Baked salted chicken(ju kao yan shui ji )

Baked salted chicken

Introduction:

Production steps:

Step 1: make water in a soup pot.

Step 2: add salt water soup.

Step 3: Boil the soup for 5 minutes.

Step 4: turn off the heat and let it cool.

Step 5: cool the soup and soak the chicken in the soup for 8 hours.

Step 6: use maltose, rice wine, rice vinegar and a little water to make sweet and sour juice.

Step 7: soak the chicken in brine Soup for 8 hours, then take it out and scald the skin with 90 degree water.

Step 8: then pour sweet and sour sauce on the chicken while it is hot.

Step 9: spread the sweet and sour juice on the chicken by hand.

Step 10: string the chicken with a baking fork to dry the skin.

Step 11: dry the skin of the chicken with a few chives into the chicken, and then into the oven, with 160 degrees rotation bake for 40 minutes.

Step 12: use maltose red wine and water to make some skin brushing materials again during the roast chicken.

Step 13: take out the chicken after baking for 40 minutes, coat it with maltose water, then send it into the oven again, adjust the oven to 240 degrees and bake for 5 minutes.

Step 14: then take out the plate and decorate it on the table.

Materials required:

Qingyuan Chicken: 1 200 grams

Scallion: 100g

Ginger: 80g per piece

Star anise: 5g

Zanthoxylum: 3 G

Fragrant leaves: 2 pieces

45 grams of salt

Rock sugar: 25g

Yellow rice wine: 25g

Rice vinegar: 5g

Maltose: 5g

Water: 2000ml

Pepper salt: right amount

Sweet and sour sauce: right amount

Note: 1, if there is no maltose at home, honey can be used instead. 2. Marinate must be soaked not less than 6 hours, so as to taste. 3. In order to be sure, after baking for 40 minutes, you can prick the chicken with toothpick or iron drill, and it is proved that it is ripe without bleeding. 4. The chicken should be roasted at low temperature, and then roasted at high temperature for 5-8 minutes.

Production difficulty: ordinary

Process: Baking

Production time: one day

Taste: slightly spicy

Chinese PinYin : Ju Kao Yan Shui Ji