How to make air dried chicken, how to make air dried chicken

Here's how to make air-dried chicken

1.The air-dried chicken must be soaked well to make the chicken fluffy. Soak it overnight, and wash it after soaking. Then chop it, and then be sure to cook the chicken pieces in an iron pot with happiness. Go for some oil and gas, and it will taste much better if you do it.

2.Cook for about 2 minutes, and after boiling in an iron pot, remove and dry. It's time to prepare some side dishes, and this time I have lettuce and baby mushrooms, which are fresh ingredients, and air-dried chicken is the best.

3.When the side dishes are ready, put salad oil in an iron pan and put in the dried chicken after packing. Stir-fry in a pan. Then add the lettuce and small mushrooms and stir-fry together.

4.At this time, you can put in the condiments, add sugar, raw oil, red soy sauce, and stir evenly. After adding boiling water, cook for about 20 minutes, remember to add a little more water, otherwise it will boil dry.

5.At this time, you can use chopsticks to try whether the chicken is cooked, remember to be sure to have enough time, if 20 minutes is not enough, you can cook it for a while. At this time, put in star anise, and you must smell the fragrance.

Ingredients: 100 catties of slaughtered local chickens as an example (about 20), 100 catties of water, 10 bottles of Huadiao wine, 1 catty of Laobai dry wine, ginger slices, green onions, salt.

Air-dried chicken preparation steps:

Slaughtered local chickens (about 20), put 100 catties of water, 10 bottles of Huadiao wine, 1 catty of old white dry wine, ginger slices, green onions, and salt, completely submerge the native chickens, and soak for 3 hours;

2. Absorb the soaked chicken, mix 3 catties of salt, 250 grams of dried green peppercorns, and 3 catties of old white dry wine, evenly smear it on the chicken, seal it layer by layer into the vat, and seal it for 24 hours.

3. Then turn over, seal and marinate for 24 hours;

4. Take out the marinated chicken, use a bamboo skewer to open the chicken breast, hook the chicken mouth, and hang it on a bamboo pole in a natural ventilation place to dry for about half a month, until the moisture in the chicken is blown dry, that is, it becomes a semi-finished product;

5. Soak the dried chicken in warm water for 12-24 hours, take it out and prop it up with chopsticks, put it flat in the tray, put a little pepper and green onions, steam it in the steamer (about 30 minutes), let it cool and chop it and put it on a plate.

Technical key: It must be soaked for 3 hours before salting to remove blood water and odors.

The curing process must be sealed with plastic wrap.

Semi-finished products can be sealed by plastic, and the shelf life (refrigerated) is 6 months.

This product is only suitable for processing in winter.

How to make air-dried chicken.

1. Prepare the ingredients.

Ingredients: 10 net chickens of fresh chai chicken.

Seasoning: 8 bags of bagged soy sauce, 20 kilograms of purified water, 2 boxes of thirteen spices, 7 taels of rock sugar, 700 grams of lotus monosodium glutamate, 50 grams of chicken essence powder (sold in a treasure), half a bottle of chicken juice, 50 grams of salt (this color comes out yellow, if you want to be darker, I don't put it here with dark soy sauce), 2 pounds of green onions, 2 pounds of ginger.

Spices: 50 grams of cumin grains, 500 grams of dill seeds, 100 grams of bay leaves, 100 grams of cinnamon, 150 grams of star anise, 125 grams of Sichuan pepper, 100 grams of angelica.

Second, the production process.

1. The chest of the chai chicken is disemboweled, the chicken paws are removed, the internal organs are removed, and the internal fascia is cut. Rinse well, put it in a basin, add appropriate water to cover the chicken, add a little green onion and ginger slices, peppercorns, a handful of salt, mix well and soak overnight (the seasoning in this step is not in the ratio of ingredients).

2. Prepare the spices in advance and soak them in warm water for 2 hours, then boil them for one minute, wash them and put them in the bag (dill seeds, cumin grains, small spices, pay attention to use a dense leakage net to control the water, don't rush away).

3. Mix all the seasonings and purified water together and put them in a stainless steel barrel, bring to a boil over high heat, boil for 45 minutes on medium heat, turn off the heat and soak overnight to cool.

4. The next day, take out the spices, green onion and ginger residues, freeze the spice bag and keep it for the next use, throw away the green onion and ginger residues, take out the chicken soaked in blood and water and hang it with a hook to control the moisture, hang it on the edge of the stainless steel soup bucket, in order to prevent the chicken from floating out of the soup noodles, press it with a plate and other heavy objects, and then seal it with plastic wrap and soak it for 30 hours (the color of the soaked is more uniform, and it is not used to turn back during the period).

5. Take out the marinated chicken to control the dry soup, boil the original soup and freeze it, continue to use it next time, hang the chicken in a ventilated place (don't block the wind between even staggering) and blow the skin surface with a fan for 6 hours, and blow the meat surface for 8 hours. Blow until the epidermis is dry and there is no moisture, and the neck skin is hard, put it in a tray, spray some cooking wine on the surface, sprinkle some star anise petals, peppercorns, green onion and ginger slices, steam in the steamer for about 1 hour until cooked, take it out and dry it to eat.

3. Precautions.

1. The selection of chickens should not be too big, the meat is not very good, and the operation time is not easy to grasp.

2. There is no fan, it is best to place it in a ventilated place to dry naturally, but the weather is hot and the temperature is high. Note that if the temperature is lower than 24 degrees for ventilation, you can place it outdoors to air dry for about 2-3 days, and the skin can be dried and the neck is hard, and it can be done in all seasons, and electric fans are used when it is hot.

3. How to circulate the soup: cook for 45 minutes for the first time, and then cook for 10 minutes each time, and soak the chicken for two more hours each time. After using it five times, add one-fifth of each seasoning each time, add one-fifth of each time you make a new package after 5 times, add one-fifth of the new package separately, five times a cycle, 10 chickens method, in general, it is still adjusted according to personal experience.

4. Every time it is used up, the soup should be boiled and then stored, make sure that the soup is cooled before soaking the chicken, the medicinal materials are clean, and the color likes to be black, add about 80 grams of dark soy sauce, generally according to this ratio, I think it is the best without adding dark soy sauce, because the color is light, the wind blows, and the color is just right after steaming.

Here's how to make air-dried chickenIngredients: 1000g chicken, 10g bay leaves, 10g dried chili peppers, 10g cinnamon, 10g orange peel, 10g Sichuan pepper, 10g ginger.

1. Cut the chicken into large pieces, evenly spread the high liquor, and put it in a bowl with the sauce for later use.

2. Add edible salt to the pot and stir-fry, turn off the heat and add bay leaves, Yinglu dried chili, cinnamon, orange peel and Sichuan pepper to continue stir-frying.

3. Fry and put it in a bowl, add five-spice powder and stir well, pour in seasonings, add ginger slices and rub a few times to taste, and let stand for three days. The marinated chicken is hung with a rope and dried in a ventilated and dry place for about fifteen days before serving.