Materials: Sanhuang Chicken (1), Alpinia officinarum (1), and Coriander (2).

Seasoning: rice wine (1/2 cups), coarse sea salt (3 packets, ***3 kg).

Tools: kitchen paper (4 sheets), electric purple clay soup pot (1 sheet)

step

1, washed by Jiang Sha, scraped off the skin and chopped into fine powder; Remove the head of coriander, wash and drain for use.

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 electric purple sand soup pot, add the wrapped chicken, then pour 1.5 bags of coarse sea salt and cover the chicken.

6, cover the lid of the electric purple sand soup pot, spread a wet square towel, and cook for about 60 minutes on low heat.

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.

Precautions:

1. The earthenware pot for salted chicken should be deeper, so that it can hold sea salt.

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.

Nutritional value: Salted baked chicken contains trace elements such as calcium and magnesium, and has the functions of warming the middle warmer, benefiting qi, replenishing essence and marrow, tonifying deficiency and improving intelligence.