Preserved chicken is a delicious food pickled with chicken. The time for making preserved chicken is from June 10 to June 10 of the following year. When the weather is cold, the prepared preserved chicken is easy to carry and preserve, and it is a unique food in the south.
How to cook preserved chicken? Steamed preserved chicken.
Food preparation
1 preserved chicken, leek.
Practice steps
1. Wash the chicken, chop off the head and feet of the chicken, and cook in the pot.
2. Cook the marinated chicken and steam it on a steamer. The salted chicken is very delicious. You don't need any seasoning, or just a little dried red pepper.
3. Steam on high fire 15 to 20 minutes, and sprinkle with chives after reading.
How to cook stewed chicken breast with mushrooms?
Food preparation
Frozen chicken 1000g, Lentinus edodes 100g, proper amount of oil and salt, 5g of pepper, 20g of sour pepper, 20ml of cooking wine, 5g of pepper, 5g of chicken essence, 20g of ginger 10g, 20g of dried tangerine peel, vinegar 100ml, and onion/kloc-0.
Practice steps
1. Soak mushrooms in warm water and wash them. Cut the pickled chicken into pieces for later use.
2. Stir-fry pepper, ginger, garlic and sour pepper in hot oil, add a piece of dried tangerine peel, put the cut chicken pieces in, and add cooking wine, vinegar, salt and pepper to stir fry.
3. Pour a proper amount of water, bring to a boil with high fire, skim off the foam, turn to medium heat for 20 minutes, and then add mushrooms 10 minute.
4. finally, pour the onion and chicken essence out of the pot.
2, add pickled peppers and stew together, which can effectively remove the fishy smell of meat.
3. Adding proper amount of vinegar is beneficial to the decomposition of calcium.
How to make Hunan preserved chicken delicious?
Food preparation
50g of dried chili, 500g of preserved chicken, and appropriate amounts of oil, soy sauce, salt and fermented soybean.
Practice steps
1. Soak dried peppers in water and cut the pickled chicken into pieces.
2. Put the oil in the pot, add the marinated chicken after the oil is hot.
3. Then add the right amount of lobster sauce and stir fry, and then add the dried pepper.
4. Finally, add the right amount of soy sauce and salt.
skill
Douchi and preserved chicken are both salty. Taste it before you take it out of the pot. Do you need to put salt in it?
How to make dried preserved chicken delicious?
How to make preserved chicken delicious? Preserved chicken is a delicious food pickled with chicken. The time for making preserved chicken is from June 10 to June 10 of the following year. When the weather is cold, the prepared preserved chicken is easy to carry and preserve, and it is a unique food in the south. Here is a complete list of delicious ways to make preserved chicken.
Food preparation
1 preserved chicken, leek.
Practice steps
1. Wash the chicken, chop off the head and feet of the chicken, and cook in the pot.
2. Cook the marinated chicken and steam it on a steamer. The salted chicken is very delicious. You don't need any seasoning, or just a little dried red pepper.
3. Steam on high fire 15 to 20 minutes, and sprinkle with chives after reading.
How to cook and stew preserved chicken with mushrooms
Food preparation
Frozen chicken 1000g, Lentinus edodes 100g, proper amount of oil and salt, 5g of pepper, 20g of sour pepper, 20ml of cooking wine, 5g of pepper, 5g of chicken essence, 20g of ginger 10g, 20g of dried tangerine peel, vinegar 100ml, and onion/kloc-0.
Practice steps
1. Soak mushrooms in warm water and wash them. Cut the pickled chicken into pieces for later use.
2. Stir-fry pepper, ginger, garlic and sour pepper in hot oil, add a piece of dried tangerine peel, put the cut chicken pieces in, and add cooking wine, vinegar, salt and pepper to stir fry.
3. Pour a proper amount of water, bring to a boil with high fire, skim off the foam, turn to medium heat for 20 minutes, and then add mushrooms 10 minute.
4. finally, pour the onion and chicken essence out of the pot.
Cooking tips
1, preserved chicken belongs to pickled food, so less salt should be put in the stew process.
2, add pickled peppers and stew together, which can effectively remove the fishy smell of meat.
3. Adding proper amount of vinegar is beneficial to the decomposition of calcium.
How to eat Hunan preserved chicken well
Food preparation
50g of dried chili, 500g of preserved chicken, and appropriate amounts of oil, soy sauce, salt and fermented soybean.
Practice steps
1. Soak dried peppers in water and cut the pickled chicken into pieces.
2. Put the oil in the pot, add the marinated chicken after the oil is hot.
3. Then add the right amount of lobster sauce and stir fry, and then add the dried pepper.
4. Finally, add the right amount of soy sauce and salt.
skill
Douchi and preserved chicken are both salty. Taste it before you take it out of the pot. Do you need to put salt in it?
Home-cooked practice of preserved chicken
The ingredients we need to prepare: chicken legs, salt, pepper, black pepper, white pepper, cinnamon, fragrant leaves, and high-alcohol liquor.
Step 1: Prepare the right amount of chicken legs. I prepared about 10 kg, but what I bought was frozen and a little hard, so the first step was to thaw the chicken legs. The simpler the thawing method, the better. Clean the chicken legs first, and then soak them in clear water 1-2 hours. After soaking, take it out and put it in a clean place to dry overnight, so as to dry the water on the meat. If you can buy fresh chicken legs that don't need to be thawed, you can omit the thawing step.
Step 2: Make sure that there is no water or oil in the pot, then pour 25g of pepper, 20g of black pepper, 5g of white pepper15g, 2g of fragrant leaves and 4g of cinnamon into the pot, stir-fry with low fire and stir-fry the seasoning. When you can smell the fragrance of pepper, you can stop stirring and turn off the fire to dry for a while. Pour in about 300 grams of salt, turn on medium heat and continue to stir fry for about 5 minutes, then turn off the heat and let it cool.
Step 3: Take out the thawed chicken legs and make sure there is no moisture on them. If there is moisture, dry it with kitchen paper. Then put the processed chicken legs into a clean basin without water and oil, pour in a proper amount of high-alcohol liquor, and soak for disinfection. Then take out the chicken legs wrapped in white wine, put them in salt and wrap them in salt.
Step 4: Wrap the salt and put it in another clean basin. Cover the basin with plastic wrap and marinate the chicken legs overnight. Be sure not to put it in a hot place. It's best to put it in the refrigerator. After curing, wrap the chicken legs with thread, and then hang them in a ventilated place to dry for about half a month. Soak in hot water for half an hour before cooking.
Tips:
1, the step of wrapping chicken legs with white wine is definitely indispensable, because it is mainly used for disinfection and sterilization to extend the shelf life.
2. When drying chicken legs, be sure not to get wet or dry them in rainy days, because the chicken legs should be "sunny during the day and ventilated at night" in the first week, and then they can be blown in a ventilated place in the second week.
3. After the chicken leg is done, it can be placed in a ventilated place, not necessarily in the refrigerator.
The above is the method of making chicken leg breast. Those who like pickled chicken legs should learn quickly. This is an old method that has been used for many years. Delicious and chewy! Moreover, zero addition is very safe and it is more reassuring to eat.
Method for making pickled preserved chicken
The curing method of preserved chicken—
The best curing time of preserved chicken is from June of the lunar calendar 10 to June of the following year 10. During this period, the quality of preserved chicken is the best, and preserved for a longer period.
Ingredients: 1 broiler.
Seasoning: salt, pepper, cinnamon, dried pepper.
Preparatory work:
1. Slaughter the prepared chicken, then soak it in clear water for about 4 hours, soak all the blood stains left in the chicken, and drain it for later use.
2. Put the salt, pepper, cinnamon and dried pepper into a wok, stir-fry until the fragrance overflows and the color of the salt turns yellow slightly, turn off the fire and let it cool, and then grind it into powder for later use.
Practice steps:
1. Put the drained chicken into a pot, sprinkle seasoning evenly inside and outside the chicken, and then rub the seasoning repeatedly by hand.
2. Put the seasoned chicken farm into the pickling tank, and then press it with clean stones and other heavy objects.
3. Pay attention to rotate the cylinder every one or two days. Pickling for about seven days can be taken out, hanging in a dry and ventilated place for about 20 to 30 days, and storing in the refrigerator.
Treatment of pickled chicken before cooking—
The dried preserved chicken is hard and salty. Take it out and chop it up before cooking, then soak it in clear water 12 hours or so until the chicken is soft and elastic, then wash and drain it to cook.
You can also soak the cut frozen chicken in warm water for 4 to 6 hours, then blanch it in boiling water, then take it out, wash it and drain it. Desalination and deodorization are better.
Because the raw materials for making Songhua chicken are different, the time required for processing Songhua chicken is also different, so we should pay attention to mastering it flexibly. For example, the preserved chicken made of real free-range chickens will definitely take longer to recover its elasticity.
First, marinate chicken and stew lettuce-
1. Add oil to the pot to make the onion, ginger, garlic and pepper anise fragrant, then pour it into the preserved chicken exhibition and stir-fry until the oil comes out, and add a proper amount of soy sauce and cooking wine.
2. Pour the fried chicken into the pressure cooker and press 15 minutes.
3. After the pressure cooker cools naturally, open the lid, pour into the casserole, add the lettuce slices to boil, and simmer for 20 minutes.
Replacing lettuce with lotus root or bamboo shoots is also a classic and delicious way to eat preserved chicken.
Second, steamed preserved chicken.
1. Put the processed chicken nuggets into a steamer, add a proper amount of ginger slices, put them into an autoclave, and then press for about 15 minutes after aeration.
2. After the pressure cooker cools naturally, you can open the lid and sprinkle with chopped green onion, and the steamed chicken is finished. It can be eaten directly or dipped in homemade juice.
Third, preserved spicy chicken.
1, according to the method of steaming frozen chicken, steam the frozen chicken pieces and take them out for later use.
2. Heat oil in a wok, stir-fry chopped green onion, garlic slices, pepper, dried Chili, bean paste and stir-fry with steamed chicken.
3. Add green pepper, soy sauce, cooking wine and white pepper, stir well and serve.
How to cook stewed potatoes with preserved chicken?
1 pickled chicken?
How many small potatoes?
After the oil is heated, add a proper amount of pepper, ginger and garlic to stir fry until fragrant, pour in the cut and soaked preserved chicken and stir fry, and add a proper amount of bean paste, cooking wine and soy sauce. After the fried preserved chicken is fragrant, pour in the small potatoes and add water when you continue to stir fry. When the fire boils for three to five minutes, change it to low heat, and add proper amount of salt and star anise during this period.
Small potatoes are easy to make. If you look at the cooked flour, throw away a few washed and cut onions. All right, let's eat!