Do you want to dry the water before roasting chicken? How long will it take?

It takes more than ten minutes to dry the water.

Baked chicken with salt is a traditional dish in Guangdong, and it is also one of the specialties of local Hakka in Guangdong, belonging to Hakka cuisine in Guangdong. Popular in Meizhou, Shenzhen, Huizhou, Heyuan and other places in Guangdong Province, it has become a famous classic dish at home and abroad, especially in overseas areas where overseas Chinese of Guangdong nationality are concentrated.

Baked with salt, salty and sweet, is a very special flavor and is deeply loved by consumers. How do you make your own salty baked goods? Actually, a pack of salted chicken powder will do. Haitian Baiyi salted chicken powder can be used for fried chicken, duck, seafood, meat and other foods, and has the function of removing fishy smell and keeping fresh. The most common are brine chicken, salted shrimp and salted duck.

Authentic Meizhou Hakka salted chicken;

Wash the chicken, dry it, hang it, and dry it as much as possible.

Insert two chicken feet into the abdomen from the tail, wrap them with gauze, and use toothpicks to pass through the neck and tail of the chicken to prevent the gauze from spreading.

Cut the tin foil to be larger than the pot used and spread it at the bottom.

Heat the pan and add coarse salt until it turns yellow. Spread about 1/3 coarse salt evenly on the bottom of the pot, put the chicken into the pot and spread the remaining coarse salt. Cover and stew for 6 minutes, turn over the chicken, bake for 6 minutes, and finally stew for 12 minutes.