Hakkas eat chickens and like to choose old-fashioned chickens, which means that chickens that have been kept in the farmhouse for a long time are really delicious when cooked, no matter how they are cooked.
Today, I want to share with you a famous Hakka practice, that is, brine chicken, which is a traditional practice handed down from generation to generation in our side. I heard my mother say that she couldn't eat chicken wine when she was born, so my father cooked a lot of salted chicken for her, one a day. After eating for more than half a month, she is not tired, and now she often thinks about the days when she ate.
Preparation of ingredients: farm chicken 1 only, crude salt about 10 kg.
The specific steps are as follows:
Step 1: Clean the chicken first, then put it in a ventilated place to dry the water, preferably with a little dry surface. Moreover, the chicken roasted with salt should not be too big or too fat. It's better to have meat but no fat. Generally, chickens that have been raised for about 200 days are the best. The chicken I prepared today has been raised for more than half a year. It is not big, weighing about three pounds, and it is very suitable for cooking.
Step 2: After the chicken is dried, cut off the chicken feet and heads. Those who like to eat chicken feet can stuff chicken feet into their stomachs, so the head of the chicken is not needed. If you like salted chicken, you can wipe the chicken with a little edible salt first. We don't need to put salt on the salted chicken, but many friends say that it's not delicious enough to eat now, so they will choose to put some salt on it.
Step 3: Prepare two pieces of oiled paper and wrap the chicken tightly. Don't show it to the chicken. Don't show it. If two pieces are not good, use three pieces, but not too many layers. If you don't add salt, if you wrap too much oil paper, the salted chicken will be tasteless.
Step 4: Prepare 10 kg of raw salt, and fry it in the pot. At first, the salt was fried dry. This step will take a long time. I have 10 kg here. It takes seven or eight minutes to fry. Then it takes ten minutes to fry the salt until it crackles.
Step 5: After the salt is fried and scalded, take out half of it, and leave the other half in the pot and sprinkle it all over the bottom of the pot. Then put the wrapped chicken on the salt and put it in the middle of the pot. Finally, pour out the salt and bury the chicken completely.
Step 6: The chicken must be completely covered with salt and cannot be exposed. If the salt is not enough, you can add a little more stir-fry before laying. So be sure to prepare a little more salt, cover the pot after paving, bake for 10 minutes on medium heat, and then turn to low heat for about 25 minutes.
Step 7: It's almost done. Turn off the fire. If you are not in a hurry to eat, you'd better leave it like this, and it will taste better the next day. If you are in a hurry to eat, turn off the fire and wait for about half an hour before eating.
Step 8: Well, you can dig it out and eat it. The salty taste is delicious. It really makes your mouth water. Dig the chicken out of the salt pile slowly, and don't let the salt touch it, or it will be very salty.
This original Hakka salted chicken is ready, and friends who like it have a try! The chicken has obviously shrunk. The salted chicken made in this way is really delicious. This is not enough for one person. So if we usually cook, we will cook a lot at a time, using a large pot and firewood. It tastes better and more enjoyable.