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"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 all the rest of the material into the abdominal cavity for another marinade, with a small part of the frying of hot salt grains 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 With the development of time, the above traditional method has been replaced by the modern method.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

Scallion and ginger 5 grams (a penny)

Salt 10 grams (two pennies) 5 grams of monosodium glutamate (a penny)

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

Methods:

The traditional way of preparing the dish is to simmer it in hot water, and then to dip it in the sauce. >Method of Preparation:

Pull out the downy hair of the chicken, chop off the claws, open the chest, 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, and stuff the rest of the green onion, ginger and other spices in the chicken's abdomen, put it in a deep bowl and steam it in a cage over a high flame (it takes about half an hour)

Take out the chicken, rise the chicken, peel off the skin, and chop off the chicken's head, wings, and chicken bones. Then put the chicken bone chopped pieces on the plate, chicken cut strips of words on the chicken bone, chicken skin cut into squares rows on 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 hot, poured on the surface of the chicken that is ready.

Or

Materials: Chicken 1 (about 3 pounds) Coarse salt 3 pounds Gauze 1 Kissing paper 1 sheet

Making:

1. Wash and wipe dry the chicken, hang up and air-dry until as dry as possible.

2. Insert two chicken feet from the tail into the belly, wrapped in Saran Wrap, with a toothpick through the neck and tail of the chicken to fix the position to prevent the Saran Wrap from falling apart.

3. Cut the tinfoil to a larger size than the pot you are using and lay it on the bottom.

4. Heat a wok and add coarse salt until brown. Spread about 1/3 of the coarse salt evenly on the bottom of the pot, add the boiled chicken and spread the remaining coarse salt on the top. Cover the wok and bake for 6 minutes. Turn the chicken upside down and bake for another 6 minutes, then turn off the wok and bake for 12 minutes.

Tips:

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 to use tinfoil to cover the bottom.

2. If the weight of the chicken is around 2 pounds, 10 minutes is enough. The amount of salt should be equal to that of the chicken.

The authentic salt-baked chicken production method is more time-consuming and laborious. The following is also introduced to improve the baking method: first slaughtered chicken with fine salt coated chicken inside and outside, and then the chicken will be steamed over an open fire in water, and then the chicken chopped pieces. Another lard or peanut oil, seasoning powder and the original steam chicken juice boil into a thick juice, grand bowl, will be chopped chicken pieces piece by piece dipped in spices and oil juice, laid on the plate.

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Simple version of the graphic

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