There is such a dish in Cantonese cuisine, which is called salted chicken. It smells very strong, and it makes people feel like they are in heaven when they eat it. But authentic salted chicken can rarely be bought in the streets, because few people know the correct curing method, so how should salted chicken be cured in order to achieve full color, flavor and taste?

1, rich pickling materials are usually the first choice for pickled chickens, because its meat is more delicate and delicious. After that, you need a lot of spices, such as fragrant leaves, dried tangerine peel, cinnamon, star anise, clove, pepper, licorice, onion, ginger and garlic, and dried Chili. In addition, there are commonly used condiments, such as salt, monosodium glutamate and sugar, white wine, chicken essence and soy sauce. There is also the most important coloring material, gardenia yellow. These materials are essential to make a delicious salted chicken. Only when the materials are fully prepared can the salted chicken be made with all colors, flavors and flavors.

2, the treatment of chicken and the production of brine must first deal with the main ingredients, and wash the chicken first. Then put the chicken's paw into its chicken cavity. Prepare water in the pot, wait until the water is boiled, then put the chicken in, put it in the pot for a few minutes, and then skim off the foam. After that, put the blanched chicken aside for later use. Then you can make the soul brine of salted chicken on the side. Clean all the prepared spices, then add water to the stainless steel pot and boil it. When the water boils, add these spices and cook it for 60 minutes on low heat. The flavor of spices will diffuse out, and then add the coloring material gardenia yellow. Especially gardenia jasminoides Ellis, gardenia jasminoides Ellis must be packed separately in cloth bags, because this color can be better controlled. After the brine is made, it is also put aside for use.

3, salted chicken making brine is boiled again, so the brine is more fragrant. No matter what food is put in, it is delicious when it comes out. What's more, it is a specially treated hen. Put the hen's whole body in the brine with the chicken head in hand, then lift it three times and slowly put it in the brine. Then you can turn off the small fire and soak the hen in brine for 25 minutes. During the soaking period, the brine can be fully absorbed by the hens, and the taste and color have given a qualitative leap, but don't wait too long, the overtime soaking will make the taste go astray. Therefore, it is necessary to grasp the infiltration and temperature changes in these 25 minutes.

4. After 25 minutes of production, it is fished out from the brine, and then the chicken is cut into five equal parts with a knife, and then it can be put on the plate. Then wait for the chicken to be cool, sprinkle some chopped green onion on it after serving, mix it with some cauliflower to make a platter, and eat it with this vinegar. Salted chicken is simply an indescribable delicacy. The essence of the production method is mainly in the production of brine. Although it is very troublesome, it takes time to make real food. However, as a classic of Cantonese cuisine, many restaurants have it, just the difference in taste.