Salt-baked chicken is a famous Cantonese dish. The traditional method is to use an earthen pot to bake the chicken. However, this method will cause the bottom to burn, and it is difficult to clean the bottom of the earthen pot after the finished product is ready. Therefore, many home versions are now made directly.

I bought salt-baked chicken powder to rub it, but the taste of this kind of powder is still worse than that of baking it with coarse salt.

Today we still make it the old-fashioned way, but we just change the tools and use the oven to bake it. The effect is really good, it is clean and easy to clean, and the finished product has smooth skin and smooth meat. When you tear it open, the juice inside is not lost at all. Use

The simple seasoning maintains the original flavor of the chicken, and even the bones are fragrant.

When making salt-baked chicken, you should choose fresh and tender chicken, so that the finished product will be fresh and tender without too much fat. If you make it whole, it is recommended to cut it in the middle and place it flat, so that you don’t need to bake it for too long and it will be better.

Delicious.

How to make salt-baked chicken. Step 1: Clean the chicken and chop the ginger. Step 2: Spread refined salt on the inside and outside of the chicken, then spread the ginger and marinate for about 5 minutes. Step 3: Air-dry the chicken or absorb the water with kitchen paper. Step 4

Wrap the chicken with two layers of oil paper. Step 5: Cover the baking sheet with tinfoil. Spread a layer of coarse sea salt on the tinfoil. Step 6. Place the wrapped chicken. Step 7. Completely cover the chicken with sea salt. Step 8 Then wrap it with tinfoil.

Step 9: Preheat the oven for two minutes. Adjust the upper and lower heat of the oven to 220 degrees, circulate the heating air, place the second layer from the bottom, and bake for 35 minutes. Step 10: After baking, take it out. Gently remove the sea salt and take out the chicken.

However, it is delicious hot or cold. Pictures of the finished product of salt-baked chicken. Cooking tips for salt-baked chicken. Tips: 1. Just a little bit of salt for marinating the chicken. During the baking process, the taste of sea salt will also penetrate into the chicken. If

People who don’t have strong tastes can skip the salt; 2. The chicken must be wrapped in oil paper and be careful when taking it out, otherwise the juice will flow out in the sea salt and affect the next use.