Marinating methods and seasoning tips for marinated chicken

1.1 to 2 hours before cooking, simply marinate the chicken breasts with salt, pepper and olive oil. It will form a protective film on the surface of the chicken breast, which can prevent water loss.

2.Soak the chicken breasts in salted water before cooking. The amount of brine should be marinated in the chicken breast, as salt can change the tissue structure of the meat and make the chicken breast taste better. It is recommended to add another spoonful of rice wine to remove the fishy effect.

3.Marinate with milk or yogurt. Both milk and yogurt are rich in fat, which retains the chicken breast juice and has a subtle milky aroma. It should be noted that if it is marinated in milk, it is not recommended to add other acidic marinades, otherwise the milk is easy to coagulate and deteriorate.

4.Starch. Starch is an ingredient with a high incidence of meat production.

Its main function is to play a role in the meat slurry, so that the meat is more tender. Melt the starch with a small amount of water, pour into the chicken and grasp well. The chicken with water starch sticks to the outer layer seems to have a protective film to lock in moisture, and it is smooth and tender when stir-fried.

The marinating method and seasoning of marinated chicken are as follows:

Seasoning: cooking wine, ginger slices, green onions, etc. Method:

1. Prepare an appropriate amount of chicken, clean it and drain it with a kitchen paper towel.

2. Cut the chicken into cubes and set aside. If you don't need to cut it, be sure to make a few cuts on the chicken to make it easier for the chicken to absorb the flavor.

3. Put the chicken into the prepared empty bowl, add cooking wine, ginger slices, green onions, marinate for 10-20 minutes, then wash and drain.

4. Prepare an empty bowl, add 1 tablespoon of salt, 1 tablespoon of starch, 1 tablespoon of pepper and 1 egg white, stir well, add the chicken and continue to stir.

5. After the chicken is covered with seasoning, seal it with a fresh-keeping bag, put it in the refrigerator, and take it out after about half an hour.

The pickling method and seasoning tips of pickled chicken, first of all, chop the chicken into chicken pieces, and then put in, green onions, ginger and garlic, 13 fragrant peppercorn powder, cooking wine and salt, grasp it well with your hands, then put some light soy sauce, put some dark soy sauce to adjust the color, and then put in some oyster sauce to increase the fragrance, so that the swallow will taste after about two hours.

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.

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.

Cured chicken is one of the traditional poultry products in the vast rural areas of southern Henan Province. Raw material formula: 50 kg of whole white chicken, 4 kg of refined salt, 200 grams of Sichuan pepper, a little sodium nitrate.

Ingredient formulation. 50 kg of whole white chicken, 4 kg of refined salt, 200 grams of Sichuan pepper, a little sodium nitrate.

How to make it: 1. Selection: Choose healthy and disease-free chickens, preferably chickens of the year, individuals regardless of size, and should stop eating 12 hours before slaughter.

2 slaughter: slaughter the live chicken, put the blood, that is, put it into about 70 hot water to soak, boil the hair, and then use the semi-disemboweling method to remove the internal organs, rinse them, and drain the water.

3 Pickling: First fry the pepper and salt in a hot pan and crush it, mix it well with sodium nitrate after cooling, and smear the inside and outside of the chicken, the bleeding mouth and the mouth one by one. Then put the chicken belly up in the jar, marinate for 5 days, and turn the jar 2 times in the middle.

4. Hanging: Take out the marinated chicken, tie the chicken feet with hemp rope, hang it in a cool and ventilated place to dry the water (it is best to put it indoors), and it will be the finished product for about half a month.

How to eat. Wash the inside and outside of the chicken with warm water, rinse off some of the salt, and then cook.

Features: The color is light yellow, the saltiness is moderate, the processing is simple, the jujube is sensitive, although its taste is not as good as the wind chicken and the cured chicken, but it is still delicious.

1.Cut the chicken breast horizontally with a knife in half, pat the meat loose with the back of the knife, and you will notice that the meat will be larger than before.

2.Disassemble the tonkatsu seasoning, pour it onto the plate, and evenly stick the seasoning powder on both sides of the cut chicken in turn, remember, the chicken is best to use a special kitchen paper towel to absorb some water, I just had too much water this time, and the powder did not stick to the meat, and it became a dough alone. Dip the chicken in flour and let it sit for a while to make it easier to absorb the flavor.

3.Pour oil into the hot pan, because we are frying, not frying, the oil is slightly less, put in the chicken pieces in turn and start frying over medium heat, and press the chicken with a spatula while frying, because the chicken is divided into two, so it is easier to cook. Wait until both sides are browned, and it's good to taste two pieces.

Chicken thighs, lettuce, green onions, ginger, garlic, chili peppers, white sesame seeds (optional) Seasoning: salt, cooking wine, oyster sauce, dark soy sauce, tomato paste, sugar, chicken essence, white pepper.

Cooking Step 1Cut the green onion, ginger and garlic for later use, wash the chicken thigh after thawing, cut a knife on the chicken thigh, and remove the bones.

2.After the chicken thighs are deboned, cut them horizontally in the inner layer, let the chicken thighs in a clean bowl, add green onions, ginger, garlic, 1 tablespoon of cooking wine, 1 tablespoon of salt, white pepper, 1 tablespoon of tomato paste, half a tablespoon of oyster sauce, stir and marinate for about 1 hour.

3.Add 1 tablespoon of cooking wine, 1 tablespoon of sugar, half a tablespoon of dark soy sauce and 2 tablespoons of water to the bowl and mix thoroughly.

4.Pour a little oil into the pot, fry the chicken skin side down first, fry it well, then turn the plum noodles and fry it, after both sides are fried, pour in the seasoned sauce.

5.Cover the pot with a lid, simmer over medium heat for about 2 minutes, turn off the heat after the soup is thick, and sprinkle with some white sesame seeds.

300 grams of chicken thighs, 5 sticks of fragrant rice, 5 grams of salt, 15ml of soy sauce, 15ml of oyster sauce, 8 grams of sugar, 3 grams of cumin, 3 grams of black pepper, 3 cloves of garlic, 15ml of cooking wine, 10 grams of starch, 6 bamboo skewers.

Method: 1. Change the chicken thigh meat slightly to the knife, then add cooking wine and starch to grasp well, marinate for 15 minutes;

2. Then remove the chicken thighs, drain the water, add the chopped French fragrant, minced garlic, soy sauce, oyster sauce, salt, sugar, cumin and mix well, marinate again for half an hour to taste;

3. Smear a layer of cooking oil on the bamboo skewers, and then carefully skewer the chicken thighs on it, depending on the length of the skewers, about 4-6 pieces of chicken;

4. Then add a little oil to the pan, heat to 4 hot, put in the chicken skewers, slowly fry the chicken over low heat until it changes color, then turn it over, until both sides are discolored and mature, and finally sprinkle an appropriate amount of black pepper before eating.

Ingredients: 1 whole chicken, 1 potato, 1/2 onion, 1/2 carrot.

Excipients: 2 tablespoons of salt, 1 tablespoon of light soy sauce, a little sugar, a little cooking wine, 1 tablespoon of dark soy sauce, a little thirteen spices, 2 tablespoons of honey, a little water.

1. Clean the internal organs of a whole chicken, remove the head and tail, and use kitchen paper and limb towels to absorb the surface moisture.

2. Mix the salt, cooking wine, light soy sauce, sugar and thirteen spice powder, add a little water to dissolve.

3. Put the whole chicken into a pot, brush the sauce you just made on the surface with a brush, and pour the rest into the belly of the chicken.

4. While marinating the chicken, peel and cut the potatoes, carrots and onions into pieces and set aside.

5. Stuff the potatoes, carrots and onion cubes into the marinated chicken belly.

6. Then seal the mouth with a toothpick.

7. Tie the chicken legs and marinate for 2 hours.

The method of marinating the whole chicken is very complicated, first of all, after selecting the chicken and duck, put the chicken in the seasoning and marinate for 10 minutes, and then steam the chicken.