Hakka salted chicken [Yunyun Little Chef]

Overview

Today I made a Hakka salted chicken dish for my family. The chicken was steamed until it was soft and tender. Even a simple seasoning like salt can give it a delicious flavor. Another reason why I chose to make this dish is because Hakka salted chicken is also called grandma's chicken. This means that a long time ago, in a place where Hakka people lived together, there was a grandmother who loved her grandson. When she killed the chicken to celebrate the New Year, she specially kept the chicken legs and buried them in a pile of salt. When her daughter took her grandson back to her parents' home after the festival, the grandma would take out the chicken legs to entertain her grandson. Unexpectedly, the salted chicken legs were so salty and delicious that everyone who tasted them praised them, and a Hakka-style delicacy was born. Whether or not the legend is true, the family connection involved in this dish also adds flavor to the dish. The simple cooking method is actually like the company between family members. It may seem plain, but it is the most affectionate.

Tags

• hot dishes
• home cooking
• chinese cuisine
• old man
• hakka cuisine
• winter recipes
• banquet dishes
• dinner
• grass chicken
• huadiao wine
• msg
• ginger
• green onions
• peppercorns
• salt

Ingredients

Steps

1. 1 The chickens have been taken care of and cleaned up.

   

2. 2 Mix salt and MSG.

   

3. 3 Heat the pot, add peppercorns and stir-fry until fragrant.

   

4. 4 Mix the fried peppercorns and salt.

   

5. 5 Mix the fried peppercorns and salt.

   

6. 6 Use the seasoned Sichuan peppercorns and salt to coat the inside and outside of the chicken evenly. Pour in Huadiao wine and spread evenly. Cut green onion into sections and slice ginger. Place evenly over chicken. Marinate in the refrigerator for more than 12 hours.

   

7. 7 Use the seasoned Sichuan peppercorns and salt to coat the inside and outside of the chicken evenly. Pour in Huadiao wine and spread evenly. Cut green onion into sections and slice ginger. Place evenly over chicken. Marinate in the refrigerator for more than 12 hours.

   

8. 8 Put into the steamer and steam for about half an hour.

   

9. 9 Put into the steamer and steam for about half an hour.

   

10. 10 Just cut it and plate it.