How to make Hakka salted chicken delicious?

Hakka salted chicken. <>

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Hero noodles.

Ingredients: 1 chicken.

1/2 tablespoon of salt (porcelain).

The practice of Hakka salted chicken.

Put the chicken into the pot and steam it through the water, steam a pound of chicken for 5 minutes, generally steam three to four pounds of chicken for 20 minutes, and you can use chopsticks to poke the chicken leg to see if it is cooked.

The chicken is steamed and salted while it is hot, you only need to wipe the appearance, and you can marinate it in the morning until the evening. When eating, chop the pieces and steam them hot, and if you can't finish eating one, you can refrigerate the other half in a sealed bag and eat it tomorrow.

Tips: Salt would rather be wiped less than more, light can also be served with shallots soy sauce, about the selection of chicken: choose eggs of chicken, the meat of the steer is hard and not delicious.

Method: 1. Half a local chicken, remove the internal organs, remove the head and claws, and wash;

2. Put it in boiling water and boil;

3. Cook for about 3 minutes, the meat turns white and the blood foam floats;

4. Rinse off the blood foam and sprinkle salt on the chicken;

5. Evenly smear the surface of the chicken with salt, and wipe it everywhere;

6. The reverse side should also be sprinkled with salt and wiped evenly;

7. String the salted chicken with a rope, hang it in a ventilated place, and blow dry it for 24 hours;

8. On the second day, take the chicken and rinse off the salt particles on the surface, and then brush with a layer of peanut oil;

9. After boiling water in a pot, put the chicken in and steam for 15 to 20 minutes;

10. Chop pieces with a knife before eating.

Tips: 1. It is better to choose free-range chicken, the meat is tender and slightly firm, and the chicken skin is crisp and less fat. But don't use old hens, or chickens that have been free-range for too long, otherwise they will taste too old.

2. When the salted chicken is marinated, you should rub enough salt, and remember to rinse it before steaming, so that it is delicious and not too salty.

Hakka salted chicken directly cut into pieces for later use, chop the garlic and ginger ** Heat the pot, pour in cooking oil, put in the garlic at a temperature of 5 percent of the oil temperature, stir-fry the ginger, add the chicken pieces and stir-fry, add light soy sauce, oyster sauce, and a little hot water to cook for 2 3 minutes.

Wash the salted chicken and change the knife, put the soaked soybeans or peanuts into the casserole, add ginger, star anise, dried chili peppers (you don't like to eat it) evenly spread the salted chicken pieces on top of the soybeans, then add water to submerge the chicken pieces, boil over medium heat, simmer over low heat, about 40 minutes, smell the fragrant fragrance, collect the juice, and finally put some green onions. It's ready to eat. The recipe is simple and delicious.

After the tender hens are slaughtered, wipe off the water on the chicken body and cut off the chicken feet. Spread the refined salt evenly on the chicken, and wipe the inside of the belly evenly, wrap the whole chicken with plastic wrap, put it in the refrigerator, and marinate for 10 hours.

2.Rinse the marinated chicken with water and wipe it dry. Then put it in a pot and steam for about 12-16 minutes.

3.After the chicken is steamed, apply sesame oil to the chicken to keep the skin moisturized.

4.After chopping the chicken, put it on a plate, and it is better to eat it with sand ginger salt.

5.Ginger salt juice method: Pour boiling oil onto a dish of ginger salt powder.

What is the Hakka opportunity to do? It should be consulted with the Hakka chef and the official station.

The steps of the Hakka salted chicken.

Step 1space

Slaughter the hen, remove the head, neck and internal organs, drain the water, and put a few slices of ginger.

Step 2space

Put it in a steamer, boil the water and steam for 25 minutes.

Step 3space

Take it out, let it cool slightly, and rub the salt evenly on the surface and inside.

Step 4space

After cooling, put it in a fresh-keeping bag, and then put a sealed bag in the refrigerator for two or three days, or put it in the refrigerator for a week to let the salt penetrate in and taste better.

Step 5space

Take the frozen salted chicken out of the refrigerator, thaw it at room temperature, and chop it into pieces.

Step 6space

Sprinkle with a little white pepper and steam together while cooking, saving time and effort. You can also put the water in a steamer and steam it for 10 minutes on high heat.