And Hakka salt-baked chicken wings are Hakka snacks from Hakka salt-baked chicken extended change chicken most of the nutrients for protein and fat, eat more will lead to obesity. Chicken lack of calcium, iron, carotene, thiamin, riboflavin, niacin to be in the early years of the Hakka migration down the marinated chicken method, marinated chicken can be kept at room temperature for several days not bad. Salt-baked chicken has soft skin and tender meat, is flavorful and delicious without being greasy, and has the function of warm tonic, which is suitable for making your own health ingredients at home. Chicken wings believe that many people like to eat, especially children, see chicken wings are not go, my children love to eat chicken wings, chicken wings are also a variety of practices, baked chicken wings, braised chicken wings, honey chicken wings, cola chicken wings, salt-baked chicken wings, etc. Ginger sliced, green onions cut into pieces, put into the abdomen of the chicken, and then put the chicken into the container with a lid and put it into the refrigerator, chilled marinade for at least 30 minutes or more.

Difficulty: cut dun (Beginner) Time: 10~30 minutes Main Ingredients chicken wings 1 catty salt-baked chicken powder 1 packet of garlic 5 shallots 3 strips of ginger slices 7 pieces of onion 1 chicken thighs, chicken center wings, chicken kidneys, duck kidneys, and a full set of chicken are done. But to do chicken wings must be old chicken wings, skin crispy and crisp, through the bone flavor, if it is other chicken wings is simply not this flavor. Chicken drained water, the skin first smeared with a little cooking wine, and then in the chicken inside and outside the whole body evenly smeared with the right amount of salt, a little yellow ginger powder, pepper, marinate for two hours.

Wrap the marinated chicken in prepared paper, put one-third of the sea salt in the bottom of the wok, put in the wrapped chicken, put one-third of the sea salt around the wrapped chicken, put the rest of the salt on the top, and cover the wok with a lid. Simmer over low heat until you get a strong chicken flavor, then turn off the heat and cook for half an hour. The high-temperature steam cooks the food, similar to but different from steaming. Classic dishes include salt-baked chicken, salt-baked shrimp, salt-baked fish head, salt-baked crab, and so on. In the current commercial practice of salt-baked chicken or salt-baked chicken wings are soaked in brine out of the salt-baked chicken wings soaked in brine out of the better flavor, commercial production is more convenient and fast.