If you want to say which place is the most famous for its "salt-baked chicken", it has to be Huizhou.
Without it, Huizhou would have a lot of salt.
Located on the coast of the South China Sea, Huizhou has a long coastline and rich fish, salt and seafood resources.
In the Northern Song Dynasty, Tang Geng wrote a poem during his stay in Huizhou: "The road is full of fish and salt, and the woodcutter, bamboo and wood have returned." It vividly reflects that after the Song Dynasty, the fish and salt industry had become one of the pillar industries of Huizhou.
Salt-baked chicken is a characteristic traditional Cantonese Hakka dish. It is also one of the local Hakka signature dishes in Guangdong. It is popular in Meizhou, Huizhou, Heyuan and other places in Guangdong. It has become a classic dish well-known at home and abroad. The raw materials are chicken and salt.
, tastes salty.
How to make salt-baked chicken: cut 2/3 of the onion and ginger into sections and slices, chop the remaining onion into finely chopped green onions, grate the ginger into minced ginger, mix and set aside; stuff the onion segments and ginger slices into the belly of the baby chicken, and use
Fix the opening with a toothpick; preheat the oven to 200 degrees, take a large piece of tin foil, fold it in half and put a layer of coarse salt in the center, put the broiler on the sea salt; nest the tin foil to make a container, and then add the remaining salt
Pour it in and cover the chicken evenly; put the foil bag into the oven, with the opening facing up, and bake at 200 degrees for 50 minutes; while the chicken is roasting, take a small pot, put 2 tablespoons of vegetable oil, and fry the chopped green onions over low heat.
and ginger paste; add light soy sauce, sugar and 2 tablespoons of water and bring to a boil to serve as dipping sauce.