Dry Salted Chicken

Taste: Salty and fragrant; Technique: Pickling; Time-consuming: Several days; Difficulty: Advanced.

Detailed Steps for Cooking Dry Salted Chicken

After slaughtering the chicken, wash it clean, split it in half, cut off the claws and neck, and spray high-alcohol liquor on it. I bought four chickens this year, half salted and half soy sauce flavored.

Poke a few holes in the thick parts of the chicken with a fruit bamboo stick for easy seasoning penetration and faster drying later! According to the instructions of the salted powder, add an appropriate amount of salted powder and spread it evenly. Marinate for one day. You can flip it over for easy seasoning penetration during marination. If the weather is cold, you can leave it at room temperature without putting it in the refrigerator. When I made it, the weather forecast was four to five degrees, and I put it on the balcony. The actual temperature was estimated to be lower.

Take it out for drying after marinating for one day. Before making it, be sure to check the weather forecast, which should be sunny for more than seven days, with low temperature and north wind! This is the period before and after the winter solstice, with temperatures ranging from three to ten degrees, and there is a north wind and frost. I make it every year during that period. Don’t make it when the weather is warm, or it will spoil!

Bring it in at night, not in the house, but under the shed, where it can continue to be blown by the north wind to prevent it from getting wet from frost outside.

The longer it is dried, the more beautiful it becomes! The white part of the ribs next door is where it is fatter, and I cut off a little to wrap it in zongzi.

When the meat is hard and tight, it’s done, which takes more than a week. Some fatter parts are difficult to harden, so if the weather is good, you can continue to dry it. If the weather doesn’t allow it, you can collect it. The specific number of days depends on the changes in the meat and the weather, and it’s not fixed.

After collecting it, let it sit for half a day or a day, vacuum pack it, and put it in the refrigerator for freezing. When eating, rinse it off, chop it into pieces, steam it, and it’s delicious and convenient!