Everyone knows that the salted chicken in Guangzhou is delicious, but the "three methods" of salted chicken are not so clear.
Therefore, the "three methods" are three methods of making and eating salted chicken, namely, salt roasting, water roasting and gas roasting. Different production methods have different characteristics, but they still maintain the basic flavor of salted chicken, just making it more suitable for diners with different tastes.
The salt roasting method is to wrap the chicken in paper and put it in a fried casserole for several hours. The skin is smooth and the flesh is smooth, and the bones are fragrant. It is said that in the 1940s before liberation, a man in Xingning County of Dongjiang opened a small restaurant named Ningchang near the Chenghuang Temple in Zhongshan 4th Road, Guangzhou (renamed Dongjiang Hotel after liberation), which specializes in producing and selling salted chicken, and was very popular with diners.
Once, a police chief ordered the salted chicken he ate that night, but he didn't come to eat it, so the store had already suffered a lot. After 10 that night, the boss sold the prepared salted chicken to another customer in order not to lose money.
When the market was about to close, the police chief came to eat chicken. It's too late to make it according to the traditional method. If there is no chicken, it will definitely make a big noise. The chefs had a brainwave and came up with a quick new method-soaking the chicken in hot soup, tearing off the bones, meat and skin, mixing with sesame oil, refined salt and other seasonings, then laying it in the shape of a chicken and putting it on a plate, which is the "water roasting method".
In this way, although the flavor is slightly inferior to the traditional salted chicken, it can not only cope with the past, but also win with smooth meat and skin, which is highly praised. Since then, this pickled salted chicken has been added and has been passed down to this day. The gas roasting method (mixing ginger flavor, refined salt, sesame oil and other ingredients, coating them inside and outside the chicken breast, and steaming them in water to make the meat smooth, but not refreshing enough) is said to be innovative in order to meet the needs of some customers who prefer to eat traditional salted bones, which can not only keep the flavor rich, but also make the meat smooth and tender.
Materials: chicken 1 (about 3 kg), coarse salt 3 kg gauze paper 1 piece of paper 1 piece of making:1. Wash and dry the chicken, hang it and dry it as much as possible. 2. Insert two chicken feet into the abdomen from the tail, wrap them with gauze, and use toothpicks to pass through the neck and tail of the chicken to prevent the gauze from spreading.
3. Cut the tin foil to be larger than the pot used and spread it at the bottom. 4. Heat the wok, add coarse salt and fry until yellow.
Spread about 1/3 coarse salt evenly on the bottom of the pot, put the chicken into the pot and spread the remaining coarse salt. Cover and stew for 6 minutes, turn over the chicken, bake for 6 minutes, and finally stew for 12 minutes.
Experience: 1. It is better to use casserole, because the roasting process will make the chicken skin brittle, and there is no need for tin foil bottom. 2. If the weight of the chicken is about 2kg, 10 minute is enough.
The amount of salt should also be equal to the amount of chicken. It takes time and effort to make authentic salted chicken.
The improved roasting method is also introduced below: firstly, the slaughtered chicken is coated with fine salt inside and outside, then steamed with open fire, separated from water, and then cut into pieces. In addition, lard or peanut oil and seasoning powder are mixed with the juice of the original steamed chicken and boiled into thick juice. In a large bowl, the chopped chicken pieces are dipped in the spice oil juice one by one and put on a plate.
Ask for Guangdong salty chicken wings, golden and crispy!
"Dongjiang salted chicken" is a famous dish in Guangdong.
Originated in Dongjiang, Guangdong. More than 300 years ago, in some salt fields along the Dongjiang River, cooked chickens were wrapped in gauze paper and preserved in salt piles. This kind of chicken is delicious and unique in flavor.
Later, the salt industry in the capital of Dongjiang was developed, and local restaurants competed to entertain guests with the best dishes, so they created a method of roasting fresh chicken with hot salt. Therefore, this kind of food originated in Dongjiang Yu, so they called this kind of chicken "Dongjiang Salt Baked Chicken". Features: unique production method, rich flavor, smooth skin and meat, ginger oil and salt as food, excellent flavor.
Pale yellow in color, crisp and tender in skin, fresh and fragrant in flesh and blood and attractive in flavor. This is a common delicacy at banquets. Ingredients: fat and tender neck chicken 1 only weighs about 1 g (yellow hair, yellow mouth, yellow feet and hens that have laid eggs are called neck chickens), ginger slices, onion strips10g, coriander 25g, coarse salt 2500g, refined salt13g.
Practice: 1, add small water to the wok, add 4g of refined salt, heat, add Jiang Mo, mix well, take out, divide into 3 small plates, and add15g of lard to each plate for eating. 75g of lard, 5g of refined salt, sesame oil and monosodium glutamate are mixed into a flavor juice.
Brush a piece of reverse gauze paper with peanut oil for later use. 2. Slaughter the live chicken, remove the hair and viscera, hang it dry, remove the hard shell on the toe tip and mouth, cut one knife on each side of the wing, chop one knife on the neck bone, then wipe the chicken cavity evenly with 3.5 grams of refined salt, add ginger, onion and star anise powder, first wrap it with unpolished gauze paper, and then wrap it with oil gauze paper.
3. Heat the wok with high fire, stir-fry the coarse salt to high temperature, take out14, put the chicken in the casserole, cover the remaining salt on the chicken, cover the pot tightly, and bake for about 20 minutes with low fire until cooked. 4. Take out the chicken, peel off the gauze paper, peel off the chicken skin (for later use), tear the chicken into pieces, disassemble the chicken bones, add the flavor juice and mix well, then put it on a plate (the bones are at the bottom, the meat is in the middle, and the skin is covered on it) and put it in the shape of a chicken. Coriander is placed on both sides of the chicken.
Serve with ginger oil and salt sauce.
Can the chicken wings with salt be steamed?
Ingredients: chicken wings, 6 auxiliary materials, oil, salt, salted chicken powder and ginger.
step
Steps to bake chicken wings with salt 1 1. Thaw the chicken wings for later use.
Steamed chicken wings with salt step 22. Then cut the chicken wings in the middle.
Step 33. Add oil, salted chicken powder and salt to marinate (I just grab it by hand and marinate it for an hour or two).
Steps of steaming salted chicken wings. Put oil in a hot pan and fry the marinated chicken wings in the pan (mainly to make the skin yellow and look better, no need to cook, but be careful, the oil will spill)
Step 55. Then find a plate and arrange the fried chicken wings (as you like).
Step 66 of steaming salted chicken wings. Add three slices of ginger and steam it in a pot (the time is not specified)
Steps of baking chicken wings with salt. There may be juice after steaming. Don't pour it out It can be used for cooking.
Method for making salted chicken wings
Exercise 1:
Wash the chicken wings and fry them in a pan for a while without oil, until they are oily and slightly golden in color. Add water, depending on the submerged chicken wings, add salt chicken powder, cook until the water is dry, and serve.
Exercise 2:
Stir-fried chicken wings with oil and ginger slices, slightly golden in color. Put some wine, stir-fry the fragrance, add water, take the submerged chicken wings as the standard, smoke, cook until the water is dry, and serve.
Exercise 3:
1, first mix the chicken wings with salted chicken powder and marinate for 20 minutes;
2. Chop onion, ginger and garlic and fry white sesame seeds; Add vinegar, sesame oil and oyster sauce to make juice. (You can add Chili sauce if you like spicy food.)
3. Put a small amount of oil in the rice cooker and spread it evenly. After the oil is slightly hot, add the marinated chicken wings and cover them until cooked.
4. After jumping to the heat preservation state, stuffy for 5 minutes, turn the chicken wings upside down and jump back to the cooking state. After the same heat preservation, stuffy for 5 minutes.
After this process is repeated twice, the chicken wings are cooked, which takes about 20 minutes.
Practice 4:
1, wash chicken wings, dry the water with kitchen paper, and cut the back several times (convenient for eating).
2. Spread the marinated chicken powder evenly on the surface of chicken wings and marinate for about an hour.
3. Pour oil into the rice cooker, and the oil should be evenly placed at the bottom of the pot step by step, about 3 mm deep.
4. Then put a few slices of ginger and cover the bottom of the pot.
5. Brush a layer of oil on the surface of the pickled chicken wings, and then put them on the ginger, face up.
6. Press the cook button, turn the chicken wings over when jumping to the heat preservation button, and then press the cook button. After jumping to the heat preservation button for the second time, don't open the lid in a hurry, and continue to stew for about 5 minutes before serving.
skill
1, chicken wings can be soaked in boiling water and then picked up, and then soaked in ice water. This step is very important if you want to have smooth skin and refreshing taste. It is best to put it in the refrigerator for more than 20 minutes in hot weather, so that the chicken skin will be fresher.
Don't add too much salted chicken powder yet, try the taste, and don't add enough.
How can salt chicken wings be crispy and yellow? Cooking by yourself is far from eating in the street.
Practice: 1: Clean the chicken wings, drain the water, and cut 2 knives on the chicken wings. Mix well with a little salt, add salt chicken powder, and mix well by hand so that each chicken wing is evenly stuck with salt chicken powder; Cover with plastic wrap and marinate in the refrigerator for at least 3 hours (I usually marinate in the morning and cook at night) 2. Put a thin layer of oil on the rice cooker, open the lid and heat it, add chicken wings, cover the lid and press the cooking button; 3: Keep the temperature for about 5 minutes after the cooking button jumps, turn the chicken wings over and press the cooking button; 4. After jumping the cooking button again, keep the temperature for about 5 minutes, then turn the chicken wings over, change the middle and side positions, press the cooking button again, and when jumping to the heat preservation button again, you can pour the oil (for cooking). Pick up the chicken wings and put them on the plate while they are hot.
Tip: 1: If you want the chicken wings to look good, you don't have to cut them twice. Cutting them is easier to taste. 2. After pouring the oil, take out the chicken wings while it is hot. Otherwise, the skin of the cooled chicken wings will stick to the rice cooker and cannot be taken off. The skin is delicious, too. 3: After the chicken wings are washed, be sure to drain the water. Just put a little oil, heat the oil before putting the chicken wings, otherwise the chicken wings skin will easily stick to the pot; 4. Finally, the chicken wings not only failed to absorb oil, but also fried chicken skin oil during the roasting process. Don't pour this oil out for cooking. 5: Actually, press the cooking button twice, and the chicken wings will be cooked, but the old rice cooker used to cook chicken wings is unevenly heated, golden in the middle, and there is no color around, so I need to press the third button after changing the position of chicken wings; 6. For the weight of salted chicken powder, please refer to the practice weight on the package.
1) material preparation: chicken wings 1 kg, half a package of salted chicken powder. Production method: Wash the chicken wings, dry fry them in a pot for a while without oil, and fry them until the oil comes out and the color is slightly golden. Add water, depending on the submerged chicken wings, add salt chicken powder, cook until the water is dry, and serve.
(2) Material preparation: chicken wings 1 kg, soy sauce, wine production method: stir-fry chicken wings with oil and ginger slices, slightly golden in color. Put some wine, stir-fry the fragrance, add water, take the submerged chicken wings as the standard, smoke, cook until the water is dry, and serve.
Method for making Chaozhou crispy salted chicken wings
Ingredients: chicken wings 350g salt 1200g onion, ginger, pepper, red wine, cooking wine and chicken powder recipe: 1. Prepare chicken wings 2. Cut a few knives on the inside of the chicken wings 3. Stir-fried onion and ginger 4. Add fried onion, ginger, pepper, cooking wine, red wine and chicken powder to chicken wings 5. Stir well. Wrap the marinated chicken wings with plastic wrap for 2 hours. 6. Wrap the pickled chicken wings in oil paper. 7. The wok is warm, add some salt and stir fry over low heat (I used 3 bags of salt). 8. Stir fry until the salt turns brown. 9. Pour some heated salt into the inner pot. Put the wrapped and pickled chicken wings into the inner pot (be careful not to bring water into the chicken wings) (this step can be done in a salt-fried iron pot)
Plug in the power supply and set the heating time 1 hour. 12. Time is up. At this time, part of the salt is massive.
Gently remove the salt from it and take out the chicken wing bag. 13. Put the chicken wing bag on the plate.
How to make simple salted chicken wings
Composition details
chicken wing
one jin（=0.5kg）
Authentic Hakka salted chicken adjuvant
A small bag
salt
Proper amount
Five spices
Someone's taste
stew
craftsmanship
20 minutes
time consuming
simple
difficulty
Steps of Hakka salted chicken wings
Simple trilogy-Hakka Salted Chicken Wings Steps: 1 1 Wash and drain the chicken wings, cut the back twice, and then taste when pickled.
Simple Trilogy-Hakka Salted Chicken Wings. Steps: Put the chicken wings into a curing basin, pour a packet of cured chicken ingredients, add appropriate amount of salt, stir well, seal with plastic wrap and refrigerate for 30 minutes.
Simple Trilogy-Hakka Salted Chicken Wings. Steps: After 3 330 minutes, add appropriate amount of water to the pressure cooker and roast the chicken wings for 15 minutes.
Simple trilogy-steps of Hakka salted chicken wings: 4 4 Deng Deng ~ ~ Time is up, delicious!
Simple trilogy-how to roast chicken wings with Hakka salt: 5 5 is really delicious. (& gt； ^ω^<； )
Simple trilogy-steps of Hakka salted chicken wings: 6 6 Old people or children are suitable for chicken wings that have just been cooked. Friends who like the taste and chewiness, seal the plastic wrap and refrigerate for 2 hours, which is the supreme delicacy.