A detailed explanation of practice
1. A live chicken that has just been slaughtered, cleaned, and its feet and internal organs are used separately. Put the naked chicken in a casserole, add water until it doesn't reach the chicken, bring to a boil, add a piece of ginger, cook for 5 minutes without cover, turn off the fire and cover it, and soak the chicken in the original soup for 30 minutes.
2. Take out the soaked chicken, dry the water, rub salt all over the body while it is hot, rub it inside, gently massage it, air it until it is completely cool and completely waterless, wrap it in plastic wrap, and put it in the refrigerator for more than 0/0 hour.
3. Take it out of the refrigerator before eating, cut it into pieces and put it on a plate. Put a few pieces of ginger under it and steam it for about 10 minutes.
skill
1, the chicken should be soaked, and the skin is tighter and softer.
2. only add a piece of loose ginger when soaking chicken, and add a little cooking wine if you like.
3. The amount of salt should be slightly larger and more fragrant.
4. The longer the curing time, the better.
5. When steaming chicken, wrap it in tin foil to avoid the steamed chicken being watery.
6. In addition to steaming, pickled chicken can also be fried, braised or cooked with flour and powder.
Characteristics of dishes: Hakka salted chicken is extremely simple, but the finished product is salty and fragrant, and the skin is tender and authentic. The steamed chicken juice is extremely delicious, and it is better than anything when used to mix noodles and stir-fry powder. Hakka brine chicken, also called Grandma Chicken, has a touching legend. 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 the daughter took her grandson back to her mother's house after the festival, grandma took them out to play with 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.