Open the layers of parcels, the fresh aroma of chicken flavor refreshing. Salt-baked chicken this unique cooking technique, retaining the rich nutritional value of chicken, the appearance of orange and yellow oil, chicken flavor mellow, and not greasy, smooth and tender. Regular consumption has the effect of cooling blood and moistening dryness, nourishing the kidney and laxative, warming the spleen and warming the stomach.
Salt-baked chicken in casserole
Step by step
1
Drizzle the chicken with white wine and wipe it well inside and outside.
Step
2
Mix the curry powder, salt, pepper, and pepper in a small dish to make baked chicken powder. Spread the salt-baked chicken powder on the chicken body and a layer inside the chicken belly.
Step
3
Slice the ginger and cut off the green onion and place inside the chicken.
Step
4
Stuff the chicken claws close to the chicken belly as well.
Step step
5
Cover with plastic wrap and let stand for 1 hour or more to drain.
Step by step
6
Wrap the chicken in 1 sheet of baked chicken sandpaper, then wrap the bottom sheet as well and set aside.
Step
7
Pour the sea salt into a casserole dish and stir-fry until lightly browned and it makes a beeping sound.
Step by step
8
Remove most of it, leaving a layer of sea salt, and flatten it to about two knuckles thick.
Step
9
Place the wrapped sesame chicken.
Step step
10
Pour all the removed sea salt over all again and bury the whole chicken.
Step step
11
Cover and place on stove, bake on medium-low heat for 25 minutes
Step step
12
Use a tool to hold out the salt on top, flip the chicken over and bury it in the salt again for 15 minutes before turning off the heat.
Step by step
13
Crack the salt shell, take out the baked sesame chicken, open it and you can serve it directly.