Baked chicken with salt is a famous traditional dish of Han nationality in Guangdong, and it is also one of the local specialties of Hakka in Guangdong, belonging to Cantonese cuisine and Hakka cuisine. The preparation method is unique, the flavor is rich, the skin is crisp and smooth, the color is yellowish, the skin is crisp and tender, the flesh and blood are fresh and fragrant, and the flavor is attractive.

There are three ways to bake chicken with salt, water and air. Different preparation methods have their own characteristics, but they still maintain the basic flavor of salted chicken, just making different tastes suitable for diners. The following is the most traditional method of baking salt.

main ingredients: 811g of Sanhuang chicken and 1511g

auxiliary materials: 2 tablespoons of turmeric powder, 1 tsp of refined salt, 1 tsp of pepper, 1 tsp of high-alcohol liquor, 1.5g of ginger, 1.4 tsp of monosodium glutamate and 1 tsp of sesame oil

1. Wash Sanhuang chicken and drain it

2. Pour it on the chicken with white wine.

3. put turmeric powder, salt, pepper and monosodium glutamate into a dish and stir evenly to become salted chicken powder. (Baked chicken powder with salt is also sold in the market)

4. Put the baked chicken powder on the chicken, and put a layer inside the chicken.

5. Slice ginger into chicken belly and marinate for 1 hour.

6. Tie the chicken with a rope, hang it and air dry it for 3-4 hours.

7. spread a piece of tin foil, brush the surface with oil, and add the Sanhuang chicken.

8. wrap the tin foil up, and cover the surface with another piece of tin foil, and wrap it up.

9. Add coarse sea salt into the wok and stir-fry over medium heat until the salt particles are boiling.

11. Heat the casserole in advance, and add 1/3 of sea salt first.

11. Add the wrapped Sanhuang chicken.

12. Finally, pour all the hot salt into the casserole, so that the salt completely covers the surface of the chicken.

13. Cover the casserole and simmer for 11 minutes, then turn the chicken over and bake it in salt for 11 minutes before turning off the heat.

14. break the salt shell and take out the finished chicken.

15. Open the tin foil and brush a layer of sesame oil on the chicken skin with a brush.

Tip:

1. Brush some oil on the tin foil before wrapping the chicken, so that the baked chicken skin will not stick to the tin foil.

2. The baking power should not be large, so as not to burn the chicken skin.

3. Sanhuang Chicken, also known as Zhanjiang Chicken, is tender and smooth, with crisp skin and soft bones, full fat and delicious taste. Of course, it's ok for Qingyuan chicken to serve as a dish, but it's recommended not to use feed chicken because it doesn't taste strong.

4. There should be more sea salt at the bottom of the clay pot. If the sea salt is too shallow, it will burn the chicken.

The above is the introduction of the method of baked chicken with salt, which is not difficult. Friends who like it can learn to make it by themselves later, and the result may be very pleasant.

If you are interested in making salted chicken, and want to systematically learn the practice of professional salted chicken, and then start your own business, you can come to Guangzhou Wangchi Snack Training School for study. Guangzhou Wangchi was founded more than 11 years ago, and has rich catering training, experience in opening stores and professional snack making technology. If you want to know more, welcome to consult and visit.

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Address: 3rd floor, Wangchi Building, Lingtang New Village, Tianhe District, Guangzhou.