Main Ingredients: 800g of Sanyang Chicken, 1500g of coarse sea salt

Accessories: 2 tablespoons of turmeric powder, 1 tsp of refined salt, 1 tsp of pepper, 1 tablespoon of high level white wine, 15g of ginger, 1/4 tsp of monosodium glutamate, 1 tablespoon of sesame oil

1, Sanyang Chicken is washed and drained

2, drizzled with white wine over the chicken and both inside and out evenly smeared.

3. Put turmeric powder, salt, pepper and MSG in a plate.

4. Stir well to make salt-baked chicken powder.

5. Apply the salt-baked chicken powder to the chicken and a layer inside the chicken belly.

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

7. Tie the chicken with string and hang it up to air dry for 3-4 hours.

8. Lay out a piece of tinfoil and brush the surface with oil, put in the chicken.

9. Wrap the paper upwards.

10. Take another piece of tinfoil and cover the surface, also wrapped.

11. Prepare coarse sea salt.

12. In a frying pan, add the coarse sea salt and sauté the salt grains over medium heat until they come to a rolling boil.

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

14. Add the wrapped Sansho chicken.

15. Finally, pour all the hot salt into the casserole, is the salt completely cover the surface of the chicken.

16. Put the casserole on the stove with a lid and bake on low heat for 10 minutes, turn the chicken over and bury it in the salt again for another 10 minutes before turning off the heat.17. Crack the salt shells and take out the baked chicken.

18. Open the tinfoil and use a brush to brush a layer of sesame oil on the chicken skin.

Method 2

Materials:Three yellow chickens------1 only, coarse salt--------4 pounds

Salt baked chicken practice

1.Clean the three yellow chickens.

2, the internal organs in the chicken cavity should also be pulled out and cleaned. Especially the chicken lungs must be pulled out, otherwise

3, cut off the chicken feet and head (can also be retained, cut out is can be cooked with chicken innards soup).

4, dry the water on the chicken.

5, take a piece of salt baked chicken paper spread flat, put the chicken in the center of the paper.

6, wrap the whole chicken.

7: Spread a layer of coarse salt in the pan first.

8: Place the paper-wrapped chicken in the center of the pan.

9: Pour more coarse salt.

10: Until the coarse salt covers the whole chicken, cover the pan with a lid, put the pan on the stove and bake on medium-low heat for 20-25 minutes.

11: Peel away the salt and remove the chicken.

12, and then tear the salt baked chicken paper, fragrant salt baked chicken is ready.

Attention to a few points, you can also easily make such a delicious:

1, it is best to use farm chicken, this incense other chicken is not comparable, you can also buy three yellow chicken, pick the head of the medium.

2, do not have to put any seasoning, only coarse salt, be sure to completely wrap the whole chicken, so that the color of the baked chicken will be uniform. (The northern tube can put some green onion and ginger inside the chicken body if you like).

3, the bottom of the pot of sea salt, to be higher than two index fingers, laying the sea salt is too shallow, if the chicken body will be burnt kitchen paper, chicken skin will be black and difficult to eat

4, be sure to control the chicken body of the water, so that baking will not be because of too much water flow, resulting in the bottom of the burnt pot.

5, the paper used to wrap the chicken, you can use grass paper, kraft paper or special salt baking paper, if you can not buy, you can also use kitchen paper instead.

6, do salt baked chicken with pot, should choose a deeper, in order to be able to load down the sea salt; due to the use of tile pot will be cracked off, but it does not matter, you can stay dedicated to salt baked chicken, you can also use other pots and pans, as long as the deep enough on the line.

7, after making salt-baked chicken, as long as the bottom of the pot becomes black sea salt scraping, white sea salt can also be kept for next time, but remember to use the salt can only be laid on the bottom of the pot, the top of the cover must be with new salt. If all the old salt is used, the chicken will be hard.

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