How to make pickled chicken? 1 1. Material selection: Chickens of the same year, weighing only about 1.25 kg, were healthy and disease-free.
2. Slaughter: Slaughter the chicken, drain the chicken blood by three-tube bloodletting method, soak in hot water, wash the feathers, gut, take out all the internal organs, wash the chicken inside and outside with clear water, and drain the water.
3. Boiling: Put the white-striped chicken in the pot, add clear water, add the changed onion and ginger to drown the chicken body, boil the soup with strong fire, skim off the floating foam, then simmer for about 2 hours (until you can poke the chicken body with chopsticks), take out the chicken, drain the water, and apply a layer of refined salt on the chicken body and outside while it is hot. It is required to put a layer of salt on bleeding mouth, mouth and chicken.
4. Drunk: Cool the cooked chicken with fine salt, change the knife, cut it into strips about 5 cm long and 3.5 cm wide, and then put it neatly in a larger container (the container should be covered). Finally, pour in a proper amount of yellow wine (to the extent that it can drown the chicken pieces), cover it and put it in a cool place. After about 48 hours, you can get the finished drunk chicken.
How to make pickled chicken? Introduction of two recipes
Hakka brine chicken is a traditional Hakka dish, which is deeply loved by southerners. Also called "grandma chicken". It is said that a long time ago, in a place inhabited by Hakkas, an old grandmother loved her grandson. When she killed chickens in the New Year, she deliberately left chicken legs and buried them in salt piles for preservation. When her daughter returned to her family with her grandson after the festival, the old woman took them out to entertain her grandson. I didn't expect the salty chicken legs to be salty and delicious, and everyone applauded, so a Hakka-style food was born.
material
Tender hen 1 hen (about 1300g), coarse sea salt 150g, galangal powder 1 tablespoon (15g), 2 tablespoons of sesame oil (30ml) and shredded onion.
working methods
1. After the tender hen is slaughtered (this step can be completed by the vendor), it is cleaned and the chicken feet at the knee joint are removed.
2. Dry the chicken, evenly spread the coarse sea salt on the chicken and evenly spread it on the stomach. Wrap the whole chicken with plastic wrap and put it in the refrigerator for curing 10 hour.
3. After the chicken is marinated, take it out, rinse the salt and dry the chicken. Put enough water in the deep soup pot (depending on the chicken's body) to boil. Put the salted chicken into the pot, cover the pot, and adjust the fire to the minimum, so that the soup will only boil slightly after boiling again, and stew for 13 minutes (summer) to 15 minutes (winter).
4. When the chicken is cooked, take it out and dry it, and apply a layer of sesame oil on the chicken with a small brush to keep the chicken skin moist.
5. Dry the whole chicken slightly, cut it into palatable small pieces and put it on the plate.
6. Mix ginger powder, shredded onion and sesame oil into a dip, and then serve with a dish of garlic and sesame oil.
skill
1, coarse sea salt can be crushed in advance and evenly coated on chickens.
2. The choice of fresh chicken is very important, and the tender hen weighing about 1300g is the best, commonly known as "chicken neck" in Guangdong.
3. In order to make the color more beautiful, you can finally brush the evenly stirred ginger powder and sesame oil on the chicken.
4. Cut the whole chicken: cut the cooked chicken in half from the back, then remove the legs, then take off the whole chicken breast, cut it into strips with a length of 6.5cm and a width of 1cm, put the cut chicken in a plate, cover it with neat chicken breast, and then cut the two chicken legs into strips with a width of 1cm with an oblique knife. Of course, if you eat at home, you don't have to care too much about the shape. Delicious is the first.
How to eat pickled chicken? 3 exercise 1:
10 egg, 1 cup salt; 6 cups of water (1: 6), 3 tablespoons of spirits (eight immortals wine above 40).
step
1. Prepare a dry and oil-free clean sealed container.
2. Pour the salt and water into the pot and cook until the salt is dissolved, and completely cool it for use.
3. Choose fresh, intact eggs without cracks.
4. Wash the dirt on the eggshell gently with water, wipe off the water on the eggshell, prepare a small bowl of spirits, roll the eggs in the wine (sterilize), and then let the eggs dry naturally.
5. Put the eggs in a container, pour in salt water and 3 tablespoons of spirits, seal the container and write the date. /kloc-You can taste oily salted eggs in 0/8 days.
6. Just add 1 teaspoon clove, 2 pieces of star anise and 1 piece of cinnamon to (2) to make spiced salted eggs.
Exercise 2:
Eggs, wine, salt
step
1. Wipe the eggs clean and bathe him with high-alcohol wine, that is, roll the eggs down in a bowl filled with wine, then pick them up and roll them in salt, sprinkle with salt and then wrap them in plastic wrap or bags. Remember to pile the salt around the eggs as evenly as possible when wrapping.
2. put it in the sun, it is better if the sun is strong.
3. After drying, put it in a crock for one month, and don't put it in the refrigerator.
Exercise 3:
Liquor, eggs, refined salt
step
1, liquor soaking method. Prepare the materials according to 5 kg of eggs, 0 kg of 65438+60 degree liquor and 0.5 kg of refined salt.
2. When pickling, first soak the dried eggs in Chinese liquor one by one, then roll the refined salt, put it in a container, seal it in a dry, cool and ventilated place, and take it out and cook it in about 30 days.
How to eat pickled chicken well? 4 raw materials:
Brine chicken 200g, 4 dried peppers, shallots 1 root, 5 slices of ginger, appropriate amount of pepper, salt 1 teaspoon, appropriate amount of sugar, light soy sauce 1 teaspoon, half teaspoon of soy sauce, cooking wine 1 teaspoon, chives 1 root, etc.
Exercise:
1 soak the chicken in clear water for a while and rinse it off.
2 Drain the water, add half a teaspoon of salt and cooking wine, mix well and marinate for half an hour.
3 put peanut oil in the pot, heat it to 50% heat, and fry the chicken pieces until golden brown. Take it out and drain it for later use.
4 cut the onion, slice the ginger, chop the pepper, and chop it if you like spicy food.
5 Take a non-stick pan, add a spoonful of oil, add ginger, pepper, pepper and stir-fry for fragrance.
6 Turn to low heat and add the fried chicken pieces.
7 Add about half a teaspoon of sugar and stir-fry for 5 minutes.
8 Add onion and stir-fry until soft.
9 Pour in soy sauce and soy sauce, add a spoonful of salt, turn well, and add some hot water to prevent the pot from being burnt. You can add it several times, but not too much.
10 stir fry for about 10 minutes. Chicken nuggets are delicious. Just throw away the chicken nuggets and other ingredients and sprinkle with chopped green onion and cooked sesame seeds.
How to make pickled chicken? 5 Raw material formula:
Eviscerated chicken 100 kg salt 6-7 kg sugar 1 kg pepper noodles 200-300 g spiced powder 100 g.
Production method:
Take a small bite on the neck (near the head) of the chicken and bleed. Be careful not to pollute the feathers and affect the appearance. Make a small incision at the back of the neck and take out the clip. Cut a small hole in the chicken's crotch and dig out the internal organs. Pay special attention to dig out the chicken's lungs and soft and hard throats to avoid corruption and deterioration. Wipe the abdomen with a clean cloth.
How to eat:
Let the feathers dry first. Fine hairs can be burned with fire, preferably with wine, so as not to pollute the chicken skin. Then soak in hot water, scrape off dirt, steam in a cage, air-cool, slaughter into pieces, and add sesame oil to make the wine help food and have a special flavor.