1. Prepare a Sanhuang chicken, 50g of salted chicken powder, 2 tablespoons of oil, 5 slices of ginger, 2 slices of fragrant leaves, a small piece of cinnamon, 1 star anise, 3 shallots, and then prepare a teaspoon of edible salt. From the analysis of ingredients, this dish is actually not difficult to cook, with very few ingredients and easy to master.
2. First, shred the ginger, cut the shallots into minced scallions, and put these two ingredients in a bowl for later use.
3. Then scald the chicken with boiling water to remove the remaining feather roots, especially the Sanhuang chicken sold in many places around the neck. There will be some coarse hairs on the neck, which must be removed, otherwise it will affect the appearance and taste. Next, this is a very critical skill. Many people say that brine chicken has no salty taste, but in fact it has no taste. We need to find a thicker needle or toothpick to tie up the chicken with holes, so it is more convenient to eat.
4. Put brine chicken's cooking oil and salt into a bowl and stir well. Be sure to mix well. Apply it to the chicken surface for a period of time to ensure that every part and every hole that has just been pierced can penetrate the seasoning. Then put shredded ginger and chopped green onion in a small gauze, seal the small gauze and stuff it into the chicken's stomach. If you like spicy food, you can also put a handful of peppers and dried peppers, then put the chicken in a big pot, let it stand for half an hour, let the seasoning fully marinate, and wrap the whole chicken with tin foil after salting. Be sure to wrap it tightly.
5. Add coarse salt particles to the pot, and then heat it with high fire. When the salt is hot, bury the chicken wrapped in tin foil, and then turn to low heat and slowly limit it for more than 20 minutes.