For friends who eat preserved chicken from snacks, preserved chicken is a rare delicacy. It can be said that it can be eaten all the time, cooked and stewed, salty and delicious. We had a tradition of curing preserved chicken years ago, and we could eat it for almost half a year.

The production of preserved chicken is like this: it is better to prepare a farmer's free-range chicken. First, clean up the internal organs and see the size of the chicken and how much seasoning is retained. Star anise, pepper, pepper, cinnamon, a little fragrant, broken with a cooking machine for use. Marinate the chicken with proper amount of salt and liquor for 10 minute, then marinate the crushed seasoning in a pot overnight, and then hang it in a stormy place for half a month to make a delicious bacon chicken.

In fact, native chickens and spicy ducks basically do this, that is, choose poultry, ducks, geese and rabbits to gut them, and then marinate them with salt. Drying or air-drying, when the water in the body evaporates, the salt flavor and spice flavor penetrate into it. It exudes the unique flavor of wax products from the inside out, which is a unique dietary flavor in hot and humid areas. Making homemade preserved chicken. Use Sanhuang chicken or local white striped chicken, with a net weight of about 2.5 kg. Cut open the belly, wash it, and season it with salt, cooking wine, spiced pepper and fragrant leaves. According to personal taste, put less seasoning when it is light, and put more if you like heavy taste. When it smells, hang it in a fire pit for smoking, or hang it under the eaves and windows with beautiful scenery in cold, dry and sunny weather in winter, and wait until it is naturally air-dried for 65,438+0 weeks before eating.

Let me teach you this. Wash the chicken and dry it for later use. Prepare soy sauce, salt, pepper, ginger, garlic and onion. Put the whole chicken in the pot and add the prepared seasoning. Wipe evenly with your hands and wipe repeatedly everywhere. After 24 hours in the pot, the chicken is delicious. Boil the water in the pot and soak the chicken in boiling water. Pick it up quickly, prepare a bamboo stick to spread the chicken breast, hang the chicken in a ventilated and dry place with a rope, and it is best to take it out to bask in the sun. Hang it for at least a month, the longer the fragrance. When eating, boil it in water, or steam it, cut it into small pieces and serve it on a plate.