Marinated chicken is a famous specialty in Deqing area. It is a food made by pickling with appropriate amount of salt. Marinated chicken is moderately salty and delicious. It is also a food that many people like to eat. However, making marinated chicken still requires a certain amount of effort and energy. Whether it is preparation or marinating, you need to master certain methods. The following is a detailed introduction to how to make marinated chicken.

1. Food introduction

Marinated chicken is a famous local specialty in Deqing. Processing of marinated chicken requires slaughtering, drying, pickling and packaging with bamboo leaves and straw. It is a local specialty. A traditional custom among farmers, it has a history of at least more than 100 years. Straw-feathered chicken is made from red-feathered chickens, which are slaughtered, dried, and pickled before being wrapped with straw, and then hung in a cool and ventilated place to air-dry. Because of its special flavor, it is very popular among consumers. Features: This dish absorbs the special aroma of straw, is tender on the inside and crispy on the outside, and has a salty flavor inside the bones.

2. Specific methods

Preparation work. 1. Stop eating the night before making marinated chicken. Do not give anything to the live chicken. This is to prevent too much residue in the sac the next day, making it difficult to clean the internal organs. 2. Fry the salt. Add table salt (coarse salt), star anise, fennel, dried chili, Sichuan peppercorns, etc. (you can add them according to your own taste) in the pot and stir-fry until the coarse salt changes color and the aroma is released

Processing the gelatin chicken. Make a small bite on the neck of the chicken (close to the head) and drain out the blood. Be careful not to contaminate the feathers and affect the appearance. That is, put it into hot water of about 70℃ and scald it to soften the hair. Make a small opening on the back of the neck and take out the crop. Make a small opening in the chicken's crotch and remove the internal organs. Pay special attention to the chicken lungs and soft and hard throats to avoid spoilage. Pluck a little of the feathers on the neck, and also pluck the long feathers on the wings and tail. Neck feathers spare.

Apply the fried salt to the whole body and belly of the chicken, and put the spare feathers into the salt and stuff them into the chicken's belly. Hang it with a rope in a cool and ventilated place and drain the blood.

Have straw ready. Arrange the straws of similar length. After the capon's blood is drained, wrap the capon in straw. That's it.

3. Product Features

Light yellow in color, moderately salty, and easy to process. Although its taste is not as good as Fengji and Cured Chicken, it is still delicious.