Hand-shredded air-dried chicken

Speaking of delicious food, we have to talk about air-dried chicken. On the surface, these three words "Dan Cong" mean air-dried chicken, which is correct, but it usually needs to be dried in the sun for three or four days before it can be put into the freezer. There are many different ways to cook air-dried chicken, but the most important thing is the amount of salt. You may not have eaten air-dried chicken, but I believe you will want to eat it after reading this article.

Material

① (about 1500 grams), 75 grams of salt, 6 grams of sugar, appropriate amounts of celery, cooked sesame seeds, ginger, and green onions, and a little sesame oil.

②Pepper salt/chili + pepper salt/three cloves of minced garlic + one spoon of soy sauce + one spoon of salt + two spoons of sugar + two spoons of chicken essence. There are two main ingredients: chicken legs and chicken wings.

Production

Preparation : ① 1. Kill a live chicken, remove the hair and internal organs, wash it, apply salt and sugar on the inside and outside of the chicken, marinate for 4 days, turning the pot over once during the marinating process. After marinating, tie the chicken feet with a rope

The chicken is then placed upside down in a ventilated place and air-dried for 1 month. When the surface is dry and light yellow, it is ready to be dried chicken.

2. Rinse the air-dried chicken repeatedly with warm water, steam it together with scallion knots and ginger slices, take it out and let it cool, then remove the bones and tear it into shreds; mix in the boiled celery and cooked sesame seeds, and drizzle with sesame oil.

② Wash the chicken legs and drain the water, add pepper salt and salt (because the pepper salt bought from the supermarket is not salty enough), spread and rub evenly, then put in the refrigerator and refrigerate without covering with plastic wrap.

Take it out after one day. If there is any moisture on the plate, place it in the window to dry, turn it over and put it in the refrigerator for two days.

Take out the chicken legs that have been marinated for three days, rinse the pepper and salt on the surface with water, and place them in the window to dry.

Put it on a plate and put something that can block water, such as a small strainer, on the plate, because the chicken juice will flow out during the steaming process.

Steam for another 50 minutes after the water boils, then take it out and let it cool.

Remove the skin and bones, tear the meat into shreds, and eat it with rice or wine.

Don't throw away your skin and bones, and you need to know how to plan your life when managing your household. Take a small casserole, put the skin and bones in it, add water and boil soup. When the soup is ready, remove the skin and bones and add any vegetables to make vegetable soup.

The finished air-dried chicken has a chewy texture and delicious taste, and looks crystal clear and oily. It can be used as a home-cooked snack or an appetizer when entertaining relatives and friends.