Recently, in Dong Nai , the authorities inspected a facility that makes salted chicken and discovered 1.2 tons of chicken of unknown origin. With the proliferation of dirty food and fake goods, many people are worried because salted chicken is also a favorite dish, often appearing in parties and festivals... According to a survey by Thanh Nien reporters, on social networking sites, salted chicken is advertised for sale at prices ranging from 100,000 to more than 300,000 VND/chicken.
Concerned about food safety issues with salt-cured chicken, chef Vu Truong An, culinary lecturer, vice president of the Vietnamese Culinary Club - SPC, shared a recipe to make this dish "as delicious as in restaurants" that anyone can apply.
Salted chicken
Photo: Vu Truong An
Ingredients for salt-cured chicken
- 1 tough chicken (1.3 - 1.5 kg)
- Chicken fat
- Turmeric 50 gr
- Gardenia powder 10 gr
- Chinese medicinal spices: 5 grams of cinnamon, 2 star anise flowers, 2 cardamom pods, 5 slices of bay leaves, 5 grams of dried chili, 10 grams of Sichuan pepper, 10 grams of coriander seeds, 10 grams of star anise, 3 cloves.
- Pepper wine 50 ml
- Common spices
How to make salted chicken
a. How to choose chicken:
- For salted chicken, you should choose laying hens, which have tough meat. You can also choose young hens depending on personal preference.
- Chicken eyes are bright and not sunken
- Chicken skin is firm, smooth and shiny without bruises or discoloration
- Fresh chicken meat, not dark or green, elastic, not dented or mushy
- Chicken does not have a foul odor, is slimy or slimy
b. How to prepare chicken:
- Wash the chicken, rub with white wine and salt to remove the smell. Then drain.
- Rub the chicken skin evenly with the mixture of wine and gardenia powder.
- Add 2 liters of water to the pot, stir well with 60 gr salt, 30 gr sugar, 30 gr MSG
- Roast the Chinese medicinal herbs until fragrant and add to the above solution mixture.
- Soak the chicken in the solution for 3 - 4 hours to let the chicken absorb the spices.
- Put the pan on the stove and stir-fry chicken fat, turmeric (crushed) and gardenia powder.
- After soaking the chicken for enough time, put it on the stove, turn on the heat and boil for 10 - 15 minutes, continue to add chicken fat and turmeric and turn off the stove, cover and marinate the chicken for 30 - 40 minutes, depending on the size of the chicken.
Chef Vu Truong An notes that during the time of soaking and incubating the chicken, if the water does not cover the chicken, remember to turn the chicken occasionally so that the spices are absorbed and cooked evenly. After incubating, take the chicken out and put it in the refrigerator to cool or put it in a sealed bag and soak it in ice water to cool quickly. The salted chicken dish should be served cold or chilled with green chili salt or sweet lime salt for a better taste.
Source: https://thanhnien.vn/ga-u-muoi-troi-noi-gay-hoang-mang-dau-bep-chi-cach-lam-tai-nha-sach-ngon-185250607160418562.htm
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