The best curing time of preserved chicken is from June of the lunar calendar 10 to June of the following year 10. During this period, the quality of preserved chicken is the best, and preserved for a longer period.

Ingredients: 1 broiler (white striped chicken, three yellow chicken or native chicken can be used to marinate preserved chicken, but it is generally marinated with broilers).

Seasoning: salt (10 kg chicken needs about 6 Liang of salt), pepper, cinnamon, dried Chili (other seasonings can be added according to your own preferences).

Preparatory work:

1. Slaughter the prepared chicken, clean it, then soak it in clear water for about 4 hours, soak all the remaining blood stains in the chicken (so that the pickled preserved chicken is more beautiful), and drain it for later use.

2. Put the salt, pepper, cinnamon and dried pepper into a wok, stir-fry until the fragrance overflows and the color of the salt turns yellow slightly, turn off the fire and let it cool, and then grind it into powder for later use.

Practice steps:

1. Put the drained chicken into a pot, sprinkle seasoning evenly inside and outside the chicken, and then rub the seasoning repeatedly and evenly by hand (sprinkle some seasoning inside the chicken mouth and at the bleeding mouth).

2. Put the seasoned chicken yards into a pickling tank (if you like plastic surgery, you can do it first, but you can eat it at home if you don't), and then press it with clean stones and other heavy objects.

3. Pay attention to rotate the cylinder every one or two days. Pickling for about seven days can be taken out, hanging in a dry and ventilated place for about 20 to 30 days, and storing in the refrigerator.

Treatment of pickled chicken before cooking—

The dried preserved chicken is hard and salty. Take it out and chop it up before cooking, then soak it in clear water 12 hours or so until the chicken is soft and elastic, then wash and drain it to cook.

You can also soak the cut frozen chicken in warm water for 4 to 6 hours, then blanch it in boiling water, then take it out, wash it and drain it. Desalination and deodorization are better.

Because the raw materials for making Songhua chicken are different, the time required for processing Songhua chicken is also different, so we should pay attention to mastering it flexibly. For example, the preserved chicken made of real free-range chickens will definitely take longer to recover its elasticity.

First, marinate chicken and stew lettuce-

1. Add oil to the pot to make the onion, ginger, garlic and pepper anise fragrant, then pour it into the preserved chicken exhibition and stir-fry until the oil comes out, and add a proper amount of soy sauce and cooking wine.

2. Pour the fried chicken pieces into the pressure cooker (ordinary pot is also acceptable, but the stewing time is longer), and then press 15 minutes after aeration.

3. After the pressure cooker cools naturally, open the lid, pour into the casserole, add the lettuce slices to boil, and simmer for 20 minutes.

Replacing lettuce with lotus root or bamboo shoots is also a classic and delicious way to eat preserved chicken.