Baked chicken with salt is no longer a dish, but a feeling. When I was a child, I only appeared at the dinner table when guests came on holidays.

When the hot food was served on the table, the sandpaper was uncovered and a wonderful smell of meat came to the nose. Authentic Hakka salted chicken pays attention to the word "hot" and must be eaten while it is hot.

So even if your fingers burn red, you still hiss and keep sending chicken to your mouth. The freshly baked salted chicken is golden in skin, elastic and refreshing. The chicken is tender and fragrant, and the salty taste has penetrated into the chicken bones, so you can't help eating the bones.

Now, in order to be convenient and quick, salted chicken powder has begun to dominate the salted chicken industry. In fact, Caicai despises salted chicken powder. It's convenient, but it doesn't smell like that at all.

Of course, it is unrealistic to roast salted chicken like the old stove in the city kitchen now, so we improved it. You can also cook authentic and delicious salted chicken at home. Casseroles and pressure cookers will do.

Practice of Salted Baked Chicken Casserole

The practice of casserole also applies to the following recipes.

Food preparation

1. Chicken: Wash the whole chicken, drain the water as much as possible, put it in the refrigerator for 4 hours, and then put it in a ventilated place to dry the water. Caicai ate alone this time, so he used chicken leg meat. (The protagonists in the picture below are all chicken legs. )

2. Salt: Use coarse sea salt. Generally, a chicken needs 2 packets of salt. Well, that's the salt below.

3. Salted chicken sandpaper: a treasure was sold.

4. Onions: Beat into onion knots for later use. (Caicai ate chicken leg meat this time. It's no use being lazy. )

working methods

1. Dry the chicken, wipe the whole body with a little salt, and stuff the onion into the chicken's stomach. Then wrap the whole chicken with sandpaper and wrap it in two layers. Just roast chicken legs and wings with salt and sandpaper. )

2. Put the sea salt in an iron pan and stir-fry it over medium heat until it is hot.

3. First, put the hot coarse salt into the bottom of the pressure cooker. The range of salt is about 2 cm thick, which can put down the chicken and prevent it from touching the bottom of the pot.

4. Pack the wrapped chicken and try not to let the chicken touch the four walls of the pot. If there is contact, put coarse salt between the chicken and the pot wall.

5. Cover the remaining coarse salt on the chicken, cover the pot, don't cover the air valve of the pressure cooker, just cover it, don't press it. Bring to a boil with low heat, about 10 minute, adjust to minimum heat, and bake slowly for one hour. During this period, you will hear a crackling sound, which is normal chicken water, steam and hot salt mixed together.

Marunomori technique

1. This dish must use 2 pieces of gauze paper to prevent it from being easily absorbed.

In any case, don't have any direct contact with the pressure cooker, or the paper will burn.

The whole process is almost a small fire, which needs time to taste.

4. Be sure to put some salt on the chicken before roasting and put it on your stomach.

5. Eat while it's hot.

(Exercise 2)

Baked chicken with salt is one of the representative dishes of Guangdong Cantonese cuisine. It is made by cooking roast chicken with China characteristics. It was first founded in Dongjiang, Guangdong. More than 300 years ago, some people wrapped the cooked chicken in gauze paper and pickled it in salt piles. This kind of chicken is delicious and unique in flavor.

Later, the salt industry in the capital of Dongjiang was developed, and local restaurants competed to entertain guests with the best dishes, so they created a method of roasting fresh chicken with hot salt.

Salted baked chicken retains the rich nutritional value of chicken, and the appearance is clear and crisp, and the chicken is mellow, fragrant but not greasy, smooth and tender. Regular consumption has the effects of cooling blood, moistening dryness, tonifying kidney, relaxing bowels and warming spleen and stomach.

It is best to use coarse sea salt to bake salted chicken, so that it is heated evenly. If you can't buy it, you can use refined salt instead. You can buy salted chicken powder or mix it yourself. Turmeric powder can make chicken skin golden yellow and has a unique fragrance. Any turmeric powder is not a substitute for curry powder, and turmeric powder is also a non-main raw material of curry.

Don't waste the used sea salt, it can be reused. You can make brine chicken, salted chicken wings, chicken legs, salted pigeons, etc. Can also be used to fry peanuts, melon seeds, walnuts and so on.

food

condiments

Chicken: 800g, coarse sea salt:1500g.

condiments

Turmeric powder: 2 tablespoons, refined salt: 1 teaspoon, pepper: 1 teaspoon, high-alcohol liquor: 1 teaspoon, ginger: 15g, monosodium glutamate: 1 4 teaspoon sesame oil:1teaspoon.

step

1. Wash the chicken and drain it.

2. pour the chicken with white wine and wipe it evenly inside and outside.

3. Put turmeric powder, salt, pepper and monosodium glutamate into the dish.

4. Stir well to become salted chicken powder.

5. Coat the salted chicken powder on the chicken and coat the chicken belly with a layer.

6. Slice ginger into chicken belly and marinate 1 hour.

7. Tie the chicken with a rope and hang it to dry for 3-4 hours.

8. Spread a piece of tin foil, brush the surface with oil, and add chicken.

9. Wrap it in tin foil.

10. Cover the surface with another piece of tin foil and wrap it.

1 1. Prepare crude sea salt.

12. Add coarse sea salt to the wok and stir-fry over medium heat until the salt particles are boiling hot.

13. Heat the casserole in advance and add 1/3 sea salt first.

14. Add the wrapped chicken again.

15. Finally, pour all the hot salt into the casserole and let the salt completely cover the chicken surface.

16. Cover the casserole, put it on the stove, simmer for 10 minute, turn the chicken upside down and bury it in salt for 10 minute, then turn off the fire.

17. Break the salt shell and take out the roast chicken.

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