How to eat salted chicken

Baked chicken with salt is a famous Hakka food. Earlier, Zerui's mother cooked it with a rice cooker, and it tasted good. But for a serious foodie, I still want to try the traditional method. I went to the supermarket several times, but I couldn't buy sea salt. Until the other day, I asked casually at the seasoning stall in the vegetable market. In fact, big salt, second salt and sea salt are all complete, and the traditional salted chicken is cooked.

Baked chicken with salt

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1

Clean the Sanhuang chicken, cut off the nails and cut off the chicken's ass.

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2

Seasoning: I bought salted chicken powder, which is more convenient. There are onion segments, ginger slices, yellow wine, 1 teaspoon turmeric powder.

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three

Coat the chicken with cooking wine, add salted chicken powder, turmeric powder, onion and ginger slices, and gently massage the inside and outside of the chicken for a while, including the joints of chicken wings and chicken legs, so that the salty taste of salted chicken powder can better penetrate into the chicken.

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four

Spread the chicken out and massage, and marinate it in a fresh-keeping bag for more than 2 hours (it will be more delicious if you have time to marinate it overnight)

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five

Wash the marinated chicken with clear water, hang it for 2 hours, and control the water to dry.

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six

Dried Sanhuang chicken will stick the onion into the chicken's stomach and wrap it tightly with oil paper. Be sure to wrap the three yellow chickens tightly so as not to let them leak out. (Zerui's mother is wrapped in three layers of oil paper)

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seven

Prepare sea salt, pour sea salt into the pot and stir fry slowly over medium heat. (Pepper, star anise and other seasonings in the picture can be ignored, and salted quail eggs were used last time. )

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eight

Stir-fry the salt until it crackles and turns yellowish. Put one third of the fried salt in another pot, and put the Sanhuang chicken wrapped in oil paper on it. (Preferably in a cast iron tank or a heat-resistant sand tank)

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nine

Then pour all the remaining salt on the Sanhuang chicken, and be sure to completely bury the chicken. You can add more salt in advance, depending on your pot, as long as you can completely bury the chicken. I prepared 6 Jin of sea salt and used about 5 Jin. )

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10

Stew for 50 minutes, then stew for 30 minutes. Time to eat. First, remove the salt that forms the hard shell.

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1 1

It's so fragrant and the skin color is very attractive. It's that simple. Have you learned? If you like to eat, you might as well try it at home according to the above method!

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12

After the cooked salted chicken is slightly cold, it is more enjoyable to cut it into pieces and put it on a plate, or simply and rudely tear it into pieces like my family ~ ~ ~