Huimin Weiji Roast Chicken

Huimin Weiji Roast Chicken

　　Weiji Roast Chicken, also known as "Yao Chicken," is said to have a history of 160 years and is named after Weiji Village in Weiji Town where it originated. Its unique color, aroma, flavor, and pleasant texture have made it very popular. The chicken is prepared using traditional techniques including coloring, oil blanching, boiling, and thickening. Coloring is done by brushing on boiled honey or white sugar, oil blanching prevents discoloration and enhances texture, and during boiling, the pre-blanched chicken is placed in an aged broth brought to a boil and skimmed of foam, then combined with a sachet made from over twenty kinds of premium Chinese herbs such as cardamom, nutmeg, cloves, and cinnamon. The finished product has a dark red or golden yellow color; the meat is tender and easily separates from the bone; and it gives off an aroma reminiscent of Chinese medicinal herbs.

　　Source: Shandong Provincial Information Network