Raw materials: chicken 1 chicken (about 1000g), refined salt 100g.

Production process:

(1) Wash the chicken, rinse it, apply refined salt on the inside and outside of the chicken, wrap it in white cloth, put it in the refrigerator for 5 hours, take it out, remove the white cloth and wipe off the salt water;

(2) Put the chicken in a steamer, steam it with the belly down for about 25 minutes until cooked, cool it, cut it into pieces and put it on a plate.

Brine chicken

It is not a "braised animal" made by ordinary restaurants, nor a famous "braised chicken" in Baoding, but a wonderful work of self-sufficiency in the family or customers. Brine chicken's approach is simple. The most important thing is not to use bamboo shoots or old chickens for many years, but to use big chickens of that year (the method to test their tenderness is to press their sternum, the tenderest hand should be broken, and the soft hand should be bent in that year). If you are separated from the old chicken, it is not something that ordinary people can do. Slaughter live chickens, wash their feathers, wash their inner cavities, and put them in a pot in half (it is best to soak the chickens in water, add a little more salt, and simmer with cooking wine). When the soup reaches the bottom of the pot, add pepper. When the pot was finally cooked, there was not much soup. You can soak wine cold or hot, which is 100 times higher than that sold in the market. The reason is that the original soup is completely immersed in chicken, which is different from boiled chicken to soup, but the chicken must not be cooked too badly, otherwise it will lose its delicious taste.