Salt water chicken practice:

1. the plastic wrap flat on the board

2. evenly sprinkled with refined salt and pepper

3. the chicken washed on the plastic wrap, and then sprinkled on top of the salt and pepper

4. wrapped in plastic wrap, put in the refrigerator for 4 hours, frozen

5. put the chicken in the steamer basket, belly down. Steam for about 25 minutes until cooked, let cool, then chop and plate.

Salt water chicken another way to do:

1. live chicken slaughtered, depilate the chicken, clean the inside, a split in half into a casserole dish, put the water must be soaked through the chicken

2. put a little bit more salt, add wine simmering on a slight fire, leaning to the soup is left in the bottom of the pot, put in the peppercorns

3. when the final pot, the soup has not much. But do not make the chicken too rotten, otherwise it will also lose the delicious

4. Cooling mixed with the sauce and some coriander can be eaten (sauce practice: ginger and green onion foam, chili pepper foam, sesame seeds, soy sauce, cooking wine, pepper and salt, drizzled with hot oil and chicken mix can be taken only to the juice to dregs)