Generally soak in warm water. Since preserved chicken is first salted and then air-dried, the salt content is too high. Therefore, preserved chickens must be washed repeatedly in warm water before cooking. After washing, they can be immersed in warm water for about half an hour. Greatly reduce the salt content and don't be too salty.

Soaking in water can effectively dilute nitrite. If you plan to eat the preserved chicken the next day, soak it in water the night before. If conditions permit, it's best to use a rinse. When processing raw preserved chicken, you can soak it in hot water before washing it in rice water.

Laoshi is produced in China's Sichuan, Guangdong, Hubei and other regions, of which Hunan is more famous for its laoshi. The best time to make preserved chicken is from October to January of the next year, the preserved chicken made at this time has a longer preservation time, better taste and flavor, although it can be made from February to April, but the taste and preservation period are not as good as the ones made before. The color of the preserved chicken is golden, the meat is very tender, and the taste is fresh and sweet, which can be steamed and eaten or stewed.