During the weekend, my son said that he hadn’t eaten meat for a long time. How about we buy a chicken?
I didn’t want to stew or stir-fry, so I simply marinated the whole chicken and made a salt-baked chicken.
It's easy to make and delicious. The chicken is tender and chewy, and not stale at all. A family of three devoured one chicken in a short time.
No one liked the chicken breast because the meat was too thick, so I kept it. At night, I tore it into strips, added two cucumbers and mixed it with shredded chicken and cucumber. It was another super delicious dish.
The preparation of salt-baked chicken is also very simple, you can know it at a glance, and I recommend it to you.
I used an electric pressure cooker, which is very convenient and does not require turning on the fire.
I really can’t stand open fire cooking in summer, so this method is more comfortable.
Steps for making salt-baked chicken step 1: Clean a three-yellow chicken, remove the chicken head and butt, and discard the lymph in the neck. These are places where toxins gather, so do not eat them.
Pat the chicken dry with kitchen paper.
Step 2: Grate the ginger into ginger paste with the help of tools, or smash it with the back of a knife, and apply it on the chicken, all over the body.
At the same time, rub the salt evenly all over the chicken, including the belly.
Step 3: Stuff the chicken belly with a green onion and a few slices of ginger, then put the chicken into a bag and marinate for more than 2 hours.
Step 4: Take the marinated chicken out of the bag and wrap the whole chicken with tin foil.
The matte surface of tin foil comes into contact with food.
Step 5: Spread a layer of coarse salt on the bottom of the electric pressure cooker, put the chicken wrapped in tin foil, and then add the remaining coarse salt to cover the chicken entirely.
Step 6: Select the waterless baking function and set the time for 1 hour.
You can also use a high-temperature-resistant casserole or a cast-iron pot. In short, any pot with good heat conductivity and high-temperature resistance is acceptable. Ordinary casseroles should be used with caution to avoid burning. I will not be responsible for compensation haha.
Step 7: Wait for the program to end, put on heat-resistant gloves, take out the chicken, and remove the tinfoil from the wrapping.
If you want the chicken to be juicy, brush it with a layer of cooked oil while it's still hot.
It’s okay not to brush.
The chicken is very tender.
Picture of the finished product of salt-baked chicken. Cooking techniques of salt-baked chicken. Tips: 1. Choose fresh chicken to make it more delicious.
The chicken should be fully marinated and flavored before baking. Salt-baked chicken is very delicious.
2. The choice of pot depends on the situation of your home. High-temperature resistant casseroles and cast iron pots are both acceptable.