Smoked Chicken, Goubangzi Style

✅ I. Ingredient List

Here are the main ingredients needed to make one Goubangzi Smoked Chicken:

👨🍳 II. Production Process

Making Goubangzi Smoked Chicken emphasizes precise procedures. Here are the core steps:

1. Slaughtering and Processing: After slaughtering the live chicken and draining the blood, immerse it in hot water around 60°C (140°F) to scald. Remove and quickly place in cold water to pluck the feathers while still warm. Make a small incision near the right wing root and neck to remove the crop, then a horizontal cut near the vent on the abdomen to reach in and remove the internal organs. Rinse key areas like the vent, abdominal cavity, chest cavity, and crop thoroughly with clean water.
2. Acid Release (Ageing) and Shaping: Soak the eviscerated chicken in clean water for 2 hours to drain blood and brighten the meat color. Remove, use the back of a knife to break the thigh bones, and scissors to cut the breastbone. Tuck the legs into the abdominal cavity, press the head under the wings, and tuck the wings onto the back to form an aesthetically pleasing shape.
3. Marinating: (This step is optional). A combination of dry and wet curing can be used. Evenly rub a mixture of salt and phosphate on the surface and inside of the chicken. Dry-cure for 0.5 hours, then continue marinating in a saturated salt solution for another 0.5 hours. Remove and drain.
4. Stewing (Halogenating)​:
   • •Place the shaped chicken into a pot of boiling water, immerse for 1 hour, then remove.
   • •Filter the water used for immersing the chicken, return it to the pot and bring to a boil. Add the chicken, all spices (can be wrapped in a cheesecloth bag), and seasonings (salt, fresh ginger, etc.).
   • •Bring to a boil over high heat, then reduce to a low simmer (avoid breaking the chicken shape). Simmer for about 1 hour for a young chicken, or about 2 hours for an older bird, until the meat is tender but still holds together by fibers.
5. Smoking:
   • •Remove the stewed chicken. Brush the entire body with a thin layer of sugar water (ratio approx. 4 parts sugar:6 parts water) or directly brush with a layer of sesame oil.
   • •Place the chicken on a wire rack over an empty, heated iron pan or wok.
   • •Sprinkle some sawdust (for home cooking, a mix of tea leaves and sugar can be尝试/used as a substitute) or white sugar into the bottom of the pan (sprinkle when the pan bottom is slightly red-hot). As soon as smoke appears, immediately cover the pan tightly and smoke for 15 minutes OR 2-3 minutes (adjust time flexibly based on smoke color and desired coloration; avoid too long as it can cause excessive darkening or bitterness).
6. Oiling: Remove the smoked chicken. While still hot, brush the entire body with sesame oil using a soft brush. It is now finished.

🌶️ III. Spice and Seasoning Ratio

The core flavor of Goubangzi Smoked Chicken lies in its rich blend of spices. The following formula is standardized for a chicken weighing approximately 1 kg, measured precisely in grams:

💡 Note: This formula references traditional methods. The types and ratios of spices can vary among different masters or recipes. Some variations may include additional spices like rougui, Chinese cinnamon,wuxiangfen, five-spice powder,doukou, cardamom,caokou, grass cardamom, etc. Adjust according to personal taste.