How to make salt baked chicken, especially the ingredients, who knows?

"Dongjiang salt-baked chicken" is a famous dish in Guangdong. It was first created in the Dongjiang area of Guangdong. More than 300 years ago, in some salt farms along the coast of the Dongjiang region, some people wrapped cooked chicken in gauze paper and put it in the salt pile for pickling, this kind of chicken is fragrant and delicious, and has a unique flavor.

Later, the salt industry in the capital of the Dongjiang River developed, and the local restaurants competed for the best dishes to entertain the guests, so they created the method of scalding and baking fresh chicken, so the dishes began in the Dongjiang area, so this kind of chicken is called "Dongjiang salt-baked chicken".

Features: The preparation method is unique, the flavor is rich, the skin is refreshing and the meat is smooth, and the food is served with sand ginger oil and salt, and the flavor is excellent. The color is slightly yellow, the skin is crispy and the meat is tender, the bone and meat are fresh and fragrant, the flavor is attractive, and it is a commonly used delicacy at the banquet.

Ingredients: 1 fat and tender chicken weighing about 1500 grams (hair yellow, mouth yellow, foot yellow, hen that has laid eggs is called Xiang chicken), ginger slices, 10 grams of green onion strips, 25 grams of coriander, 2500 grams of coarse salt, 13 grams of refined salt, 7 grams of monosodium glutamate, 1 gram of star anise, 1 gram of minced sand ginger, 1 gram of sesame oil, 120 grams of cooked lard, 15 grams of peanut oil 2 pieces of sandpaper.

Method: 1. Heat 4 grams of refined salt on a wok, add minced sand ginger and mix well, divide into 3 small dishes, and add 15 grams of lard to each dish for food. Mix 75 grams of lard, 5 grams of refined salt, sesame oil and monosodium glutamate into a sauce. Brush a piece of yarn paper with peanut oil and set aside.

2. Slaughter the live chicken, remove the hair and internal organs, wash it, hang it to dry, remove the hard shell on the tip of the toe and the mouth, draw a knife on both sides of the wings, chop a knife on the neck bone, and then wipe the chicken cavity with refined salt, and put in ginger, green onions, and star anise, wrap it in unoiled gauze paper first, and then wrap it with oiled gauze paper.

3. Heat the wok with a strong fire, fry with coarse salt until high temperature, take out 1 4 and put it in the clay pot, put the chicken in the clay pot, cover the remaining salt on the chicken, cover the pot tightly, and bake over low heat for about 20 minutes until cooked.

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

1.Remove the internal organs of the three-yellow chicken and drain it, cut the green onion into small pieces, and slice the ginger for later use.

2.Spread some salted chicken broth evenly into the chicken belly, then stuff star anise and some green onion ginger slices into the chicken belly.

3.Spread the remaining salt-baked chicken powder on the skin of the chicken, apply it everywhere and marinate for 1 hour.

4.Spread a layer of green onion and ginger slices on the bottom of the rice cooker, then put the marinated three-yellow chicken into the rice cooker, turn on the power and press the cooking setting.

5.After 10 minutes, the rice cooker will automatically jump to the keep warm setting, do not open the lid, and continue to keep warm for 5 minutes.

6.Then turn the pot on, turn the chicken over and continue to press the cooking setting, repeating step 5.

Ingredients: 1000 grams of coarse salt, 1 2 chickens, appropriate amount of ginger powder, appropriate amount of fine salt.

1. First of all, wash half of the fresh chicken with water, hang it, and drain the water, as shown in the figure below.

2. Then mix the chicken with an appropriate amount of fine salt and ginger powder, smear it inside and out, and marinate for about 30 minutes.

3. Then wrap the chicken with two pieces of blotting paper and put it aside for later use, as shown in the figure below.

4. Spread a large sheet of tin foil on the baking sheet, and then spread a layer of coarse salt, as shown in the picture below.

5. Place the wrapped chicken on top of the coarse salt and sprinkle with another layer of coarse salt, as shown in the picture below.

6. Then wrap the tin foil and wrap the chicken whole, as shown in the picture below.

7. Preheat the oven at 200 degrees for 15 minutes, then put the chicken in the middle layer and bake for 30 minutes.

8. When the time is up, open the tin foil and remove the coarse salt, as shown in the figure below.

9. Then you can put the chicken on a plate, so that the salt-baked chicken is done.

1. Ingredients: fresh chicken, sand ginger powder, appropriate amount of refined salt, or salt-baked chicken powder, 8 packs of sea salt with large grains of salt, 500 grams per pack, 2 pieces of gauze paper, appropriate amount of peanut oil and sesame oil.

2. Wipe all the inside and outside of the chicken with salt and sand ginger powder, or wipe all over the chicken powder with salt, a total of 3 times.

3. Then put the chicken in the refrigerator for 1-3 hours, if you are not in a hurry, you can marinate it one day in advance and bake it the next day.

4. Spread sea salt in an iron wok, then apply a small amount of mixed oil of peanut oil and sesame oil to the whole body of the chicken with your hands or brush.

5. Wrap the chicken with gauze paper, use 2 sheets, spread sea salt on top of the chicken wrapped with gauze paper, cover all the chickens, and use about 8 packets of sea salt for each one.

6. High heat for 5 minutes, then medium heat for 40 minutes, low heat for 5 minutes, if the chicken is relatively large, it will automatically increase the time.

7. Pay attention to the fire, if it is too strong, it should be a little smaller, baked, remove the gauze paper, and then put the hot salt on a plate or clay pot, and put the chicken on it. Hot salt keeps chickens warm.

Authentic Shioju chicken is very tasty, and the chicken should be marinated with Shioju flour for an hour before being baked in a rice cooker.

Although salt-baked chicken is simple to make, it still has a certain amount of attention to the ingredients and cooking. It is best to choose three yellow chicken as raw materials, followed by stir-frying salt, which is also the most skillful step, you need to keep stir-frying the salt, and then prepare salt-baked chicken powder and sand ginger powder.

After the chicken is cleaned first, use kitchen paper to absorb the moisture on the surface of the chicken, and use a toothpick to prick a few small holes on the chicken's body to absorb the flavor. Then smear it with cooking wine, salt-baked chicken powder and sand ginger powder, spread evenly in all directions, and marinate for more than an hour.

When it comes to stir-frying salt, this step is very important, you need to use coarse salt to fry, and at the same time, add star anise and Sichuan pepper, use medium heat when stir-frying, and then keep stir-frying, until the surface of coarse salt is dry and slightly yellow. Then wrap the marinated chicken in oiled paper, dig a pit in the pot of frying salt, put the chicken in it and bury it, cover the pot, keep the heat low, and bake for 30 minutes.

Don't take it out immediately after turning off the heat, continue to simmer for about ten minutes with the residual temperature, you can take it out and eat it when the time is up, and you don't need to dip it in other sauces when you eat, and it will be very tender and flavorful when you eat it directly. During the whole production process, there is no need to add a drop of water, follow the above methods to do it, it is easy to learn, and the meat is fresh and slippery!

Salt Bureau Chicken is to fill the pot with salt, and then stuff the cleaned chicken into it and cook it.

First, clean and marinate the chicken, then wrap it in salt and cook it in a pan.

Ingredients

Ingredients: Sanhuang Chicken 800g Coarse Sea Salt 1500g Excipients: 2 tablespoons turmeric powder, 1 teaspoon refined salt, 1 teaspoon pepper, 1 tablespoon high liquor, 15g ginger, 1 4 teaspoons, 1 tablespoon sesame oil.

1.Wash and drain the chicken.

2.Pour white wine over the chicken and rub it inside and out.

3.Put the turmeric powder, salt, pepper and monosodium glutamate on a plate.

4.Stir well to make salt-baked chicken powder.

5.Apply the salt-baked chicken powder to the chicken, and also apply a layer to the inside of the chicken's belly.

6.Slice the ginger and marinate in the belly of the chicken for 1 hour.

7.Tie the chickens with ropes and hang them and air dry for 3-4 hours.

8.Spread a piece of tin foil on the surface, brush it with a layer of oil, and put in the three yellow chickens.

9.Wrap the foil upwards.

10.Take another sheet of tin foil and cover the surface and wrap it well.

11.Prepare coarse sea salt.

12.Put coarse sea salt in a wok and stir-fry over medium heat until the salt grains are hot.

13.Heat the casserole in advance and add 1 to 3 of the sea salt first.

14.Then put in the wrapped three yellow chickens. 15.Finally, pour all the hot salt into the casserole, so that the salt completely covers the surface of the chicken.

16.Put the casserole on the stove with a lid and bake over low heat for 10 minutes, turn over the chicken and bury it in salt again and bake for 10 minutes, then turn off the heat.

17.Crack the salt shell and take out the baked three yellow chickens.

18.Open the tin foil and brush the chicken skin with a coat of sesame oil.

Majima reminds you that without the teacher's teaching, you can't make that flavor based on the steps.

Hello, the Hakka authentic salt-baked chicken method is as follows:

Ingredients] three yellow chicken catties.

Excipients] a few slices of ginger, an appropriate amount of salt, coarse sea salt.

The steps are as follows:1Wash the treated chicken, wipe it all over the body with salt, wrap it in plastic wrap and refrigerate and marinate it for 1 day and 1 night;

2.Put ginger slices in the middle of the marinated chicken belly;

3.Wrap it in oiled paper, wrap as many layers as possible, and then tie it up with a cotton rope to fix it. (so as not to get too much salt into the chicken and become too salty);

4.Take a thick-bottomed pot and sprinkle a layer of coarse sea salt on the bottom of the pot;

5.Put in the wrapped chicken, sprinkle with the remaining coarse sea salt, and cover;

6.Turn on the high heat for 5 minutes, then simmer for 30 minutes, and continue to simmer until cool.

A delicious salt-baked chicken was born, did you smell the fragrance?

Precautions. In general, do not open the lid to check, which will affect the taste of salt-baked chicken.

Hakka tips.

Try to use a thick pot bottom, not easy to paste.

After the chicken is dried, marinated overnight, it will add flavor.

The amount of coarse sea salt must be enough, the used coarse sea salt can be fried dry water, sealed and stored in a dry place, and used again next time, the longer the more fragrant Ha!

1. Drain cleanly.

2.Pour white wine over the chicken and rub it inside and out.

3.Put the turmeric powder, salt, pepper and monosodium glutamate on a plate.

4.Stir well to make salt-baked chicken powder.

5 Spread the salt-baked chicken powder on the chicken, and spread a layer on the inside of the belly.

6.Slice the ginger and marinate in the belly of the chicken for 1 hour.

7.Tie the chickens with ropes and hang them and air dry for 3-4 hours.

8.Spread a piece of tin foil on the surface, brush it with a layer of oil, and put in the three yellow chickens.

9.Wrap the foil upwards.

Transfer salt-baked chicken formula for 100 yuan.