Halal Qijia Roast Chicken
Overview
Qijia Roast Chicken Restaurant is a halal deli that specializes in roast chicken and also sells sheep heads, crispy mutton, and soy sauce beef. Over the past decades, Mr. Qi Xinli has devoted himself to research, learned from the best of famous foods from various places, and created a unique secret recipe, making Qijia Roast Chicken famous in Guanxian County. Qijia Roast Chicken is famous all over Luguan for its unique preparation, beautiful appearance, rotten meat and rich nutrition. It is favored by people from all walks of life, and everyone who tastes it applauds it. Indian friend Rahul praised it after tasting it, saying that the Qijia roasted chicken was delicious and unique in Guan County. Mr. Qi inherited the essence of traditional craftsmanship and developed a unique set of experiences in chicken selection, slaughtering, shaping, cooking, soup use, and heating. He selects chickens strictly and selects stupid chickens that are more than one year old to ensure the quality of the chickens. He adds a variety of precious seasonings, and is cooked and fried in vegetable oil. The roasted chickens are rich in protein and have the characteristics of good five flavors, crispy and soft, salty and palatable, fat but not greasy, fragrant, and white and tender meat. For decades, Qijia Roast Chicken has always adhered to traditional operating procedures. Therefore, people have praised its roast chicken for the lingering fragrance that lingers in their mouths a hundred steps away. Regular consumption can reap the effects of appetizing and strengthening the spleen, warming the body and replenishing qi, unblocking collaterals and refreshing the mind. Today, Qijia Roast Chicken has become a good gift for people in Guanxian County when visiting relatives and friends, and it has also become the first choice of famous food for Chinese and foreign tourists visiting Guanxian County.
Tags
Ingredients
Steps
-
1. Select 10 Fengfeng chickens each weighing about 1,000 grams, slaughter them and drain all the blood, scald them with hot water, remove their hair, and wash them. Make a small opening in the neck near the shoulder and take out the crop; then wash the anal bones with water. Then break the thigh bone with the back of the knife, insert the two legs into the chicken's belly from the upper opening of the anus, and then insert the right wing through the killing knife edge so that the tip of the wing is exposed from the chicken's mouth. Bend the chicken head back and pin it under the chicken arm, and pin the left arm inward on the back, in line with the right arm. Finally, open the two chicken feet inside the chicken belly and hold it against the chicken belly. Use the above method to slaughter 10 chickens and keep them for later use.
-
2. Hang the assembled chicken in a cool place to dry, then use a brush dipped in caramel to smear the chicken body. Spread evenly and fry in a large oil pan until golden brown. Take it out. Reserve the remaining oil for another use.
-
3. Put enough water in a large pot, put all the spices into a gauze bag, tie the bag tightly, put it into the pot, boil the water, then add sugar and salt, adjust the taste, put the fried chicken neatly, bring to a boil over high heat, skim off the foam, cook for 5 minutes, turn the chicken in the pot up and down once, cover the pot, and simmer for 4 to 6 hours, until the meat is rotten and the bones are removed. The marinade for cooking chicken should be properly stored for future use. The more the marinade is used, the more fragrant it becomes. Remove the spice bag after the chicken is cooked and put it in the next time you cook the chicken. It can usually be used 2 to 3 times. If you want to make 1 chicken, you can use a casserole, reduce the amount of spices, and you can also use some marinade.