Practice one:
Raw materials: chicken gizzard
Marinade: a handful of coarse salt, pepper a tbsp, garlic a tbsp, ginger a teaspoon of minced ginger, all in a dry pan and stir-fry until the aroma overflows.
Ingredients: one chicken about two pounds, one teaspoon of grated ginger, /cooking wine.
Dipping ingredients: chopped green onion/ginger/garlic/salt - drizzle with boiling oil and mix well.
Utensils: a pot, preferably with a lid, can be sealed. A large piece of tinfoil.
Procedure:
(1) Chicken is coated inside and out with sliced green onion/ginger/garlic/wine, then rubbed with pretzel salt and marinated for about one and a half hours.
(2) Rinse the chicken with water, wipe it dry and then evenly coat it with sand and ginger powder and wrap it tightly in layers of tinfoil.
(3) the bottom of the iron pot spread a thick layer of coarse salt, put on the stove with a high fire heat, arrange into the chicken, add enough coarse salt to completely cover.
(4) Seal the lid of the iron pot and bake on high heat for 25 minutes, then turn down the heat and continue to bake for 10 minutes, then turn off the heat and simmer for 10 minutes.
(5) open the tinfoil package, that is, the surface coated with a little (salt, soy sauce, sugar, cooking wine, sesame oil. Sesame oil to eat,) to be slightly cooled but can be chopped. And the dipping sauce can be eaten together.
Salt baked chicken seasoning recipe:
Golden tulip turmeric powder 6, salt 26, monosodium glutamate (MSG) 10, special wheat flour 38, sugar 12
Practice two:
1. Chicken wash and wipe dry, hang up and air-dry to the more dry the better.
2. Insert two chicken feet from the tail into the belly, wrapped in Saran Wrap, with a toothpick through the neck and tail of the chicken to fix the position to prevent the Saran Wrap from falling apart.
3. Cut the tinfoil to a larger size than the pot you are using and lay it on the bottom.
4. Heat a wok and add coarse salt until brown. Spread about 1/3 of the salt evenly over the bottom of the pot, add the boiled chicken and spread the remaining salt over the top. Cover the pot with a lid and bake for 6 minutes, then turn the chicken upside down and bake for another 6 minutes, and finally turn off the heat and bake for 12 minutes.
Tips:
1. It is better to use a clay pot because the baking process will make the skin of the chicken crispy, and you don't need to use tinfoil to line the bottom.
2. If the weight of the chicken is around 2 pounds, baking for 10 minutes is sufficient. The amount of salt should be equal to that of the chicken.
The authentic salt-baked chicken method is more time-consuming and laborious. The following is an introduction to the improved baking method:
First, the slaughtered chicken will be coated with fine salt inside and outside the chicken, and then the chicken will be steamed over an open fire in water, and then chopped into pieces.
Another lard or peanut oil, seasoning powder mixed with the original steam chicken juice into a thick juice, grand bowl, will be chopped chicken pieces piece by piece dipped in spice oil juice, laid on the plate.
Roasted salt-baked chicken gizzard essence lies in a "baked" on the word, so if you want to try to do it at home must pay attention to its methods, once careless it is easy to bake, in addition to the gizzard on the purchase, to pick some of the meat looks fresh and tender a little bit, so that at home it is also easy to do a little bit, of course, any fast food have certain side effects, eat more than a few. There are certain side effects, eat more on the body is not good, so for fast food food, occasionally eat is possible
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