Baked chicken with salt is a famous Hakka food. Earlier, Zeruima cooked it with a rice cooker, and it tasted good. But for a serious foodie, I still want to try the traditional method. I went to the supermarket several times and couldn't buy sea salt. Until a few days ago, I casually asked at the seasoning stall in the vegetable market. Actually, the big salt, the second salt and the sea salt are all complete, and the traditional salted chicken is cooked.

Salt Baked Chicken practices

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1

Clean the Sanhuang chicken, cut off the nails and cut off the chicken's ass.

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2

Seasoning: I bought commercially available salted chicken powder, which is convenient, such as onion, ginger slices, yellow wine and 1 teaspoon turmeric powder.

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three

Coat the chicken with cooking wine, add the salted chicken powder, turmeric powder, onion segments and ginger slices, and gently massage the chicken inside and outside for a while, including the inside of the chicken and the joints of chicken wings and legs, so that the salty taste of the salted chicken powder can better penetrate into the chicken.

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four

Fully spread and massage the chicken, put it in a fresh-keeping bag and marinate it for more than 2 hours (it will be more delicious if you have time to marinate it overnight)

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five

The pickled chicken is washed away with clear water, hung and dried for 2 hours, and the water is controlled to dry.

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six

The dried Sanhuang chicken will tie the onion into the chicken belly and wrap it tightly with oil paper. Be sure to wrap the Sanhuang chicken tightly so as not to let the chicken body leak out. (Zerui's mother is wrapped in three layers of oil paper)

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seven

Prepare sea salt, pour sea salt into the pot and stir-fry slowly over medium heat. (Pepper, star anise and other seasonings in the picture can be ignored, it was used in the last salted quail egg.)

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eight

Stir-fry the salt until it crackles and the color is slightly yellow. Put one third of the fried salt in another pot and put the Sanhuang chicken wrapped in oil paper on it. (preferably in a cast iron pot or a heat-resistant sand pot)

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nine

Then pour all the remaining salt on the Sanhuang chicken, and be sure to completely bury the chicken. (The amount of salt can be more in advance, depending on your pot, as long as the chicken can be completely buried. I prepared 6 kg of sea salt and used about 5 kg.)

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10

Simmer for 50 minutes, then simmer for 30 minutes. It's time to eat. First, remove the salt that forms a hard shell.

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1 1

It's too fragrant and the skin color is attractive. It's as simple as that. Have you learned? If you like to eat, you might as well follow the above methods and try it yourself at home!

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12

After the cooked salted chicken is slightly cooled, cut it into pieces and put it on a plate, or as in my family, it is more enjoyable to simply and rudely tear it into pieces ~ ~ ~