Baked chicken with salt in iron pot

Baked chicken with salt in iron pot

Introduction:

"Speaking of salt baked chicken, if it's in Guangzhou, it's very common. We can find several stalls just downstairs. Who told me that my family lives near Shangxiajiu. It's not easy to find some delicious food? At that time, the tricky one always thought that this one was salty or that one's skin was not crisp. Now, you have to rely on yourself to eat. "

Production steps:

Step 1: the chicken had better be dried overnight, put corn and other things that don't come out of water into the belly of the chicken, use toothpick to fix the two holes of the head and buttocks, wrap the chicken with paper, if the package is not tight, you can use cotton yarn rope to bind, put ten or twenty pepper, five or six star anise, a few pieces of ginger in the salt, stir fry the salt hot, then put 1-2 cm salt in the bottom of the pot, put the chicken, and then pour in the rest of the salt, OK Let the salt cover the chickens evenly.

Step 2: put in the oven, 350-400f, bake for about 20-25 minutes, then take out the chicken to turn over, then bury the chicken in the above method, bake for 20-25 minutes.

Step 3: unpack the chicken after baking, remove the salt on the chicken surface with a brush, and you can tear or chop it by hand.

Step 4: because the leg meat is thick, it is difficult to cook, and the key is to cook the leg meat. Tear open your thighs.

Materials required:

Chicken: right amount

Zanthoxylum bungeanum: right amount

Star anise: right amount

Ginger: right amount

Salt: right amount

Note: first, the chicken should not be too large, about a kilo is enough, in Guangzhou, general restaurants do not use big chicken to do salt baked chicken or chopped chicken. 2、 The stuffing in the stomach had better not be flooded when it is hot, because if it is flooded, it will permeate the paper, so the salt will be dissolved, and the chicken will become very salty. 3、 The temperature is not absolutely accurate. It depends on the size of the chicken, and there is a difference in the temperature of the oven in each family. In fact, in a word, it's just to let the chicken roast rather than to make it too old.

Production difficulty: ordinary

Process: others

Production time: one hour

Taste: Original