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.