Gaozhou Salt_Where does the chicken come from?

Salt chicken has become a special delicacy. It originated from a driver's restaurant on the side of a suburban road in Gaozhou City. This road called Shiziling has many long-distance drivers traveling from north to south every day, and most of them get off the bus there to eat. In order to attract customers, restaurants put great effort into their food. Among them was a young man named "Prince" who had a quick mind. He found that most of the drivers who passed by had fast food requirements, simple meals but full stomachs, and would choose dishes that could maintain energy and have nutritional value. So he came up with a salted chicken that can be eaten instantly and strengthen the muscles and kidneys. Chicken can be used as the main dish, and chicken mixed with chicken blood can also be used as a side dish. It can also be paired with some light green vegetables and pickles, and a bowl of chicken oil. A delicious meal with a sense of family warmth that the driver had not seen for a long time was served. After this dish was launched, it was very popular among the driver bosses. As a result, "Prince Salted Chicken" became a famous signature dish, with many people from dozens of kilometers away visiting here. Later, "Yisheng Salt Chicken", "Tianzi Salt Chicken", and "Prince Salt Chicken" gradually appeared. Among them, "Yisheng" carried it forward and opened branches in various counties and cities in Maoming, causing a stir in Maoming. There is a craze for eating salt_chicken.

The chickens in this restaurant are all free-range chickens purchased from farmers in Gaozhou. The chickens are firm and have a rich chicken flavor. Free-range chickens must be raised for 250 to 300 days before the meat quality is neither old nor tender, and the skin is smooth and the meat is smooth. To make Gaozhou salted chicken, wrap it with sandpaper, put it in a clay pot, and then cook it with fried raw and sun-dried coarse salt. When you eat it, the skin will be smooth and the meat is sweet and fragrant. Gaozhou scallion oil chicken and Gaozhou scallion oil duck are cooked with ginger, chives and more than ten spices. The meat is sweet, tender and smooth, with a unique fragrance that is refreshing and endlessly memorable. Gaozhou Shajiang Chicken is made by soaking free-range chicken in water to maintain the original flavor of the chicken, and then adding special Shajiang condiments to the dish. The tender and smooth meat is permeated with the fresh and elegant taste of Shajiang. Great appetite. In addition, there is Gaozhou white-cut duck, which has a unique preparation method and a unique taste.

Color and aroma: unique preparation method, rich flavor and aroma, crisp skin and smooth meat, slightly yellow color, crispy skin and tender meat, delicious bones and meat, attractive flavor

Ingredients: Weight 1500 1 fat and tender chicken (a hen with yellow hair, yellow beak, and yellow feet, which has laid eggs is called a chicken) of about 100 grams.

Accessories: 10 grams each of ginger slices and green onion strips, 25 grams of coriander , 2500 grams of coarse salt, 13 grams of refined salt, 7 grams of MSG, 2.5 grams each of ground star anise and ground ginger, 1 gram of sesame oil, 120 grams of cooked lard, 15 grams of peanut oil, 2 pieces of sandpaper

Production:

(1) Pour a small amount of water into the wok, add 4 grams of refined salt and heat it up. Add in the minced ginger and mix well. Take it out and divide it into 3 small plates. Add 15 grams of lard to each plate for serving;

(2) Mix 75 grams of lard, 5 grams of refined salt, sesame oil and MSG to make a sauce; brush a piece of gauze paper with peanut oil and set aside;

(3) Slaughter the live chicken, Remove the hair, remove the internal organs, wash, hang up to dry, remove the hard shells on the toes and mouth, make a cut on both sides of the wings, chop the neck bone, then rub the chicken cavity with 3.5 grams of refined salt, and put it in Ginger, green onion, and star anise should be wrapped in unoiled gauze paper first, and then wrapped in oiled gauze paper;

(4) Heat a wok over high heat, add coarse salt and stir-fry until High heat, take out 1/4 and put it into a casserole, put the chicken in the casserole, cover the chicken with the remaining salt, cover the pot tightly, and use low heat for about 20 minutes until cooked;

(5 ) Take out the chicken, remove the gauze paper, peel off the chicken skin (set aside), tear the chicken into pieces, dismantle the chicken bones, add the sauce and mix well, then put it on a plate (bones at the bottom, meat in the middle, skin on top ), put it into the shape of a chicken, put coriander on both sides of the chicken and serve. Serve with the ginger, oil and salt sauce.