Bringing my kids to set up stalls, I made thousands of people cry with envy

Chapter 132 If you want to roast chicken deliciously, use eight ingredients and add old soup!

Apply honey water on the drained chicken body.

Here, Su Chen played a game, and when he saw that the time was almost up, 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 all collected by bees using golden thread dates and winter dates as nectar sources.

The honey is light amber in color, has a strong jujube flower scent, and a sweet taste.

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 the chicken skin, and as for cooking wine, it is naturally a good hand at removing fishy smell.

Finally, mix it with the 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 just like applying oil to a beautiful woman during a SPA session, the feelings between them will grow stronger as the oil is applied.

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, they started to drool and kept sucking.

Our boss is really willing to invest!
Not only are the chickens they use 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 is probably not available in ordinary vegetable markets.

I don’t know if it’s their illusion.

They even felt that the boiled water here was sweeter than that at home.

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 drained 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 pan.

When the edge of the oil starts to waver slightly towards the middle and smoke starts to come out, 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.

Also be careful not to break the chicken skin when frying.

When the chicken turns to persimmon 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 began to prepare the brine.

Roast chicken is a stewed chicken.

Mixing ingredients and cooking are the most critical processes.

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

The so-called eight ingredients are dried tangerine peel, cinnamon, cardamom, ginger, cloves, amomum villosum, cardamom 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 like this. The older the better.

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

In those days, in order to keep the brine from deteriorating in the summer, people took special efforts to hang the brine, which had been cleaned of residue and oil, in a deep well for refrigeration.

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

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

Because every time you use brine to stew food, an indefinite amount of materials will be lost, such as water, seasonings or medicinal materials.

Therefore, before braising food, various additives must be added first.

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

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 mountain 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.

First boil over high heat, skim off the foam, turn the chicken upside down once, cover the pot, and then 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, 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."

"Well, 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 had to dig 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 combs, 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 eat 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 looks of the few people, smiled, and said nothing.

Came to the kitchen and just opened the lid.

The aroma that was 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 when 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 looked like a pot of boiling honey, the color was translucent, and it exuded a 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 and cautious in this aspect.

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 dare not 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 to the restaurant and sit down..."

(End of this chapter)