Chicken 1 chicken 1500g

3 tablespoons salt

Salt Baked Chicken practices

1. Clean the bought chicken (about 1500g).

2. Pay special attention to the cleanliness of the chicken neck. I skinned my neck and lymph nodes, and cut off the chicken's head and ass.

3. Clean chicken.

Salt the chicken.

5. Wipe all parts.

6. the inner cavity of the chicken should also be smeared with salt, so that it has a taste.

7. After smearing salt, leave it for 5~ 10 hour, or put it in the refrigerator one day in advance and take it out the next day. The longer the time, the better.

8. After pickling, put it in a steamer and start steaming.

9. Steam for 25~30 minutes, and you can get out of the pot.

10. Steam it, cool it and then cut it. If the chicken is chopped out of the pot and easily scattered, it will not be a piece. The chicken made by this method is salty and delicious, and no extra seasoning is needed, just salt.