But almost everyone who has been to Guangdong will try the local specialty food-brine chicken. Actually, that method is not complicated. It can be easily completed in just a few steps. Fresh and soft, original flavor, attractive color. The method of baked chicken with salt is fresh, soft and slippery, and Cantonese people have to eat it several times.

When cooking salted chicken, most people will choose salt to marinate it directly. Actually, it doesn't taste good. Chefs in restaurants prefer to eat salt powder and astragalus. One will taste more fragrant and the second color will be more beautiful. At the same time, the steaming cooking method is not only simpler, but also retains the original flavor to the maximum extent.

[Ingredients]: Sanhuang chicken (Qingyuan chicken), salt, salt powder, cooking oil, onion and ginger.

1. Prepare 1 Sanhuang chicken (or rooster, the weight should be controlled within 1 ~ 1.5kg), slaughter, chop chicken feet, put them on a plate, add a bag of salt powder, evenly spread them inside and outside, and massage for a few minutes.

2. Then, coat the chicken with yellow gardenia (coloring) to make the color of brine chicken more beautiful. After painting, pour a small amount of cooking oil and paint it again. At the same time, put a piece of onion ginger and a few pieces of ginger in the abdominal cavity of the chicken and marinate for 10 minute.

3. Boil water in the pot. After the water is boiled, put it in a steamer, then put the whole seasoned chicken in, cover it, keep the fire, and steam it for 40 minutes. (If the weight is heavy, it is better to extend the time appropriately. )

4. After the steamed chicken is cooked, don't worry about scalding it (otherwise it will easily damage the epidermis). If it's a little colder, cut it into small pieces of the same size and simply put the plate on the table. Its characteristics are original flavor, tender and soft, and endless aftertaste. Many people want to eat it three or five times.

Tips:

1. Generally, the salted chicken cooked in the canteen will generally choose Sanhuang chicken, for one thing, the cost factor, the convenience of interview, the ease of cooking and the tender and soft meat. Cantonese usually like Qingyuan chicken or black-bone chicken.

2. Whether the salted chicken is beautiful depends mainly on the color of the surface. Yellow gardenia is an equally important raw material. Natural yellow is not only beautiful, but also healthy.