Salt Baked Chicken

Salt Baked Chicken

Introduction:

"Salt baked chicken is a well-known Hakka dish, which has been loved by people at home and abroad since ancient times. It has soft skin, tender meat, strong flavor, and warm tonic function. It was first created in Dongjiang area of Guangdong Province. More than 300 years ago, in some salt farms along the coast of Dongjiang area, some people wrapped the cooked chicken in gauze paper and put it into salt pile for salting storage. This kind of chicken is delicious and has a unique flavor. "

Production steps:

Step 1: chop the ginger and mix the seasonings.

Step 2: Apply evenly on the inside and outside of the chicken, and put the ginger into the viscera.

Step 3: prepare sandpaper and wrap the chicken tightly.

Step 4: heat the pan with salt, pour the coarse salt into the pan, and stir fry until there is a crackling sound

Step 5: bury the chicken in salt, cover the pot and bake for 30 minutes.

Step 6: bake the chicken, remove the sandpaper and let it cool.

Materials required:

Fresh chicken: 1

Ginger: 5g

Crude salt: 3kg

Salt: 2G

Baked chicken powder with salt: 5g

Chicken powder: 3G

Note: the utensils we choose for baking chicken are stainless steel and iron, and the non stick pot has a non stick coating. After high temperature, the chemical composition will affect health, so we do not recommend using non stick pot for baking chicken. When baking chicken, the breast should face the bottom of the pot, because the breast part of the meat is thicker and easier to cook. When baking chicken, the heat should not be too high to avoid paste bottom.

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: Original