How to marinate preserved chicken, how to marinate preserved chicken

How to marinate preserved chicken.

The best time to marinate preserved chicken is from October to January of the following year in the lunar calendar, and the quality of the preserved chicken made during this time is the best, and the cooked preserved chicken can also be stored for a longer time.

Ingredients: 1 broiler chicken (white chicken, three yellow chickens or local chickens can be used to marinate cured chicken, but usually broiler chicken is used to marinate).

Seasoning: salt (10 catties of chicken needs about 6 taels of salt), Sichuan pepper, cinnamon, and dried chili pepper (you can add other seasonings according to your preference).

Preparation: 1. Kill the prepared chicken, soak it in clean water for about 4 hours, soak out the blood stains remaining in the chicken's body (so that the pickled chicken is more beautiful), drain and set aside.

2. Put the salt, pepper, cinnamon and dried chili pepper in the wok, fry until the fragrance is overflowing, the color of the salt turns slightly yellow, turn off the heat and let it cool, and then beat it into powder for later use.

Steps: 1. Put the drained chicken in a basin, sprinkle the seasoning evenly inside and outside the chicken body, and then rub the seasoning evenly with your hands repeatedly (the inside of the chicken's mouth and the bloodletting mouth should also be sprinkled with some seasoning).

3. Pay attention to turning the tank every other day or two days, take it out after marinating for about seven days, hang it in a dry and ventilated place to dry for about 20 to 30 days, and put it away in the refrigerator for preservation.

Learn to make snacks, learn to make pickled chicken, learn good technology, professional training, and authentic taste!

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 cured chicken, you need to use the three flavors of bay leaves, cumin, and high liquor, bay leaves, cumin can greatly increase the fragrance of chicken, and remove the fishy smell of chicken, and high liquor has the effect of sterilizing and increasing the dust taste, so when marinating cured chicken, these three flavors are indispensable, and one 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 taste of the marinated chicken will be different, and it is more likely to cause the marinated chicken to stink.

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.

Ingredients: 500g chicken thighs, 8g peppercorns, 28g salt, bay leaves, star anise: 1, height 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.

1.Dry the water before marinating.

The chicken used for pickling should not be salted directly after washing it with water. Instead, it should be put in a windy place to control the dry water, and then apply salt to the chicken, if you put salt directly after washing, the salt will melt, and it will not fully soak into the chicken, so that the developed preserved chicken will have no taste.

2.The marinated pot is clean and refreshing.

The large basin used for marinating preserved chicken must be clean, water-free, oil-free, and without anything. Before marinating the preserved chicken, be sure to wash the basin several times and dry it in the sun, if there is water or oil in the basin of the salted preserved chicken, the preserved chicken will be easily spoiled, and after the preserved chicken sticks to the oil, the color will be ugly, and it will affect the taste.

3.Get plenty of sun.

The marinated preserved chicken must be taken out often to bask in the sun until the moisture in the preserved chicken is completely dried, and then it can be stored in a ventilated basket. Pickled products are very afraid of water, Qiao Meng is stored in a humid place for a long time, it is easy to deteriorate, it will become very heavy, not fragrant at all, especially affect the taste. Only the cracked roasted chicken that is often exposed to the sun will be stored for a longer time.

The first step is to salte the chicken.

The best to buy live chickens and slaughter them yourself can get chicken blood, a piece of delicious deliciousness. If you really want to be lazy, buy white chicken, but the taste will be much worse. The reason is very simple, to make cured chicken, it is required that the live chicken is killed and pickled to maintain the pure taste.

The white chicken is not allowed to be left for a few days, and most of them are frozen, made into cured chicken, and there will be a smell of dead chicken when cooked.

Kill the chicken, scald the feathers and remove the hair, cut the abdomen and remove the internal organs, only use salt to wipe the inside and outside to make a loss, and marinate it in a basin for two days, turning it twice in the middle.

The second step is to dry the chicken.

After marinating the chicken, hang it up to dry. The knowledge of making cured chicken is mainly in this link, and sometimes it is accompanied by guessing room and space requirements. It will rot after a long time, and it will taste bad if it is short.

The correct way to do this is to dry it in the sun for 7-10 days. It is dried in less than 7 days, and the chicken has not had time to be cured, so the chicken is not cured, it is a dried chicken. After more than 10 days of drying, the chicken has a rotten and rotten taste, and such a chicken is not a cured chicken, but a stinky chicken and a hala chicken.

Therefore, seeing that the farmers hang the cured chicken under the eaves, the sun can't shine, and the wind can't blow, but it is ventilated and breathable, as long as the cat doesn't steal, the bird doesn't rob, and the natural 10 days or so, the chicken is cured, and it is also dry, and it is put away and eaten during the New Year.

Third, make chickens.

Before cooking chicken, blistering is a necessary process. Winter comes slowly and purely, and it is generally necessary to soak in clean water for a day until the whole is soft and no longer hard. By the way, soak some of the excess salt, because when marinating chicken, in order to prevent spoilage, more salt will be added, and the salty ones are not easy to spoil, and the storage time is longer.

If it is a cold dish, the soaked chicken is directly put into the marinated jar, the marinated soup is cooked, taken out and cooled, chopped and put on the plate, and some coriander and chili oil are given, which is an excellent side dish for the New Year.

If you make a stew, you can do it like a chicken, chop the pieces and stir-fry the green onion and ginger, add water to cook, or stew. The time is all an hour. After simmering, garnish with chopped green onion or coriander, and serve in a pot.