Opening the layers of packages, the fresh and delicious taste of chicken is refreshing. This unique cooking method of salt-baked chicken retains the rich nutritional value of the chicken. The appearance is bright orange and buttery, the chicken has a mellow aroma, is not greasy, and is smooth and tender. Regular consumption has the effects of cooling blood and moisturizing dryness, nourishing the kidneys and laxative, warming the spleen and warming the stomach.

How to make salt-baked chicken in a casserole

Step

1

Pour white wine on the chicken and spread it evenly on the inside and outside.

Step

2

Put the curry powder, refined salt and pepper into a small dish and mix well to form baked chicken powder. Apply the salt-baked chicken powder to the chicken, and also apply a layer to the belly of the chicken.

Step

3

Slice the ginger, cut the green onions and put them into the chicken belly.

Step

4

Stuff the chicken feet close to the chicken belly.

Step

5

Cover with plastic wrap and let it sit for more than 1 hour, then drain the water.

Step

6

First wrap the No-Maj chicken with 1 piece of special sandpaper for baked chicken, and then wrap the bottom piece also for later use.

Step

7

Pour the sea salt into the casserole and stir-fry until it is slightly brown and makes a beeping sound.

Step

8

Take out most of it, leaving a layer of sea salt, flattened about two knuckles thick.

Step

9

Put in the wrapped No-Maj chicken.

Step

10

Pour all the sea salt out and bury the whole chicken.

Step step

11

Cover the lid and place on the stove, bake over medium-low heat for 25 minutes

Step step

12

Use a tool to scoop out the salt on top, turn the chicken over, immerse it in the salt again and bake for 15 minutes before turning off the heat.

Step

13

Crack the salt shell, take out the baked Maji, open it and eat it directly.