"Salt-Baked Chicken" is a traditional dish of Dongjiang Huizhou. Traditional method: first in the chicken body outside the marinade rubbed all over the material, and then the rest of the material all stuffed into the abdominal cavity for another marinade, with a small part of the frying of hot salt into the bottom of the casserole, the top of the chicken wrapped up in Saran Wrap, the chicken and then covered with hot salt, add an appropriate amount of water simmering hot, chopped pieces of the plate, dipped in flavor sauce to eat. With the development of time, the above traditional method has been replaced by the modern method. It is introduced as follows.

Raw materials:

Envelope light tender hen 1 1.25 kg (about two pounds five taels) a little fennel

Some sesame oil a little licorice a little

Spring onion ginger 5 grams (a money)

Salt 10 grams (two money) 5 grams of monosodium glutamate (one money)

Sugar 10 grams (two money) 10 grams of rose wine (two money)

Method:

The traditional way of preparing a dish is to add water to the dish. >Method:

Pluck the chicken from the downy feathers, chop off the claws, open the cavity, take out the internal organs and wash. Mix fennel, licorice, green onion, ginger, salt, sugar, monosodium glutamate, rose wine, sesame oil and rub it on the chicken body, the rest of the green onion, ginger and other spices stuffed in the chicken belly, put it in a deep bowl, and steam it on the cage over high heat (it takes about half an hour)

Remove the chicken, take up the chicken meat, peel off the skin, and behead the chicken head, wings, and chicken bones. Then the chicken bone chopped block on the plate, chicken cut strip words on the chicken bone, chicken skin cut into square rows in the chicken, and then loaded with chicken head, wings, to restore the original shape of the chicken, and finally the original juice of the steamed chicken burned hot, poured on the surface of the chicken that is complete.