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 is also known as "Dezhou Five-Spiced Chicken" due to its rich and aromatic spice blend. With a history spanning over 80 years, this delicacy has become one of China's most renowned specialty foods. Here’s how it is traditionally prepared: First, the ingredients are carefully selected. Only healthy chickens weighing between 1.0 to 1.5 kilograms are used. After being slaughtered, bled, and cleaned thoroughly by rinsing with clean water, the chickens are shaped into a specific form. The legs are inserted into the anus, and the wings are folded forward from the neck, creating a compact, cocoon-like shape that gives the chicken a unique, elegant posture. Next comes the frying stage. The chicken is coated with sugar or honey to achieve a beautiful golden-red color. It is then placed into hot oil and fried for about 1-2 minutes until the skin turns crispy and golden. For the seasoning, a precise mix of spices is used. For every 50kg of chicken, you’ll need: 100g star anise, 50g Sichuan pepper, 100g fennel, 40g cloves, 100g black pepper, 40g cardamom, 60g nutmeg, 50g soybean paste, 50g fresh ginger, 50g cinnamon, 50g white peony root, 50g pork, 100g cassia bark, 30g red peony root, 100g dried tangerine peel, 1000g soy sauce, and 1200g salt. The cooking process involves placing the spices (ground and wrapped in gauze) into a large pot along with other ingredients. The fried chicken is then added in layers, and the broth is poured over it—half old soup (from previously cooked chicken) and half fresh soup if no old stock is available. The chicken is simmered on high heat for 1-2 hours, then reduced to a gentle simmer for another 6-8 hours before being finished under boiling conditions. The final product should have an attractive appearance, with a golden-brown, slightly transparent red hue. The skin should be intact, and the legs and wings should remain whole. When cooled, the meat should easily separate from the bone, feel tender and light, with crisp cartilage and a delicate texture. Although the method is similar for ducks, geese, and other birds, these larger birds require longer cooking times to ensure they are fully tender and flavorful. This time-honored technique continues to be passed down through generations, preserving the authentic taste and tradition of Texas Pheasant Chicken.

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