Bailu Smoked Chicken

Bailu Smoked Chicken

　　Bailu Smoked Chicken, also known as “Bailu Roast Chicken” or “Tian Family Smoked Chicken,” is a traditional delicacy from Dandong City, Liaoning Province, with a history of over 100 years. Renowned for its exquisite craftsmanship and exceptional flavor, this chicken has gained considerable fame across Northeast China and was once awarded the top prize for meat, egg, and poultry product quality in Liaoning Province. It was recognized as a high-quality product of the province in 1982.

　　 Preparation Method:

　　 1. Ingredient Selection: Choose healthy, disease-free live chickens as the main ingredient, with moderate weight and plump physique.

　　 2. Seasoning: In addition to the broth used for boiling the chicken, you will also need spices such as cloves, star anise, fennel, Sichuan peppercorn, sandalwood root, cardamom, nutmeg, cinnamon bark, dried tangerine peel, cinnamon, as well as salt, scallions, ginger, and other seasonings and herbs. The amount of these seasonings should be flexibly adjusted based on the quantity of the broth and the season.

　　 3. Slaughtering and Cleaning: Slaughter the live chicken, drain the blood, then immerse it in hot water to scald and remove all feathers. The slaughtering incision should be made about 1 cm below the lower beak, with the cut not exceeding 3 cm. For gutting, make an incision under the right wing and at the tail tip, with cuts no longer than 3 cm. After removing all internal organs, rinse the chicken thoroughly inside and out with clean water and drain. Then tuck the chicken legs into the abdominal cavity, fold the wings back onto the back, and tuck the head under the wing to create an attractive shape.

　　 4. Boiling in Broth: Arrange the chicken pieces in the pot according to size, with larger ones at the bottom and smaller ones on top. Place the herbs in a cloth bag and put it in the pot along with the other seasonings (the salt ratio is approximately 600 grams of fine salt per 20 kilograms of chicken). Add the old broth and clean water (enough to submerge the chicken). Bring the broth to a boil over high heat, skim off any foam, then cover and simmer over low heat. The exact cooking time depends on the breed and size of the chicken, generally around 1 to 2 hours.

　　 5. Smoking: Take out the boiled chicken, let it cool, and then proceed to smoke it. During smoking, maintain the temperature of the smoking pot at around 120°C. Add white sugar in two portions to the bottom of the pot—for every 7.5 kg of cooked chicken, use 50 grams of sugar each time. Place the chicken on an iron rack, cover the pot, and smoke for about 30 seconds each time. Once smoked, coat the chicken with sesame oil or cooked soybean oil before serving.

　　 Product Features: Glossy and moist in appearance, with well-balanced seasoning, rich and fragrant taste that penetrates the bone, tender and delicious meat, and a texture that is neither too soft nor too hard. It is an excellent choice for both home dining and travel.