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This Saltwater Chicken recipe uses free-range chicken drumsticks that are tender and chewy, prepared with homemade spiced salt and savory vegetable chicken broth. It offers a crisp texture and rich, multi-layered aroma, making it not only a classic night market delicacy but also a simple dish suitable for Chinese New Year celebrations.
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Mix and toast spiced salt, then marinate chicken drumsticks for 24 hours → Boil chicken drumsticks in vegetable chicken broth for 5 minutes, then poach for one hour using residual heat → Ice bath the poached chicken drumsticks, then debone and slice → Add vegetables and seasoning sauce to a container and shake well to mix
Mix and toast spiced salt, then marinate chicken drumsticks for 24 hours → Boil chicken drumsticks in vegetable chicken broth for 5 minutes, then poach for one hour using residual heat → Ice bath the poached chicken drumsticks, then debone and slice → Add vegetables and seasoning sauce to a container and shake well to mix
This Saltwater Chicken recipe uses free-range chicken drumsticks that are tender and chewy, prepared with homemade spiced salt and savory vegetable chicken broth. It offers a crisp texture and rich, multi-layered aroma, making it not only a classic night market delicacy but also a simple dish suitable for Chinese New Year celebrations.
In a small pot, add sea salt, white pepper powder, Sichuan peppercorn powder, cinnamon powder, star anise, and broken bay leaves.
Over low heat, toast the spices until fragrant.
Evenly rub the toasted spiced salt onto the chicken drumsticks. Place them in an airtight container and refrigerate to marinate for 24 hours.
Prepare the vegetable chicken broth: add chicken wings, onion, carrot, celery, and rosemary. Simmer over low heat for 25 minutes, then remove the carrot and set aside.
Add white wine to the broth, then add the marinated chicken drumsticks. Bring to a boil for 5 minutes, then turn off the heat.
When selecting chicken, it is recommended to choose free-range native chicken. Using regular broiler chicken will result in an overly soft texture, which is not suitable for Saltwater Chicken.
When poaching the chicken, try to maintain the water temperature at around 80 degrees to prevent the meat from becoming dry and tough due to continuous boiling over high heat.
The accompanying vegetables must first be blanched separately until cooked, then immediately put in an ice bath to maintain their vibrant green color and crisp texture.
The broth left after cooking the chicken drumsticks is a concentrated essence; it is recommended to strain it, portion it, and freeze it for use as natural chicken broth cubes.
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