Commercial version of salt-baked chicken practice

1, sand ginger wash and scrape the skin, chopped into fine; cilantro head, wash and drain water to be used.

2, three yellow chicken wash and 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 scraping, white sea salt can be saved for the next use.

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, it will burn the chicken on the kitchen paper, the chicken will be black and difficult to eat.

5, the paper used to wrap the chicken, you can use grass paper, 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 boil rolled into a thick juice, grand bowl, will be chopped chicken pieces piece by piece dipped in spice oil juice, laying on the plate.

Rice cooker salt-baked chicken

Materials

Three yellow chicken 1 (1000g)

Haitian salt-baked chicken powder pack

Scallion 30g

Ginger 10g

Materials 30ml

Methods

1, will be removed from the chicken internal organs to clean, drain water.

2, first in the chicken body smeared with a layer of cooking wine, and then the salt baked chicken powder evenly coated chicken inside and outside, the abdomen stuffed with green onions and ginger stand, marinated for more than 1 hour;

3, rice cooker around the periphery and the bottom of the oil, put the marinated chicken, drizzle with a little oil.

4. Press the cook button to cook the chicken.