How to make savory chicken

Ingredients

1 young hen (about 1300g)

150g coarse sea salt

1 tablespoon sand ginger powder (15g)

2 tablespoons of sesame oil (30ml)

Appropriate amount of shredded green onions

Method

1 Slaughter the tender hen (you can ask the vendor for this step Please do it for me), wash and clean the chicken, and cut off the chicken feet from the knee joints.

2 Wipe the chicken body dry, apply coarse sea salt evenly on the chicken body, and even inside the belly. Wrap the whole chicken with plastic wrap, put it in the refrigerator, and marinate. 10 hours.

3 After the chicken is marinated, take it out, rinse off the salt, and dry the chicken body. Put enough water in a deep soup pot (to cover the chicken), bring to a boil over high heat, put the marinated chicken into the pot, cover the pot, reduce the heat to minimum, and let the soup boil again. Keep it at a slight boil and simmer for 13 minutes (summer) to 15 minutes (winter).

4 When the chicken is cooked, take it out, wipe dry, and use a small brush to apply a layer of sesame oil on the chicken to keep the chicken skin moist.

5 Let the whole chicken dry for a while, cut it into bite-sized pieces and place it on a plate.

6 Mix ginger powder, shredded green onions and sesame oil to make a dipping sauce, then add a plate of minced garlic and sesame oil for dipping and serve together.

Tips

1 You can crush some coarse sea salt in advance so that it can be evenly applied to the chicken.

2 The choice of fresh chicken is very important. Tender hens weighing about 1300g that have not laid eggs are the best. They are commonly known as "chicken items" in Guangdong.

3 In order to make the color more beautiful, you can also brush the mixed ginger powder and sesame oil on the chicken at the end.

4 The method of cutting a whole chicken into pieces is: cut the cooked chicken in half from the back, then remove the legs, then take out the whole chicken breast, and chop it into 6.5cm long and 1cm long. Put the trimmed minced chicken into wide strips on a plate, cover it with neat chicken breasts, and then cut the two chicken legs into 6.5cm long and 1cm wide strips with a diagonal knife, and arrange them on both sides of the chicken pieces. Of course, if you are eating it at home, you don’t need to pay too much attention to the shape. Deliciousness comes first.

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