The secret recipe for making salted chicken. The salted chicken made by this method really feels extraordinary: golden skin, delicious taste and a special "salty flavor". It was found that this kind of high-purity "ethyl maltol" was not only resistant to high temperature, but also had a low dosage and a good effect of deodorizing. At the same time, it can be used to enhance the flavor of beef, pig and other meat barbecues. "Ethyl maltol" can also be widely used in the preparation of various spices or directly used in food, beverage, tobacco and alcohol, roasted meat, canned food, meat products, feed, pharmaceuticals and cosmetics, etc., and the dosage is small and the effect is remarkable. The secret recipe is as follows: firstly, a slaughtered chicken weighing about 1kg is wiped dry, and then 5g of salted chicken spice, a few drops of high-alcohol liquor and a little "ethyl maltol" are dissolved in proper warm water, and then evenly spread in the chicken cavity and outside the chicken, and marinated for 2h. Then boil 1 kg of water, add 2 g of salted chicken spice, add the marinated chicken, turn off the fire after boiling, control the temperature at 85 degrees Celsius, soak for 2 minutes, and serve. The baked chicken with salt made from this recipe has a smooth taste and a lasting salty flavor, even the chicken bones have a fresh flavor. It is no different from the "authentic Hakka" salted chicken. Mr. Ru told me never to use iron and aluminum kitchenware when making, because iron and aluminum kitchenware will greatly reduce the texture and taste of salted chicken. Rice cooker salted chicken seasoning: 2g of refined salt, 1g of monosodium glutamate, 5g of galangal powder and 5g of crude oil. Practice: 1. Put the refined salt, monosodium glutamate and ginger powder into the chicken cavity and rub them with your hands to make the salt taste evenly, and then put the ginger slices into the chicken cavity. 2. Put a small amount of oil in the rice cooker to turn on the electric switch. After the rice cooker trips, put in the marinated chicken start switch. When the trip switch is arched, turn the chicken upside down. Repeat the start switch several times until the chicken is fully cooked (the process takes about 2 minutes), and then cut it into pieces to eat. Note: This is a very home-cooked chicken dish taught by Master Liu Xianchao of the "Mineral Spring Hotel". Actually, I believe many cooks have cooked it at home, but Master Liu, who specializes in cooking chicken and won the "Top Ten Chickens in Guangzhou" for his "authentic chicken", added Shajiang powder to the seasoning to make the chicken more pungent. Baked chicken with salt: In the process of making baked chicken with salt, tender hens weighing about two kilograms are generally selected. After slaughter, the internal organs are removed, washed and dried. Two green onions and a little ginger slices are put into the chicken cavity, and some oil is smeared. The whole chicken is wrapped with clean toilet paper, the paper is sprayed wet, then put into the pot, and then the chicken is simmered and buried with hot salt. Then, take out the pot, remove the bones, tear off the chicken, and then put it on a plate according to the prototype of the chicken. Next to the plate, there is a small dish with spices such as sesame oil and ginger foam for diners to dip in. Features: golden color, smooth meat, crisp skin, and even crispy bones can be chewed. Baked chicken with salt is tightly wrapped, which can best keep the chicken fresh and delicious. Moreover, it is cooked with hot salt, so it will not get hot and get angry after eating, and it has the effect of clearing heart and moistening lung. Baked chicken with salt has a long-standing reputation as a Hakka dish, which has been deeply loved by people at home and abroad since ancient times. Its skin is soft and tender, fragrant and delicious, and it has the function of warming up. Ingredients: 1 chicken (about 3 kg), 3 kg of coarse salt, 1 piece of gauze paper and 1 piece of paper. 1. Wash and dry the chicken, hang it and air dry it as dry as possible. 2. Insert two chicken feet into the belly 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 scattering. 3. Cut the tin foil to be larger than the pot used and spread it on the bottom. 4. Heat wok and add coarse salt to yellow. Spread about 1/3 coarse salt evenly on the bottom of the pot, put the chicken in the pot, and pave the rest coarse salt. Cover the pot and simmer for 6 minutes, turn the chicken double upside down, simmer for 6 minutes, and finally simmer for 12 minutes. Experience: 1. The effect of clay pot is better, because the process of baking will make the skin of chicken brittle, and you don't need tin foil to lay the bottom. 2. If the weight of the chicken is about 2 kg, 1 minutes is enough. The amount of salt should also be equal to that of chicken. * * * Making authentic salted chicken is time-consuming and laborious. The improved baking method is also introduced below: firstly, the slaughtered chicken is coated with fine salt inside and outside the chicken, then the chicken is steamed with open fire and separated from water, and then the chicken is 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 grand bowl, the chopped chicken pieces are dipped in spice oil juice one by one and placed on a plate.