Authentic practice of Zhangzhou salted chicken

(Main materials and auxiliary materials)

1 fat hen (1400g)

abrasive paper

2 sheets

ginger slice

10g

Onion strip

10g

coriander

25 grams

coarse salt

2500 grams

Refined salt

12.5g

monosodium glutamate

0.5 g

8 jiao fen

2.5 grams

sesame oil

1 g

ground ginger

2.5 grams

Cooked lard

L20g

peanut oil

15g

(brine chicken's cooking method)

The practice in brine chicken is 1. Heat the wok with low fire and add 0.4g monosodium glutamate.

After heating, add chopped Alpinia officinarum, stir well, take out, and divide into 3 small plates, each plate is added with 15g cooked lard.

For food. 55g cooked lard

5 g refined salt

And mixing with monosodium glutamate to make sauce. Use peanut oil brush 1 piece of sandpaper for standby.

Brine chicken's practice II. Slaughter the chicken, hang it dry, remove the hard shell at the toe and mouth, cut the wings on both sides 1 knife, and cut the neck bone 1 knife. Then, use 3.5 grams of refined salt.

Wipe the chicken cavity evenly, add the onion, ginger and 8 minutes, wrap it with unpolished sandpaper first, and then wrap it with oiled sandpaper.

Brine chicken's practice 3. Heat a wok with high fire, stir-fry the coarse salt to high temperature, take out 1/4 and put it in a casserole, put the chicken on the salt, cover the remaining 3/4 of the salt on the chicken, cover the pot, and simmer for about 20 minutes until cooked. Take out the chicken, remove the sandpaper, peel off the chicken skin, tear the meat into pieces, break the bones, add the sauce and mix well, put it on a plate (in the shape of a chicken), and put coriander on both sides of the chicken.

Brine chicken has three techniques. No matter which method is used, the chicken salted with ginger oil and salt tastes better.

1. Salt method: it is an authentic traditional method. As contained in this book, the color and taste of the finished product have all the advantages of salted chicken, but it has a special chlorine smell.

2. Gas method: mix ginger, refined salt and sesame oil inside and outside the chicken cavity and apply them. Steam 15 to 20 minutes. This method is quick and convenient, and the meat is smooth, but it is not refreshing enough.

3. Water method: soak the chicken in hot soup, tear off the bones, mix the meat and skin with spices such as sesame oil and refined salt, and then make a chicken-shaped dish.