The secret recipe for making salt-baked chicken. The salt-baked chicken made using this method is indeed extraordinary: the skin is golden yellow, the taste is delicious, and it has a special "salt aroma" flavor. It has been found that this high-purity "ethyl maltol" is not only resistant to high temperatures, but also has a low dosage and good effect in removing fishy and odor. It can also be used to enhance the flavor of beef, pig and other meat barbecues. "Ethyl maltol" can also be widely used in the preparation of various spices or directly used in products such as food, beverages, tobacco and alcohol, barbecue, canned food, meat products, feed, pharmaceuticals and cosmetics, and the dosage is small and the effect is significant . The secret recipe is as follows: first, wipe out the water from a slaughtered broiler chicken weighing about 1 kilogram, then dissolve 50 grams of salt-baked chicken spices, a few drops of high-strength white wine and a little "ethyl maltol" with an appropriate amount of warm water, and mix evenly Apply to the inside and outside of the chicken cavity and marinate for 2 hours. Then bring 1 kilogram of water to a boil, add 20 grams of salt-baked chicken spices, and then add the marinated chicken. After boiling, turn off the heat, control the temperature at 85 degrees Celsius, soak for 20 minutes, and serve on a plate. The salt-baked chicken made with this recipe has a smooth texture and a long-lasting salt aroma, and even the chicken bones have a fresh flavor. It is no different from the "authentic Hakka" salt-baked chicken. Mr. Ru warned that when making it, you must not use iron or aluminum kitchen utensils, because iron and aluminum kitchen utensils will greatly reduce the texture and taste of the salt-baked chicken. Rice cooker salt-baked chicken seasoning: 20 grams of refined salt, 10 grams of MSG, 5 grams of sand ginger powder, 50 grams of raw oil. Method: 1. Put refined salt, monosodium glutamate, and ginger powder inside and outside the chicken cavity. Rub the inside and outside of the chicken cavity with your hands to mix. The purpose is to allow the salt to evenly absorb the flavor, and then add the ginger slices into the chicken cavity. 2. Put a small amount of oil in the rice cooker and turn on the electric switch. After the rice cooker jumps, put in the marinated chicken and start the switch. When the switch jumps into an arch shape, turn the chicken over. Repeat the switch several times until the chicken is cooked. Cook until fully cooked (the process takes about 20 minutes), then cut into pieces and serve. Note: This is a very homely chicken dish taught by Master Liu Xianchao of the "Mineral Hot Spring" restaurant to all the cooks. In fact, I believe that many cooks have cooked it at home, but they are good at cooking chicken. Chef Liu, who won the "Top Ten Famous Chickens in Guangzhou" award for "Zhenwei Chicken", added sand ginger powder to the seasoning to make the chicken even more flavorful. Salt-baked chicken art: The production process of salt-baked chicken generally uses a tender hen weighing about two kilograms. After slaughtering, remove the internal organs, wash them, dry them, and put two green onions and a few slices of ginger into the chicken cavity. Apply some oil, wrap the whole chicken with a piece of clean straw paper, spray the paper with moisture, then put it into the pot, then simmer the chicken with hot salt, and then simmer it for about an hour. . Then, take it out of the pan, remove the bones, tear off the chicken, shape it into the shape of the chicken, and serve it on a plate. A small sauce plate is placed next to the plate, containing sesame oil, ginger foam and other seasonings for diners to dip into. Features: golden color, smooth meat, crispy skin, even the crispy and fragrant bones can be chewed. The salt-baked chicken is tightly wrapped to best maintain the freshness and deliciousness of the chicken. Moreover, it is simmered and cooked with hot salt, so it will not cause excessive heat and irritation after eating, and it has the effect of clearing the heart and moisturizing the lungs. Salt-baked chicken is a well-known Hakka dish that has been loved by people at home and abroad since ancient times. It has soft skin and tender meat, is fragrant and delicious, and has warming and tonic properties. Materials: 1 chicken (about 3 pounds), 3 pounds of coarse salt, 1 piece of gauze paper, 1 piece of paper 1. Wash and dry the chicken, hang it up to air-dry as dry as possible. 2. Insert the two chicken feet into the belly from the tail, wrap them in gauze paper, and insert toothpicks through the chicken neck and tail to fix them in place to prevent the gauze paper from falling apart. 3. Cut the tin foil to be larger than the pot you are using and lay it on the bottom. 4. Heat the wok and add coarse salt until it turns yellow. Spread about 1/3 of the coarse salt evenly on the bottom of the pot, add the chicken, and spread the remaining coarse salt on top. Cover and bake over low heat for 6 minutes, turn the chicken over, bake for another 6 minutes, then turn off the oven and bake for 12 minutes. Thoughts: 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 tin foil as a base. 2. If the chicken weighs about 2 pounds, baking it for 10 minutes is enough. The amount of salt should also be equal to that of the chicken. ***The authentic salt-baked chicken method is time-consuming and laborious. The following is also an introduction to the improved baking method: first rub the slaughtered chicken with fine salt on the inside and outside of the chicken, then steam the chicken over an open fire and water, and then chop the chicken into pieces. In addition, mix lard or peanut oil and seasoning powder with the original steamed chicken juice and bring to a boil until it becomes a thick sauce. Place it in a bowl, dip the chopped chicken pieces into the spice oil one by one, and put them on a plate.