How to marinate salted chicken? How do you marinate salted chicken?

Ingredients: 600g of tender chicken

Excipients: appropriate amount of sesame oil, appropriate amount of salt, 15g of sand ginger.

The practice of Hakka salted chicken.

1. This is sand ginger, take about 15 grams of peeled and chopped.

2. Spread the whole body of the chicken evenly with half a bowl of salt and sand ginger, wrap it in plastic wrap and marinate for about 24 hours, turning it several times halfway.

3. Put water in the pot, after the water boils, put the marinated chicken on the steamer and steam for about 15 minutes.

4. Rinse the steamed chicken with cold water to remove the sand ginger and smear sesame oil all over the body.

5. Chop the chicken into pieces when it is warm.

6. Arrange the plating.

The practice of Hakka salted chicken.

Ingredients: 1 hen.

Excipients: 3 slices of ginger, 2 teaspoons of salt.

1. Clean the hen inside and out, put it in a deep pot, add the water that has not been used over the chicken, and put in 3 slices of ginger.

2. Cover the pot and cook over high heat.

3. After boiling, keep the water boiling for 5 minutes, turn off the heat and simmer for 30 minutes.

After minutes, remove the chicken, drain and rub 2 teaspoons of salt on the inside and outside while hot.

5. Wipe the chicken with salt, cool it naturally, put it in a plastic bag and put it in the refrigerator overnight after cooling.

6. Take it out 30 minutes before eating the next day, put it in a dish after chopping, put it on the steamer rack after boiling, and steam it for 10 minutes over medium heat.

7. After steaming, you can take it out and eat.

The marinating method of salted chicken is as follows:Ingredients: one yellow chicken.

Excipients: appropriate amount of peanut oil, appropriate amount of salt, appropriate amount of ginger, appropriate amount of shallots.

Steps: 1. Remove the internal organs of the three yellow chickens, clean the fine hairs, and wash them.

2. Bring the water to a boil, put the chicken in the water and boil for about 5 minutes to remove the blood.

3. Rinse the chicken with water again and smear the whole body with salt.

4. The chicken's belly should be smeared with salt, and every place should not be leaked.

5. Hang the salted chicken in a ventilated place for 24 hours. (But if it's hot, you can put it in the refrigerator).

6. Wash the green onion and ginger, cut the green onion lead chain into segments, and cut the ginger into slices.

7. The next day, rinse the salt on the surface of the chicken, and then brush a layer of peanut oil on the surface of the chicken.

8. Stuff the ginger and shallots into the belly of the chicken, and put the rest on the surface of the chicken and the bottom of the bowl. (You can also do without ginger and shallots).

9. Put the chicken in an electric pressure cooker and press for 13 minutes. (The time can be set according to the size of the chicken.) ）

After steaming, cut off the head, wings, paws, and thighs first, and cut small pieces aside for later use.

11. Cut the rest of the chicken back into two slices from the middle.

12. Chop into small pieces.

13. Put the chicken neck in the bottom of the plate first, and put the meat on the back of the chicken on both sides of the chicken neck.

14. Put the chicken breast on the top, and put the chicken legs, chicken feet and chicken wings and heads on both sides, and you can serve it.

Marinate for a day and then dry.

Preparation materials: 2 catties of three yellow chickens, appropriate amount of salt, appropriate amount of five-spice powder, appropriate amount of Sichuan pepper, appropriate amount of bay leaves, appropriate amount of liquor, appropriate amount of soy sauce, appropriate amount of sugar.

1. First of all, clean the processed chicken with clean water.

2. Then put the prepared peppercorns, bay leaves, and salt in the pot, and fry until slightly yellow, and turn off the heat.

3. After cooling, apply to the surface of the chicken.

4. Let stand for 24 hours.

After hours, tie the rope and hang to air dry.

6. Remove it after air drying, so that the cured chicken is ready.

Marinate for 2 days. Ingredients: 2 chicken thighs.

Excipients: 30 grams of salt, 15 grams of high liquor, 40 grams of coarse salt, appropriate amount of ginger, 1 small piece of cinnamon, 5 bay leaves, 1 small handful of peppercorns.

1. Wash the chicken thighs and cut off the fat on the chicken thighs.

2. Put coarse salt into a wok, add broken cinnamon, Sichuan pepper, bay leaves, and other ingredients to stir-fry over low heat to bring out the fragrance, and turn off the heat.

3. Put the processed chicken thighs into a bowl, add ginger slices and white wine and massage them with your hands for a few minutes.

4. Pour the fried coarse salt on the chicken thighs, massage it for a few minutes, cover it with plastic wrap and put it in the refrigerator to marinate for 2 days. (Roll it out in the middle).

5. Take out the marinated chicken thighs and tie them with cotton ropes.

6. Hang it in a ventilated place and dry it for seven or eight days.

7. The chicken thighs that have been dried for 7 days are dark red in color and the chicken thighs are firm.

1.How to marinate salted chicken.

Raw materials needed: coarse salt, Sichuan pepper, and large ingredients. The salted chicken marinated method is as follows:

1.Boil water, add an appropriate amount of pepper and ingredients, add about 3 catties of water to 1 catty of coarse salt, boil, let cool, and put it into a container such as a jar;

2.Wipe the chicken body with coarse salt, to wipe the whole chicken, don't forget to wipe the inside of the chicken, so that you can get the flavor, the saltiness can be according to your own preferences, generally a thin layer can be;

3.Put the chicken in the jar, cover it and place it in the shade;

4.Then it can be eaten after marinating for about half a month, and it can be put in the sun for a few days before it is ready to be eaten, and the air-dried taste is more delicious.