How to make delicious air-dried chicken

The only ingredient for air-dried chicken is a chicken. At home, chicken is usually used for making soups or braising. So, should air-dried chicken be braised or used for soups? The answer is neither. It is used for salt-baking. As for why it tastes so good, it is not a problem with the chicken, but a problem with the seasoning and the amount of salt. Generally speaking, everyone can make it at home, it’s just a matter of whether it tastes good or not.

allusion

Air-dried chicken, also known as Liu Huangshu's chicken, is a traditional Han delicacy from Shilipu Town, Shayang County, Jingmen City, Hubei Province. This kind of chicken is easy to preserve while remaining fresh, is mellow, tender and suitable for people of all ages, and is deeply loved by local people. Legend has it that

During the Three Kingdoms period, Sun Quan married his sister Sun Shangxiang to Liu Bei in order to unite with Liu Bei to resist Cao Cao, and settled Liu Bei and his wife in Jingzhou.

At Shilipu outside the city, because Liu Bei loved chicken the most, Sun Shangxiang invented many ways of cooking chicken to satisfy Liu Bei's preference. Among them, the air-dried chicken pickled in winter was Liu Bei's favorite, and it was easy to carry when marching and fighting. The method of pickling air-dried chicken has been passed down in civilian homes to this day and has become one of people's favorite dishes at banquets. He uses a unique pickling technique, which has a unique flavor, is mellow and tender, not greasy, and has a long aftertaste, and is deeply loved by the people. Nowadays, Liu Huangshu Pozi Chicken is not only popular in Jingzhou, Hubei Province.

It has been widely circulated for generations and has a large market in the whole Hubei Province. People like to eat "Uncle Liu's Chicken" especially when friends get together or entertain guests. It is also a regular delicacy on our dinner table during our traditional festivals and the Spring Festival.

Ingredients

1 air-dried chicken

Oil

Green onion

Garlic

Preparation time: 30 minutes to 1 hour

step

1. Soak the air-dried chicken in warm water for 4 to 6 hours, then wash it several times to remove excess salt.

2. Remove the head and butt of the washed and dried chicken, and chop the rest into pieces

3. Serve

4. Put it in the steamer and steam for 25-35 minutes after the steam comes up (because the previous plate could not fit into my steamer, I changed the plate and then changed the plate to arrange the dish

5. Cut green onion into strips and mince garlic for later use

6. Take out the steamed chicken

7. Sprinkle with chopped green onion and minced garlic

8. Put a little oil in the pan, heat it until it smokes slightly, then pour it on the chicken pieces.