Tips on how to make saltwater chicken, how to make saltwater chicken?

Recipe and processing process of brine chicken.

Spices: 30 grams of white cardamom, 25 grams of angelica, 25 grams of kaempfera, 25 grams of ginger, 15 grams of cumin, 10 grams of bay leaves.

Ingredients: ethyl maltol, chicken powder, refined salt, rice wine, how to use is in the text.

How to make it:

1. Chicken embryo treatment:

1) Chicken embryo selection:

Chicken embryos should be selected to eliminate laying hens, low cost, good meat quality, and good results.

2) Chicken embryo cleaning:

After culling chickens for slaughter, remove offal, fluff. Soak in clean water and rinse well, and set aside.

3) Chicken embryo scalding:

Add an appropriate amount to the pot and bring to a boil, then prepare a basin of cold water.

Hold the chicken feet with your hands, put the chicken into boiling water to submerge, then raise it, put it in the prepared cold water, repeat the above operation three times for each chicken embryo, and after doing it, plate the chicken and set aside.

2. How to make crispy chicken in salted water:

1) Spice Treatment:

Soak the spices: 30 grams of white cardamom, 25 grams of angelica, 25 grams of kaempfera, 25 grams of ginger, 15 grams of cumin, and 10 grams of bay leaves, soak them in warm water to clean and remove dust, remove them, put them in spice bags, and set aside.

The purpose of this step is to remove impurities from the fragrance, and it is also a step that is conducive to the rapid precipitation of the flavor of the fragrance.

2) Braised chicken method:

First add 30 catties of water to the stainless steel barrel, and then add condiments according to the proportion

Salt: 15 grams per catty of total weight of water and meat.

Chicken powder: 1 gram per catty of total weight of water and meat.

Ethyl maltol: grams per catty of total weight of water and meat.

After adding the above condiments, put the chicken in the pot, then put a spice packet, and then add 150 grams of rice wine.

After boiling on high heat, skim off the foam, press the chicken embryo with a grate or large plate to prevent floating, and then it should be on low heat, marinate for 10 minutes, turn off the heat, soak for 6 hours, and then you can get out of the pot.

Note: Chicken embryos must be selected to eliminate laying hens or local stupid chickens for more than two years.

It must go through the blanching step, which is the key to crispy skin.

Be sure to simmer, not cook, which is also a crucial step in the crispy skin.

When eating, cut into pieces and eat directly, or you can pour a little boiled chicken soup and eat it with balsamic vinegar, garlic, chili oil, sesame oil and other flavors.

Appropriate amount of salt, appropriate amount of chicken, Sichuan pepper, ginger and shallots, chili foam, sesame seeds, soy sauce, cooking wine, pepper.

Method. 1.Prepare a prepared chicken, wash it with water, cut it in the middle, and then put it in a casserole to boil until the water level overflows the chicken.

2.Put an appropriate amount of salt and cooking wine in centimeters and simmer over low heat, and then put some peppercorns in it when the water is almost dry.

3.By the time it finally came out of the pot, there wasn't much soup left. But don't let the chicken go too bad, or it will lose its flavor.

4.Cool and mix with condiment juice and some coriander to start eating (the condiment sauce method is to use ginger and onion foam, chili foam, sesame seeds, soy sauce, cooking wine, pepper and salt, pour hot oil and chicken essence and mix evenly, only take the juice to remove the slag).

Practice 2. 1 light chicken (about 1500 grams), 80 grams of ginger (patted flat), 3 shallots (patted flat), 3 slices of sand ginger, 2 bay leaves, 1 2 peels, 2 tablespoons of raw oil.

Soak in chicken juice. 16 measuring cups of water, 800 grams of salt (boiled and dissolved in advance with 8 measuring cups of water), 40 grams of granulated sugar, 1200 grams of ice cubes (lower back).

Seasoning. 2 garlic seeds (minced), 2 shallots (minced), 1 tablespoon deep-fried golden garlic, 20g ginger (chopped), 1 green onion (chopped), 2 teaspoons sand ginger powder, 5 tablespoons Wanzi soy sauce (bottom).

Method. 1. Preheat the pot, add raw oil, then add all the seasonings and stir-fry until fragrant, and finally pour in soy sauce and boil, set aside (with chicken).

2. Remove the internal organs of the chicken, clean it and set it aside.

3. Prepare a pot of boiling water, which can cover the chicken noodles, put in other materials, and then put in the bare chicken, after boiling over high heat, turn to soak in micro fire for 20 minutes, and scoop up.

4. After the chicken is picked up, immediately put it in the soaked chicken juice, soak it for 25 to 30 minutes or until the chicken body is cold, and then it can be served after chopping.

Tips: 1. When washing chicken, the internal organs must be removed, especially the chicken lungs, otherwise the chicken water will not be cooked when cooking, and there will be blood water continuously.

2. The quick-frozen chicken is used as this dish, the meat quality is relatively rough, the taste is not good, and the taste of live chicken is better.

3. When the chicken is immersed in the chicken juice, the chicken body should still be between warm and freezing.

4. The time of soaking the chicken should not be too long, otherwise the smoothness of the meat will be reduced sharply.

Main material: two catties of three yellow chickens.

Spice formula: 5 grams of Sichuan pepper, 5 grams of white cardamom, 3 grams of cinnamon, 2 grams of tangerine peel, 2 grams of licorice, 1 grass fruit (pat split).

Seasoning formula: salt, monosodium glutamate, rice wine, green onion knots, ginger.

Pepper and salt recipe: 500 grams of refined salt, 15 grams of star anise, 10 grams of Sichuan pepper.

How to make it:

1. Food processing

Clean off the internal organs of the three yellow chickens, remove the fluff, rinse them with water, and set aside.

2. Stir-fry with salt and pepper:

Put 500 grams of edible salt, 10 grams of star anise, and 10 grams of Sichuan pepper in a clean wok, fry the fragrance over medium heat, fry until the salt is slightly yellow, turn off the heat, let it cool, sieve star anise, Sichuan peppercorns, and set aside.

3. Marinating of ingredients:

Spread the processed Sanhuang chicken with salt and pepper evenly, especially in the thick areas of the internal organs and meat, about 80 grams of salt for each one.

After evenly spreading, marinate for no less than 4 hours in summer and no less than 8 hours in winter. It can also be marinated overnight in any season, and if it's hot, you can cover it with plastic wrap and put it in the refrigerator.

4. Brine production:

Add 20 pounds of water to the pot, put a spice bag, boil over medium-low heat, and marinate the brine chicken after two hours.

5. Marinated chicken in salted water:

1) Rinse the marinated chicken embryo with water and set aside.

2) Put a green onion knot, 15 grams of ginger slices, 150 grams of salt, 50 grams of monosodium glutamate, and 300 grams of rice wine in the boiling pot of the boiled brine.

Then take out the chicken head with your hands in the boiling state, put the chicken body into the brine, wait for the brine to fill the abdominal cavity and then take it out to control the moisture, and so on 3 5 times, and then put both chickens into the brine, press a grate, change to a slight fire after boiling (always keep the soup in the pot as if it is not open), and keep this fire for 60-70 minutes before it can be out of the pot.

Eating method: After the pot is cooled and cut into pieces, you can eat it directly, or you can mix the brine with cold boiled water to dilute the salt and then mix it with garlic, chili oil, sesame oil, sesame oil, etc., and then pour it on the brine chicken nuggets.

Preparation of saltwater chicken:

Ingredients: grass chicken, ginger, shallots, peppercorns, white wine, salt, water.

Method: I prefer to eat grass chicken, because its meat is firmer and chewy, and it tastes more fragrant than broiler chickens such as three-yellow chicken.

Clean the internal organs of the chicken's belly and cut off the chicken feet a little below the chicken feet, so that the chicken thighs will not break the skin after cooking.

Slice the ginger and chop the shallots into small pieces.

Heat the empty pot, pour in salt and peppercorns and stir-fry, stir-fry until the peppercorns are fragrant, the salt is slightly yellow, and then turn off the heat.

After the salt has cooled slightly, spread the salt on top of the chicken, smearing every part of the chicken's belly and skin.

Fill the salted chicken in a plastic bag and refrigerate it for at least 4 hours.

Take out the refrigerated chicken, boil a pot of boiling water in the pot, carry the chicken neck in one hand and a spoon in the other, and scoop the hot water in the pot on the surface of the chicken skin.

After all the hot water is drenched, the chicken skin will tighten slightly. Then put the whole chicken in and blanch it.

Blanch for 20 seconds and then put it in ice water to chill.

Put the chopped ginger and shallots into the pot, add a little white wine, remove the chicken soaked in ice water, put it in the pot, cook the chicken over medium heat, and cook for 15 minutes. (If there is enough salt on the chicken, there is no need to add more salt.) If the salt is not too much, you can add some salt in moderation. )

When the time is up, turn off the heat, cover the pot and simmer, simmer the chicken for half an hour, and prick the thick meat with chopsticks, so that no blood flows out.

Take it out, chop it into small pieces and put it on a plate, and a simple home-style version of salted chicken is ready.

The production method of salt water bath is actually relatively simple.,It's not convenient to say here.,You can be the kind of Douyin or Kuaishou to search for this related method.,Then you search directly and there will be a lot of ways to see.。

The live chicken is slaughtered, the chicken feathers are cleaned, the inner chamber is washed, and the two halves are put into the pot.

2.Put water to soak the chicken, put a little more salt, add cooking wine and simmer slowly, put in peppercorns when the soup is left at the bottom of a pot, and finally out of the pot.

Summary. 1.Prepare the ingredients:

Salt, chicken, water, green garlic, ginger slices, chives, Sichuan peppercorns, star anise, bay leaves, etc. 2.Chicken Handling:

Soak the chicken in clean water for 15 minutes, then wash, soak in salted water for 30 minutes, wash the chicken, marinate with cooking wine and salt for 10 minutes, and cut the marinated chicken into cubes. 3.Cook the seasoning in boiling water for 5 minutes, then add the chicken and cook for 15 minutes until the chicken is cooked.

4.Finally, remove the chicken, put it on a plate, drizzle with soy sauce, sesame oil, refined salt and other seasonings, and enjoy.

1.Prepare the ingredients: salt, chicken, water, green garlic, ginger slices, chives, Sichuan peppercorns, star anise, bay leaves, etc.

2.Chicken treatment: Soak the chicken in clean water for 15 minutes, then wash it, soak it in salted water for 30 minutes, wash the chicken, marinate it with cooking wine and salt for 10 minutes, and cut the marinated chicken into pieces.

3.Cook the seasoning in boiling water for 5 minutes, then add the chicken rotten meat and cook for 15 minutes until the chicken is cooked. 4.

Finally, remove the chicken, put it on a plate, drizzle with soy sauce, sesame oil, refined salt and other seasonings, and enjoy.

You've done a great job! Can you elaborate on that?

1.Prepare the ingredients: salt, chicken, water, green garlic, ginger slices, chives, Sichuan peppercorns, eight dry horns, bay leaves, etc.

2.Chicken treatment: Soak the chicken in clean water for 15 minutes, then wash, soak in salted water for 30 minutes, wash the chicken without staring, marinate it with cooking wine and salt for 10 minutes, and cut the chicken into pieces after marinating.

3.Cook the seasoning in boiling water for 5 minutes, then add the chicken and cook for 15 minutes until the chicken is cooked. 4.

Finally, remove the chicken, put it on a plate, drizzle with soy sauce, sesame oil, refined salt and other seasonings, and enjoy. Have a great time!

Here's how to make saltwater chicken:Preparation: 1 chicken, appropriate amount of salt, appropriate amount of star anise, appropriate amount of bay leaf, appropriate amount of cinnamon, appropriate amount of ginger, appropriate amount of light soy sauce, pot, plate, etc.

1. Clean the internal organs of the chicken, then wash and drain.

2. Heat the pot, add an appropriate amount of salt, star anise, bay leaves, and cinnamon to the pot, stir-fry for 3 minutes, and cool out of the pot.

3. Wipe an appropriate amount of light soy sauce and ginger slices on top of the chicken.

4. Put the fried spices and chicken in a fresh-keeping bag and marinate in the refrigerator for a day.

5. Put the marinated chicken into the pot, boil over high heat until boiling, then turn to low heat and cook for half an hour.

6. The meat of the chicken is cooked thoroughly and can be removed from the pot and plated.

1. Prepare ingredients: 20g of green onion, ginger and salt, 10g of Sichuan pepper and star anise, 30g of cooking wine, and a chicken.

2. Put the salt in cold boiled water and mix it into salt water (300g of salt, 5kg of water).

3. Slice the green onion, slice the ginger, wash the chicken and put it in cooking wine, add water to the pot, add the green onion, ginger, salt, pepper and star anise.

4. Then put the chicken into boiling water and boil for 5 minutes, take it out, take out the water in the chicken's stomach, and then put the chicken into the water again, turn off the heat, cover the lid and soak for 25 minutes.

5. Take it out and put it in ice water to cool it quickly, and the brine Yusou chicken is ready.

Ingredients: 3 chickens, 9 teaspoons of salt, 2 teaspoons of Sichuan peppercorns, 6 slices of ginger, 10 teaspoons of cooking wine, 1 onion, 3 star anise, 5 celery, 1 2 teaspoons of five-spice powder, 4 teaspoons of sugar, 4 teaspoons of monosodium glutamate, ice water.

1. The first step is to put 3 old chickens into the pot, add an appropriate amount of water, and cook for about 35 minutes.

2. After 35 minutes, immediately pick it up and soak it in the prepared ice water for about 30 minutes.

3. Put salt, pepper, ginger, cooking wine, onion, star anise, celery, five-spice powder, sugar, and monosodium glutamate into the Panzhou Wang pot. Add an appropriate amount of water to boil, as shown in the picture below.

4. Pour the boiled ingredients into ice water, cover the chicken, and then put it in the refrigerator for 2 days, as shown in the figure below.

5. Two days later, take out the chicken from the refrigerator and cut it into pieces and put it on a plate, so that the salted chicken is ready.

Ingredients: 1 chicken, 10 grams of ginger, 5 grams of garlic, 5 grams of green onion, 10 grams of sesame oil, 5 grams of salt, 3 grams of pepper, 10 grams of rice wine, half a bowl of cold boiled water, and grams of chicken powder.

1. First of all, prepare the required materials;

2. Boil an appropriate amount of water in a pot, add ginger slices and 3 grams of salt (except the amount), and put the chicken in the water to scald it slightly;

3. Lift the chicken, cool it, about 3 minutes, repeat 2-3 times;

4. Put the chicken back into the pot and cook over low heat for 20 minutes, opening the lid and flipping it halfway;

After a few minutes, open the lid and soak the chicken in salted water until cooling;

6. Mix all the ingredients in the seasoning together;

7. Finely chop ginger, garlic and green onions;

8. Soak ginger and garlic in seasoning water for 10 minutes;

9. Cut the chicken into large pieces and pour the sauce into the chicken;

10. Sprinkle chopped green onions, soak for 30 minutes, and pour sesame oil when eating.