Yishengyong Smoked Chicken

Yishengyong Smoked Chicken

　　Yishengyong Smoked Chicken is a traditional delicacy from Tangshan City, Hebei Province, boasting a long history. It has earned the reputation of being the "King of Smoked Chicken" in Tangshan.

　　Production method:

　　1. Ingredient selection: Primarily uses healthy, disease-free live chickens weighing over 500 grams, with chicks needing to be over 500 grams and larger birds required to be plump and well-fed.

　　2. Slaughtering and cleaning: The live chicken is slaughtered, blood is drained, then soaked in hot water to loosen feathers, which are then plucked. The chicken is gutted, internal organs removed, and both the inside and outside of the chicken are cleaned and left to dry before use.

　　3. Boiling in brine: The cleaned chicken is shaped and arranged in the pot by size. Aged chicken broth is added along with an appropriate amount of water to ensure the chicken is fully submerged. Then, seasonings such as Sichuan peppercorn, star anise, cinnamon, angelica root, fennel (placed in a spice bag), as well as scallions, ginger, garlic, and salt are added—the quantities of which are flexibly adjusted according to the season and the amount of broth. The pot is brought to a boil over high heat, then simmered over medium heat for a period before being stewed over low heat until fully cooked and tender, then removed from the pot.

　　4. Smoking: The smoking pot is heated and sugar is added. The boiled chicken is placed on an iron rack inside the smoking pot and smoked until the chicken turns a glossy red color. After removal, it is brushed with sesame oil and ready to eat.

　　Product features: Beautiful color, rich aroma, delicious and tasty flavor.