Materials:
1 chicken (about 3 kg), 3 kg of crude salt, gauze paper 1 piece, paper 1 piece.
Exercise:
1. Wash the chicken, dry it, hang it and air dry it until it is as dry 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. Pottery pots have a better effect, because chicken skin will become brittle during baking, so you can't use tin foil to lay the 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.
2 "Dongjiang Salt Baked Chicken"
Baked chicken with salt is a traditional dish in Dongjiang, Guangdong Province, and also a treasure in Cantonese cuisine. This dish is made of excellent materials. Mainly based on Sanhuang chicken (yellow hair, yellow feet and yellow mouth), it is a specialty of Guangdong. It is cooked by the traditional method of baked chicken with salt. This dish has golden color, crispy skin and fresh meat, and the meat is sweet and tender. Brine chicken, which originated from Dongjiang fish, traced its roots and evolved from brine chicken. According to legend, this product originated from the salt field on the Dongjiang Sea 300 years ago. At first, the cooked chicken was wrapped in gauze and preserved in a pile of raw salt. Although the salty taste of brine chicken is slightly reduced, its meat is fragrant and delicious, so don't be stingy with the taste when cooking. Later, it spread to Huizhou, the capital of Dongjiang, where people cooked chicken with fried salt to high temperature for convenience. After this change, it is just right, making its chicken not only fragrant, but also delicious and tender. Since then, salted chicken has spread all over the government and people, and it has become a delicacy at the banquet. After the popularization of Dongjiang River, brine chicken experienced the innovation and improvement of famous chefs, and gradually formed a complete set of cooking techniques, which was more perfect. Nowadays, this product is not only a table treasure with good color, smell and shape, but also has the function of dietotherapy to treat some diseases, which can strengthen the brain, strengthen the waist, benefit the kidney and soothe the nerves. Local restaurants and restaurants handle this delicious food, which is very popular with foreign guests, overseas Chinese and compatriots in Hong Kong and Macao. They often come here for a quick taste.
Cantonese cuisine
The production method is unique, the flavor is rich, the skin is crisp and smooth, the color is light yellow, the skin is crisp and tender, the flesh and blood are fresh and fragrant, and the flavor is attractive.
Fat and tender neck chicken 1 chicken, weighing about 1 g (hens with yellow hair, yellow mouth and yellow feet and laid eggs are called neck chickens), ginger slices, onion strips10g, coriander 25g, coarse salt 2500g, refined salt13g, etc.
1. Boil the wok with small water, add 4g of refined salt, heat it, put it in Jiang Mo, mix well, take it out, divide it into 3 small plates, and add15g of lard to each plate to serve. 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 3.5g of refined salt, add ginger, onion and star anise powder, wrap it with unpolished gauze paper first, and then wrap it with oiled 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 stir-fry with low fire for about 20 minutes until cooked.
4. Take out the chicken, remove 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.
3 "Salted Baked Chicken"
Taking tender chicken as raw material, the chicken is slaughtered, eviscerated, washed, dried and not chopped. Then wrap the whole chicken in bamboo paper and simmer it in fried hot salt. The salted chicken is tender, delicious and nourishing.
4 "Guangdong Famous Cuisine: Chicken of Salt Bureau"
Raw materials:
Ming hen, rose wine, coarse salt, onion, ginger, star anise, kraft paper, soup.
Exercise:
1. Wash the bare hen, put down the water pot to remove blood stains, take it out, beat the onion and ginger into pieces, mix well with salt, fennel and rose wine, put it into the chicken's belly, and then wrap the chicken with kraft paper.
2. When the wok is on fire, put the coarse salt into the wok and stir fry.
3. Spread a layer of hot salt in the big casserole, put the wrapped chicken away, then pour in the fried salt, bury the chicken, cover it, and heat it for an hour on low heat; Then pour the salt out of the casserole, stir it, turn the chicken over, add the salt and heat it for an hour on low heat.
4. Take out the chicken, peel off the paper, cut it into long squares one inch long and six minutes wide with a knife, and put it on the plate. Then cut ginger and onion into one-inch-long shreds, scald them in boiling oil, add refined salt and some fresh soup, mix them, put them in a small plate and eat them with chicken.
Dongjiang brine 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. Raw materials: fat and tender neck chicken 1 chicken, weighing about 1 g (hens with yellow fur, yellow mouth and yellow feet are called neck chickens), ginger slices, onion strips10g, coriander 25g, coarse salt 2500g and refined salt13g.
Exercise:
1, add small water to the wok, add 4g of refined salt, heat, add Jiang Mo, mix well, take out, and divide into 3 small plates. Add15g lard to each plate and serve. 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.
Salted roast chicken
Hakka dishes with a long history have been deeply loved by people at home and abroad since ancient times. They are soft and tender, fragrant and delicious, and have the function of warming up.
Materials:
1 chicken (about 3 kg) 3 kg of raw salt.
Yarn paper 1 sheet.
1. Wash the chicken, dry it, hang it and air dry it until it is as dry 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. Pottery pots have a better effect, because chicken skin will become brittle during baking, so you can't use tin foil to lay the 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.
Salt Baked Chicken, Hakka Style
[Required materials]
Material: 1 chicken (about 3 kg) 3 kg of raw salt.
Yarn paper 1 sheet.
[Cooking process]
1. Wash the chicken, dry it, hang it and air dry it until it is as dry 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.
[Remarks]
1. Pottery pots have a better effect, because chicken skin will become brittle during baking, so you can't use tin foil to lay the 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.
Braised chicken with salt:
Ingredients: a chicken.
Seasoning: one tablespoon of oil, one tablespoon of soy sauce, one tablespoon of soy sauce, appropriate amount of salt, a little sugar and a bottle of yellow wine.
Ingredients: onion, ginger slices.
1) First, open the cage and dry the water;
2) Appropriate amount of salt, as long as the whole body and the inner cage of the chicken are evenly stained with salt, two pieces of ginger are stuffed in the inner cage of the chicken, and the seasonings are evenly mixed and marinated for about 20 minutes;
3) put a piece of chicken oil in the rice cooker, put about two pieces of onion on the chicken oil, put chicken feet in the pot, and pour the remaining seasoning into the pot;
4) Plug in the power supply of the rice cooker, keep the temperature for 10 minute, and the lid can be opened;
5) After it cools, you can tear it or chop it by hand.
Key tip:
1, Chai chicken is more elastic. If you only use half of it, you should choose the side with the sternum to avoid the chicken breast from shrinking when heated and the taste is dry.
2. If you like to eat chicken skin, in order to avoid greasy, you can freeze the chicken before tearing it. If the skin is torn off, let the chicken cool down.
Rice cooker salted chicken
Ingredients: 750g of chicken and 2 slices of ginger.
Seasoning: 20g of refined salt, 0/0g of monosodium glutamate/kloc, 5g of galangal powder and 50g of crude oil.
Exercise:
1. Put the refined salt, monosodium glutamate and ginger powder into the chicken cavity and rub them by hand until the salt tastes even, then put the ginger slices into the chicken cavity.
2. Put a little oil in the rice cooker and turn on the electric switch. After the rice cooker trips, put in the braised chicken start switch. When the trip switch is arched, turn the chicken upside down. Repeat the switch several times until the chicken is fully cooked (the process is about 20 minutes), and then cut into pieces to eat.
Note: This is a very homely chicken dish taught by Master Liu Xianchao of the "Mineral Spring Hotel". In fact, I believe many chefs have cooked at home, but Master Liu, who specializes in cooking chicken and won the "Top Ten Chicken in Guangzhou" for his "authentic chicken", added Jiangsha powder to the seasoning to make the chicken more spicy.
Brine chicken's approach
Ingredients: chicken, salt, needle and thread Ingredients: mushrooms, onions, wine, sesame oil Steps: 1, one chicken, eviscerated. (Note: Be sure to keep the shape of the whole chicken. 2. Chop mushrooms and onions, stir with wine, sesame oil and salt, and fill the chicken belly. After filling it out, sew the chicken belly with a needle and thread. 3. Put the chicken in the iron pot and cover it tightly with salt. 4. Take out the chicken 40 minutes after the fire. This is how delicious salted chicken is made. The freshly baked salted chicken is very attractive with a fragrant smell and golden color. Many people worry that the chicken will be salty, but it won't, and it will be very, very delicious, because there is burnt salt seeping into the chicken, and the smell of mushrooms, onions, wine and sesame oil seeping into it, so you can know how delicious it is with your knees. Suggestion: don't cut the chicken, tear it with your hands and eat it. Is the most enjoyable thing:) I forgot to tell you that the mushrooms in the chicken belly are also delicious because of the infiltration of chicken oil.
Salt Bureau Chicken is a Hakka dish.
The simple method of salted chicken: wrap the tender chicken in oil paper and bury it in a large pot of cobblestone-shaped hot coarse salt for stew. Because of the water vapor forced out by high temperature, the salted chicken is not as tender as boiled chicken, nor as beautiful as boiled chicken, but salty, tough and solid. The fat of chicken skin is forced to dry by heat, which is slightly fragrant with barbecue.
Brine chicken, Guangdong
[Raw material/seasoning]
1 chicken (about 2kg)
A little sesame oil
Rice wine 1/2 cups
A little ginger
A little onion
3 tablespoons salt
Jiang Mo 1/2 cups.
65438 chopped green onion +0/2 cup
Salad oil 1/2 cups
A little monosodium glutamate
3 teaspoons of salt
[production process]
(1) Spread the marinade evenly on the chicken and marinate for about 1 hour. Before curing, it is best to poke holes in the chicken with a fork or toothpick to make it delicious.
(2) Boil 1 pot of boiling water, put the chicken in the boiling water, cook with low fire for 10 minute, then turn the chicken over and cook with low fire for 10 minute, then turn off the fire, cover the pot and stew for 20 minutes, and take it out. When it's cold, put a little sesame oil on it, chop it up and set the plate.
(3) In a small bowl, add seasonings such as Jiang Mo, chopped green onion, monosodium glutamate and salt. In addition, 1/2 cup salad oil is boiled and poured directly into a small bowl, which is a dip in brine chicken, Guangdong.
(4) When eating, you can eat with ingredients, which is delicious.
Name of the dish: Salted Baked Chicken
Ingredients: A chicken weighs about two and a half pounds.
Ingredients: 5 kg of refined salt, a piece of white paper, one or two pieces of chicken work, a little monosodium glutamate, and snow powder water. Pickles: use mustard or ginger and scallion oil.
How to do it: kill the chicken, remove the hair and take out the internal organs, and wrap the chicken with a piece of white paper for later use. Stir-fry 5 kg of refined salt in a tripod, put part of the salt at the bottom of the tripod, put the wrapped chicken on the salt, cover the other part of the salt on the chicken, and seal it with a lid. Roast the chicken with low fire for about 30 minutes, shred the chicken, put it on a plate, mix the pickled chicken skin with monosodium glutamate, cooked monthly labor and refined salt, and then pour it on the chicken.
Features: white and bright color, tender and smooth meat.