How to make salt-baked chicken

Method of preparation

Method 1

Making ingredients

Chicken?1 (about 3 pounds) Coarse salt 3 pounds Yarn paper 1 sheet? tinfoil?1 sheet

a little fennel

10g of thyme

18g of cloves

a little sesame oil a little licorice a little

5g of ginger and green onion each

10g of refined salt (two cents) 5g of monosodium glutamate (one cent)

10g of white sugar (two cents)? Rose wine?10 grams (two money)

Production process

Authentic Meizhou Hakka Salt Baked Chicken practice.

1. Wash and wipe dry the chicken, hang it up to air dry until as dry as possible.

2. Two chicken feet from the tail into the belly, wrapped in Saran Wrap, with a toothpick through the chicken neck and tail fixed position to prevent Saran Wrap scattered.

3. Cut the tinfoil to a larger size than the pot you are using and lay it on the bottom.

4. Heat wok and add coarse salt until brown. Spread about 1/3 of the coarse salt evenly on the bottom of the pot, add the boiled chicken and spread the remaining coarse salt on the top. Cover the wok and bake for 6 minutes. Turn the chicken upside down and bake for another 6 minutes, then turn off the wok and bake for 12 minutes.

Preparation Tips

1. It is better to use a clay pot because the baking process will make the skin of the chicken crispy, and you don't need to put tinfoil on the bottom.

2. If the weight of the chicken is around 2 catties, baking for 10 minutes is sufficient. The amount of salt should be equal to that of the chicken.

The authentic salt-baked chicken production method is more time-consuming and laborious. The following is an introduction to the improved baking method:

First, the slaughtered chicken will be coated with fine salt inside and outside the chicken, and then the chicken will be steamed over an open fire in water, and then chopped into pieces.

Another lard or peanut oil, seasoning powder mixed with the original steam chicken juice into a thick juice, grand bowl, will be chopped chicken pieces piece by piece dipped in spice oil juice, laying on the plate.

Practice 2

Materials: chicken (1), ginger (1 small piece), cilantro (2)

Seasoning: rice wine (1/2 cup), coarse sea salt (3 packets, **** 3 pounds)

Tools: Kitchen paper (4), deep bottom pot (1)

Steps

1, sand ginger washed and scraped off the skin, chopped into fine powder. Remove the head of cilantro, wash and drain the water and wait for use.

2. Wash the chicken and remove the internal organs, chop off the head, neck and feet, and use kitchen paper to absorb the 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 used once discarded, so should not buy too expensive.

2, after making salt-baked chicken, as long as the bottom of the pot black sea salt scraped, white sea salt can also be kept for next time. 3, three yellow chicken, also known as Zhanjiang chicken, chicken meat tender, skin crispy bone soft, full of fat and delicious flavor. You can also buy Qingyuan chicken to enter the dish, 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 kitchen paper on the chicken, the chicken skin 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.

Practice three

Iron pot version of salt-baked chicken

Main ingredients: chicken Pepper? anise? ginger

Making steps:

1, the chicken is best overnight air-drying, corn and other less watery east stuffed into the chicken belly;

2, with a toothpick don't the head and butt two holes in the mouth, wrapped in paper chicken

3, in the salt in the dozen or two dozen peppercorns, five or six star anise, a few slices of ginger, the salt frying hot

4, in the bottom of the pot put 1 - 2 centimeters of salt

5, into the oven, 350-400F, bake 20-25 minutes or so, and then take out the chicken to turn over;

6, with the above method of burying the chicken, and then bake for 20-25 minutes

7, baked, unpacked, and then use a brush to remove the salt from the surface of the chicken, it is done, hand-torn or chopped pieces as you like. The chicken is ready to be hand-torn or chopped as you wish.

Practice four

Practice:

1, three yellow chicken wash and remove the butt that piece of meat, the salt baking powder into the massage evenly into the refrigerator overnight;

2, electric pressure cooker does not need to put any of the materials, directly into the marinade overnight three yellow chicken, the marinade in the point in the juice is also poured;

3, press the electric pressure cooker's "Chicken" button, 15 minutes or so, you can smell the aroma, directly open, cooled cut plate, like taste heavy that in addition to do some seasoning sauce, hey, that taste, surely you can't hold it.

Tips:

1, do this dish chicken is not too big, 1 pound or so is just right, or steam time is too long, so that the taste of chicken on the discount;

2, electric pressure cooker lock water, anti-battering, is to do the best salt baked chicken cooker, if you use other tools instead of it is possible, but it is best to be at the bottom of the ginger and green onions, juice and so on, not only to prevent paste, but also to go to the bottom of the chicken, but also to prevent the paste, and also to go to the bottom of the chicken, the best way to do this, is to use other tools instead. prevent the paste bottom, but also deodorize.