Ingredients: light chicken 1 (weighing about 1000 grams), 100 grams of salt

Production process:

(1) the chicken washed off the blood, rinsing, chicken inside and outside of the body smeared with salt, wrapped with a clean white cloth, placed in the refrigerator for 5 hours to take out, remove the white cloth, wipe the dry brine;

(2) the chicken into the steamer, belly down, steamed for about 25 minutes until cooked, cooled, chopped and served on a plate.

Salt water chicken

Not a common restaurant to do the "brine livestock", not Baoding House famous "brine boiled chicken", is the family of self-satisfied or guests of the wonderful product. Salt water chicken practice is very simple, the most important thing is not to use bamboo shoots chicken, do not use years old chicken, to use the year's chicken (try its old and young method is to press its sternum, should be the most tender hand break, should be the hand of the soft bending in the same year, such as for the next year, the old chicken, is not an ordinary person can bend the force of the fingers of the live chicken slaughtered, depilate the chicken, wash the inner body, split in half and put it into a pot (preferably with a casserole pot in Nanjing or Cosmos House sand cobalt). Put the water must be soaked chicken, put a little more salt, add cooking wine simmering, leaning to the soup left in a pot of bottom when put into the peppercorns, and so on the last out of the pot, the soup has not much. Cold to eat can seep wine, hot to eat can be under the rice, than the market sells a hundred times higher, the reason is that the original soup is completely immersed in chicken, and both the chicken and soup to be different, but do not make the chicken too rotten, otherwise it will also lose the flavor.