Main ingredients:
Tender chicken: about 1300g.
Auxiliary materials:
Salt: 150g; Ginger powder: 15g; Shredded scallion: 5g; Coriander: 2g; Cooking wine: 10g; Scallion: 10g; Sesame oil: 30ml; Ginger slices: 10g.
Taste: Salty and fresh; Cooking method: Boiling; Time-consuming: Several hours; Difficulty: Simple.
Detailed steps for cooking Hakka Salted Chicken
Wash the tender chicken.
Brush the salt evenly on the chicken with a brush.
Brush the salt evenly inside the chicken’s belly with a brush.
Wrap the chicken in plastic wrap and refrigerate for 10 hours.
Take out the marinated chicken, wash off the excess salt with water, and drain the water.
Boil water in a pot, put the chicken in the pot.
The water level should cover the chicken.
Skim off the foam after boiling.
Add cooking wine, scallion and ginger, cover and simmer over low heat for about 20 minutes.
Take out the cooked chicken, drain the water.
Take a small bowl, put ginger powder in it.
Pour in sesame oil and stir well.
Brush the chicken with the ginger powder and sesame oil mixture evenly with a clean brush to keep the chicken skin moist.
Let the chicken cool naturally, chop it into long pieces, and serve on a plate.
Serve the dipping sauce and salted chicken together.
