Salt baked chicken, is a classic and traditional Hakka famous dish, the traditional production method, is the marinated chicken, wrapped in oil paper or tin foil, and then covered with a large amount of fine salt, braised for a long time and made, and in the current family practice, in order to save trouble and convenience, you can use steaming, stewing, roasting, and other simple methods suitable for families to make, but no matter which method, the most important thing is the salt baking chicken marinade.
Most people only use salt to bake chicken powder, add some salt, soy sauce, ginger slices to marinate, but in fact, the salt baked chicken cooked in this way is not fragrant enough, when marinating, it is also recommended to put more "1 ingredient", the skin is crisp and golden, the meat is smooth and salty, and this "1 ingredient" is yellow gardenia.
Yellow gardenia, also known as mountain gardenia, Guangdong Hakka region will be called "yellow fruit", belongs to the madder family plant gardenia fruit, and we can extract a natural pigment raw material from the ripe fruit - gardenia yellow pigment.
This natural pigment has bright colors and no peculiar smell, and can also play a role in lightfastness, acid and alkali resistance, heat resistance and other characteristics, and is widely used in snacks, candies, beverages, home-cooked dishes, brine dishes and other food coloring formulas.
It is used in daily cooking such as marinated meat, sauce, pickling, etc., mainly to adjust the color of dishes, which is an excellent natural pigment.
When making salt-baked chicken, yellow gardenia is added during the marinating process, which can make the skin of the salt-baked chicken golden and bright, and can also add the rich flavor of the meat and make it more flavorful.
So in the production of salt baked chicken, if you feel that only the use of salt baked chicken powder is not fragrant enough, the color is not satisfactory, you may wish to add some yellow gardenia, can be greatly improved, the following fawn share how to integrate the yellow gardenia into the production of salt baked chicken, a look will understand.
◇ "Rice Cooker Version Salt Baked Chicken & Material List":
1 yellow chicken, 2 yellow gardenias, 2 sachets of salt baked chicken powder, sesame oil, green onion and ginger, sweet potato slices, salt, soy sauce to taste
◇ "Production Process":
Step 1| select the volume of about 2.5 to 3 pounds of three yellow chicken to make salt baked chicken is the best, after the slaughter of the good three yellow chicken belly, the chicken cavity of the blood, blood and water clean, and then use kitchen paper to suck the water dry, the chicken feet cut off and separate.
Step 2| the yellow gardenia is crushed in advance, put into a small amount of warm water and soaked for 30 minutes, so that the golden color and taste of the yellow gardenia are fully soaked, and in the pickling of the three yellow chickens, it can better play the effect of "coloring and flavoring".
Pour the salt baked chicken powder on the surface of the three yellow chickens, the chicken cavity are evenly applied, and then brush the yellow gardenia soaked in the color water, and then smear a layer of sesame oil, stuff ginger slices and green onion knots into the chicken belly, bundle it with a plastic bag, put it in the refrigerator for refrigeration and marinate for 2 to 3 hours, marinate the overnight marinade more flavorful, the effect is better.
Step 3| three yellow chicken after marinating, you can make salt baked chicken, choose the "lazy artifact" rice cooker stew, prepare some sweet potato slices, green onion knots and ginger slices, put the green onion knots and ginger slices into the pot, and then code a layer of sweet potato slices for the bottom, the marinated three yellow chicken, the chicken cavity is down into the rice cooker, the residual marinade is also poured together, no need to add water, directly cover the pot lid, power on the boiling button, let it stew.
Step 4| because the whole three yellow chicken is selected to stew, the number of boiling times should be extended to two times, that is, after the rice cooker jumps the key, press the cooker button again, so that it has enough time to cook the whole three yellow chicken completely.
After the second stew to the point, the salt baked chicken is finished, the opening of the pot, the thick salt baked salty aroma and chicken fresh aroma will come to the nose, the skin color is golden yellow full of appetite, the chicken stew is soft and rotten, a light pinch of chicken can be easily deboned, the internal feeling is exceptionally smooth and tender, and there is still a little salt baked chicken soup under the pot, which is also one of the "essences".
Step 5| put the salt-baked chicken out of the plate and let it cool, break it into hand-torn chicken, pour the remaining salt-baked chicken juice evenly on the surface, and then mix a ginger and onion dip sauce according to your preferences to taste, eat the "endless aftertaste", the chicken is tender and salty, the skin color is golden and crispy, the aroma of the salt-baked chicken is particularly attractive, every inch of chicken is salty and fragrant, and the lips and teeth are fragrant.
——Fawn said——
Salt baked chicken, only put salt baked chicken powder is not fragrant enough, put more "yellow gardenia", crispy golden skin, meat smooth and salty, before using yellow gardenia marinade, to first break the hard shell, and then put into warm water to soak, in order to let the natural pigment contained in the yellow gardenia "gardenia yellow pigment" fully released, while the dosage can not be more, because the yellow gardenia is bitter, too much can not increase the fragrance, will make the meat bitter;
It should also be noted that when braising chicken with salt in a rice cooker, it is not necessary to add water and refuel, because there are onions and ginger, sweet potato slices (also available with onions) at the bottom, and the chicken will force out chicken fat and chicken juice when simmering, and there is no need to worry about burning the paste at all.
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