Authentic brine chicken is very strict about raw materials and practices. Be sure to fry coarse salt at high temperature and put chicken wrapped in sandpaper in the pot; After the whole chicken is wrapped in coarse salt, it is heated with slow fire and cooked slowly by the heat of salt. With golden color and lasting fragrance, it is generally difficult to eat authentic salted chicken at one time.
Gardenia is a natural dye, and chicken is golden yellow. According to the size of the chicken, young and old also need to adjust the curing time and the time of the rice cooker.
Practice classification
1, salt baking method
That is to say, the slippery chicken soaked in the prepared seasoning is wrapped in paper and baked in the fried casserole salt pile 1 hour. Its characteristics are smooth skin, fragrant bones, and fragrant lips and teeth. The most distinctive one is "Meixian Salt Baked Chicken".
2. Water baking method
After soaking the chicken in hot soup, tear off the bones, meat and skin, mix with spices such as sesame oil and refined salt, and then spread it into a chicken-shaped dish, that is, the "water roasting method". In this way, although the flavor is slightly inferior to the traditional salted chicken, it can not only cope with the past, but also win with smooth meat and skin, which is highly praised. Since then, this pickled salted chicken has been added and has been passed down to this day.
3. Gas baking method
Ginger flavor, refined salt, sesame oil and other ingredients are mixed, chicken breast is coated inside and outside, steamed in water, and the meat is smooth, but not refreshing enough. It is said that it was later innovated to meet the needs of some customers who prefer to eat traditional salted bones, which can not only keep the flavor rich, but also make the meat tender and delicious.