Production method of Hakka brine chicken

@ 1@ Wipe the chicken with ginger powder, salt and a little vegetable oil. Both inside and outside. Put less salt on the epidermis. Put a few more slices of ginger and garlic in your stomach. @3@ Marinate for several hours. @4@ Hang up and dry the whole chicken with oiled paper. @5@ It's better to wrap two layers @6@.

Baked chicken with salt

Step by step

1

Wipe the chicken with ginger powder, salt and a little vegetable oil, pay attention to both inside and outside, with less salt on the epidermis and more salt on the stomach.

Step by step

2

Slice ginger and garlic and put them in your stomach.

Step by step

three

Marinate for a few hours to season.

Step by step

four

Hang it up to dry the surface.

Step by step

five

The whole chicken with air-dried surface is wrapped in oil paper, preferably in two layers.

Step by step

six

The pot is lined with tin foil to avoid burning.

Step by step

seven

Stir-fry sea salt in a pot and heat it to heat.

Step by step

eight

Pour a part in the bottom of the pot, spread it a little thicker, about 2 cm.

Step by step

nine

Wrap the whole chicken in oil paper.

Step by step

10

Pour in the remaining sea salt and spread out.

Step by step

1 1

Cover and bake for 50 minutes, then turn off the heat and simmer 15 minutes.

Step by step

12

Take out the oil paper bag and brush off the sea salt on the surface. Most sea salt can be preserved for later use.

Step by step

13

Open the oiled paper bag, be careful there is a lot of soup in it.

Step by step

14

Finally, the chicken was torn into small pieces.