How to make salted chicken delicious, how to marinate salted chicken

Ingredients: 1 chicken (or grass hen).

Salt to taste, peppercorns to taste.

High liquor: Appropriate amount.

The preparation of delicious salted chicken with self-marinated.

A fresh boy chicken, you can also buy a grass hen, the grass hen meat is thick, I like to gnaw bones, so choose a boy chicken, and the boy chicken is more delicious, depending on what everyone likes. Kill the vegetable market and buy it home, chop it into two with a knife, chop off the chicken feet, chicken neck, take out the chicken heart, chicken liver, chicken gizzard, these can be directly cooked soup, put a little vermicelli and mushrooms, very delicious. Cut the chicken with kitchen paper to wipe the blood water, do not rinse with water, so as not to affect the deliciousness of the meat, and then fry the salt and peppercorns, after cooling, evenly wipe on the chicken, spray a little high liquor to increase the flavor, put it in a clean basin, press a heavy object on it, or fill the pot with water to press, about one to two days, there will be water seepage, and then wear it with a rope, hang it on the balcony vent to dry for a few days, if you don't eat it immediately, put it in the refrigerator for frozen storage, and you can take it out in advance when eating.

If you want to eat directly, soak some salty taste in water, and then cut it into pieces and steam it through water to eat, or cook it in a pot and pick up the pieces and put it on the plate, and the cooking time is your own mastery, the boy chicken is relatively easy to cook, and the grass hen is relatively longer, just plug it with chopsticks, and the chicken soup can be cooked with some cabbage and shover knots, which is very delicious!

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If you cook it in a pot, you don't need to soak it, so the soup will be a little salty, but if you cook it with side dishes, it tastes pretty much the same!

Marinated salted chicken method.

Ingredients: 400 grams of salted chicken, 4 dried chilies, 1 green onion, 5 slices of ginger, appropriate amount of Sichuan pepper.

1 teaspoon of salt, appropriate amount of sugar, 1 tablespoon of light soy sauce, half a spoon of dark soy sauce, 1 tablespoon of cooking wine, 1 shallot, appropriate amount of white sesame seeds, 200 grams of peanut oil, 50 grams of actual consumption.

Method: 1 Soak the chicken in water for a while and rinse well.

2 Drain the water and put it in a basin, add half a teaspoon of salt and cooking wine, mix well and marinate for half an hour.

3 Put peanut oil in a pot and cook 50% of the chicken pieces until golden brown. Drain and set aside.

4 Slice the green onions, slice the ginger, break the chili peppers, and chop them if you like spicy.

5 Take a non-stick frying pan, add a spoonful of oil, add ginger, chili pepper and Sichuan pepper and stir until fragrant.

Turn 6 to low heat and add the fried chicken pieces.

7 Add about 1/2 teaspoon sugar and stir-fry for 5 minutes.

8 Add the green onion and stir-fry until tender.

9 Pour in light soy sauce and dark soy sauce, add a teaspoon of salt, stir well, add some hot water according to the situation to prevent the pot from sticking, you can add it in stages, but do not add too much.

10 Stir for about 10 minutes, the chicken pieces are flavored, serve, only the chicken pieces, discard the other ingredients, sprinkle with some chopped chives and cooked sesame seeds.

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: mustard greens, salted chicken, garlic cloves, oil, salt, boiling water, ginger, oyster sauce. Cut the salted chicken into pieces, peel the garlic cloves and ginger and flatten them separately.

Break open and wash the mustard greens, soak them once or twice, scoop them up, and cut them into small pieces. Pour oil into a hot pan, add garlic cloves and ginger slices, pour in salted chicken pieces, and stir-fry over high heat until fragrant. Pour in the mustard greens and stir-fry evenly, stir-fry until the mustard greens are soft, the color is bright and green, add oyster sauce, salt, pour in two bowls of boiling water and mix well.

Ingredients: 500 grams of mustard greens, 200 grams of salted chicken, 3 garlic cloves, appropriate amount of oil, 2 grams of salt, 2 bowls of boiling water, 1 piece of ginger, 1 tablespoon of oyster sauce.

1. Chop the salted chicken into pieces, peel the garlic cloves and ginger and flatten them separately.

2. Break open and wash the mustard greens, soak them once or twice, scoop them up, and cut them into small pieces.

3. Pour oil into a hot pan, add garlic cloves and ginger slices, pour in salted chicken pieces, and stir-fry over high heat to bring out the fragrance.

4. Pour in the mustard greens, stir-fry evenly, stir-fry until the mustard greens are soft, the color is bright and green, add oyster sauce, salt, pour in two bowls of boiling water and mix well.

5. Then put all the ingredients into the casserole, cover the pot, bring to a boil over high heat, adjust to medium heat, and simmer for about 5 minutes before the original pot is served to the table.