The secret recipe for making salted chicken, the salted chicken made by this method, feels really extraordinary: golden skin, delicious taste, and a special "salty" taste. It is found that this kind of high-purity "ethyl maltol" is not only resistant to high temperature, but also has low dosage and good deodorization effect. At the same time, it can be used to enhance the flavor of beef, pork and other meat barbecues. "Ethyl maltol" can also be widely used to prepare various spices or directly used in food, beverage, tobacco and alcohol, barbecue, canned food, meat products, feed, medicines and cosmetics. The dosage is small and the effect is remarkable.

The secret recipe is as follows: firstly, dry 1 kg of slaughtered broilers, then dissolve 50g of salted chicken spice, a few drops of high-alcohol liquor and a little "ethyl maltol" in appropriate warm water, evenly spread it on the chicken cavity and body, and marinate for 2h. Then boil 1 kg of water, add 20g of salted chicken spice, add the marinated chicken, turn off the fire after boiling, control the temperature at 85 degrees Celsius, soak for 20 minutes, and serve. According to this formula, the salted chicken tastes smooth and salty, and even the chicken bones have a fresh fragrance. And "authentic Hakka" brine chicken is no different. Teacher Ru told me never to use iron-aluminum kitchenware when making, because iron-aluminum kitchenware will greatly reduce the texture and taste of brine chicken.