Hakka salt baked chicken Ingredients: 1 chicken (about 3 pounds), 3 pounds of coarse salt, 1 piece of gauze, Sik paper 1 Practice: 1. chicken wash and wipe dry, hang up and air-dry to the more dry the better. 2. Insert two chicken feet from the tail into the belly, wrap with Saran Wrap, and secure with toothpicks through the neck and tail to prevent the Saran Wrap from falling apart. 3. 3. Cut the tinfoil to a size larger than the size of the pot you are using and lay it on the bottom. 4. Heat wok and add coarse salt until brown. Spread about 1/3 of the salt evenly on the bottom of the pot, add the chicken and spread the remaining salt over the top. Cover the wok and bake for 6 minutes. Turn the chicken over and bake for another 6 minutes, then turn off the wok and bake for 12 minutes. Ideas: 1. It is better to use a claypot because the skin of the chicken will become crispy during the baking process and you do not need to use tinfoil to line the bottom. 2. 2. If the weight of the chicken is around 2 catties, baking for 10 minutes is sufficient. The amount of salt should be equal to that of the chicken. 2) Dongjiang Salt-Baked Chicken Salt-baked chicken is a traditional dish of Dongjiang, Guangdong, and is also a treasure of Cantonese cuisine. This dish is made from the finest ingredients, using Guangdong's specialty three yellow (yellow hair, yellow feet, yellow mouth) chicken as the main ingredient, cooked in the traditional salt-baked chicken method, the dish has a golden color, crispy skin and fresh meat, sweet and fragrant bones and meat, and the flavor is attractive. The first salt-baked chicken in Dongjiang, tracing back to its roots, it is evolved from salt-pickled chicken. Legend has it that this product originated from the salt farm on the seashore of Dongjiang 300 years ago. At the beginning, it is the cooked chicken wrapped in gauze paper and put into the raw salt heap pickled storage, after pickled chicken, although the fresh flavor is slightly reduced, but its meat is fragrant, very tasty, cooking and eating special flavor. After the transmission to Huizhou, the capital of the East River, people for the sake of convenience and change to fry to high heat of the salt will be stewed chicken. After this change, but just right, it makes its chicken not only to keep the aroma of thick, but also fresh and tender. From then on, the salt-baked chicken spread throughout the government and the people, and became a delicacy on feasts and banquets. After the popularization of salt-baked chicken in Dongjiang, and through the innovation and improvement of master chefs, gradually formed a complete set of cooking techniques, and even better. Now this product is not only color, aroma, taste, shape of the table treasures, but also has a therapeutic role in the treatment of certain diseases, can replenish the brain, strengthen the waist, benefit the kidneys, peace of mind. Local restaurants and hotels are operating this beautiful food, and extremely popular with foreign guests, overseas Chinese, Hong Kong and Macao compatriots, often come to taste for a quick. Cuisine Cantonese Cuisine Characteristics Unique method of preparation, rich flavor, smooth skin and meat, yellowish color, crispy skin and tender meat, fragrant bone and meat, attractive flavor Ingredients 1 fat and tender chicken weighing about 1,500 grams (the hen with yellow hair, yellow beak, yellow feet, and laying eggs is called Xiangji), 10 grams each of ginger slices and green onions, 25 grams of cilantro, 2,500 grams of coarse salt, 13 grams of refined salt, 7 grams of monosodium glutamate (MSG), 2.5 grams of star anise and ginger, 1 gram of sesame oil, 2.5 grams of cooked pork, 1 gram of cooked pork. 1 gram of sesame oil, 120 grams of cooked lard, 15 grams of peanut oil sandpaper 2. Production process 1. frying pan on the small water, under the salt 4 grams of hot, into the sand ginger powder mix well removed, divided into 3 small dishes, each dish add 15 grams of lard for food. 75 grams of lard, 5 grams of refined salt and sesame oil, monosodium glutamate into flavor sauce. Anti-gauze paper a brush with peanut oil to be used. 2. will be slaughtered live chickens, remove the hair to wash the viscera, hanging dry, remove the tip of the toes and the mouth of the crust, on each side of the wing shoulder a knife, in the neck bone chopped a knife, and then 3.5 grams of salt rubbed chicken cavity, and put ginger, green onion, star anise end, first with the sarongs not brushed with oil wrapped up, and then wrapped in the sarongs that have been brushed with oil. 3. with a strong fire hot frying pan, under the coarse salt fried to high temperature, remove 1/4 into the casserole, put the chicken in the casserole, the remaining salt covered in chicken, cover the pot tightly, baked over low heat for about 20 minutes until cooked. 4. take out the chicken, remove the gauze, peel off the chicken skin (to be used), tear the chicken meat into pieces, chicken bones apart, add the flavor sauce and mix well, and then plate (bone at the bottom, meat in the middle, skin cover on the top), put together in the shape of a chicken, cilantro on the two sides of the chicken that is complete. Eat with ginger oil and salt sauce. 3" salt-baked chicken with tender chicken as raw materials, the chicken slaughter, remove internal organs, wash, dry, not chopped. Then the whole chicken wrapped in bamboo straw paper, put in the fried hot salt stewed with braised fire. Salt-baked chicken is tender, flavorful, moist and nourishing. 4 "Guangdong famous dishes: salt bureau chicken Ingredients: light hen, rose wine, coarse salt, green onion, ginger, fennel, kraft paper 3, soup Method: 1, will be light hen clean, let go of the pot of scalding to remove the blood stains out of the green onion, ginger pat rotten, and with salt, fennel, rose wine, and mix well, put the chicken belly, and then wrapped in kraft paper will chicken. 2, frying pan on the fire, put coarse salt into the pan, fried hot. 3, in a large casserole first spread a layer of hot salt, put the wrapped chicken, and then pour the fried salt, bury the chicken, cover the lid, and heat it in a slight fire for an hour; then pour out the salt from the casserole, and then fry it, turn the chicken over, and then put the salt in it, and heat it in a slight fire for an hour, that is, it is good. 4, take out the chicken, peel off the paper, chop it with a knife into a rectangle of one inch and two minutes long and six minutes wide, and put it into a plate. Then ginger, green onion cut into one inch long silk, with boiling oil pouring hot, add refined salt and some fresh soup and mix, divided into small dishes, and chicken on the table at the same time. /user4/100780/archives/2006/670744.shtml Ingredients: One bare chicken. Seasoning: 1 tablespoon oil, 1 tablespoon dark soy sauce, 1 tablespoon light soy sauce, salt, a little sugar, a capful of yellow wine. Ingredients: green onion, ginger. 1) first light chicken open cage, drying water; 2) salt appropriate amount, as long as the salt will be chicken whole body and cage touch well, put two pieces of ginger slices stuffed into the chicken inside the cage, the seasoning will be well seasoned chicken marinade for about 20 minutes or so; 3) rice cooker into a piece of chicken oil, about two pieces of green onion pad in the chicken oil, chicken feet towards the sky into the pot, the remaining seasoning is also poured into the pot; 4) plugged into a rice cooker jumping system, keep warm baked 10 minutes; 4) the rice cooker jumped system, keep warm baked 10 minutes can open the lid; 4) the rice cooker can be opened; the rice cooker can be opened; the rice cooker is not a good idea, but it's a very important thing. 10 minutes you can open the lid; 5) and so on about the cool can be hand-torn or chopped pieces it. Key Tips: 1, wood-fired chicken meat is more flexible, if only half, to choose the side with the breast bone, so as not to chicken breast heat tightening, dry taste. 2, like to eat chicken skin people in order to avoid greasy, can be frozen chicken before tearing, tearing off the skin of the chicken just need to put the chicken can be cooled. Rice cooker salt baked chicken Raw materials: light chicken 750 grams, ginger 2 pieces. Seasonings: 20 grams of salt, 10 grams of monosodium glutamate, 5 grams of ginger powder, 50 grams of oil. Practice: 1, the refined salt, monosodium glutamate, sand ginger powder into the chicken cavity inside and outside, with the hand inside and outside of the rubbing the purpose is to make the salt can be evenly flavored, and then into the chicken cavity ginger. 2, put a small amount of oil in the rice cooker to turn on the electric switch, until the rice cooker jump button and then into the marinated light chicken start switch, until the button is arched and then turn the chicken, and then start the switch and repeat a few times until the chicken is fully cooked until (the process takes about 20 minutes), and then chopped pieces to eat. Tips: This is the "mineral spring can" restaurant Liu Xianzhao chef to teach all cooks to make a very homemade chicken dishes, in fact, I believe that many cooks have also cooked at home, but to cook chicken as a specialty, with the "true flavor of the chicken" won the "Top Ten Famous Chicken in Guangzhou". But Chef Liu, who specializes in cooking chicken and was awarded the "Top Ten Famous Chicken of Guangzhou" for his "True Taste Chicken", adds sand ginger powder to the seasoning to make the chicken more flavorful. Salt Bureau chicken practice Ingredients: chicken, salt, needle and thread Ingredients: mushrooms, green onions, wine, sesame oil, Steps: 1, a chicken, cut open the belly to remove the internal organs. (Note: Be sure to maintain the shape of the whole chicken Oh) 2, the mushrooms, green onions, chopped, and wine, sesame oil, salt, mix, fill the chicken stomach. Stuff the chicken belly with needle and thread. 3: Put the chicken in an iron pot and cover it tightly with salt. 4, open the fire, after 40 minutes to take out the chicken. Sizzling salt bureau chicken so it is done, just take out the salt bureau chicken aroma, color golden golden, very tempting. Many people are worried about this way to do if the chicken will be very salty, in fact, will not, and will be very very flavorful, because the outside of the charred salt seeped into the chicken inside, and inside the mushroom, green onions, wine, sesame oil flavor seepage, with the knee think know how good the taste is. Suggestion: don't cut the chicken when it's done, just tear it with your hands to eat it, it's the most enjoyable :) I forgot to tell you: there are also shiitake mushrooms in the stomach of the chicken, which are also very, very tasty, because of the penetration of the chicken oil. Salt Bureau Chicken is a Hakka dish. The simple way to make Yan Bao Chicken is to wrap the tender chicken in oil paper and bury it in a large pot of hot coarse salt like small stones to cook it. Because the high temperature forces out the water vapor, Salt Bureau Chicken is different from the tenderness of white chopped chicken, and it is not soaked until it is only cooked, chopping the bones and seeing the blood for its beauty, but it is salty, tough, and firm, and the fat of the chicken skin is even more dried up by the heat, with a slightly burnt aroma of barbecue. 广东盐鸡 [Ingredients / Seasonings] 鸡1只(约2斤) 香油少少 米酒1/2杯 姜片少少 葱段少少 盐3大匙 姜末1/2杯 葱末1/2杯 沙拉油 1/2杯 味精少少 盐3小匙 [制作流程] (1)将腌料均匀涂抹于鸡身，腌约1小时，腌之前最好用叉子或牙签在鸡身上戳洞使其入味。 (2)Boil 1 pot of boiling water, put the chicken into the boiling water, cook over low heat for 10 minutes, then turn the chicken over and cook over low heat for another 10 minutes, then turn off the heat, cover the pot and simmer for 20 minutes, then remove from the pot, coat with sesame oil when cold, and chop the chicken into cubes. (3) In a small bowl, add seasonings such as grated ginger, chopped green onion, MSG and salt. Also boil 1/2 cup of salad oil and drizzle it directly into the small bowl, this is the dip for Cantonese Salt Chicken. (4) Serve with the dip for a delicious flavor. dish name: salt-baked chicken main ingredients: chicken a about two and a half kilograms. Ingredients: five pounds of refined salt, a white paper, chicken moonlao one or two, monosodium glutamate, snow powder water each a little. Sauce dish: with mustard or ginger-scallion oil. Practice: kill the chicken blood to remove the internal organs, with a piece of white paper to wrap the chicken to be used. Five pounds of refined salt into the tripod stir-fried hot, put part of the salt on the bottom of the tripod, put the wrapped chicken on top of the salt, the other part of the salt covered in chicken, sealed with a lid. Multi-faceted hand with the fire about thirty minutes baking, the chicken to tear the meat, loaded on the plate, the chicken skin to save, plus monosodium glutamate, cooked moon labor, refined salt mixing and dripping on top of the chicken that is to become. Characteristics: bright white color, tender and smooth meat.