How to cook pickled chicken, how to marinate roast chicken

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 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.

Ingredients. Ingredients.

Salted chicken. 1 pc.

Accessories. Pepper.

Amount. Aniseed.

Amount. Ginger. Amount. Water.

Amount. Steps.

1.Have a salted chicken ready.

2.Clean the salted chicken and cut it into cubes.

3.Sit in a pot with water, add Sichuan pepper, star anise, and shredded ginger, cover with a lid, and bring to a boil.

4.Add the salted chicken pieces sliced.

Cover and bring to a boil over high heat, switch to medium heat, turn off the heat for 20 minutes and simmer for 5 minutes.

6.The salted chicken is cooked, fragrant and delicious.

Ingredients: 1 chicken, 4 tablespoons of salt, 1/2 tablespoon of dark soy sauce, 1 spoonful of light soy sauce, a little bay leaf, a little Sichuan peppercorns, 20 grams of sugar, a little cinnamon, a little star anise, a spoonful of cooking wine, a little green onion, a small piece of ginger, and a chili pepper.

1 spoonful of oyster sauce, 10 grams of tea.

The first step is to remove the internal organs of the chicken and clean it.

Step 2: Put water in the pot and blanch the chicken in the pot to remove the blood foam.

Step 3: Remove and wash and drain, put the chicken into the pot, add an appropriate amount of water, add all the seasonings except the white sugar green tea, and simmer for 2 hours. Cooked chicken does not need to be taken out, and it can be drained before smoking, so that it can better disturb the imitation taste.

Step 4: Drain when you plan to smoke. Spread a sheet of tin foil in the pot and top it with sugar and green tea.

The fifth step is to put a bracket and place the chicken on the Ming Fiber bracket.

Step 6: Cover the pot and cook on high heat for three minutes.

Marinated chicken recipe one, ingredients.

340 ml of soy sauce, 340 ml of water, 180 ml of vinegar, 3 tablespoons of honey, 11 2 tablespoons of minced garlic, 3 slices of bay leaves, 1 2 teaspoons of freshly ground black pepper, boneless and skinless chicken thighs.

Method 1Preheat the oven on high heat and grease the grid.

2.In a large bowl, combine the soy sauce, water, vinegar, honey, garlic, bay leaf and pepper. Bring the seasoned juice to a boil, then put the chicken thighs in the pot and simmer for 35-40 minutes.

3.Remove the chicken thighs and drain them with kitchen paper for later use. Discard the bay leaves and bring the sauce to a boil until the juice is reduced to about 300ml.

4.Grill the chicken thighs on a preheated oven for about 5 minutes on each side until browned and crispy. Serve with the rest of the soy sauce sauce.

Method 2, materials.

A large chicken thigh, an appropriate amount of minced garlic, an appropriate amount of sea salt, an appropriate amount of black pepper, and a little soy sauce.

Method 1: First remove the chicken thighs from the bones and rinse them, blot the water on the chicken thighs with a kitchen paper towel, and place them on a plate.

2. Finely chop the garlic.

3. Sprinkle the chicken thigh steak noodles with sea salt, black pepper, minced garlic (the above 3 items are added or subtracted according to personal taste) The chicken skin noodles are not needed, and marinated with a little soy sauce.

Place in the refrigerator overnight (remember to keep it fresh with plastic wrap or lid).

4. Add a little olive oil to the pan over low heat (cream is also fine), put the chicken skin noodles first, force out the oil, and fry until browned and replaceable.

Method three, materials.

3 large pieces of chicken thighs (marinate with salt and pepper until flavorful).

Cucumber 1/2 strip (grater).

Half a carrot (grater).

Kentucky powder to taste.

White vinegar half rice bowl.

1 tablespoon sugar. Half a rice bowl with clear water.

Sauce: Thai sauce, shake evenly and pour out about (personal preference, not enough to add more).

1/2 lemon (juice extruded).

1 tablespoon of ketchup.

Stir the above sauce, lemon juice and ketchup with a spoon and set aside).

Method 1: Coat the marinated chicken nuggets with an appropriate amount of kentucky powder, heat oil, add the chicken nuggets and fry them until golden brown, and drain the oil.

2. Boil water and vinegar, add sugar, pour in shredded cucumbers and shredded radish, blanch and pick up dry water.

3. Pour the evenly mixed sauce into the pot and boil (leave a part and pour it into the cucumber and shredded radish), pour in the chicken pieces, stir evenly to serve, and spread the cucumber shreds and shredded radish.

Fourth, materials.

Ingredients: 450 grams of chicken fillet, diced, 1 medium onion, peeled and shredded, 2 teaspoons minced garlic, sauce: The amount is for reference only, 4 tablespoons of tomato juice, 2 tablespoons of sauce, 1 3 teaspoons of salt, 2 tablespoons of sugar, 4 tablespoons of water, 2 teaspoons of light soy sauce, 2 teaspoons of HP juice, marinade:

Soy sauce, cornstarch, sugar, salt, water and oil to taste.

Method 1Marinate the chicken fillet with soy sauce, sugar and salt for 15 minutes, then add cornstarch, water and oil for 5 minutes, remove from the pan with oil (about 1 tablespoon) on fast heat, fry the chicken pieces until golden brown on both sides, about 8 years ripe, and set aside.

2.Stir-fry the garlic until fragrant, then add the onion and 1 teaspoon salt and stir-fry until soft, then add the chicken fillet and the sauce and stir-fry until smooth. Serve and serve.

Production method: 1 Selection: Choose healthy and disease-free chickens, preferably chickens of the year, individuals regardless of size, and should stop eating 12 hours before slaughtering.

2 Slaughter: Slaughter the live chickens, drain the blood, that is, put them in hot water about 70 degrees Celsius to soak, bend the hairs, bend the sleepiness and then take out the internal organs with the semi-disemboweling method, rinse them and drain the water.

3 Pickling: First put the pepper and salt into the hot pan to fry and crush, and after cooling, apply only the inside and outside of the chicken's body, bloodletting mouth and mouth. Then put the chicken belly upwards in the tank, marinate for 5 days, and turn the tank 2 times in the middle of the burial.

4. Hanging: Take out the marinated chicken, tie the chicken feet with hemp rope, and hang it in a cool and ventilated place to dry the water, about half a month.

Use green onion, ginger, white wine, salt, cooking wine, corn starch and chicken gizzards, mix well, and marinate for half an hour. Here's how:

The ingredients that need to be prepared in advance include: 300 grams of chicken gizzards, 20 grams of oil, 20 grams of cooking wine, 3 grams of salt, 5 grams of white wine, 7 grams of shallots, 10 grams of ginger, 2 tablespoons of corn starch, 3 green garlic, 3 pickled peppers, and 10 grams of teriyaki soy sauce.

1. The first step is to wash and cut the chicken gizzard and set it aside for later use.

2. Use green onion, ginger, white wine, salt, cooking wine, corn starch and chicken gizzards, mix well, and marinate for half an hour.

3. Heat oil in a pot, add the chicken gizzard and stir-fry, change color and serve.

4. Leave oil in the pot, add shredded ginger and pickled pepper, and stir-fry evenly.

5. Then pour in the chicken gizzard, cooking wine, soy sauce and stir well.

6. Add the green garlic and stir-fry.

7. Serve out and finish.