The best time for marinating cured chicken is from October of the lunar calendar to January of the following year. The quality of cured chicken produced during this period is the best, and the cooked cured chicken can be preserved longer. long time.

Ingredients: 1 broiler chicken (white strip chicken, three-yellow chicken or native chicken can be used to marinate cured chicken, but broiler chicken is usually used for marinating).

Seasoning: salt (approximately 6 taels of salt for 10 kilograms of chicken), appropriate amount of pepper, cinnamon, and dried chili pepper (you can add other seasonings according to your own preferences).

Preparation work:

1. Kill the prepared chicken, clean it, and then soak it in clean water for about 4 hours to soak out all the blood and dirt remaining in the chicken body ( The cured chicken marinated in this way will be more beautiful), drain and set aside.

2. Put the salt, peppercorns, cinnamon and dried chili peppers in a wok and stir-fry until the fragrance is overflowing and the salt turns slightly yellow. Turn off the heat and let cool, then grind into powder and set aside.

Steps:

1. Place the drained chicken in a basin, sprinkle the seasonings evenly inside and outside the chicken body, and then rub the seasonings evenly with your hands repeatedly. (Also sprinkle some seasoning on the inside of the chicken mouth and the bleeding opening).

2. Put the seasoned chicken into a marinade jar (if you like to shape it, shape it first. You can marinate it at home without shaping it), and then use clean stones to weigh it. Press on the object.

3. Pay attention to turning the tank every one or two days. After marinating for about seven days, you can take it out, hang it in a dry and ventilated place to dry for about 20 to 30 days, put it away and store it in the refrigerator. .