Goubangzi Smoked Chicken (沟帮子熏鸡), with a history of over 130 years, was first created in the 15th year of Emperor Guangxu’s reign (1889). The founder, Yin Yucheng, had a chance encounter with the emperor’s personal chef while doing charitable work, and received the secret recipe for the royal smoked chicken. He established a smoked chicken shop, naming it “Goubangzi Smoked Chicken.”
Production Process
- Selection of Ingredients: Goubangzi Smoked Chicken uses one-year-old healthy roosters as the main ingredient. These roosters are chosen for their tender, high-quality meat. Hens, with their higher fat content, are typically avoided.
- Slaughtering and Shaping: The chicken undergoes slaughtering, feather removal, and gutting. Afterward, it is shaped to achieve a beautiful form.
- Boiling: The shaped chicken is then soaked in a rich broth, which is carefully prepared with a variety of traditional Chinese herbs and seasonings, and simmered slowly over low heat. The broth’s ingredients are added in precise proportions. The cooking time and heat are carefully controlled to ensure the chicken is flavorful and tender.
- Smoking: After boiling, the chicken is immediately smoked. The smoking process uses a special smoker or traditional smoking pot, fueled by fruitwood chips and enhanced with a small amount of sugar to boost the smoky aroma. The temperature and smoking duration are carefully regulated to achieve a golden-brown color and a strong, pleasant smoky fragrance.
Taste and Flavor
Goubangzi Smoked Chicken is famous for its distinctive taste and aroma. The chicken has a bright reddish-brown color and a glossy shine that gives it an appealing appearance. The meat is firm yet juicy and tender, with a springy texture. Each bite delivers a perfect balance of the chicken’s natural flavor combined with a rich, unique smoky scent. The seasoning is well-balanced, with the right level of saltiness that enhances the chicken’s natural flavors without overwhelming it.
