Hakka dishes, which have a long reputation, have been deeply loved by people at home and abroad since ancient times. They are soft and tender, fragrant and delicious, and have the function of warming up.

material:

1 chicken (about 3 kg) with 3 kg of crude salt

1 piece of gauze paper and 1 piece of paper

1. Wash the chicken and wipe it dry, and hang it to dry as dry as possible.

2. Insert two chicken feet into the belly from the tail, wrap them with gauze, and use toothpicks to pass through the neck and tail of the chicken to prevent the gauze from scattering.

3. Cut the tin foil to be larger than the pot used and spread it on the bottom.

4. Heat wok and add coarse salt until yellow. Spread about 1/3 coarse salt evenly on the bottom of the pot, put the chicken in the pot, and pave the rest coarse salt. Cover the pot and simmer for 6 minutes, turn the chicken double upside down, simmer for 6 minutes, and finally simmer for 12 minutes.

Experience:

1. Potting with earthenware is better, because the roasting process will make the skin of chicken brittle, and you don't need to lay the bottom with tin foil.

2. If the weight of the chicken is about 2 kg, 1 minutes is enough. The amount of salt should also be equal to that of chicken.

*** Making authentic salted chicken is time-consuming and laborious. The improved baking method is also introduced below: firstly, the slaughtered chicken is coated with fine salt inside and outside the chicken, then the chicken is steamed with open fire and separated from water, and then the chicken is cut into pieces. In addition, lard or peanut oil and seasoning powder are mixed with the juice of the original steamed chicken and boiled into thick juice. In a grand bowl, the chopped chicken pieces are dipped in spice oil juice one by one and placed on a plate.