Organic Yellow Skin Salted Chicken. From local farms to your table. Raised by a hardworking, independent farmer & delivered to your door. Cantonese Poached Chicken (Bai Qie Ji) Authentic Chinese Poached Chicken (白切鸡 - bai qie ji), or "white cut chicken," is a special dish.
A good salted egg has a bright yellow yolk in the middle that is oozing with thick yellow liquid. A poor quality salted egg lacks the yellow colour in its yolk, sometimes it's not even pale yellow and is often too salty to be eaten. Reduce heat to low, add cold butter, and stir until butter has begun to melt. You can have Organic Yellow Skin Salted Chicken using 6 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Organic Yellow Skin Salted Chicken
- Prepare 1/2 of chicken (approx. 800g).
- It's 1 tsp of Goji Berries.
- Prepare 2 Slices of Dang-Gui.
- Prepare 1 tsp of Salt.
- It's Pinch of Sugar.
- Prepare 100 ml of water.
Heat oil in a skillet or fry pan, then quickly fry chick pea mixture until lightly coloured (just to warm up the spices and release the flavors). In the same pan, add remaining oil, and toss in cauliflower and ground cumin. Often a chickens skin is affected by what they eat - I think yellow skin on a chicken can point to corn fed chicken - which is supposedly the tastiest kind. As long as you check the use by date, keep it refrigerated and cook it well, making sure that it is cooked right through, you should be OK.
Organic Yellow Skin Salted Chicken instructions
- Choose an organic chicken shown with yellow skin for special dish. Clean and chopped into size and put in the sus plate or ceramic bowl as you like..
- Put some Goji Berries & chinese herbs "Dang Gui" for the taste. (Dang-Gui) is a herbs that to improve our immune system as per chinese philosophy..
- Lastly, add in the salt & sugar and water for taste and place it into the steamer for 45 minutes..
- Ready to be served.
Homemade Salted Eggs prepared using the brining method with chicken or duck eggs cured in a simple salt solution. Salted Eggs are preserved eggs soaked in brine or packed in a thick layer of salted charcoal paste. Slip the butter under the skin. Rub the chicken with olive oil, then season with salt, pepper, and thyme. When the pan is hot, place the breast skin side down.