Chicken 1 (about 3 pounds)

Crude salt 3 pounds

Gauze 1 sheet

Kissing paper 1 sheet

Production:

1. Wash the chicken and wipe it dry, and hang it up to air-dry until it is as dry as possible.

2. Insert two chicken feet from the tail into the belly, wrapped in Saran Wrap, with a toothpick through the neck and tail of the chicken to fix the position to prevent Saran Wrap from falling apart.

3. Cut the tinfoil to a larger size than the pot you are using and lay it on the bottom.

4. Heat a wok and add coarse salt until brown. Spread about 1/3 of the coarse salt evenly on the bottom of the pot, add the boiled chicken and spread the remaining coarse salt on the top. Cover the wok and bake for 6 minutes. Turn the chicken upside down and bake for another 6 minutes, then turn off the wok and bake for 12 minutes.

Tips:

1. It is better to use a clay pot because the baking process will make the skin of the chicken crispy, and you don't need to use tinfoil to cover the bottom.

2. If the weight of the chicken is around 2 pounds, 10 minutes is enough. The amount of salt should be equal to that of the chicken.

The authentic salt-baked chicken production method is more time-consuming and laborious.

The first thing to do is to rub the slaughtered chicken with fine salt inside and outside of the chicken, then steam the chicken over an open fire in water, and then chop the chicken into pieces.

Another lard or peanut oil, seasoning powder and the original steam chicken juice into a thick juice, grand bowl, will be chopped pieces of chicken piece by piece dipped in spices and oil juice, laid on the plate.

Salt-baked chicken "three methods" said

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Guangzhou salt-baked chicken is delicious, everyone knows, but salt-baked chicken "three methods" I'm afraid it is not so clear. So the "three methods" is a salt-baked chicken in the three systems and eating methods, namely, salt-baked method, water-baked method and gas-baked method three. Different methods of production have different characteristics, but still maintain the basic flavor of its salt-baked chicken, just more so that different tastes of diners are suitable for their own just.

Salt-baked method

That is, the seasoned chicken wrapped in paper and put into the fried casserole salt pile baked for several hours into the skin, smooth meat, bone flavor.

Water baking method

It is said that there is a story:

It is said that, in the 40's before the liberation, there is a Xingning County people from Dongjiang, in Guangzhou Zhongshan four deer near the temple of the city of God opened a small hotel called Ningchang (after the liberation of the hotel and other restaurants and renamed Dongjiang Hotel), specializing in the production and sale of salt-baked chicken, quite popular with diners. On one occasion, a police boss booked the salt-baked chicken for that evening but was late in coming to eat, and the store had suffered losses for this reason on many occasions. After 10 p.m. that night, the owner sold the prepared salt-baked chicken to another customer in order not to lose money. When the market was about to close, the police chief came to eat the chicken, according to the traditional method of production is too late, if no chicken on the table, will certainly cause a big problem. The chefs were inspired, they came up with a quick new method - - the light chicken in the hot soup after immersion, tearing off the bone, meat, skin, with sesame oil, salt and other flavor mix, and then built into a chicken shape on the plate, that is, "water baking method. As a result, although the flavor is slightly inferior to the traditional salt-baked method, but not only can cope with the past, and meat smooth skin to win, was praised, and from then on will be the addition of this water immersion salt-baked chicken varieties and inherited.

Gas baking method

(ginger flavor, refined salt, sesame oil and other ingredients seasoned, coated inside and outside the chicken breast cavity, steamed under water, meat and slippery, but not enough mouthfeel), it is said to be later in order to adapt to some of the more preferred to eat to both maintain the traditional salt baked bone flavor and meat slippery delicious characteristics of the customer's needs and innovation.

The Origin of Salt-Baked Chicken

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The earliest salt-baked chicken was occasionally invented by salt workers at the Dongjiang seaside salt farms in Huizhou more than 300 years ago in order to facilitate the storage of food. Later, the chefs in Huizhou changed the salt pickling to simmering the chicken with fried salt, resulting in a dish that is fragrant pus, fresh and tender, hence the name salt-baked chicken. Later, the salt-baked chicken through continuous processing, improvement, and produced many new varieties.

Inheriting the traditional salt-baked chicken production process on the basis of the removal of the process of baking with salt, a variety of decentralized production process and a variety of Chinese herbs, the four major homemade formulas, such as curium to connect the dispersed metal, ceramics, like the organic connection, fusion, retaining the rich nutritional value of chicken, the appearance of the yellowish-oily, mellow chicken aroma, and fragrant, not greasy, smooth and tender, suitable for both young and old. Regular consumption has the effect of cooling the blood and moistening dryness, nourishing the kidneys and laxatives, warming the spleen and warming the stomach. Due to the perfect combination of these processes and ingredients, salt curium chicken not only unique flavor, but also nutritious, people praise endless, into the teeth unforgettable.

History of salt-baked chicken

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Salt-baked chicken is the most distinctive cooking techniques of China's major cuisines, and its formation is closely related to the migratory life of the Hakka people. In the process of southward migration, the Hakka people relocated to one place, often infested by foreigners, it is difficult to live in peace, and forced to relocate to another place. In the process of living, each family raises poultry and livestock. In the "escape", migration process, live birds are inconvenient to carry, they will be slaughtered, put into the salt packet, in order to store, carry. After moving to the relocation place, these stored and carried raw materials can alleviate the lack of raw materials and nourish the body. Salt-baked chicken is a dish that the Hakka people used their wisdom to make during their migration and became famous for. In the beginning, the Hakka people will be slaughtered after the clean chicken first with salt pile curing, sealing, to be eaten, directly steamed can be, that is, the current "Hakka salted chicken".

According to legend, there is a Hakka woman with children, one of the children are weak and sick, because of the lack of nutritious food at that time, will be salted chicken, wrapped in paper and put into the hot salt simmering in a casserole dish, the child consumed, the body gradually recovered, strong, and to participate in the Imperial Examination, won the top prize. Later, this dish became a household name, and every Hakka woman was able to cook it. In order to facilitate cooking and adapt to mass production, Hakka chefs constantly improved and innovated to create another flavor of Dongjiang salt-baked chicken. Salt-baked method has become the characteristic cooking method of Hakka cuisine, producing unique flavor characteristics of the "salt-baked series of food", such as salt-baked phoenix (duck) claws, salt-baked dog meat (feet), salt-baked pork belly, salt-baked fish, etc.