Salted Ginger Butterfly Chicken

Salted Ginger Butterfly Chicken

　　Features:

　　After undergoing a series of elaborate processes, this honored Sanhuang chicken boasts a crisper skin and more tender, aromatic meat. Steaming it with the juices released from marinating enhances its original flavor. Rinsing the chicken with ice water makes the skin refreshingly springy, while fanning it dries the skin for a crisp texture.

　　Ingredients:

　　Heyuan free-range Sanhuang chicken, red shallots, and others.

　　Method:

　　① Clean the chicken, then marinate it with salt-baked chicken powder, concentrated chicken broth, peanut oil, etc., for 12 hours to season thoroughly.

　　② Steam the chicken along with the released marinade juice for 12 minutes.

　　③ Place the chicken in ice water (with ice cubes) and chill for 5 minutes, then fan it for 30 minutes (or leave it in an air-conditioned room).

　　④ Finally, arrange it in a butterfly shape, placing fried red shallots in the center.