How to make salted chicken delicious and simple home cooked

1.Handle the whole chicken and set aside. (Preferably a local chicken, or a three-yellow chicken.) Don't choose chickens that are too old). Wash the green onion and ginger and slice it.

2.Pat the gardenia with the back of a knife, put it in a pot, add an appropriate amount of water, bring to a boil over high heat, and cook the gardenia out.

3.Pour the boiled gardenia water into a bowl and let it cool for later use.

4.Wash the chicken, drain and evenly spread the appropriate amount of salt chicken powder. (This is the key ingredient to make a simplified version of salted chicken, and no other ingredients need to be added).

5.Then brush the gardenia water all over the chicken's body several times. Brush again after each brush dry until the chicken skin looks distinctly colored. Refrigerate for at least 1 hour. What is made at night can be refrigerated in the refrigerator and marinated overnight and made again the next day.

6.Remove the marinated chicken and place ginger slices and green onion knots in the belly.

7.Add an appropriate amount of water to the pot, bring to a boil, and steam the marinated chicken for about 30 minutes.

8.Remove from pan until warm.

Dry stir-fried salted chicken: salty and spicy moderately chewy fried 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 spoon of light soy sauce, half a spoon of dark soy sauce, 1 spoon of cooking wine, 1 shallot, appropriate amount of white sesame seeds, 200 grams of peanut oil, 50 grams.

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.

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The delicious cooking method of salted chicken is as follows:Ingredients: 350g of salty and chicken thighs, 300g of white radish.

Excipients: 15ml cooking wine, appropriate amount of shallots, appropriate amount of wolfberry, appropriate amount of ginger, appropriate amount of shallots. Loss of money.

1. Wash the chicken thighs with warm water and chop them into pieces, peel and wash the radish and cut them into pieces, and prepare ginger slices, chopped green onions, and green onion knots.

2. Blanch the radish and a few pieces of cold water in a pot and wash them.

3. Pour boiling water into the casserole, pour in the chicken pieces and radish, then add green onion knots, ginger slices and cooking wine and bring to a boil over high heat.

4. Cover and simmer for an hour, turn to low heat and pick up the shallots.

5. Sprinkle with chopped green onions and wolfberries and serve.

1. Ingredients: 1 hen, accessories: 3 slices of ginger, 2 teaspoons of salt.

2. Clean the hen inside and out, put it in a deep pot, add the water that has not covered the chicken, and put in 3 slices of ginger.

3. Cover the pot and cook over high heat.

4. After boiling, keep the water boiling for 5 minutes, turn off the heat and simmer for 30 minutes.

After minutes, remove the chicken, drain and rub 2 teaspoons of salt on the inside and outside while hot.

6. Salt the chicken, let it cool naturally, put it in a fresh-keeping bag and put it in the refrigerator overnight after cooling.

7. Take it out 30 minutes before eating the next day, put it in a dish after chopping, put it on the steamer rack after boiling, and steam it for 10 minutes on medium heat.

8. After steaming, you can take it out and eat.