Li Zhengxu is a cooking teacher at Huizhou City Vocational College, in order to let students master the production method of authentic Dongjiang cuisine, he used his spare time to visit Famous Chefs in Huizhou, compiled more than 100 traditional Dongjiang dishes into a book, and invited some Dongjiang cuisine masters to the school to explain the production process to students. Today, he is going to visit a freshwater celebrity chef, Zeng Shiying. Chef Zeng is the vice president of the Huizhou Chefs Association, and his freshwater salted chicken was selected as one of the top ten Famous Dishes of the East River in 2019. Today's program, let's take a look at how the well-known freshwater salted chicken in the hands of Master Zeng, glows with a mouth-watering taste.
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I saw Master Zeng Shiying, who was catching chickens in a small yard. Freshwater salted chicken is highly respected by diners, paying attention to the original taste and sweet meat. To make an authentic taste, the choice of chicken is very important.
【Interview】Zeng Shiying
When I was learning chickens, different chickens tried and (eventually) chose to go to the ground chicken
Master Zeng learned this dish from a teacher in Tamsui, and later, based on his nearly four years of exploration, it took about three hundred chickens to make the current taste and taste.
【Scene】
This chicken is perfect for making salted chicken
The chicken is going to take the chicken away
About five or six pounds
Master Zeng introduced that it is best to use a hen of about six months to make salted chicken, when selecting, it is necessary to pay attention to the feathers to be fine, the chicken feet should be old enough, and the chicken that has just begun to lay eggs is the most appropriate.
You see how beautiful this chicken is, the fat chicken legs are also very large, the meat is very old, the skin is relatively thick
The water has to be opened, put in, shake it a few times, and then lift the water, and this process is very important
It probably takes three or five shakes
Side openings, so the water is more difficult to get out, you have to shake it, and now you can just put it down and soak it
The process of cooking the chicken is also skillful, boiling on high heat for five minutes, then turning to low heat and simmering slowly, about forty-five minutes or so to get out of the pot. As a reminder, do not cover the lid during the whole process, so as to ensure the taste of the chicken.
This chicken is ready to put water
The taste is also a little better
The taste of salt is easier to penetrate
In Huizhou and other Hakka areas, since ancient times, there has been a tradition of no chicken and no feast, freshwater salted chicken is a traditional Dongjiang dish, but also the iconic food of Huiyang Freshwater. Its formation is closely related to the history of Hakka migration, all the way through the mountains and wading waters, in order to prevent food from deteriorating, Hakka ancestors used coarse salt to marinate food for storage and carrying.
Do not make (salt)
In order to marinate the salted chicken out of taste
It's okay if we rub it hard, and the skin won't get bad
No will not be wiped from the head
Rub evenly in every place
In addition to the skin to be evenly coated, the inside of the chicken should also be in full contact with the salt, and no dead corner should be left behind, otherwise it will be lost. The Hakka people make salted chicken, generally using bamboo baskets, and Master Zeng has his own magic weapon, two clay pots stacked together.
This is the old salt tank
To make salted chicken, you must have a salt tank
There used to be no refrigerator
Use this hole to breathe
Now fill it up and fill it up
The salt tank has the role of breathability and heat preservation. The coarse salt is fully fused with the chicken and slowly fermented, and the resulting water flows down the small hole at the bottom of the salt tank into the tank below. Wet and dry separation, but also to ensure full air permeability. Salted chicken marinated in this traditional way is characterized by a sweet, tender and crispy meat. The temperature and duration of the pickling are particularly important, from three hours to fifteen hours, Master Zeng experimented one by one, and finally found the best time to pickle.
I made this (salty) chicken with three or four hundred chickens
It took four years to develop this flavor
This taste is the taste of the ancients
Salt is fermented with chicken
What we're making now is not mixed with any herbs
After thirteen hours of full curing, the salt slowly seeps into the chicken, the protein gradually degenerates, so that the salted chicken emits a crystal clear and mouth-watering luster, and the moment it is taken out of the salt tank, it has a seductive fragrance. The final process is to rinse off the remaining sea salt with an appropriate amount of warm water. After that, hang and drain to cool.
Freshwater people eat their backs more sweet and fragrant
The dipping sauce must be made with native peanut oil shallots and smoked with raw soy sauce
Good smell This taste The smell of chicken is very full
Feeling muscle tight doesn't have a lingering feeling
The quality of the chicken is the key to the scent of the bones
The salty scent is bone-chilling, but it's not very salty
This is why salted chicken has been circulating in freshwater for hundreds of years
Freshwater salted chicken has a very broad mass base and is loved by diners. After years of study and exploration, Chef Zeng has brought this traditional dish to life.
Salted chicken is passed on to future generations
Tell them what process to use and what method to use
I thought I might build it into a freshwater supply chain
Make our own souvenir a sign of Freshwater
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