Salted Chicken

Overview

The saltiness is moderate, the skin is smooth, the meat is smooth, and the salty flavor is delicious. Have you put on autumn fat?

Prepare half a three-yellow chicken and clean it.
Massage the chicken body with appropriate amount of salt and marinate for ten minutes.
Slice or flatten the ginger.
Put an appropriate amount of water in the pot, add ginger slices and cooking wine and bring to a boil (the water should be able to soak the chicken body).
Add an appropriate amount of salt to the water (the saltiness depends on everyone's taste, and the salted chicken must also have a certain saltiness to make it fragrant).
After the water boils, add the chicken.
Both sides need to be heated evenly, so flipping is better.
When the water boils again, turn off the heat, cover the lid and let it simmer for about 45 minutes (the time is for reference only, it is mainly cooked).
Insert it with chopsticks and no blood will flow out, which means it is cooked. After soaking it, take it out and put it in ice water to cool down. You can also put it in the freezer for 20 minutes, take it out, cut it into pieces and put it on a plate.
Finished product picture. Dipping ingredients: coriander, minced garlic, spicy millet, soy sauce (in fact, chicken is already flavorful enough, the dipping ingredients are up to everyone’s preference).
Finished product picture.