Chicken with salt

Method of wiping chicken with salt

Raw materials used for making salted chicken:

One fat hen, about 1900 g, 42 g scallion, 42 g ginger, 13.5 g pepper, 330 g yellow rice wine, 85 g salt, a little MSG, 2100 g chicken soup.

The steps of making salted chicken are as follows:

1. Kill the chicken, remove the internal organs and feet, wash them, wipe them with dry cloth, prick some small holes evenly on the chicken legs and breast with needle, spread salt and pepper on the whole body, and press them in the bowl for about 12 hours.

2. Making marinade: add wine and monosodium glutamate to the chicken soup, bring it to a boil, pour it into a bowl, and after cooling, soak the pressed chicken for about five or six hours, take it out, put it in a steamer, put green onion and ginger on it, steam it with warm fire for about 25 minutes, then cut it into long strips. Some of them are cooked in chicken soup without steaming, but the taste is not as delicious as steaming. Suitable for winter.

Characteristics of salted chicken:

This dish is one of the most distinctive varieties of Shanghai cuisine. Its cooking method is soaking before steaming. The pickled marinade can be used continuously, but the taste and saltiness of the marinade will increase each time, but the amount will decrease each time. Therefore, when the marinade is used continuously, it is generally not salty, just add some chicken soup.

Chicken with salt

Yanzao chicken, belonging to Shanghai cuisine, is a famous traditional dish in Shanghai. Its main ingredient is fat hen.

essential information

Recipe name

Chicken with salt

Cuisine

Shanghai cuisine

Type

Special Shanghai Cuisine

Basic characteristics

It tastes delicious

Basic materials

Fat hen (1, 1900g), scallion (42g), ginger (42g), Chinese prickly ash (13.5g), yellow rice wine (330g), salt (85g), monosodium glutamate (a little), chicken soup (2100g)

Cooking methods

1、 Kill the chicken, remove the internal organs and feet, wash them, wipe them with dry cloth, prick some small holes evenly on the chicken legs and breast with needles, spread salt and pepper on the whole body, and press them in the bowl for about 12 hours.

2、 To make marinade: add wine and monosodium glutamate to the chicken soup, bring it to a boil, pour it into a bowl, cool it down, soak the pressed chicken for about five or six hours, take it out, put it in a steamer, steam it with onion and ginger for about 25 minutes, then cut it into long strips.

Longitude: 104.06573486

Latitude: 30.65946198