Everyone has a small table, a pier, a kitchen knife, there are no complicated rituals and etiquette, the two people look at each other silently and smile, and the competition begins.

In the health regimen of later generations, there is a saying that it is better to eat red meat than white meat.

From a nutritional point of view, chicken is indeed a high-quality protein with high protein and low fat, in fact, it can only be said that this is true of chicken with skin, and chicken with skin is not lower in fat than red meat at all.

To make smoked chicken, the fat on the chicken skin must be removed, and it is best to be clean, otherwise it will affect the flavor of the chicken through the smoking method.

If you make any other dish with chicken as the main ingredient, even if you peel it, you don't need to be so rigorous, and a little chicken fat residue will also improve the taste of the chicken.

However, this smoked chicken is not good, the fat remaining on the chicken will overflow on the surface of the chicken after being heated, which will block the outside flavor from entering the chicken.

In particular, a special method of flavoring, such as smoking, will be greatly affected, resulting in the texture of the whole dish and the unique taste are much inferior.

It's time to put your sword skills to the test. Many people think that to peel the chicken, it is enough to tear it off with their hands, but in fact, such a rough treatment method cannot remove the part of the fat that adheres to the chicken under the chicken skin.

The best way is to use a knife to peel the chicken skin off the chicken little by little, and the chicken after peeling off the chicken skin not only can not damage the whole, but also leave no trace of fat, which is not something ordinary people can do.

This is not difficult for Yang Huairen, who has superb knife skills.

He carefully pressed his left hand on half of the chicken, pressed the chicken with his little finger, ring finger and middle finger, and twisted the skin with his thumb and index finger a little harder, so that a small gap was revealed between the chicken and the skin.

Holding the knife in his right hand, he slowly slice it with the tip of the knife, so that the blade of the knife is basically close to the surface of the chicken and has been in a close and parallel posture, and the kitchen knife is pulled in a small way, and the blade will divide the chicken skin and the fat adhered to the inner skin from the chicken little by little.

Patience and carefulness are paramount in this process.

You don't have to remove all the skin, but you can divide the part of the chicken breast you choose, and the rest of the chicken rack and chicken legs and wings can be used as other dishes, or you can simply make a pot of chicken soup as a soup.

The old monk's choice of this big rooster is indeed firm and is an excellent material for making smoked chicken.

Yang Huairen took off a palm-sized piece of chicken breast, put it on the cutting board, and did not immediately marinate it to absorb the flavor, but put it on the cutting board and spread it flat, smoothed out the muscle texture of the chicken, so that the texture of the knife and the muscle was at a right angle of 90 degrees, and began to gently hit the chicken with the back of the knife.

This treatment is similar to that of beef, and the aim is to make the already relatively tender chicken breast softer and more glutinous in taste, and at the same time, easier to absorb when marinated and smoked.

At the same time, Yang Huairen tilted his head to look at the old monk on the other side.

How to get the skin in front of the old monk, Yang Huairen didn't pay much attention to it because he was also concentrating on making it, but the chicken skin that could be removed was placed on the table.

At first glance, it didn't look like much, but to Yang Huairen's surprise, the old monk did not choose chicken breast, but chose a piece of meat on the hind leg of chicken.

The first thought that popped into Yang Huairen's mind was that the old monk's understanding of this smoked chicken dish was not so deep.

From a professional point of view, the best ingredient to make smoked chicken is chicken breast. When the chicken is eaten by ordinary people, the difference in taste and texture between different parts is not so big.

But for a chef, such a slight difference is enough to affect the overall quality of the finished dish.

For example, the breast meat is the most tender and suitable for making a variety of delicate dishes, whether it is stir-fried, fried chicken nuggets, slipped, or even chopped to make chicken meatballs, it is the best choice.

The chicken pieces on the chicken wings are small, fine, easy to taste, more suitable for grilling, stewing and stewing, and the final chicken thighs, the chicken fiber is relatively coarse and tighter, and it is more suitable for direct frying or marinating.

If you use chicken hind leg to make smoked chicken, when smoking, it is difficult for the flavor produced by the smoked spices to penetrate into the inside of the chicken hind leg, and it is easy to produce the consequences of heavy taste on the outside and light and tasteless on the inside.

Yang Huairen was puzzled, and the old monk's next handling made them stunned.

The old monk also put the selected chicken hind leg meat flat on the cutting board like Yang Huairen, but he didn't beat it with the back of a knife, but rolled up his sleeves and slapped it directly with his palm.

He didn't move much, but after the palm slapped on the chicken, he seemed to faintly hear the crisp cracking sound of the chicken fiber after stress.

This is the first time since Yang Huairen came to the Great Song Dynasty that he was so shocked by other people's superb cooking skills that he was speechless.

The technique of slapping meat with the palm or back of the hand to destroy the muscle fibers of the meat did exist in ancient times, but it has long been lost in later generations.

The kind of acting that uses palm slapping to make the meat soft and more flavorful in the movie is purely for exaggerated dramatic effects, and it does not exist in reality, just like no one in the future can make people break their muscles with one palm, which is a truth.

Yang Huairen and the old monk seem to have the same principle of handling chicken, although the techniques are completely different, but the ultimate goal is actually the same way.

But in terms of the effect of the final processed muscles, for Yang Huairen, a professional chef, the difference is worlds apart.

Details make the difference between success and failure, and this is especially important when it comes to the preparation of smoked chicken.

For example, there is a clear difference between the green vegetables cut with a knife and the green vegetables broken out by hand, and after they are finally fried, there is a clear difference in the degree of flavor and texture.

At this point, Yang Huairen had to admit that he was inferior, and the old monk had internal strength, which was a point where he took advantage.

But that's just it, Yang Huairen was not discouraged by this, he was still very confident that in the next production process, the lost advantages will be regained in other steps.

The two men processed the chicken on their chopping board almost simultaneously, and then began to marinate the raw chicken by adding various seasonings such as sugar, salt, and sauce.

Because the process of smoking, in addition to maturing the chicken, is also a process of letting the smoked material into the chicken, so the marinating time does not need to be too long, otherwise it will cause the basic flavor to be too flavorful, and the characteristics of the smoky flavor are not so obvious.