We all know that at the end of each year, people in many places cook cured fish, bacon, or cured chicken. Cured chicken is one of the most popular delicacies, and many people cook it at home. chicken. There are certain things to pay attention to when making cured chicken. Do you need to wash the cured chicken first and then marinate it? Let’s take a closer look below! Do you need to wash the cured chicken first and then marinate it?

Generally, there is no need to wash it, just dry it with a clean towel and marinate it.

Since you are making cured chicken, do not wash it after slaughtering. After taking out the offal, hang the chicken up so that the blood will drip automatically or wipe the blood with a clean rag before marinating. When pickled, the meat is contaminated with raw water and easily deteriorates during the drying process. Cleaning should be done after marinating. Wash and rinse away the blood before drying, and then hang it in a sunny place to dry. How to make cured chicken

1. Slaughter a live native chicken, either a rooster or a hen. After removing the hair, clean the outside and remove the internal organs. Be careful not to break the internal organs to prevent the chicken from being stolen. After removing all the internal organs, the chicken's abdominal cavity is not cleaned because cleaning the abdominal cavity will not make it fresh, which is not conducive to marinating. After cleaning the internal organs, let the chicken dry for a while, that is, to control the excess moisture on the chicken. You can hang it outside to let the wind blow. You can also use a clean dry cloth to wipe the areas with moisture on the chicken.

2. Marinate chicken. One kilogram of chicken can be marinated with one or two salt. Just add salt according to this ratio. You can also add or reduce the amount of salt according to your own taste. When marinating the chicken Add an appropriate amount of Sichuan peppercorns and white wine. If you like it spicy, add some chili powder. Rub the inside and outside of the chicken with salt and seasonings, rub them repeatedly, and marinate for 72 hours.

3. Blanch the marinated chicken in boiling hot water for a few seconds, hang it outside in a ventilated place to dry naturally.

Note: Do not wash the slaughtered chicken, because cleaning is not conducive to pickling and preservation, and the fresh taste of the chicken will be lost. Cleaning is to wash it with hot water before eating, and cook or steam it before eating. What should you pay attention to when making cured chicken?

1. When plucking the hair, do not boil the water and keep the water temperature at about 70 to 80 degrees. Because the three-yellow chicken and white-striped duck are relatively tender, if they are scalded with boiling water, the chicken skin and duck skin will easily break during the plucking process. Excessively high water temperature will also cause pimples on the surface of the chicken skin. There is a layer of old skin that protects the skin, making it sticky and tighter. It needs to be rubbed hard to remove it. If it is an old chicken or duck that is more than two years old, the water temperature should be higher.

2. Another thing worth noting is to be careful when picking out chicken and duck offal, so as not to break the bile. Once the bile flows out, it must be washed with water.

3. Before marinating, break the bones on both sides of the chicken and duck spine with the back of a knife. When marinating, they can be laid flat layer by layer. Use a chopstick to support the belly when it is first taken out to dry. On both sides, each place can fully enjoy the sun.

4. Dry for five days to a week in relatively sunny weather. If the skin turns yellow and the flesh turns red and oozes a little oil, you can hang it in a cool and ventilated place, or you can cut it into pieces directly. Store in the refrigerator.