Dongjiang Salt Bureau chicken

Dongjiang Salt Bureau chicken practice:

Raw materials for Dongjiang Salt Bureau chicken

There is about 1500 grams of feinenxiang chicken (maohuang, zuihuang, Jiaohuang, laying hens, commonly known as "Xiang chicken"), 10 grams of ginger slices and scallion strips, 25 grams of coriander, 10 grams of refined salt, 7.5 grams of monosodium glutamate, 2.5 grams of star anise, 1 gram of sesame oil, 2.5 grams of Shajiang, 120 grams of cooked lard, 15 grams of peanut oil, and 2 pieces of gauze paper.

Dongjiang Salt Bureau chicken production steps:

1. Heat a frying pan over low heat, add 4G refined salt, heat it up, mix in Shajiang powder, take it out, divide it into three small plates, add 15g lard to each plate for serving. 75 grams of lard, 5 grams of refined salt, sesame oil and monosodium glutamate were mixed into flavor juice. Brush a sheet of gauze with peanut oil.

2. Kill the live chicken, remove the hair and viscera, wash, hang the water to 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, add ginger, scallion and anise powder, wrap the chicken with non oiled gauze paper, and then wrap it with oiled gauze paper.

3. Heat the frying pan with high heat, add coarse salt and stir fry until high temperature (the salt is red). Take out a quarter of the salt and put it into the casserole. Put the chicken in the salt, and then cover the chicken with the remaining three quarters of the salt and add a lid

The characteristics of Dongjiang Yanju chicken were as follows

This dish is made in a unique way with rich flavor, smooth skin and excellent flavor.

Longitude: 104.06573486

Latitude: 30.65946198