Salt-baked chicken is more famous Cantonese cuisine, common salt-baked chicken is marinated, and then heat the chicken with coarse salt baked, so called "salt-baked chicken". But later in some restaurants in order to shorten the production time, easy to produce, the production method of salt-baked chicken has been changed to a brine soaked way, this production method is most common in restaurants, hotels.

How to make salt-baked chicken brine?

To make a good flavor of salt-baked chicken? The answer is all in the brine, a pot of brine plays a key role. A new pot of salt-baked chicken brine production is quite elaborate, you need to use the bones to simmer the base stock, and then add color and aroma seasoning to be simmered, so that a pot of brine to make out. Detailed production recipe and method please look down.

Salt-baked chicken brine production method

Instruments: chicken skeleton 3, pig bone 5 kg, ginger 150g, 20 kg of water

Recipe of medicinal herbs: 5g of leaves, cinnamon 8g, 20g of ginger, 7g of Chenpi, three fruits of the grass, star anise 8g, 8g of licorice, peppercorns 3g, 2g of cloves, 10g of lemongrass, 3g of dried chili

Seasonings: salt 400g, monosodium glutamate 150g, salt baked chicken powder 90g, concentrated chicken juice 20g, white wine 30g

Separate use: yellow gardenia 30g

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