Ingredients: 1 chicken, 2 pieces of white paper, 6 kg of coarse salt.
(1) Put the chicken in a ventilated place, so as to air-dry the chicken's appearance. Dry the water inside the chicken breast with a clean dry towel, so that too much water will not be left during the salt baking process, which will affect the selling phase and taste of the dishes.
(2) Crude salt, put in a pot, stir-fry the salt constantly, and make the temperature of the salt even to high heat.
(3) wrap the chicken in paper, put it in a pot and cover it with salt.
(4) slowly simmer with a small fire. The baking time is one hour and 20 minutes.
(5) Carefully tear off the white paper and you can eat it.
2, salted chicken practice 2
Ingredients: a fresh chicken, quail eggs, (optional) Shajiang powder, refined salt, or salted chicken powder, 8 packets of large grain salt/sea salt, 500g each, 2 pieces of gauze paper, peanut oil and sesame oil.
(1) Wipe all the chicken inside and outside with salt and galangal powder, or wipe all the chicken with salted chicken powder for three times.
(2) Then put the chicken in the refrigerator 1-3 hours. If you are not in a hurry, you can pickle it one day in advance and bake it the next day.
(3) Spread sea salt in the iron wok. At this time, spread a small amount of mixed oil of peanut oil and sesame oil all over the chicken by hand or brush.
(4) Wrap the chicken in gauze paper, usually 2 pieces.
(5) Put some quail eggs around the chicken, or you can put eggs.
(6) Spread Shanghai salt on the chicken covered with gauze paper, and cover all the chickens, each with about 8 bags of sea salt.
(7) The fire lasts for 5 minutes, then the fire lasts for 40 minutes, and the fire lasts for 5 minutes. If the chicken is bigger, the time will be automatically increased.
(8) Pay attention to the fire. If it is too strong, you should lower it.
(9) When cooked, remove the gauze paper, then put the hot salt in a plate or casserole and put the chicken on it. Hot salt can keep the chicken warm. Tear the chicken apart with your hands when eating.
3, salted chicken practice three
Ingredients: ground chicken (1 piece, about 2 kg), coarse sea salt (6 packets, each packet 1 kg), lettuce (5 pieces), ginger (half a piece), white paper (1 piece), refined salt (1 spoon).
(1) First, clean the prepared galangal, cut it into pieces, evenly spread it on the chicken together with one tablespoon of salt and 1/2 tablespoons of cumin powder, and massage the chicken by the way.
(2) Smooth a piece of plain white paper and wrap the chicken in paper.
(3) Pour 2 packs of coarse sea salt into the pot, then pour 1 bowl of water, put the chicken wrapped in paper, and then pour 4 packs of coarse sea salt.
(4) Cover the lid, cook with high fire for 10 minute, turn to medium fire for another 20 minutes, then turn off the fire and let stand for 30 minutes.
(5) Finally, spread the cleaned lettuce leaves on the edge of the dish, scoop out the sea salt in the pot, tear the paper off the chicken, and take out the chicken with chopsticks and put it on the dish.
4, salted chicken practice four
Ingredients: Tuguang chicken 1 750g, 2 teaspoons of cooking wine, sliced ginger 1 0g, 25g of onion, star anise 1 piece (crushed), salted chicken powder1bag, and ginger powder1bag.
(1) Light chicken marinated with seasoning 1 hour.
(2) Coat the chicken skin evenly with soy sauce, sweep the gauze with lard, put the chicken on gauze and wrap it in two layers, and wrap the third layer with gauze without lard.
(3) Stir-fry the coarse salt until it is hot, bury the chicken, cover it, keep it on low heat for 0/5 minutes, take it out and bake the other side down for 0/5 minutes, remove the gauze paper, and cut it into chicken shapes.