authentic salt-baked chicken how to do traditional salt-baked chicken practice salt-baked chicken

1, sand ginger washed and scraped the skin, chopped into fine powder; cilantro head, washed and drained water to be used.

2, three yellow chicken washed to remove internal organs, beheaded, neck and feet, with kitchen paper to absorb water.

3. Rub the chicken with rice wine and grated sand ginger and marinate for 5 minutes, pouring the remaining rice wine into the chicken's belly.

4: Wrap the sansho chicken in kitchen paper, making sure to wrap it tightly.

5: Sprinkle 1.5 bags of coarse sea salt into the bottom of the wok, add the wrapped chicken, and pour another 1.5 bags of coarse sea salt to cover the chicken.

6: Cover the wok with a wet square towel and cook on low heat for about 60 minutes.

7: Cook until the wet square towel becomes dry, indicating that the chicken is cooked, remove the lid and scoop out the coarse sea salt from the chicken.

8: Remove the cooked chicken, tear off the kitchen paper, place the chicken on a plate, garnish with cilantro and serve.

Tips

1, do salt baked chicken with the pot, should choose a deeper, in order to be able to hold the sea salt; because the pot is used once and then discarded, so do not buy too expensive.

2, after making salt-baked chicken, as long as the bottom of the pot black sea salt scraped away, white sea salt can also be saved for next time.

3, three yellow chicken, also known as zhanjiang chicken, chicken meat tender, skin crisp bone soft, fat and flavorful. You can also buy Qingyuan chicken to dishes, but should not buy feed chicken, or eat chicken flavor is not strong.

4, sea salt at the bottom of the wok, to be higher than two index fingers, laying sea salt is too shallow, then the chicken on the kitchen paper will be burnt, the chicken will be black and difficult to eat.

5, wrap the chicken with paper, you can use grass, kraft paper or special salt baking paper, if you can not buy, you can also use kitchen paper instead.

6, to tile pot lid with a wet square towel, until the square towel becomes dry body, it means that the chicken in the pot is cooked.

7. If the chicken weighs about 2 pounds, 10 minutes is enough. The amount of salt should be equal to that of the chicken.

8, you can start by coating the slaughtered chicken with fine salt inside and outside the chicken, then steam the chicken in water over an open fire, then chop the chicken into pieces. Another lard or peanut oil, seasoning powder and the original steam chicken juice boiled into a thick juice, grand bowl, will be chopped pieces of chicken piece by piece dipped in spice oil juice, laid on the plate.