1. Selecting the raw chicken is the first and most crucial step. We exclusively use locally raised, free-range chickens from small family farms. Unlike commercially farmed caged chickens, these birds are about one year old, healthy, and robust, with no signs of deformity or disease. They typically weigh around 2,000 grams and must undergo strict quarantine before being used as raw chicken.
2. Slaughtering and feather removal is a delicate process. Begin by making a small incision at the base of the neck to cut the trachea, ensuring minimal blood loss. Once the chicken has been bled out, immerse it in hot water at approximately 60°C (just warm enough to feel hot on your finger) for about 15 minutes. This softens the feathers, making them easier to remove. There are three key areas for hair removal: first, push down the head, claws, wings, and skin of the armpit; second, use your palm to push back the chest and back feathers; third, gently pull off any loose feathers. It's important to maintain the water temperature throughout the process to avoid burns or damage to the skin.
3. Opening and cleaning the chicken involves carefully cutting open the anus and the vent, then using a knife to open the bottom of the thigh. Remove all internal organs, including the gizzard, liver, heart, and any remaining eggs. Also, remove the fat under the belly. Next, insert the left wing into the mouth cavity and start shaping the chicken. Use scissors to cut through the breastbone, break the leg joints, and bend them into the abdominal cavity. Finally, tie the head to the abdomen using traditional Malay grass. After this, the chicken should be soaked in cold water for 24 hours, and during summer, it should be changed every 8 hours to keep it fresh.
4. Cooking the chicken is a time-honored process. Start by boiling the broth and skimming off the foam. Place the seasoned ingredients in a gauze bag and add it to the pot. Carefully place the chicken into the pot in an organized manner. Use an iron net or lid to press the chicken down; if the lid is too light, you can place a water basin on top to help it sink. Once the broth starts to boil vigorously, skim off the foam regularly. Turn the pot after 60 minutes to ensure even cooking. Then reduce the heat and let it simmer for 120 minutes. The chicken is ready when the legs are tender, the wings move freely, the oil is shiny, and the chicken retains its shape.
5. Smoking the chicken is the final step that gives it its signature flavor and color. Once the chicken is cooked, remove it gently and hang it to cool slightly, without any soup. When the smoking pot is heated to a red-hot state, place the chicken inside the iron griddle. Add about 100 grams of white sugar into the pot, cover it immediately, and let it smoke for 2-3 minutes. The chicken is done when it turns a light pink color. The smoking time should be adjusted based on the season—especially in warmer months, where over-smoking may cause the chicken to become too dark or dry.
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