Don't just cut the three yellow chickens, learn to make brine chicken, the skin is more crispy, the taste is more fragrant
Saltwater chicken seems to be less famous than saltwater duck, maybe it is almost as common as salted eggs are not salted duck eggs, compared to white cut chicken, Xiaobian feels that this saltwater chicken is more popular in our local area. When there are red and white happy events in the countryside, this saltwater chicken as a cold dish can always be seen, once a friend got married, more than fifty tables were set up in the countryside, and more than ten chickens were used to make this dish. It still doesn't seem difficult, but it also retains the umami taste of chicken, because it is delicious and will be passed on. Speaking of its taste, the chicken skin is crisp, the chicken is dense, compared to the white cut chicken, the taste is more fragrant, but also a good home-cooked way to eat, the brine chicken method, not complicated at home can be convenient to operate.
Buy a chicken that has been fed for less than half a year, it is best to be three yellow chickens, the skin is more crisp and tender, slaughter the chicken well, and then soak and wash away the blood water; the waiting time we use a pan without oil, about 70 grams of salt and peppercorns are dried, fried peppercorns out of flavor, salt discoloration can be; the chicken is rinsed and dried, smeared with fried pepper salt inside and out, wrapped in plastic wrap and refrigerated for 2 hours.
Prepare slices of ginger, shallots, star anise, cinnamon and salt in a saucepan, add enough water to bring to a boil on high heat, then reduce the heat and cook until the aroma dissipates to make a brine for soaking. Remove the spice residue and wait for the temperature to drop, then put the chicken that we have refrigerated in the refrigerator and soak it and marinate for about 2 hours. After the soaking time is up, heat the saucepan, bring it to a boil, turn it to low heat and cook for 15 to 20 minutes, then turn off the heat and simmer for 20 minutes, after fishing out, the brine chicken is basically completed, and when it cools (refrigerate it, the taste is better), you can chop the pieces and plate it.
There are many ways to cook brine chicken, if you feel that the above is more troublesome, you can also put the chicken with pepper salt and marinate at least overnight, and then the next day on the pot steaming for about 20 minutes, it is not so tender and flavorful. Brine chicken to do delicious, fried pepper salt and brine soaking are basically not omitted, chicken in the cooking fire should be very small, soup noodles do not roll, the details are the most important, otherwise the chicken skin will be boiled in a large area to break.
The chicken you choose is still tender, the criterion is to press the sternum with your fingers to directly press the broken or press to the obvious bend, if you simply can't move, then the chicken or take the soup!