The salt-baked chicken commonly eaten by Cantonese people does not use a grain of salt. It is nutritious and delicious. The preparation is very simple. Chicken is a very important ingredient in Guangdong. Countless chickens are consumed every year. It is said that Guangdong can eat 800 million chickens a year.

Chicken, ranking first in the country, is a well-earned reputation.

Cantonese people love to eat chicken, and they don’t just eat plain-cut chicken. In fact, there are more than ten or twenty ways to prepare chicken in Guangdong, the most famous of which are: plain-cut chicken, salt-baked chicken, and soy sauce.

Chicken, scallion oil chicken, sand ginger chicken, steamed chicken, sesame oil chicken, etc.

There are many ways to make it and the taste is also different.

The tenderness of the white-cut chicken, the savory flavor of the salt-baked chicken, the soy sauce flavor of the soy sauce chicken... Each chicken preparation has its own taste, which will make people salivate.

Today we will share with you how to make a famous Cantonese dish - salt-baked chicken.

There are several ways to make salt-baked chicken in Guangdong. Generally, the more authentic way is to use a lot of coarse salt to make it. However, this method is generally troublesome and not suitable for home production, so today I will make a salt-baked chicken.

It’s a simple method and you can figure it out at a glance. If you like it, you might as well save it first.

Home version of salt-baked chicken Ingredients: chicken, yellow gardenias Seasoning: peanut oil, ginger, green onions, salt-baked chicken powder Detailed instructions 1. Buy a few yuan of yellow gardenias, clean them, put them into the pot, and add 1

Bring half a bowl of water to a boil over high heat, then simmer over low heat for about 7 minutes to bring out its color, then turn off the heat and take out the pot, filter it, and let the boiled water cool down.

(Yellow gardenia can clear away heat, purge fire, and cool blood. It is generally sold in pharmacies) 2. Prepare more ginger and green onions, slice the ginger, and cut the green onions into sections for later use. 3. After cleaning the chicken you bought, put it in

Pour in the cold gardenia water and let the chicken be fully covered with the gardenia water. This will allow the chicken to be evenly colored. After it is well colored, drain the chicken and set aside.

4. Put the drained chicken into a plate, add an appropriate amount of salt-baked chicken powder, spread the salt-baked chicken powder evenly on the chicken with your hands, and then marinate for 20-30 minutes.

Salt-baked chicken powder is generally sold online and in supermarkets.

Because the salt-baked chicken powder has a salty taste, there is no need to add salt.

5. Brush a layer of oil on the pot, first spread the ginger on the bottom of the pot, and then put the green onions. This is to pad the bottom to prevent the pot from being burnt. You can put a little more, and then put the marinated chicken on top of the green onions and ginger.

Chicken feet can also be put in.

6. Cover the lid and simmer on low heat for about 40 minutes. Generally, a whole chicken will take a little longer.

After the time is up, open the lid and use chopsticks to poke a small hole in the chicken leg. If no blood comes out, it means it is cooked and you can take it out of the pot at this time.

7. After taking it out of the pot and letting it cool slightly, you can cut it into pieces and serve on a plate. The prepared salt-baked chicken can be eaten directly, or you can make a dipping sauce to eat it.

This savory and delicious salt-baked chicken is ready. It is fragrant and delicious. If you like it, try it now.

Today I’ve finished sharing this family version of salt-baked chicken.