Chicken of the that make salt itself is not actually difficult, but in making a process because of its, need use kitchen utensils and appliances is more, and spend time quite, a lot of people can let feel troublesome under photograph comparing so, want to make a delicate and goluptious saline chicken quickly simply again already in the home actually, the method also is some, want to come according to my method only, prepare rice cooker of a report, can perfect implementation.
With makings
| Chicken | Half |
| Green | A small |
| Ginger | 4 |
| Unripe pink (amylaceous) | A few |
| Cooking wine | A few |
| Salt / thick salt | A few |
| Pink of saline chicken | 1 packet |
| Kitchen oilpaper | 2 pieces |
| Flour | A few |
Saline chicken (edition of electric rice cooker) practice
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Detailed sees a picture
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Detailed sees a picture
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Detailed sees a picture
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Detailed sees a picture
Small stick person
Problem collect
1, why should use tender chicken? Is old chicken no good?
Answer: . . . . . . . . . . Because saline chicken is exquisite chicken fragrance is full-bodied, entrance aftertaste is boundless, so old chicken is to do bad, only fat tender tender chicken, gallinaceous oil is abundant, chicken of the that make salt talent is enough delicacy is sweet, flavour respect also is met tenderer more delicious.
2, why should catch with cooking wine and starch first hold even does Wen Shuichong of tender chicken reoccupy wash tender chicken?
Answer: . . . . . . . . . . Because be what chicken without giving thought to, itself firm butcher has more hematic water and fishy smell inside good chicken, if go to such chicken directly souse salt , that blood water and fishy smell stay inside chicken, eat going down is not quite healthy and influence fragrance and olfactory, catch with cooking wine and starch first so hold even, can catch the hematic water dirty stuff inside chicken and fishy smell along with all the others hold come out (cooking wine goes raw meat or fish, amylaceous adsorption) , rinse with Wenshui finally can keep clear of clean along with all the others, go be being mixed besides the hematic water inside chicken already fishy smell, also withheld the nutrition of chicken itself, so this one pace is very important, but must not to go raw meat or fish and choose scald water first, saline chicken will be very otherwise old very dry, having bavin opening.
3, why to put knot of Jiang Pian green and oil of edible of one small spoon to pay a copy first even in boiler bottom? Is this must?
Answer: . . . . . . . Feeling the heart that fill up boiler is must. A lot of people know the rice cooker that use phone makes saline chicken, but do not know to fill up Jiang Pian to green writtens guarantee and be cheered in boiler bottom however, the chicken that brings about final salt to come out is eating drier, and chicken bottom is burned to paper, finished product is exceedingly ugly, here actually main reason goes out just about in did not wipe moisture and " the bottom that fill up boiler " , wiping moisture first is to assure temperature of the whole inside boiler appropriate and either temperature is centered in bottom, next, filling up Jiang Pian green to written guarantee first in boiler bottom is to avoid chicken and boiler rough draft direct contact brings about high temperature to burn paste, and adding oil of edible of one small spoon is to let knot of Jiang Pian green also be not burned to paper generation acrid, the mouthfeel delicacy that also can affect chicken itself otherwise is sweet.
1, why should use tender chicken? Is old chicken no good?
Answer: . . . . . . . . . . Because saline chicken is exquisite chicken fragrance is full-bodied, entrance aftertaste is boundless, so old chicken is to do bad, only fat tender tender chicken, gallinaceous oil is abundant, chicken of the that make salt talent is enough delicacy is sweet, flavour respect also is met tenderer more delicious.
2, why should catch with cooking wine and starch first hold even does Wen Shuichong of tender chicken reoccupy wash tender chicken?
Answer: . . . . . . . . . . Because be what chicken without giving thought to, itself firm butcher has more hematic water and fishy smell inside good chicken, if go to such chicken directly souse salt , that blood water and fishy smell stay inside chicken, eat going down is not quite healthy and influence fragrance and olfactory, catch with cooking wine and starch first so hold even, can catch the hematic water dirty stuff inside chicken and fishy smell along with all the others hold come out (cooking wine goes raw meat or fish, amylaceous adsorption) , rinse with Wenshui finally can keep clear of clean along with all the others, go be being mixed besides the hematic water inside chicken already fishy smell, also withheld the nutrition of chicken itself, so this one pace is very important, but must not to go raw meat or fish and choose scald water first, saline chicken will be very otherwise old very dry, having bavin opening.
3, why to put knot of Jiang Pian green and oil of edible of one small spoon to pay a copy first even in boiler bottom? Is this must?
Answer: . . . . . . . Feeling the heart that fill up boiler is must. A lot of people know the rice cooker that use phone makes saline chicken, but do not know to fill up Jiang Pian to green writtens guarantee and be cheered in boiler bottom however, the chicken that brings about final salt to come out is eating drier, and chicken bottom is burned to paper, finished product is exceedingly ugly, here actually main reason goes out just about in did not wipe moisture and " the bottom that fill up boiler " , wiping moisture first is to assure temperature of the whole inside boiler appropriate and either temperature is centered in bottom, next, filling up Jiang Pian green to written guarantee first in boiler bottom is to avoid chicken and boiler rough draft direct contact brings about high temperature to burn paste, and adding oil of edible of one small spoon is to let knot of Jiang Pian green also be not burned to paper generation acrid, the mouthfeel delicacy that also can affect chicken itself otherwise is sweet.