Salt-baked chicken is a traditional Guangdong cuisine, often appear on the table. Here is how to make salt-baked chicken that I shared, let's take a look together.

Ingredients

Walking chicken (1, about 2 pounds), coarse sea salt (6 packets, each packet of 1 catty), lettuce (5 slices), sand ginger (half a small piece), white paper (1 sheet).

Seasoning

Fine salt (1 tablespoon), cumin powder (1/2 tablespoon).

Directions

1: Wash and mince the ginger, add 1 tablespoon of salt and 1/2 tablespoon of cumin powder and rub it evenly on the chicken.

2. Flatten a piece of plain white paper and wrap the chicken in it.

3. Pour 2 packets of coarse sea salt into a pot and then pour 1 bowl of water, put in the chicken wrapped in paper, and then pour in 4 packets of coarse sea salt.

4. Cover the pot with a lid and cook over high heat for 10 minutes, turn the heat to medium and cook for another 20 minutes, then remove from the heat and let stand for 30 minutes.

5: Finally, lay the cleaned lettuce leaves on the side of the plate, scoop out the sea salt from the pot, tear the paper from the chicken, and use chopsticks to take out the chicken and put it on the plate.

Tips

1, the paper used to wrap the chicken, it is best to use oil-resistant, water-resistant kitchen paper, with a thicker ordinary white paper can also be used, can not use printing paper.

2, do salt baked chicken pot, it is best to use aluminum pot, do not use stainless steel pot, because the salt is very corrosive, high temperature is particularly strong.

2, in addition to the bottom of the pan was burnt coarse sea salt, the rest of the sea salt can also be recycled.

3, when cooking salt baked chicken, the lid must be tightly covered, can be used to press the lid of the pot with a heavy object, which will make the chicken more flavorful.

4, sand ginger thin skin and thick meat, brittle and tender meat, taste spicy with sweet, high ginger, with its dishes can increase the flavor of food, ginger is used to remove the fishy taste.

Ingredients

1 soil light chicken 750 grams, 2 teaspoons of cooking wine, 10 grams of ginger, 25 grams of green onion knots, 1 star anise (patted and crushed), Salt Baked Chicken Powder 1 bag, 1/4 teaspoon of powdered ginger, 2 teaspoons of dark soy sauce, 5 teaspoons of cooked lard, 3 pieces of saran wrap, 4 kg of coarse salt. 4 kg coarse salt.

Methods

1: Marinate the chicken with the flavoring ingredients for 1 hour.

2, and then use the old soy sauce coated chicken skin, the gauze swept lard, the chicken on the gauze, wrapped in two layers, the third layer of the gauze without sweeping lard wrapped.

3, the coarse salt fried to burning hot, the chicken buried in the cover, keep a small fire baked for 15 minutes, remove the other side of the face down and baked for another 15 minutes, set aside the Saran Wrap, chopped pieces of laying into chicken shape can be.

Ingredients

6 pounds of coarse salt, a chicken, two pieces of white paper.

Methods

1. Place the chicken in a ventilated area with the aim of allowing the exterior of the chicken to air dry. Inside the chicken breast with a clean dry towel dry water, so that in the process of baking with salt will not have too much water left out, affecting the appearance and taste of the dish.

2. Coarse salt, placed in the pot, salt should be constantly stirring, so that the salt. Temperature uniform to high heat.

3. Wrap the chicken in paper, place it in the pot and cover the chicken with salt, and bake it slowly over low heat. The baking time is one hour and 20 minutes.

4. See the golden chicken under the salt! Carefully tear off the white paper and serve.

Ingredients

Fresh chicken a, quail eggs moderate, (can be with or without) sand ginger powder, refined salt appropriate, or salt baked chicken powder, large salt / sea salt 8 packets of 500 grams each package, 2 pieces of gauze, peanut oil and sesame oil moderate.

Practice

1, with salt and sand ginger powder to the chicken inside and outside all smeared, or salt baked chicken powder smeared, a *** smeared 3 times.

2, then put the chicken in the refrigerator for 1-3 hours, if not in a hurry, you can marinate a day in advance and bake the next day.

3, spread sea salt in an iron frying pan, at this time put a small amount of peanut oil and sesame oil mixture, with hands or brush, coated all over the chicken.

4. Wrap the chicken in Saran Wrap, I usually use 2 sheets.

5, put some quail eggs around the chicken, you can also put eggs, I just don't want to waste space.

6, in the chicken wrapped in Saran Wrap on top of the sea salt, the chicken covered all the way, a about 8 packets of sea salt.

7. 5 minutes on high heat, then 40 minutes on medium heat, and 5 minutes on low heat will be fine, if the chicken is larger, increase the time automatically.

8, pay attention to observe the fire, too strong, you have to be a little smaller fire.

9, baked, to remove the saran wrap, and then the hot salt in a plate or sand pot, put the chicken on top. The hot salt will keep the chicken warm.

10, eat with your hands to tear the chicken.

Note

You can also not use salt baking, direct steaming for 20-30 minutes can also be, or put in the oven, covered with aluminum foil baked 180 degrees baked 1 hour, then open the foil, the chicken skin baked for 8-10 minutes, take it out to eat.

Tips

Gauze is essential and sea salt is irreplaceable as it is large and breathable.

The salt of the baked chicken, the part that is not scorched can be held out and reused, otherwise it is too wasteful.