How to cook salted chicken, which is delicious, smooth and original, and you can never get tired of eating it? When most people cook salted chicken, they will choose salt to marinate it immediately. Actually, it doesn't taste good. Chefs in restaurants prefer to use salt powder and gardenia water. First, the taste becomes fragrant, and second, the color will look better. At the same time, the cooking method of boiling water is not only more convenient, but also can maintain the original flavor to the greatest extent. Food seasoning: Sanhuang chicken (Qingyuan chicken), salt, roasted salt powder, vegetable oil, onion and ginger slices. Production process:

Step 1: Prepare 1 Sanhuang chicken (or rooster, the net weight should be kept within 1- 1.5kg) in advance, slaughter it safely, chop off chicken feet, put it in a plate, add 1 packet of roasted salt powder at the same time, and then wipe it evenly inside and outside.

The second step is to apply a layer of gardenia water (coloring) on the surface of chicken breast, so that the color of salted chicken will become more beautiful. After daubing, add a small amount of vegetable oil and daub it again. At the same time, 1 ginger, garlic and a few pieces of ginger were stuffed into the abdomen of the chicken and allowed to stand for curing 10min.

The third step is to boil water. After SAIC turns on the water, first put the steamer into the wok, then put the whole pickled chicken in, cover the pot, keep it popular all the time, and steam for 40min. (If the net weight is slightly larger, I suggest you extend the sex time appropriately. ).

Step 4: After the steamed chicken is cooked, don't chop it in a hurry (otherwise it will easily break the skin). When it cools down a little, chop it into small pieces of the same size, simply put the ball down and serve. The characteristics are: the original ecology, delicious and tender, and the meaning is still unfinished. Many people will eat it several times every once in a while. Warm reminder: the salted chicken cooked in general restaurants generally uses Sanhuang chicken. First, it is the cost factor. Second, it is convenient to sample. Third, it is easy to cook. Fourth, the meat is tender and delicious. Cantonese people generally like Qingyuan chicken or black-bone chicken.