2. Wash Sanhuang chicken to remove internal organs, head, neck and chicken feet, and use kitchen paper to absorb water.
3. Coat the chicken with rice wine and ginger powder, marinate for 5 minutes, and pour the remaining rice wine into the chicken belly.
4. Wrap the three yellow chickens with kitchen paper, and be sure to wrap them tightly.
5. Sprinkle 1.5 bags of coarse sea salt on the bottom of the earthen pot, put the wrapped chicken in, and then pour 1.5 bags of coarse sea salt to cover the chicken.
6. Cover the casserole, spread a wet square towel and cook on low heat for about 60 minutes.
7. Cook until the wet towel is dry, indicating that the chicken is cooked, and uncover the coarse sea salt on the chicken.
8. Take out the cooked chicken, tear off the kitchen paper, put the chicken in the plate, add coriander as an ornament, and serve.
Tips:
1. The casserole used to make Meizhou salted chicken should be deeper, so that it can hold sea salt; Because pottery pots are discarded after one use, it is not advisable to buy too expensive ones.
2. After the salted chicken is cooked, as long as the black sea salt at the bottom of the pot is scraped off, the white sea salt can be kept for next use.
3, Sanhuang chicken, also known as Zhanjiang chicken, the chicken is tender and smooth, the skin is crisp and soft, the fat is full, and the taste is delicious. You can also buy Qingyuan chicken to eat, but it is not advisable to buy feed chicken, otherwise the taste is not strong.
The sea salt at the bottom of the clay pot is higher than the two index fingers. If the sea salt is too shallow, the kitchen paper on the chicken will be burnt, and the chicken will be black and unpalatable.
5. The paper for wrapping chicken can be straw paper, kraft paper or special baked salt paper. If you can't buy it, you can also use kitchen paper instead.
6. Spread a wet square towel on the ceramic tile pot cover. The towel is dry, indicating that the chicken in the pot is cooked.
7. If the weight of the chicken is about 2 kg, 10 minute is enough. The amount of salt should also be equal to the amount of chicken.
8. You can first apply the slaughtered chicken to the inside and outside of the chicken with fine salt, then steam it with open fire, and then chop the chicken. In addition, lard or peanut oil and seasoning powder are mixed with the juice of the original steamed chicken and boiled into thick juice. In a large bowl, the chopped chicken pieces are soaked in the spice oil juice one by one.