Usually when we want to eat salt-baked chicken, we always buy it ready-made from barbecue shops. After all, everyone has tight schedules for work, but buying one casually costs nearly a hundred yuan, which is not something we can afford in the long term. Now due to the epidemic The reason is that we are all staying at home, and we will try our best to try dishes that we rarely make, and salt-baked chicken is also one of Xiaolu’s research delicacies.
When making salt-baked chicken at home, in order to save time and convenience, you always add salt-baked chicken powder directly, spread it evenly and then simmer it in an iron pot or rice cooker. The taste of salt-baked chicken that can be stewed is often unsatisfactory. , the chicken tastes tender enough but not flavorful enough, and the skin color is not golden enough.
In fact, you can’t just use salt-baked chicken powder for salt-baked chicken! Add one more ingredient, the color will be brighter and the flavor will be stronger, and it will be more fragrant than buying it. This ingredient is Huangweizi.
Huangweizi is a natural spice with coloring effect. It is usually used in braised dishes. The unique natural yellow pigment can make the stewed dishes brighter and golden in color, and can also add flavor to the dishes. It is rich and rich. When making salt-baked chicken at barbecue restaurants and braised vegetables restaurants outside, they will add yellow weed seeds to enhance the color and aroma.
In this issue, Xiaolu teaches you how to secretly make salt-baked chicken, master the timing of adding Huangweizi, and the stewed salt-baked chicken tastes more delicious than buying it. Let’s see how Xiaolu makes it.
Secret salt-baked chicken
Ingredients: half three-yellow chicken, green onion, ginger, onion
Seasoning: 2 packets of salt-baked chicken powder, salt, sesame oil, yellow Huangzi
Steps
The first step: first crush the Huangzi and put it into a milk pot, add a small bowl of water, simmer over low heat until the yellow color comes out, remove from the fire After cooling, add 1 packet of salt-baked chicken powder, ginger and scallions and stir well to combine.
Step 2: Wash half of the three-yellow chicken and remove the excess oil. Drain the surface moisture. Pour the prepared Huangweizi juice evenly on the chicken. Drizzle some sesame oil and spread evenly. Seal. Cover with plastic wrap and refrigerate for two hours.
Step 3: Take it out after marinating, and then rub salted chicken powder and salt on the chicken to make it more flavorful. Place fresh green onion bundles, ginger slices, and onion pieces on the bottom of the rice cooker. Put the marinated three-yellow chicken into the rice cooker with the skin side down, and press the cooking button until the jump button is pressed.
Step 4: About 30 minutes, after the rice cooker reaches the jump button, turn the chicken inside and press the cook button, then simmer for another 8 to 10 minutes. Take it out and dry it, let it cool, cut it into pieces and put it on a plate, mix it with the remaining soy sauce at the bottom of the rice cooker, pour it on the chicken pieces to add flavor and freshness, and then serve it to the table.
——Secret Salt Baked Chicken & Tips——
(1) The best time to add Huang Weizi:
Huang Weizi cannot be added whole If it is stewed in a pot, the flavor will not be outstanding. It must be crushed first, and then mixed with the salt-baked chicken powder to form a mixed juice, so that the chicken can better absorb it.
(2) Selection of chicken varieties for cooking salt-braised chicken:
Try to choose tender chicken varieties such as marinated chicken, Sanhuang chicken, Qingyuan chicken, etc. Don’t choose old hens, which are difficult to stew crispy and tender. The taste is hard and woody.
(3) Why don’t you add water when dry-stewing in a rice cooker?
Use a rice cooker to dry-stew salt-baked chicken. There is no need to add oil or water in the whole process. There is green onion and ginger at the bottom, so there is no need to worry about electricity. The rice pot will be dry and the chicken fat will leak out from the sides of the chicken. On the contrary, adding water will make the salt-baked chicken soggy and mushy, making it even less delicious.
For salt-baked chicken, you can’t just use salt-baked chicken powder! Add one more ingredient, the color will be brighter and the flavor will be stronger, and it will be more fragrant than buying it. Hundreds of people will have different tastes. The salt-baked chicken recipe shared by Xiaolu in this issue is just one of many techniques. What do you think is how to make salt-baked chicken that is simple and delicious? Why not share your family’s practice and let’s discuss it together.