How do you make air dried preserved chicken delicious? How to marinate air dried cured chicken

How to make the dried preserved chicken:Ingredients: 150 grams of japonica rice, 1 egg, 10 grams of chopped green onion, 1 chicken thigh, 10 grams of green beans, 2 grams of monosodium glutamate, 250cc of vegetable oil, a little salt and pepper.

1. Put the chicken thighs in a steamer and steam for about 20 minutes, then take them out.

2. Remove the bones of the steamed cured chicken thighs and cut them into cubes.

3. After boiling oil in the pot until it is hot, add the green beans and oil until cooked and drained.

4. Leave 30cc of oil in the pot, add the beaten egg mixture and stir well, add diced chicken thighs and stir-fry slightly.

5. Add rice, green beans, salt, monosodium glutamate, and pepper and stir-fry over high heat until fragrant.

6. Sprinkle with chopped green onions and put on a plate.

I just got the preserved chicken in my refrigerator.

At first, it was boiled and eaten, cut into small pieces like boiling sausages, but it was not very tasty.

Later, it was changed to a braised step, but no salt was added.

Specific steps: Stir-fry green onions, ginger, garlic, peppercorns, in an oil pan (medium heat), add small pieces of preserved chicken, stir-fry, put cooking wine (I like sorghum wine), put soy sauce, and fry for a while.

Fill the soup (with tap water) and drown the chicken nuggets.

Bring to a boil on high heat, simmer for a while over medium heat, and then add some green and red pepper pieces if you want to look good, drizzle some starch juice, reduce the juice over high heat, and pour some sesame oil when out of the pot OK The meat is soft.

That's how I got my roasted chicken.

You try it and see how it goes.

Make assorted preserved chicken fried rice.

Ingredients: Rice.

Excipients: preserved chicken, carrots, carrots, cabbage.

Seasoning: green onion, ginger, salt, soy sauce, chicken essence, sesame oil, material package (large ingredients, fennel, cinnamon).

Method: 1. Wash the preserved chicken and cut it into cubes, put it in a pot and cook it until it is seven or eight mature, remove it and set aside.

2. Peel and wash the carrots and cut them into cubes, wash and cut the carrots into cubes, wash the cabbage and cut them into pieces, wash the rice, wash the green onions and ginger and cut them into minced pieces.

3. Sit on the soup pot and light the fire and put water, pour in the cured chicken, add the material bag, green onion and ginger, pour in the diced carrots and carrots and stew for 25 minutes, add cabbage, soy sauce, salt, chicken essence, sesame oil, rice and stir well, and then steam for 25 minutes to get out of the pot.

In fact, this can be made together with other dishes, such as Qianzhang roasted chicken, bamboo shoots, and Chinese cabbage. Give it a try.

1. Qin Mu prepared some kitchen paper towels, wiped the blood on the chicken thighs, wiped them until the surface was dry without moisture, and then weighed the salt, peppercorns, and bay leaves and placed them in the pot.

2. Stir-fry the spices to bring out the fragrance, and the salt is slightly yellow.

3. Cut the chicken thighs from the roots, so that the whole meat can be, so that the taste will go in, and poke some holes with scissors in the skin of the chicken legs, and process all the chicken legs.

4. Spread white wine around the processed chicken thighs, and then smear a layer of fried salt, so that they can be sealed and marinated.

5. Press the chicken thighs with a weight and marinate for about 24 hours.

6. Then wear a rope on the chicken thighs, dry them for about 10 days, and wait until the chicken thighs are red.

1. The general marinating time of cured chicken is 24-48 hours, and it can be dried after salt penetration and full dehydration.

2. In some rural areas, the production of cured chicken is not baked, but dried. In fine weather, marinate the whole marinated chicken, tie it to the feet or tie it to the head of the chicken with a strong and clean string, and hang the chicken billet in the sun. In this way, three days (three days) can basically be put away.

Of course, it's better to spend a day or two longer.

3. The dried preserved chicken should usually be hung in a dry and ventilated place. In case of the chicken body is still wet, it should also be sunned again.

4. Storage method: The preserved chicken should be stored in a dry and ventilated place. If the air is humid, use simmering fine smoke moxibustion, which can be stored for 2 to 3 months.