The practice of pickling chicken, how to marinate chicken

The marinating method of authentic preserved chicken is as follows:

Step 1: First clean the broiler, then wipe the water on the chicken with a towel, then put the bay leaves, cumin, high liquor, and salt into the chicken, stir well, and press the chicken with a heavy object. Where the chicken is more hidden, you need to smear a little salt separately, otherwise the chicken will stink, which is very important, and everyone must check.

Step 2: After marinating the chicken for 3 days, bring the chicken at the bottom to the top and the top to the bottom, then press the weight on the chicken and continue to marinate for 4 days.

Step 3: After 4 days, clean the marinated chicken, and then put the chicken in the sun for about 3-5 days, until the chicken is semi-dry, and the cured chicken is ready.

Tips for marinating chicken:

1. When pickling preserved chicken, you need to use bay leaves, cumin, and high liquor these three flavors, bay leaves, cumin can greatly increase the fragrance of chicken, and remove the fishy smell of chicken, and high liquor has the effect of sterilization and flavoring, so when pickling preserved chicken, these three flavors are indispensable, and less flavor is not fragrant and tasteless.

2. When marinating cured chicken, the chicken needs to be washed and then pickled, because many hidden parts of the chicken contain a large number of internal organs, and these internal organs must be completely removed to marinate, otherwise the marinated cured chicken will be very smelly, so only the chicken can be marinated by thoroughly washing, which is different from marinated bacon and preserved fish.

3. When marinating the cured chicken, it must be turned over for 3 days, otherwise the pickled chicken will taste different, and it is more likely to cause the marinated chicken to stink.

Prepare the materials:

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 for a few minutes, cover with plastic wrap and put 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.

8. Wash the chicken thighs with warm water, put them on a plate, add a few slices of ginger to remove the smell, pour a little cooking wine, and steam over medium heat for 20 minutes.

9. The steamed cured chicken thighs have sallow skin, the meat is firm and dry and fragrant, and you can eat it by cutting it directly.

Prepare the materials:

Chicken thighs: 500g, Sichuan pepper: 8g, salt: 28g, bay leaves, star anise: one, height number liquor: 15-20ml (adjust according to your taste).

1. Prepare some kitchen paper towels, wipe the blood on the chicken thighs dry, wipe them until the surface is dry without moisture, and then weigh the salt, peppercorns, and star anise of bay leaves and put 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 root so that the whole meat can be so that the flavor will enter, and poke some holes in the skin of the chicken thighs with scissors to process all the chicken thighs.

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.

Appropriate amount of peppercorns.

Appropriate amount of five-spice powder.

Liquor in moderation. Put away in moderation.

Method: Read step by step.

1 7 Prepare an appropriate amount of salt, pour it into a pot and stir-fry over medium-low heat.

2 7Pour in the peppercorns and stir-fry until fragrant, then set aside.

3 7Pour the five-spice powder into a bowl while it is hot and stir well.

4 7Clean the chicken in advance and spread the liquor evenly on the chicken.

5 7Spread the seasoning you just prepared on top of the chicken, spread evenly inside and out, cover and marinate for half a day.

6 7 After the chicken is marinated, wash the seasoning on the surface with warm water.

7 7 Stretch your belly with a bamboo skewer and hang it outdoors to dry, and the delicious preserved chicken will be marinated.

The ingredients that need to be prepared in advance for pickled preserved chicken include: 2 catties of three yellow chickens, 30 grams of salt, 10 grams of five-spice powder, 20 Sichuan peppercorns, 5 bay leaves, 1 spoon of liquor, 1 spoon of soy sauce, and 1 teaspoon of sugar. 1. The first step is to handle the chicken well and clean it.

2. Put peppercorns, bay leaves, and salt in the pot, and stir-fry until the salt turns slightly yellow. 3. After frying, rub it on the chicken and spread evenly. 4. Put it in a basin and let it stand for one day.

5. Hang the chicken to air dry. 6. Remove after air drying, and this is done.

Wash the chickens, then flatten, smear salt and sprinkle peppercorns on each chicken, turn them once every 2 days, and take them out after a week and wash them with water to dry them.

We're salted and smoked. It's lap-mei.

Wash the chicken with a ridge, then flatten, smear salt cherry cloth and sprinkle peppercorns on each chicken, turn it once every 2 days, take it out with water and wash it with water to dry it after a week.