Hakka Salted Chicken

Main Ingredients: 1 chicken, 2 green onions, half a ginger.

Accessories: 30 grams of salt, 3 grams of monosodium glutamate (MSG), 5 grams of peppercorns, moderately high amount of Huadiao wine,

Steps:

Take care of the grass chicken and clean it up.

Mix salt and monosodium glutamate.

Heat a pan, and stir fry the peppercorns in the pan.

Mix the sauteed peppercorns with salt.

Mix the sauteed peppercorns with salt.

Use the seasoned peppercorns and salt to coat the chicken inside and out. Pour in the Hua Diao wine and coat well. Cut the small onion into pieces and slice the ginger. Place evenly on the chicken. Marinate in the refrigerator for 12 hours or more.

With the seasoned peppercorns and salt, coat the chicken well inside and out. Pour in the Hua Diao wine and coat well. Cut small onion into pieces and slice ginger. Place evenly on the chicken. Marinate in the refrigerator for 12 hours or more.

Into the steamer, steam for about half an hour.

Into the steamer, steam for about half an hour.

Cut and serve on a plate.

Tips

Seasoned salt and peppercorns, make sure to coat the chicken well so that it is flavored.

Hakka Salted Chicken

Ingredients: half a chicken, moderate amount of ginger, moderate amount of wine, moderate amount of salt.

Steps:

Chicken washed, thrown into the boiling water, water to put the wine, ginger, high heat for 5 minutes, low heat for 25 minutes.

Fish out and put ice water to soak for a while.

Fish out and dry some water, put salt. I probably put in 5 or 6 tablespoons full of salt.

Salt is applied all over the body, bones and crevices.

Marinate for more than five hours.

Remove and cut the pieces.

Slice it to your liking.

Steam for five minutes.

After steaming, bright and shiny, open and eat.

Tips

The process of cooking is the same as white cut chicken, except that after cooking, fish out and rub salt to marinate.