Steps

Gourmet salt-baked chicken display album (13 photos)

1. Wash the ginger, scrape off the skin, and chop into fine pieces; remove the heads of coriander and wash Drain the water and set aside.

2. Wash and remove the internal organs of the three-yellow chicken, cut off the head, neck and chicken feet, and absorb the water with kitchen paper.

3. Coat the chicken body with rice wine and sand ginger, marinate for 5 minutes, and pour the remaining rice wine into the chicken belly.

4. Wrap the three-yellow chicken with kitchen paper, and be sure to wrap it tightly.

5. First sprinkle 1.5 bags of coarse sea salt on the bottom of the clay pot, add the wrapped chicken, and then pour 1.5 bags of coarse sea salt to cover the chicken body.

6. Cover the clay pot with a lid, spread a wet square towel, and cook over low heat for about 60 minutes.

7. Cook until the wet towel becomes dry, indicating that the chicken is cooked. Uncover and scoop out the coarse sea salt from the chicken.

8. Take out the cooked chicken, tear off the kitchen paper, place the chicken on a plate, garnish with coriander, and serve.

Tips

1. The clay pot used to make salt-baked chicken should be deeper so that it can hold the sea salt; since the clay pot is used once and discarded, it is not suitable Choose something too expensive.

2. After cooking the salt-baked chicken, just scrape off the black sea salt from the bottom of the pot. The white sea salt can be kept for next time.

3. Sanhuang chicken, also known as Zhanjiang chicken, is tender and smooth, with crispy skin and soft bones, plump fat and delicious taste. You can also buy Qingyuan chicken for cooking, but it is not advisable to buy feed chicken, otherwise the chicken taste will not be strong.

4. The sea salt at the bottom of the clay pot should be higher than the two index fingers. If the sea salt is too shallow, the kitchen paper on the chicken will be burned, and the chicken will turn black and unpalatable.

5. The paper used to wrap the chicken can be straw paper, kraft paper or special salt baking paper. If you cannot buy it, you can also use kitchen paper instead.

6. Cover the pot with a wet square towel. When the towel becomes dry, it means the chicken in the pot is cooked.

7. 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.

8. You can first smear the inside and outside of the slaughtered chicken with fine salt, then steam the chicken over an open fire and cut it into pieces. In addition, mix lard or peanut oil and seasoning powder with the juice of the original steamed chicken 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.

Rice cooker salt-baked chicken

Ingredients

1 three-yellow chicken (1000g)

One pack of Haitian salt-baked chicken powder

p>

30g green onion

10g ginger

30ml cooking wine

Method

1. Remove the internal organs of the three-yellow chicken, clean them, and drain dry moisture.

2. First apply a layer of cooking wine on the chicken body, then evenly spread the salt-baked chicken powder all over the inside and outside of the chicken, stuff the belly with green onions and ginger, let it sit, and marinate for more than 1 hour;

3. Apply oil around and on the bottom of the rice cooker, add the marinated chicken, and drizzle with a little oil.

4. Press the cooking button to cook the chicken. Remember to turn it over halfway through to ensure even heating.