Texas pheasant processing technology

Texas Pheasant Chicken is a traditional Chinese poultry dish that has been slow-cooked over low heat for generations. Originating from Dezhou City in Shandong Province, it's also known as "Dezhou Five-Spiced Chicken." With a history spanning over 80 years, this delicacy has become one of China's most famous specialty foods. The preparation process involves several meticulous steps: First, high-quality chickens weighing between 1.0 to 1.5 kilograms are selected. After slaughter and thorough cleaning, the internal organs are removed, and the chicken is rinsed with clean water. Then, the legs are crossed into the anus, and the wings are carefully folded forward from the neck area, forming a compact shape that resembles a cocoon. This results in a neat, lying posture with both wings extended. Next comes the frying stage. The chicken is brushed with sugar or honey to achieve a golden-brown color before being deep-fried in hot oil for about 1-2 minutes until it turns a beautiful red-gold. This step not only enhances the flavor but also helps seal in the juices. For the seasoning, a precise mix of spices is used. For every 50 kg of chicken, you'll need anise (100g), star anise (50g), fennel (100g), cloves (40g), pepper (100g), Sichuan pepper (40g), cardamom (60g), soybean paste (50g), fresh ginger (50g), cinnamon (50g), white peony (50g), pork (50g), cassia bark (100g), red peony (30g), dried tangerine peel (100g), 1,000g of soy sauce, and 1,200g of salt. The cooking process begins by placing the spices—fennel, pepper, and crushed cardamom—into a gauze bag and adding them to a large pot along with the other ingredients. The fried chicken is then placed inside the pot in layers, and half of the old broth (cooked chicken stock) is added, with the remaining half being fresh broth if no old stock is available. The liquid should cover the chicken completely, and bamboo slices are placed on top to keep the chicken submerged. The dish is first cooked over high heat for 1-2 hours, then simmered gently for 6-8 hours before finishing under a gentle boil. This long, slow process ensures the meat becomes tender and flavorful. The final product should have an attractive shape, a golden-red color, and slightly transparent skin. The chicken should be intact, with both legs and wings present. When heated, the meat should easily separate from the bone, and the texture should be soft yet firm, with crisp cartilage that crumbles like powder. Although the method is similar for ducks, geese, and other birds, these larger animals require longer cooking times to achieve the same level of tenderness and flavor. Whether enjoyed as a special treat or a traditional dish, Texas Pheasant Chicken remains a beloved culinary treasure.

Derivative Products

Derivative Products,Garden Weed Proof Cloth,White Wire Square Mesh,Agricultural Greenhouse Custom Insect Net

Changzhou Green Nets Co.,Ltd. , https://www.czglnets.com