A detailed explanation of practice
1. A live chicken that has just been slaughtered, cleaned, and its feet and internal organs are used separately. Put the naked chicken in a casserole, add water until it doesn't reach the chicken's body, boil it, add a piece of ginger, cook for 5 minutes without cover, turn off the fire and cover it, and soak the chicken in the original soup for 30 minutes.
2. Take out the soaked chicken, dry the water, rub salt on the whole body while it is hot, rub it inside, gently massage it, air it until it is completely cooled and completely waterless, wrap it with plastic wrap and put it in the refrigerator for more than 0/0 hour.
3. Before eating, take it out of the refrigerator, cut it into pieces and put it on a plate. Put a few slices of ginger under it and steam it for about 10 minutes.
skill
1, the chicken should be soaked to make the skin firmer and softer.
2. Only add a piece of loose ginger when soaking chicken, and add a little cooking wine if you like.
3. The amount of salt should be slightly larger and more fragrant.
4. The longer the curing time, the better.
5. When steaming chicken, wrap it in tin foil to avoid the steamed chicken being watery.
6. Besides steaming, pickled chicken can also be fried, braised or cooked with noodles and powder.
Characteristics of dishes: Hakka brine chicken's method is extremely simple, but the finished product is salty and fragrant, and the skin is tender, which truly achieves the original flavor. The steamed chicken juice is very delicious, and it tastes better than anything when used to mix noodles and stir-fry powder. Hakka brine chicken, also called Grandma Chicken, has a touching legend. It is said that a long time ago, in a place where Hakkas lived, a grandmother loved her grandson. When she killed chickens in the New Year, she deliberately left chicken legs and buried them in salt piles for preservation. When her daughter returned to her mother's house with her grandson after the festival, her grandmother took them out to entertain her grandson. Unexpectedly, the pickled chicken legs were salty and delicious, and everyone applauded, so a Hakka-style food was born.