Dongjiang salt baked chicken(dong jiang yan ju ji )

Dongjiang salt baked chicken

Raw materials for Dongjiang salt baked chicken:

One feinenxiang chicken weighing about 1500 grams (maohuang, zuihuang, Jiaohuang, laying hens are called Xiang chicken), 10 grams of ginger slices, 10 grams of scallion strips, 25 grams of coriander, 2500 grams of crude salt, 13 grams of refined salt, 7 grams of monosodium glutamate, 2.5 grams of anise powder, 2.5 grams of Shajiang powder, 1 gram of sesame oil, 120 grams of cooked lard, 15 grams of peanut oil, and 2 pieces of sandpaper.

Process of Dongjiang salt baked chicken:

1. Heat the wok with 4 grams of salt and water. Mix the ginger powder and take it out. Divide it into 3 small plates. Add 15 grams of lard to each plate. 75 grams of lard, 5 grams of refined salt, sesame oil and monosodium glutamate were mixed into flavoring juice. Brush a piece of reverse paper with peanut oil.

2. Kill the live chicken, remove the hair and viscera, wash it, hang it to dry, remove the hard shell on the toe tip and mouth, draw a knife on both sides of the wing, chop a knife on the neck bone, then wipe the chicken cavity with 3.5G refined salt, put in ginger, scallion and star anise, wrap it with non oiled gauze paper, and then wrap it with oiled gauze paper.

3. Heat the wok with high heat, add coarse salt to high temperature, take out 1 / 4 and put the chicken in the casserole, cover the chicken with the remaining salt, cover the pan tightly, and bake over low heat for about 20 minutes. 4. Take out the chicken and uncover it

Dongjiang salt baked chicken

Dongjiang salt baked chicken is a famous Hakka dish

. The main ingredient is Xiang chicken, and the main cooking technology is salt baking. Baked chicken with salt has a unique processing method, rich flavor, smooth skin and smooth meat. With yellowish color, crisp skin, tender meat, delicious bone and meat, and attractive flavor, it is a common delicacy at banquets.

Characteristics of dishes

origin

Dongjiang salt baked chicken is a famous dish in Guangdong. It was founded in Dongjiang, Guangdong Province. More than 300 years ago, in some salt farms along the coast of Dongjiang area, some people wrapped the cooked chicken in gauze paper and put it into salt pile for salting storage. This kind of chicken is delicious and has a unique flavor. Later, with the development of salt industry in the capital of Dongjiang, the local restaurants competed for the best dishes to entertain the guests, so they created the hot salt baked chicken

This kind of chicken is called "Dongjiang salt baked chicken".

allusion

Allusion 1

Salt baked chicken is one of the most distinctive cooking techniques in Chinese major cuisines. Its formation is closely related to the migration of Hakka people. In the process of moving to the south, the Hakkas moved to one place and were often harassed by other nationalities, so they were hard to live in peace and were forced to move to another place. In the process of living, every household raises poultry and livestock. In the process of "escape" and migration, the live birds were not easy to carry, so they were slaughtered and put into salt bags for storage and carrying. After moving to the relocation site, the raw materials stored and carried can alleviate the shortage of raw materials and nourish the body. Salt baked chicken is a world-famous dish made by Hakka people in the process of migration. At first, the Hakka people salted and sealed the slaughtered chicken in a pile of salt. When they wanted to eat it, they steamed it directly, which is called "Hakka salted chicken". It is said that there was a Hakka woman with many children. One of the children was weak and sick. Because of the lack of all kinds of nutritious food at that time, she wrapped the salted chicken in paper, put it into the hot salt and simmered it in a sand pot. After the child ate it, her body gradually recovered and became strong. She took part in the imperial examination and won the first place. Later, this kind of dish became a household name and became a specialty that every Hakka woman could cook. In order to facilitate cooking and adapt to mass production, Hakka chefs continuously improved and innovated to create another flavor of Dongjiang salt baked chicken. Salt baked method has become the characteristic cooking method of Hakka cuisine, producing a unique flavor of "salt baked series of food", such as salt baked chicken (duck) claws, salt baked dog meat (feet), salt baked pork tripe, salt baked water fish, etc.

Allusion 2

More than 300 years ago, in some salt farms along the coast of Dongjiang, some people wrapped the cooked chicken in gauze paper and put it into the salt pile for salting storage. This kind of chicken is delicious and has a unique flavor. Since this dish began in Dongjiang River Valley, it is called "Dongjiang salt baked chicken". Today, this dish has become one of the famous "three treasures of delicious food" in Huizhou, Guangdong Province. Huizhou is located on the Bank of Dongjiang River. It is not only a Hakka settlement, but also a famous hometown of overseas Chinese. Dongjiang salt baked chicken is available in restaurants and restaurants in Huizhou.

characteristic

Baked chicken with salt has a unique processing method, rich flavor, smooth skin and smooth meat. With yellowish color, crisp skin, tender meat, delicious bone and meat, and attractive flavor, it is a common delicacy at banquets.

practice

Practice 1

Food preparation

One feinenxiang chicken weighing about 1500 grams (maohuang, zuihuang, Jiaohuang, laying hens are called Xiang chicken), 10 grams of ginger slices, 10 grams of scallion strips, 25 grams of coriander, 2500 grams of crude salt, 13 grams of refined salt, 7 grams of monosodium glutamate, 2.5 grams of star anise powder, 2.5 grams of Shajiang powder, 1 gram of sesame oil, 120 grams of cooked lard, 15 grams of peanut oil, and 2 pieces of tin paper.

Production steps

1. Heat a wok with 4 grams of refined salt and water. Mix in the ginger powder and take it out. Divide it into 3 small plates. Add 15 grams of lard to each plate. 75 grams of lard, 5 grams of refined salt, sesame oil and monosodium glutamate were mixed into flavoring juice. Brush a piece of reverse paper with peanut oil.

2. Slaughter the live chicken, remove the hair, remove the internal organs, wash, hang and dry, remove the hard shell on the toe tip and mouth, cut a knife on both sides of the wing, chop a knife on the neck bone, then wipe the chicken cavity with 3.5G refined salt, put in ginger, scallion and star anise powder, wrap them with non oiled gauze paper, and then wrap them with oiled tin paper.

3. Heat the frying pan with high heat, add coarse salt to high temperature, take out 1 / 4 and put it into the frying pan, put the chicken in the casserole, cover the remaining salt on the chicken, cover the pan tightly, and bake in low heat for about 20 minutes until cooked.

4. Take out the chicken, remove the tin foil, peel off the chicken skin (to be used), tear the chicken into pieces, remove the chicken bone, bake the chicken powder with Dongjiang salt, add the sauce, mix well, then put it on a plate (the bone is at the bottom, the meat is in the middle, and the skin is on the top), put it into the shape of a chicken, and put coriander on both sides of the chicken. The food is seasoned with Shajiang oil and salt.

matters needing attention

1. It's better to use tile pot, because the skin of the chicken will become brittle during the process of baking, and tin foil is not needed to lay the bottom.

2. If the weight of chicken is about 2 jin, baking for 10 minutes is enough. The amount of salt should also be equal to that of chicken.

Practice 2

Food preparation

Main ingredient: 1500g chicken

Seasoning: ginger 10g, shallot 10g, coriander 20g, star anise 3G, coarse salt 30g, salt 13g, monosodium glutamate 4G, sesame oil 2G, Shajiang 3G, lard (refining) 30g, vegetable oil 15g.

Production steps

1. Heat a wok over low heat, add 4 grams of refined salt, stir well, add the ginger powder, take out and serve 2 small dishes

2. Add lard to each dish for seasoning

3. Add 5g of monosodium glutamate, sesame oil and refined salt to the remaining lard to make the flavor juice

Brush a piece of gauze paper with vegetable oil for use

5. Chicken slaughtered, ham hair, viscera removed, washed and dried

6. Cut off the toenails and the hard shell on the mouth of the dry chicken, and cut a knife on both sides of the wing and neck

Cut the bone, don't cut it

7. Then wipe the chicken cavity with 3.5G refined salt, add ginger, scallion and star anise, wrap them with ungoiled gauze paper, and then wrap them with oiled tin paper

8. Heat up the frying pan with high heat, add coarse salt and stir fry until high temperature. When the salt is slightly red, take out 1 / 4 of it and put it into the casserole. Put the wrapped chicken on the salt, then cover the chicken with the remaining 3 / 4 of the salt. Add the cover and bake (stew) over low heat for about 10 minutes

9. Take 75 ml of water and pour it into the edge of the casserole lid. Do not remove the lid. Bake for another 10 minutes until cooked. Remove and remove the tin foil.

10. Tear the skin and meat of the chicken into pieces, then add the flavor juice and mix well.

11. Lay the bottom with bone, put the meat in the middle, cover the top with skin, and build it into the shape of chicken

12. Wash coriander and put it on the side of the dish. Serve with ginger oil and salt.

matters needing attention

1. This dish needs 2 pieces of tin foil

2. For the process of baking chicken with coarse salt, 2500 grams of coarse salt should be prepared

3. There are three techniques of salted chicken. No matter which method is used, salted chicken with Shajiang oil and salt will taste more delicious

4. Salt method: it is an authentic traditional method. As mentioned in this book, the color and taste of the finished product have various advantages of salt chicken, but it has a special smell of chlorine

5. Qi method: mix the Shajiang, refined salt, sesame oil, etc. and apply them inside and outside the chicken cavity. Steam for 15 to 20 minutes, this method is quick and convenient, the meat is smooth, but not refreshing enough

6. Water method: soak the chicken in hot soup, tear off the bone, mix the meat and skin with sesame oil, refined salt and other flavoring materials, and then build a chicken shaped dish. The meat is smooth and smooth, but its flavor is a little less than that of traditional salted chicken.

Nutrients

Potassium: 4400.57 mg

Cholesterol: 2601.6 mg

Vitamin A: 2170.15 μ G

Sodium: 1845.37 mg

Phosphorus: 1820.08 mg

Fat: 387.7g

Carotene: 317 μ G

Protein: 308G

Magnesium: 257.68 mg

Niacin: 13

Chinese PinYin : Dong Jiang Yan Ju Ji