Dongjiang salted chicken is a traditional dish in Guangdong. It was first created in Dongjiang, Guangdong. More than 300 years ago, in some salt fields along the coast of Dongjiang, some people wrapped cooked chicken in gauze paper and put it in salt piles for salting and storage. This kind of chicken is delicious and has a unique flavor. Later, the salt industry in the capital of Dongjiang was developed, and local restaurants competed for the best dishes to entertain their guests, so they created a method of baking fresh chicken with hot salt. Therefore, the food began in Dongjiang Yu, so they called this kind of chicken "Dongjiang Salt Baked Chicken". The main ingredient is Xiang chicken, and the main cooking technology is salt baking.

Baked chicken with salt is unique in preparation, rich in flavor, smooth in skin and smooth in meat, and excellent in flavor when served with oil and salt of sand ginger. The color is yellowish, the skin is crisp and tender, the flesh and blood are fresh and fragrant, and the flavor is attractive. It is a common delicacy at banquets.

method of work

Food preparation

Ingredients: chicken1500g

Seasoning: ginger10g, shallot10g, coriander 20g, star anise 3g, crude salt 30g, salt13g, monosodium glutamate 4g, sesame oil 2g, ginger 3g, lard (refined) 30g and vegetable oil10g.

Production step

1. Heat a wok with low heat, add 4g of refined salt, stir-fry and add the minced ginger, mix well, take it out, and divide it into 2 small plates.

2. Add proper amount of lard to each dish for seasoning.

3. Add 5 grams of monosodium glutamate, sesame oil and refined salt to the remaining lard to make a flavor juice.

4. Brush one piece of gauze paper with vegetable oil for later use.

5. Kill the chicken, feather it, gut it, wash it and dry it.

6. Dry the bare chicken, cut off the toenails and the hard shell on the mouth, and cut a knife on both sides of the wing and the neck.

Chop a knife on the bone, don't chop it off.

7. Then wipe the chicken cavity evenly with 3.5g of refined salt, add ginger, onion and star anise, first wrap it with unpolished gauze paper, and then wrap it with oiled gauze paper.

8. Heat a wok with high fire, add coarse salt and stir-fry until the temperature is high. When the salt turns slightly red, take it out14 and put it in a casserole. Put the wrapped chicken on the salt, then cover the remaining 3/4 of the salt on the chicken, add the pot cover, and simmer for about 10 minutes with low fire.

9. Take 75 ml of clean water, inject it from the side of the casserole cover, and bake it 10 minutes until it is cooked, take it out and remove the gauze paper.

10. Tear the skin and meat of the chicken into pieces respectively, and break the chicken bones. Add the flavor juice and mix well.

1 1. Take the bone as the bottom, put the meat in the middle, and cover it with the skin, and build it into the shape of a chicken.

12. After the coriander is disinfected, it can be accompanied by the edge of the dish, and it can be served with ginger oil and salt.