been handed down through the ages, and has always maintained a unique flavor. Its color, fragrance, taste and rotten are known as "four unique".

Later, Emperor Qian Long made a southern inspection tour, passing the road crossing, hearing the fragrance and waking up, and asked about it, County Magistrate brought "Yixingzhang" braised chicken to the emperor. After eating it, Qian Long was very happy and praised it as "the best food in the world". Since then, "Yixingzhang" braised chicken has become the imperial tribute of the Qing Dynasty. Daokou braised chicken has also been passed down from generation to generation. It is not only a family treasure, but also a century old soup.

Production method

Daokou braised chicken has good five flavors, crisp and soft, salty and tasty, fat but not greasy. The cooked chicken doesn't need to be sliced, and it's easy to shake with your hand. The bone and chicken are automatically separated. It's needless to say that when you're hungry, even when you're full of wine and rice, it's also mouth watering.

（1）The choice of raw chicken

Choose healthy Chai chicken, now generally use eliminated layers as raw materials, but it's better to choose hens with a weight of 1 ～ 1.5kg within half a year to two years. The choice of raw chicken affects the color, shape, taste and yield of the finished product.

（2）Slaughter and eviscerate

After 20 hours, the raw chicken was slaughtered by the method of "cutting off the three pipes". After bleeding completely, it was soaked in water of 58~65°c for 1 to 2min, and when the feathers could be pulled out smoothly, it was ready to stretch. Chicken back up, head forward, and then cut the skin 3cm on the right side of the chicken neck, remove the esophageal crop with fingers. Then open a small transverse opening about 3cm in front of the lower abdomen anus, put your fingers into the stripped chicken oil, take out the stomach, intestine, heart, liver, lung and other internal organs of the chicken, and wash the chicken body with cold water.

（3）Cleaning

The chicken was rinsed in clear water for 30 to 40min to extract residual blood from the chicken.

（4）Pickling

After the prepared eight flavor spices are mashed, they are wrapped with gauze and put into the pot. A certain amount of water is added to boil for 1h, and then salt is added to the material liquid to make its concentration reach 13°. Finally, put the washed chicken into the brine and marinate for 35 to 40min, turning one or two times in the middle.

（5）Modeling

In order to make the appearance of the chicken beautiful, the pickled chicken was washed with water and placed on the processing table, with the abdomen facing up, the left hand holding the chicken, the two claws were inserted into the abdominal cavity of the chicken from the abdominal opening, and the two wings were inserted into the mouth, making it a unique shape with slightly sharp ends. Finally, rinse once with clear water, and dry the water.

（6）Deep fried with color

The purpose of frying is to make the chicken skin beautiful. After shaping, hook the chicken neck with the iron hook, and drench it with boiling water for 2~4 times. After the chicken water is dried, put on the sugar liquid (the caramel and water are composed of 1: 3). Use a brush to evenly brush the sugar solution on the whole body of the chicken for three or four times, and then brush it for the second time after it is dried. Put the chicken with good sugar liquid into the vegetable oil heated to 170~180°c and fry it. The oil temperature is controlled at 160~170°c, and it can be fished out when it is orange. When frying, the action should be light, do not break the skin of the chicken.

（7）Cooking

Add a proper amount of water to the marinated brine and boil, add salt to adjust the salinity, add a proper amount of MSG, onion and ginger, put the chicken in, cook slowly with slow fire for 2 to 4h, control the temperature in the range of 75~85°c, and remove the chicken from the pot after it is cooked. When you leave the pot, you should be quick, steady and accurate to ensure that the shape of the chicken is complete and not cracked.

(source: https://mp.weixin.qq.com/s/1zH1jbAUFyiSafWIS2kriw )

Flavor characteristics

The flavor characteristics of Daokou braised chicken can be summarized as "color, fragrance, taste and shape".

Color: the color of the finished roasted chicken is light red with slight yellow, and the oil is smooth and crystal clear. The surface presents a natural luster, just like the persimmon at the beginning. The color is bright and uniform, and has a strong visual appeal.

Fragrance: the fragrance is rich and mellow, integrating the unique flavor of eight kinds of spices such as orange peel, cinnamon, cardamom, angelica, clove, grass fruit, Amomum and ginger. The flavor level is rich, including the spicy flavor of spices and the fresh flavor of chicken itself. The cold and hot food are fragrant and salivating.

Taste: the taste is fragrant, salty and sweet, and the saltiness is moderate. It is neither salty and astringent due to too much salt, nor lack of flavor due to the lack of flavor. The chicken is fresh and juicy, the meat is delicate, the meat melts immediately in the mouth, the skin of the chicken is glossy and crisp, and the bite is "creaky". It is set off against the fresh and tender chicken. The taste is rich and layered, and the bone is crisp and chewable, with a unique flavor.

Shape: the shape is unique, in the shape of Yuanbao or a semicircle with slightly sharp ends. The chicken body is complete, the shape is beautiful, and the meaning is auspicious. When eating, it doesn't need to be cut. With a slight shake of the hand, the bone and meat will separate by themselves, showing the characteristics of moderate ripeness, suitable for all ages.

Cultural meaning

As a special delicacy in Daokou Town, Huaxian, Henan Province, Daokou braised chicken is a symbol of traditional characteristic food culture in the north of Henan Province, and an important window for the outside world to understand the culture of North Henan. In Huaxian and surrounding areas, Daokou braised chicken is a must for family gatherings, festival celebrations and visiting relatives and friends. Even the people of Huaxian who are fighting outside, they never forget to take a few vacuum packed braised chicken back home every time. It's not only a consolation for their nostalgia for home flavor, but also to let the people around us taste the mellow taste from North Henan. Daokou braised chicken is not only a delicacy, but also an emotional symbol to maintain local conditions and carry folk customs. It will quietly pass the hospitality and life warmth of Yubei people to everyone who tastes it through a crisp meat and a strong fragrance.

References

[1]湖涌.道口烧鸡的故事[J].中国保健营养,1996,(03):41. [2]道口烧鸡索源[J].肉类工业,2012,(01):44. [3]https://mp.weixin.qq.com/s/1zH1jbAUFyiSafWIS2kriwc

Terms and Expressions

道口烧鸡 Daokou braised chicken

元宝鸡 Ingot Chicken

御膳房 imperial chicken

义友济兴 prospering the shop with friendship

火候 heat control

放血 bloodletting

佐料 seasoning

武火 high heat

陈皮 dried tangerine peel

肉桂 cinnamon

豆蔻 cardamom

丁香 galangal

白芷 clove

砂仁 fructus amomi

草果 Amomum tsaoko

良姜 radix angelicae

走亲访友 visit relatives and friends

真空包装 vacuum packaging

Questions

1.Where is the special delicacy of Daokou roast chicken? 2.What is the meaning of "Yixingzhang" shop name? 3.Which year was the Daokou roasted chicken production technology selected as Henan intangible cultural heritage? 4.What is the shape of Daokou roast chicken like? 5.What are the four unique characteristics of Daokou roasted chicken?