How to make salted chicken, the practice of hometown salted chicken

Ingredients: 1 light chicken (2 catties).

Salt 20 grams (about 6 seasoning spoons) to adjust to an appropriate amount.

Ginger (you can put a few slices of ginger into the chicken cavity before steaming).

Preparation of salted chicken.

Wash the chicken, drain the water, spread the salt evenly on the inside and outside of the chicken, and marinate for more than 5 hours. (The light chicken weighs about 2 catties, marinated for 6 hours, the saltiness is just right, not too salty, and those who like strong flavors can increase the amount of salt or smear a little salt when steaming).

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Boil the water on high heat and steam for about 25 minutes, the time depends on the size of the chicken, and then chop and eat after cooling thoroughly. (It is recommended to refrigerate for more than 2 hours after steaming, so that the chicken skin will be smoother).

If the saltiness is not enough due to the lack of salting time, you can add a little salt while it is hot to increase the saltiness.

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Seal well and refrigerate.

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Salted chicken <>

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The baked version is more flavorful

Bake at 200 degrees for about 50 minutes until you are satisfied with the color.

How to make salted chicken.

1. Salted chicken. Ingredients: half a chicken, a little peanut oil, 25 grams of salt.

Method:1Wash and remove the head and claws.

2.Cook in boiling water for about three minutes.

3.The flesh turned white, and the end of the blood floated.

4.Flush the blood.

5.Sprinkle salt on the chicken and rub the salt evenly on the surface.

6.Roll over and rub salt evenly.

7.Hang with a rope for twenty-four hours.

8.The next day. Wash off the salt. Brush with peanut oil.

9.Steam in a pot for 20 minutes.

10.Remove the cuts and serve on a plate.

2. Hakka salted chicken.

Ingredients: 1 chicken, salt, soy sauce, green onion, sesame oil, ginger.

Method:1After the tender hens are slaughtered (you can ask the vendor to help deal with them), go home and wash them with clean water, cut off the chicken feet, and drain the water.

2.Crush the sea salt, or directly apply the salt evenly to the chicken, wipe the inside of the belly evenly, wrap the whole chicken with plastic wrap, put it in the refrigerator, marinate for 10 hours or leave overnight.

3.After the chicken is marinated, remove it, rinse the excess salt with clean water, and drain the water. Boil a pot of boiling water (the amount of water is subject to the chicken), put the chicken into the pot, cover the pot, turn the heat to the minimum, simmer for 13 minutes, then turn off the heat and simmer for another 5 minutes, the winter time is slightly longer.

4.How to detect whether the chicken is cooked, insert a chopstick into the thickest part of the chicken's body, which can prove that the chicken is cooked, take it out and wipe it dry.

5.Mix sesame oil and ginger powder evenly on the chicken to make the chicken skin look more beautiful and moisturized. Chop the chicken and arrange it on a plate.

6.Make two plates of dipping sauce, one is a dipping sauce mixed with ginger powder, shredded green onion and sesame oil, and the other is fried garlic with soy sauce and served on the table for dipping.

3. Braised salted chicken.

Ingredients: 500g chicken, 3 tablespoons oil, 1 tablespoon dark soy sauce, 1 teaspoon light soy sauce, 3 green onions, 1 piece of ginger, 2 star anise, 800 ml of water.

Method:1Cut the salted chicken into small pieces, blanch and drain for later use.

2.Put oil in a pan and heat over high heat.

3.Add salted chicken and stir-fry.

4.Saute until golden brown on the surface.

5.Add the dark soy sauce and stir-fry, add the water that has not been salted and stir-fry.

6.Add light soy sauce, ginger, green onion, star anise, bring to a boil over high heat, turn to medium heat and simmer for 12 minutes.

7.Once the juice is reduced, it is ready to be removed from the pan.

4. Steamed salted chicken.

Ingredients: half a chicken, 1 Huaishan, salt-baked chicken powder, red dates, wolfberry.

Steps:1Marinate the chicken in salt and cooking wine for 20 minutes.

2.Cut thinly into thin slices.

3.Put the marinated chicken on Huai Mountain, then put in wolfberries, red dates, ginger slices, and steam with cadmium.

4.It will be steamed in half an hour.

Hometown salted chicken roasted potatoes.

Salted chicken thighs like to be roasted and eaten the most, because the whole process of marinating the salted chicken thighs in my hometown is the air and sun of my hometown, and I feel that only when I fire it is the most authentic taste of my hometown! The favorite of all the accessories is potatoes, which I haven't eaten for a long time, so this dish is set as the hometown salted chicken roasted potatoes, which can be described as the best meal!

Ingredients: 500g potatoes (two).

Salted chicken thighs 400g

Ginger 1 head.

Garlic cloves 3 cloves.

A pinch of shallots.

Light soy sauce 1 4 tablespoons.

Balsamic vinegar 1 4 tablespoons.

1 2 tablespoons of incense oil.

The practice of salted chicken and roasted potatoes in my hometown.

Wash and soak the salted chicken thighs for half an hour to remove the salt, cut the potatoes into cubes, and try to cut them into small pieces to make it easier to cook. Peel and crush the garlic cloves, crush the ginger and set aside.

After heating the pan, pour in cooking oil, rapeseed oil is best, peanut oil is also acceptable. The oil pan is hot, garlic cloves and ginger are boiled in the pot, pour in the chicken thighs with dried water, fry over high heat until the chicken thighs are golden brown, then pour in the potatoes and stir-fry to prevent sticking to the pan, and then add boiling water to simmer, and the amount of water can cover all the ingredients. If it is a non-stick pan, it is recommended to cover the pot and let it simmer for half a minute before pouring boiling water.

Pouring cold water will cause the chicken thighs to shrink and not be easy to cook, so use hot water.

It is not recommended to turn the ingredients frequently during the simmering process, as long as the ingredients do not stick to the pan, they can be boiled in a good heart, and when the water is collected until the ingredients are exposed, you can add dark soy sauce and vinegar and seasoning, such as star anise cinnamon and other spices can also be added appropriately. Reduce the heat to reduce the juice, mince the shallots and set aside.

You don't need to collect the juice too dry, the potatoes can be slightly rotten, pour in the chopped green onion and stir-fry, cover the pot and simmer for 10 minutes, turn off the heat, and then you can put it out of the pot and eat it on a plate. It's a great meal!

Tip 1If you are worried that the salted chicken is too salty, you can wash it and blanch it before using it;

2.It is recommended to use hot water for simmering, and the potato cubes should not exceed two centimeters, which can reduce the simmering time.