Rice cooker salted chicken
Seasoning: 20g of refined salt, 0/0g of monosodium glutamate/kloc, 5g of galangal powder and 50g of crude oil.
Exercise:
1. Put the refined salt, monosodium glutamate and ginger powder into the chicken cavity and rub them by hand until the salt tastes even, then put the ginger slices into the chicken cavity.
2. Put a little oil in the rice cooker and turn on the electric switch. After the rice cooker trips, put in the braised chicken start switch. When the trip switch is arched, turn the chicken upside down. Repeat the switch several times until the chicken is fully cooked (the process is about 20 minutes), and then cut into pieces to eat.
Note: This is a very homely chicken dish taught by Master Liu Xianchao of the "Mineral Spring Hotel". In fact, I believe many chefs have cooked at home, but Master Liu, who specializes in cooking chicken and won the "Top Ten Chicken in Guangzhou" for his "authentic chicken", added Jiangsha powder to the seasoning to make the chicken more spicy.
Salted roast chicken
Art: In the process of making brine chicken, two kilograms of tender hens are usually used. After slaughter, viscera is removed, washed and dried. Put two green onions and a little ginger slices into the chicken cavity and put some oil on it. The whole chicken was wrapped in clean toilet paper, and the paper was wet. Then put it into the pot, then simmer the chicken with hot salt, and then simmer it with slow fire. Then, take out the pot, remove the bones, tear off the chicken, and then put it on the plate according to the prototype of the chicken. There is a small dish next to the plate, which contains sesame oil, ginger foam and other spices for diners to dip in.
Features: golden color, smooth meat, crisp skin, even brittle bones can be chewed. Salted baked chicken wrapped tightly can best keep the fresh flavor of chicken. Moreover, it is cooked with hot salt, and it will not get hot when eaten, and it also has the effect of clearing heart and moistening lungs.
Salted roast chicken
Hakka dishes with a long history have been deeply loved by people at home and abroad since ancient times. They are soft and tender, fragrant and delicious, and have the function of warming up.
Materials:
1 chicken (about 3 kg) 3 kg of raw salt.
Yarn paper 1 sheet.
1. Wash the chicken, dry it, hang it and air dry it until it is as dry as possible.
2. Insert two chicken feet into the abdomen from the tail, wrap them with gauze, and use toothpicks to pass through the neck and tail of the chicken to prevent the gauze from spreading.
3. Cut the tin foil to be larger than the pot used and spread it at the bottom.
4. Heat the wok, add coarse salt and fry until yellow. Spread about 1/3 coarse salt evenly on the bottom of the pot, put the chicken into the pot and spread the remaining coarse salt. Cover and stew for 6 minutes, turn over the chicken, bake for 6 minutes, and finally stew for 12 minutes.
Experience:
1. Pottery pots have a better effect, because chicken skin will become brittle during baking, so you can't use tin foil to lay the bottom.
2. If the weight of the chicken is about 2kg, 10 minute is enough. The amount of salt should also be equal to the amount of chicken.
* * * It takes time and effort to make authentic salted chicken. The improved roasting method is also introduced below: firstly, the slaughtered chicken is coated with fine salt inside and outside, then steamed with open fire, separated from water, and then cut into pieces. In addition, lard or peanut oil and seasoning powder are mixed with the juice of the original steamed chicken and boiled into thick juice. In a large bowl, the chopped chicken pieces are dipped in the spice oil juice one by one and put on a plate.