| 摘要 |
A method of cooking broiled chicken is provided to remove the odor of chicken, improves meat quality and gives the efficacy of herbs. A live chicken is soaked in an herbal extract containing Ledebouriella root, salt and black pepper for 2 to 3hr, dehydrated, coated with edible wood vinegar, aged at 0 to 5deg.C for 5 to 6hr and broiled at 170 to 180deg.C for 40 to 50min. The herbal extract is obtained by extracting 50g Ledebouriella root, 20g Coriolus versicolor, 20g Acanthopanax senticosus, 20g Polygonatum root, 5g Licorice root, 5g ginger and 5L water at 150 to 300deg.C for 2 to 3hr and cooling at 15 to 20deg.C. |
