Chicken 1 piece (about 3 kg), 3 kg of crude salt, gauze paper 1 piece, chopped paper 1 piece.

Practice:

1. Wash the chicken, dry it, hang it and air dry it 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 to 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 and simmer for 6 minutes, turn the chicken, bake for 6 minutes, and finally simmer 12 minutes.

Experience:

1. The effect of clay pot is better, because the skin of chicken will become brittle during baking, and tin foil can not be used to lay the bottom.

2. If the weight of the chicken is about 2 kg, baking 10 minute is enough. The amount of salt should also be equal to that of chicken.

2 "Dongjiang Salt Baked Chicken"

Baked chicken with salt is a traditional dish in Dongjiang, Guangdong Province, and also a treasure in Cantonese cuisine. This dish is made of excellent materials. It is mainly made of Sanhuang (yellow hair, yellow feet and yellow mouth) chicken, which is a special product of Guangdong. It is cooked by traditional salted chicken method. The dish is golden in color, crisp in skin and fresh in meat, sweet in flesh and tender in flavor. The salted chicken, which originated in Dongjiang Yu, traced back to its origin and evolved from salted chicken. According to legend, this product originated from the salt field at the seaside of Dongjiang River 300 years ago. At the beginning, the cooked chicken was wrapped in gauze and put into a pile of raw salt for salting and storage. Although the savory taste of the salted chicken was slightly reduced, its meat was fragrant and delicious, so don't spare the flavor when cooking. Later, it spread to Huizhou, the capital of Dongjiang, where people cooked the chicken with salt that was fried to high heat for convenience. After this change, it is just right, which makes its chicken not only fragrant, but also delicious and tender. Since then, salted chicken has spread all over the government and the people, becoming a delicacy at banquets. After the popularization of salted chicken in Dongjiang, it experienced the innovation and improvement of famous chefs, and gradually formed a complete set of cooking technology, which was more perfect. Nowadays, this product is not only a table treasure with good color, fragrance, taste and shape, but also has the function of dietotherapy to treat some diseases, which can nourish the brain, strengthen the waist, benefit the kidney and soothe the nerves. Local restaurants and restaurants all operate this delicious dish, which is very popular with foreign guests, overseas Chinese and compatriots in Hong Kong and Macao. They often come here for a quick taste.

Its cuisine is Cantonese cuisine.

Features unique preparation method, rich flavor, smooth skin, yellowish color, crisp skin and tender meat, fresh and fragrant flesh and blood, and attractive flavor.

raw material

Weight 1 500g/hen (yellow hair, yellow mouth, yellow feet and hens that have laid eggs), ginger slices and onion strips 1 0g each, coriander 25g, coarse salt 2500g, refined salt13g.

manufacturing process

1. Add small water to a wok, add 4g of refined salt, heat it, add minced galangal, mix well, take it out, and divide it into 3 small plates, and add lard15g to each plate for serving. 75 grams of lard, 5 grams of refined salt, sesame oil and monosodium glutamate are mixed into a flavor juice. Brush one piece of reverse gauze paper with peanut oil for later use.

2. Slaughter the live chicken, remove the hair and viscera, hang it to dry, remove the hard shell on the toe tip and mouth, cut a knife on both sides of the wing, chop a knife on the neck bone, then wipe the chicken cavity evenly with 3.5 grams of refined salt, and add ginger, onion and star anise powder, first wrap it with unpolished gauze paper, and then wrap it with oiled gauze paper.

3. Heat the wok with high fire, stir-fry the coarse salt to high temperature, take out 1/4, put the chicken in the casserole, cover the chicken with the remaining salt, cover the lid tightly, and stir-fry with low fire for about 20 minutes until cooked.

4. Take the chicken out, remove the gauze paper, peel off the chicken skin (for later use), tear the chicken into pieces, disassemble the chicken bones, add the flavor juice and mix well, then put it on a plate (the bones are at the bottom, the meat is in the middle, and the skin is covered on it), and put it into the shape of a chicken. The coriander is placed on both sides of the chicken. Serve with ginger oil and salt sauce.

3 "Salted Baked Chicken"

Using tender chicken as raw material, the chicken is slaughtered, the internal organs are removed, washed, dried and not chopped. Then wrap the whole chicken in bamboo straw paper and stew it in fried hot salt with simmering fire. The salted chicken is tender, delicious, moist and nourishing.

4 "Guangdong famous dish: Salt Bureau Chicken"

Raw materials:

Bright hen, rose wine, coarse salt, onion, ginger, anise, kraft paper, soup.

Practice:

1, wash the bare hen, put the kettle on, remove the blood stain, pat the onion and ginger to pieces, mix them well with salt, fennel and rose wine, put them into the belly of the chicken, and then wrap the chicken with kraft paper.

2, the wok is on fire, put coarse salt into the pot, and stir fry.

3. Spread a layer of hot salt in the big casserole, put the wrapped chicken away, then pour the fried salt, bury the chicken, cover it, and heat it in a low fire for one hour; Then pour out the salt from the casserole, stir-fry it, turn the chicken over, add the salt, and heat it with low heat for one hour.

4. Take out the chicken, peel off the paper, cut it into a long square one inch long and six minutes wide with a knife, and put it into the plate. Then cut ginger and onion into one-inch-long shreds, scald them with boiling oil, add refined salt and some fresh soup, mix them, pack them into small dishes and serve them with the chicken.