One weighs at least three pounds, twice as much as the normal supermarket roast chicken, and costs 4.99 yuan, equivalent to more than 30 yuan of soft sister money.
It is said that Costco in North America sells160,000 roast chickens every day and 60 million a year. However, thanks to a large number of sales, Costco officially announced that each roast chicken lost an average of $0.50, and only the roast chicken business subsidized about $30 million a year.
Is COSTCO really losing so much money, and the ultimate goal of the business is to attract passengers and drive the sales of other commodities. For cash-strapped international students in China and backpackers in China, COSTCO roast chicken is the first choice to find cheap food to fill their stomachs.
But here comes the problem: COSTCO's roast chicken inherits the common problem that American food is not delicious. Laomei's thinking mode is very simple, no need to marinate in advance, no need to add seasoning, no need to operate. After the huge chicken is cut and washed, it is directly hung in the electric stove for roasting. Chicken skin can be roasted to crispy and delicious, but thick chicken is almost tasteless. So the old Americans thought of roasting it and injecting salt water into the chicken, and finally it was incredibly salty.
This makes people in China who are used to braised chicken, beggar chicken, fried chicken and brine chicken feel sorry for themselves. "It's a pity to eat half and lose half" is the comment on COSTCO roast chicken in many China forums.
Is it really hopeless?
Believe me, all this is not a problem in the eyes of China people who eat very intelligently.
0 1
Chicken with skin
/Fry, parents and children/
The part with skin is the best, and it is no problem to eat directly, but if the taste is monotonous, it can be further processed.
The easiest way is to take the chicken skin and tear it into thick slices, with the chicken skin facing down, and fry it in a pot. This process can be compared with the "re-frying" in China's cooking: only by returning to the pot can we get the wonderful taste of the extremely crisp slag.
Add a lot of sesame, cumin and black pepper before cooking. Used for drinking, or as snacks in movies, it's really a must.
Japanese parents are also a good way to deal with chickens with skin. Mix chicken leg with skin, chicken breast and shredded onion, stir-fry in oil pan, then cook in broth mixed with bonito flowers and soy sauce, almost at the same time pour the juice into the beaten egg liquid, and simmer for half a minute.
At this time, the egg is just half-cooked, covered with rice, and the lubricating juice is wrapped in sticky particles of hot rice, which is lingering and unforgettable.
02
Large chunks of white meat
/cold noodles with saliva, smoked chicken, shredded chicken/
Large pieces of white meat without skin are the worst. Compared with the chicken breast eaten by bodybuilders, the white meat removed from Costco roast chicken has a fatal problem: it is too salty.
This is also the main part of many people's choice of "eating half and losing half".
But as long as you are willing to spend time, it is not impossible to turn decay into magic.
Choose relatively delicious joint meat, leg meat and rib meat and break them into large and small pieces. Then use Chili oil, pepper oil, sesame sauce, sugar, soy sauce and balsamic vinegar to make juice, pour it on the chicken, and finally code garlic, peanuts and chopped green onion.
Well, this is the mouthwatering chicken in the snack bar for many years.
Of course, you can also use Sichuan people's method to smoke with tea, pepper, sugar and peanut shells, and seal the white meat in a smoking pot to make smoked chicken. Although it is troublesome, it has the advantage of unique flavor.
The remaining tasteless white meat can be chopped into shredded chicken with a little effort, including shredded cucumber, shredded carrot, coriander, sesame sauce, ice cubes and vinegar. They are all placed on the alkaline water surface that has been soaked and cooled and mixed with sesame oil.
A cold noodles with shredded chicken with the flavor of Northeast Korea is a good companion for summer nights-even without salt. The original salty taste of roast chicken just highlights the smooth fragrance of cold gluten.
03
Chicken rack, gravy
/Old fire porridge, side stove, chicken rice/
In the eyes of foreigners, eating animal bones equals garbage.
But in the eyes of China people, the skeletons of pigs and chickens are about equal to soup.
Especially the chicken bones of roast chicken, its internal structure has become loose due to long-term baking, and it has not flowed away with the soup like stewed chicken and steamed chicken. This is definitely the best for hanging soup. Simply adding water can naturally cook a rich white soup, and it is not fishy without adding ginger slices, and the taste is naturally salty.
The broth of this roast chicken rack has various uses. Used to make vegetable soup, rinse meat slices and meatballs with a side stove, and cook noodles and rice noodles. Everything is delicious. But the best way is to add some rice, shredded chicken and a lot of white pepper to make a pot of shredded chicken porridge. Putting a fried dough stick outside is definitely a god-class snack.
COSTCO roast chicken usually has half a bag of marinade baked at the bottom of the bag. Foreigners throw it away if they don't know how to eat it. In fact, this thing is extremely rich in flavor, comparable to the original juice of duck when Nanjing people eat roast duck.
The best way to eat is to prepare a bowl of leftovers, add marinade, shredded chicken, some fried onion oil and fresh chopped green onion, and heat them in the microwave for two minutes. Take it out and stir it thoroughly, and the melted gravy will be completely integrated into the rice.
With a bowl of chicken rack soup, this is the table-top chiayi chicken rice.
Chen Xiaoqing wrote such a sentence in the narration of "The Tip of the Tongue": "China people are good at shortening the distance between their hometown and their hometown with delicious food." Put it on COSTCO's roast chicken, which is especially accurate.