The main ingredient is chicken 1

Seasoning, salt, soy sauce, onion, sesame oil, ginger.

The Practice of Hakka brine chicken

1. Slaughter the tender hen (you can ask the vendor to handle it for you), wash it with clear water at home, cut off the chicken feet and drain the water.

2. Crush the sea salt, or directly smear it on the chicken with edible salt, evenly smear it in the belly cavity, wrap the whole chicken with plastic wrap, put it in the freezer, and marinate for 18 hours or overnight.

3. Take out the chicken after curing, rinse the excess salt with clear water and drain the water. Boil a pot of boiling water (less than chicken), put the chicken in the pot, cover the pot, adjust the fire to the minimum, simmer for 13 minutes, then turn off the fire and stew for another 5 minutes, which will take a little longer in winter.

4. How to detect whether the chicken is cooked? Insert a chopstick in the thickest part of the chicken to prove that the chicken is cooked. Take it out and dry it.

5. Mix sesame oil and ginger powder evenly and smear it on chicken to make chicken skin look more beautiful and moist. Cut the chicken into pieces and put it on a plate.

6. Make two plates of dipping sauce, one with ginger powder, shredded onion and sesame oil, and the other with fried garlic and soy sauce.