When making cured chicken thighs, can you dry them directly?

In many places in the north, the common people have the habit of pickling "salty goods" after the heavy snow season, pork, chicken, duck, fish, etc. can be used to marinate and eat, which can not only facilitate preservation, but also enrich the taste, the marinated meat can withstand the cooking more abundantly, and it is quite delicious to eat, this time I want to share with you is the practice of cured chicken thighs, the chicken thighs are marinated with various seasonings and spices, and then dried, with the right methods and skills, the chicken thighs become salty and fragrant, and chewy, This method of making cured chicken thighs is an old recipe that I have used at home for more than ten years, and it is practical and simple, so I will share the method with you in detail.

Preparation of cured chicken thighs:

Spare ingredients: 10 kg of chicken thighs, 500 grams of dark soy sauce, 1000 grams of light soy sauce, 250 grams of cooking wine, 700 grams of sugar, star anise, Sichuan pepper, bay leaves, cinnamon, cloves, etc.;

Production process: the first step, the chicken thighs are prepared with the required amount, carefully cleaned and cleaned, the moisture on the surface is controlled, and when the chicken thighs are controlled by water, the seasoning is weighed and prepared, and various spices are also prepared in place;

In the second step, put the sugar, light soy sauce, dark soy sauce, cooking wine and all the spices in the pot, put it on the fire, stir while heating until the white sugar is completely melted, then turn off the heat and let it cool;

The third step is to soak the chicken thighs in the boiled sauce and marinate for 5 days.

The fourth step is to ensure that the chicken thighs can be evenly flavored, you can take out the marinated chicken thighs, control the water, tie them with cotton thread, and hang them in a cool place to dry, and you can see the dry surface of the chicken thighs in a week;

The fifth step, continue to dry, I spent half a month to take back the dried chicken thighs, put them in the refrigerator for preservation, you can air dry according to your personal preference for the degree of dryness.

Summary: Every year to do a good job, I will always steam with vegetables to eat, without too much seasoning, simply steam a pot, salty and fragrant, and appetizing rice, the method of making cured meat is not difficult, and no tools, relying on the power of nature, you can make the chicken particularly delicious, every year at this time of the year my family will do a variety of cured meat, sometimes pork is too expensive, will choose to use chicken, duck, etc. instead, it is really a pity not to eat bacon in winter, especially during the New Year, banquet dishes must also be cured, In order to show respect for this winter, there are many spices used to make cured chicken thighs, but the method is simple, I have used this recipe for more than ten years, which is particularly practical.

It is best not to dry it directly, because the cured chicken thighs are not suitable for sunlight, and it is best to put them in a cool place so that the cured chicken thighs will be more delicious and can be stored for a longer time.

No, it will be difficult to taste the cured chicken thighs when dried directly, and they need to be marinated first and then dried, and the taste of the cured chicken thighs is very attractive.

When making cured chicken thighs, you can't dry them directly.

After the chicken thighs are cleaned, they need to be dried first, and then salted for a few days, if the water is not dried, the marinating is likely to cause the chicken thighs to spoil. It is best to put it in a ventilated place when drying the cured chicken thighs, which will greatly speed up the process and make the cured chicken thighs more delicious.

Ingredients: Ingredients: 2 chicken thighs.

Excipients: 30 grams of salt, 15 grams of high liquor, 40 grams of coarse salt, appropriate amount of ginger, 1 small piece of cinnamon, 5 bay leaves, 1 small handful of peppercorns.

1. Wash the chicken thighs and cut off the fat on the chicken thighs.

2. Put coarse salt into a wok, add broken cinnamon, Sichuan pepper, bay leaves, and other ingredients to stir-fry over low heat to bring out the fragrance, and turn off the heat.

3. Put the processed chicken thighs into a bowl, add ginger slices and white wine and massage them with your hands for a few minutes.

4. Pour the fried coarse salt on the chicken thighs, massage for a few minutes, cover with plastic wrap and put in the refrigerator to marinate for 2 days. (Roll it out in the middle).

5. Take out the marinated chicken thighs and tie them with cotton ropes.

6. Hang it in a ventilated place and dry it for seven or eight days.

7. The chicken thighs that have been dried for 7 days are dark red in color and the chicken thighs are firm.

8. Wash the chicken thighs with warm water, put them on a plate, add a few slices of ginger to remove the smell, pour a little cooking wine, and steam over medium heat for 20 minutes.

9. The steamed cured chicken thighs have sallow skin, the meat is firm and dry and fragrant, and you can eat it by cutting it directly.

Marinate for a day and then dry.

Preparation materials: 2 catties of three yellow chickens, appropriate amount of salt, appropriate amount of five-spice powder, appropriate amount of Sichuan pepper, appropriate amount of bay leaves, appropriate amount of liquor, appropriate amount of soy sauce, appropriate amount of sugar.

1. First of all, clean the processed chicken with clean water.

2. Then put the prepared peppercorns, bay leaves, and salt in the pot, and fry until slightly yellow, and turn off the heat.

3. After cooling, apply to the surface of the chicken.

4. Let stand for 24 hours.

After hours, tie the rope and hang to air dry.

6. Remove it after air drying, so that the cured chicken is ready.

Marinate for a day and then dry.

Preparation materials: 2 catties of three yellow chickens, an appropriate amount of salt, an appropriate amount of five-spice powder, an appropriate amount of Sichuan pepper, an appropriate amount of bay leaves, an appropriate amount of liquor, an appropriate amount of soy sauce, and an appropriate amount of sugar.

1. First of all, clean the processed chicken with clean water.

2. Then put the prepared peppercorns, bay leaves, and salt in the pot, and fry until slightly yellow, and turn off the heat.

3. After cooling, apply to the surface of the chicken.

4. Jingzu Huizhi for 24 hours.

After hours, tie the rope and hang to air dry.

6. Remove it after air drying, so that the cured chicken has been ready.

It's okay to put it in the refrigerator freezer, but if you're afraid of smell, put it in a ventilated place.

1. Don't leave the cured chicken thighs for too long. If the temperature is low and the humidity is moderate in winter, if you plan to eat the cured chicken thighs in a short time, such as 2 weeks, when the room temperature is lower than 20 and the humidity is lower than 60, you don't need to put it in the refrigerator, just put it in a ventilated and cold place. If you need to store it for a long time, you should further roast and dry the chicken thighs, seal them in a fresh-keeping bag according to the disposable edible amount, and store them in the freezer of the refrigerator, which can generally be stored for 6 months.

But it is still recommended that everyone finish it quickly.

2. If it is a preserved chicken thigh bought, it should also follow the two environmental principles of low temperature and drying when preserving, so that the shelf life is generally 3-6 months.

The steps of the traditional New Year's pickled chicken thighs.

Save the practice to your phone.

Step 1space

To prepare plain milk shredded toast Step 1

If you choose quick-frozen chicken thighs, take out the chicken thighs and thaw them at room temperature one day in advance. Fresh chicken thighs are used directly. Be careful not to wash the chicken thighs.

Step 2space

To prepare plain milk shredded toast Step 1

Prepare some kitchen paper towels, wipe the blood on the chicken thighs until the surface is dry without moisture (don't skip this step), and then weigh the salt, peppercorns, and star anise in the pot.

Step 3space

To prepare plain milk shredded toast Step 1

Stir-fry the spices to bring out the fragrance, and the salt is slightly yellow.

Step 4space

To prepare plain milk shredded toast Step 1

Cut the drumsticks from the roots so that the whole meat is allowed so that the flavor will get in, and poke some holes in the skin of the thighs with scissors to handle all the drumsticks.

Step 5space

To prepare plain milk shredded toast Step 1

Spread white wine around the processed chicken thighs, then a layer of sautéed salt so that they can be sealed and marinated.

Step 6space

To prepare plain milk shredded toast Step 1

Press the chicken thighs with a weight and marinate them for about 24 hours (the chicken thighs are not as large as pork, so they are easy to absorb and do not need to be pressed for too long).

Step 7space

To prepare plain milk shredded toast Step 1

Then wear a string on the chicken thighs and dry them for about 10 days, until the chicken thighs are red, and they are ready to dry. At this time, the chicken thighs have shrunk a lot, and they are very small. How to preserve: Put it in the quick freeze, well, it's fine for half a year....Do not refrigerate!

Step 8space

To prepare plain milk shredded toast Step 1

As for how to eat, I wrote that you can wash the dried chicken thighs, wipe off the peppercorns and other things on the surface, put them in the pot with ginger and shallots, steam them in a pot for 20 minutes, and then slice them and eat them. You can also fried rice with chicken thighs, it's really delicious! Sauté with steamed chicken thighs.

Or put some of the steamed chicken thighs in the soup, and the soup will taste much better immediately! Incense

Raw material recipe: 50 kg of chicken thighs, kg of refined salt, 750 grams of sugar, 100 grams of nitrate, 500 grams of soy sauce, 750 grams of liquor.

How to make it: 1. Prepare ingredients: a few chicken thighs, a bowl of coarse salt, and 2 tablespoons of Sichuan peppercorns.

2. Wash the chicken thighs to remove the oil, and make a few cuts on the surface to help it absorb the flavor.

3. Dry the washed chicken thighs in a ventilated environment.

4. Salt and peppercorns stir-fry well in a clean iron pan and stir-fry well, remove from heat and let cool.

5. Rub the pepper and salt on the surface of the chicken, rub it vigorously while wiping, and the amount of salt will need a lot of salt until it can no longer be wiped and falls off.

6. Put the processed chicken thighs into a large container and put them at the bottom of the refrigerator. After 24 hours, turn the chicken thighs over and marinate them again, turning them every day for three consecutive days.

7. After three days, tie the chicken thighs to a rope, wait for the sun to go down, put the chicken thighs in a ventilated place to dry overnight, and then put them in the refrigerator the next morning;

8. After drying for three or four days in a row, the chicken begins to tighten and redden, that is, it is done;

9. Storage method: Chicken thighs should be stored in a dry and ventilated place. If the air is humid, use simmering fine smoke moxibustion, which can be stored for 2 to 3 months without deterioration.

10. Product features Golden color, beautiful shape, delicate texture, oily and fresh, rich wax fragrance, steaming and cooking are delicious and delicious.

1. Whether it is sun-dried or shade-dried, in fact, there is not much difference in taste, but the drying time is shorter, and it takes a few more days to dry in the shade.

2. Start dripping oil after 2 days of drying, and finally when the meat is red and becomes very tight.

Step 1: Drain the chicken thighs after thawing.

The second step is to put the sea salt and Sichuan pepper together and prepare the high liquor.

The third step is to fry the salt and peppercorns to heat and fry the fragrance, pour the salt and peppercorns into the hot pan, and fry until the salt is slightly yellow, and the peppercorns are fragrant and then turn off the heat.

Step 4: Put the chicken thighs into a basin first, then pour in the liquor and mix well by hand.

The fifth step, then pour in the fried pepper salt, mix well and press it with a heavy object, turn it over after two days, the chicken is easy to taste and press for 4 days, if the time is too long, it will be very salty.

Step 6; After that, tie the chicken thighs with cotton thread and let them dry in the sun.

Hello question, thanks

Oh, your pickled meat is still spicy, the two are different, the wax is smoked and pickled hair, and the spicy one is just moisturizer

Put the chicken thighs in ice water, then add the pickling preparation, salt, monosodium glutamate, chicken paste flavor and marinate for 8-12 hours!

Wash the chicken thighs, then marinate them with salt and peppercorns for 2-3 days, then wash them and dry them in the sun.