Dried chicken is a traditional famous food in Shilipu Town, Shayang County, Jingmen City, Hubei Province. This kind of air dried chicken cured in winter is convenient to carry, so it is not only popular in Jingzhou, Hubei, but also widely spread throughout the country. Air dried chicken is cooked and can be eaten directly, but it is usually bought and processed before eating. It tastes best when steamed to half hard and half soft.
1、 Dried chicken is a specialty in Jingzhou, Hubei
The air dried chicken is made of high-quality native chicken, carefully pickled by traditional methods, dried by cumin, and then made by modern high-temperature sterilization technology. Traditional pickles are very salty, because less salt will make them sour in the air. So how to remove the salty taste when eating is also worth our attention.
Methods for removing salty taste
Air dried chicken has a strong salt taste. Soak it in water before eating. Soaking time depends on personal taste. I prefer something light and soak for a long time. At the same time, it can restore the moisture of air dried chicken, making the taste better.
When eating, if you still feel salty, it is recommended to cut it into small pieces, boil it in boiling water for two minutes, remove the salt smell again, and then rinse it before frying, or steam it and put it in hot pot.
