Lazy salt-baked chicken how to do, golden and attractive, out of the pot tendon delicious, the more you chew the more fragrant it?

Salt-baked chicken is one of the mean dishes of Guangdong Cantonese cuisine, because of its unique cooking method to ensure that the nutrients of the chicken completely does not flow out, preserving the purity of the raw materials, baked chicken yellow and bright, smooth and tender and not greasy, and highly favored by the culinary world.

Salt-baked chicken casserole main material: three yellow chicken 1 Fuqing 5 pounds of sand ginger paste appropriate auxiliary materials: a small amount of rice wine, a small amount of refined salt a small amount of sesame oil a small amount of green onions 2 ginger slices 2 slices of salt-baked chicken special-type sandpaper 3 sheets of sandpaper grinding black Le casserole 1 processing technology:

First step

To the chicken to the head, neck, visceral organs and chicken claws, clean, with kitchen paper to absorb the water. The taste is delicious

First, add the appropriate amount of rice wine, wipe the chicken all over the body; then add the sand ginger paste, salt, and again wipe the chicken inside and outside to cover the plastic bag, and put in the refrigerator marinade for 2 hours above.

Step 2

Remove the marinated chicken, wipe the surface with kitchen paper, make knots of the green onions, remove two-thirds of the fried Fukuching, and spread the other one-third in a casserole dish, and put in the encapsulated chicken. Pour in the extra fukumoqing to cover the chicken and tuck it in with the ginger slices. Wipe the surface of the chicken with kitchen paper. Take 3 sheets of sanding paper and brush over the vegetable oil to encase the chicken.

Step 3

Put the fooch ching in a Kuroku casserole dish and stir-fry to bring to a rolling boil. Remove two-thirds of the sautéed bits of fukumo and spread the other third flat in the casserole dish and put in the encapsulated chicken. Pour in the extra fukumo to cover the chicken.

Step 4

Cover and bake for about 10 minutes before turning down the heat for 50 min. Remove two-thirds of the fried Fuk Ching and spread the other third in the casserole dish to cover the encapsulated chicken. Pour the excess Fuqing, covering the chicken, baked, remove the three yellow chicken, the surface of a layer of sesame oil, you can have it. The taste is delicious and yummy