What spices do you put in salt baked chicken to make it taste good?

Salt-baked chicken, you can't just use salt-baked chicken powder! Add 1 more ingredient, the color and luster are brighter and the taste is stronger, more fragrant than buying, every friend who likes to eat chicken, will be full of praise for the meat of the traditional Hakka cuisine salt-baked chicken, salty and delicious, the chicken is easy to debon, gently tear the meat bucket and burst open, the dripping chicken fat is as translucent as **, taste the mouth full of fragrance, very delicious.

Usually we want to eat salt-baked chicken, are directly roast meat shop to buy ready-made, after all, everyone is working in a tight time, but you can buy a random one is nearly 100 yuan, not long-term affordable, now because of the epidemic, we are all staying at home, will try our best to try the dishes that are usually less made, and salt-baked chicken is also one of the research delicacies of Xiaolu.

To make salt-baked chicken at home, in order to save time and convenience, salt-baked chicken powder is directly added, and then simmered in an iron pot or rice cooker.

In fact, salt-baked chicken, you can't just use salt-baked chicken powder! Add 1 more ingredient, the color and luster are brighter and the flavor is stronger, and it is more fragrant than buying, this material is the yellow mast.

Yellow mast is a natural spice with coloring effect, usually used in braised vegetables, the unique natural yellow pigment can make the stewed dishes brighter and golden, but also make the dishes more fragrant and rich, outside the roast shop braised vegetable shop, the production of salt-baked chicken will add yellow mast for color and fragrance.

In this issue, Xiaolu teaches you how to secretly make salt-baked chicken, grasp the timing of adding yellow masts, and the salt-baked chicken tastes more fragrant than buying, let's see how to make it.

Secret salt-baked chicken].

Ingredients]: Half a three-yellow chicken, green onion ginger, onion.

Seasoning]: 2 packets of salt-baked chicken powder, salt, sesame oil, yellow mast.

Steps] Step 1: First crush the yellow mast into the milk pot, add a small bowl of water, boil slowly over low heat to bring out the yellow color, after leaving the fire to cool, pour in 1 bag of salt-baked chicken powder, ginger and green onion bundle and stir well to mix the flavor.

Step 2: Wash half of the three yellow chickens and remove the excess oil, absorb the surface moisture, pour the prepared yellow mast juice evenly on the chicken, pour some sesame oil and wipe evenly, seal with plastic wrap, and refrigerate and marinate for two hours.

Step 3: Take it out after marinating, then rub salt and baked chicken powder and salt on the chicken to make it more flavorful, spread fresh onion bundles and ginger slices and onion pieces on the bottom of the rice cooker, put the marinated three-yellow chicken side chicken skin down into the rice cooker, press the cooking button until the skip button.

Step 4: About 30 minutes, after the rice cooker is simmered to the point jump button, turn over the chicken inside and press the cooking button, simmer for another 8 10 minutes, and then pick it up and dry it after the point, let it cool and cut the pieces on the plate, with the remaining soy sauce at the bottom of the rice cooker, pour it on the chicken pieces to enhance the flavor and freshness, and then you can taste it on the table.

Hello, when it comes to salt-baked chicken, I believe everyone is no stranger, it is a characteristic traditional Hakka dish, generally Hakka people do banquets or when guests come to the house, there will be a must-have food, the salt-baked chicken is fragrant and fragrant, the color is slightly yellow, the skin is crispy and the meat is tender, super enjoyable. Moreover, in addition to being delicious, salt-baked chicken also has a very high nutritional value, which contains a large amount of calcium, magnesium and other trace elements, which has the effect of warming and benefiting qi, replenishing essence and marrow, and replenishing deficiency and intelligence.

Salt-baked chicken home-cooked method [prepare ingredients]: a whole chicken, ginger, green onions, salt, white pepper, turmeric powder, appropriate amount of edible oil [production method]: The first step is to choose a small tender chicken, and then chop off the chicken feet with a knife and break the chicken belly, which will be more convenient for cleaning and chicken flavor, and then use a toothpick to prick the chicken hard, especially where the chicken is thicker, you need to prick it for a while, so that it can be more conducive to the outside seasoning into the chicken. It tastes even better when eaten.

The second step, then smear a layer of salt on the chicken, whether it is the outer skin or the inner wall, you need to sprinkle salt, so that the chicken will taste better, after smearing the salt, gently massage the muscles with your hands, so that the salt can better penetrate into the chicken, sprinkle with an appropriate amount of white pepper, also apply evenly according to the salt, and finally touch a little turmeric powder on the chicken skin, and then wrap the whole chicken in plastic wrap, put it aside, and marinate for 30 minutes.

The third step is to slice the ginger, cut the green onion into sections, brush the marinated chicken with a thin layer of cooking oil, and then brush a layer of oil on the inner liner of the rice cooker, the bottom and inner wall of the rice cooker, spread the chopped green onion segments and ginger slices on the bottom of the pot, put the marinated chicken into the inner tank, cover the lid of the rice cooker, press the cooking mode, wait until the rice cooker trips, take out the chicken, and prick the chicken leg part with chopsticks, if there is no blood flowing out, then it proves that the chicken is baked.

So if you want to eat salt-baked chicken, you don't have to go to Guangdong to eat it, you can make it at home, and the practice of making salt-baked chicken at home is very simple, only 3 simple steps are needed to make salty, fragrant and tender salt-baked chicken, and it is really super enjoyable to eat! Have you learned? If you like it, you might as well follow the above methods and try it yourself at home!

Introduction to Hakka salt-baked chicken.

Hakka salt-baked chicken generally refers to Dongjiang salt-baked chicken.

Dongjiang salt-baked chicken is a traditional Guangdong dish. The main ingredient is Xiang chicken, and the main cooking process is salt baking. The salt-baked chicken is unique, the flavor is rich, the skin is smooth and the meat is smooth, and it is eaten 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.

What seasoning to put in the guest salt-baked chicken.

1 fat and tender chicken weighing about 1500 grams (hairy yellow, mouth yellow, foot yellow, and the hen that has laid eggs is called Xiang chicken), 10 grams of ginger, 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.

A common practice of Hakka salt-baked chicken.

Method 1. 1. Heat a small water on a wok, add 4 grams of refined salt, add minced sand and ginger, mix well, take out, divide into 3 small dishes, and add 15 grams of lard to each plate for accompaniment. 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, dismantle the chicken bones and bake the chicken with Dongjiang salt, add the sauce and mix well, and then put it on a plate (the bone is at the bottom, the meat is in the middle, and the skin is covered on the top), put it together into the shape of a chicken, and put the coriander on both sides of the chicken. Serve with ginger oil and salt to taste.

Practice 2. 1. Wipe all the inside and outside of the chicken with salt and sand ginger powder, or wipe all over the chicken powder baked with salt, a total of 3 times.

2. 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.

3. 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.

4. Wrap the chicken with gauze paper, I usually use 2 sheets.

5. Put some quail eggs around the chicken, you can also put eggs, I just don't want to waste space.

6. Spread sea salt on top of the chicken wrapped in gauze paper, cover all the chickens, and use about 8 packets of sea salt for each one.

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

8. Pay attention to the fire, if it is too strong, it should be a little smaller.

9. When baking is done, remove the gauze paper, then put the hot salt on a plate or clay pot and put the chicken on top. Hot salt keeps chickens warm.

10. Tear the chicken open with your hands when eating.

Method three. 1. Prepare materials.

2. Wash the chicken and hang it for about two hours to dry the water (the drier the better), then evenly spread the salt on the whole chicken, and then put it on.

I tried to make salt-baked chicken in the oven, and the meat was smooth and fragrant, very delicious, not inferior to the traditional salt-baked chicken, which was easier to operate and easy for novice kitchen users.

Preparation of salt-baked chicken.

Craft baked taste: salty and umami.

Time for hours.

Difficulty: Intermediate Master.

Ingredient main

Half chicken for 3 servings.

Excipients others

4 grams of salt, a pinch of onion, a pinch of sand ginger foam.

Step 1

Peel and chop the sand ginger.

Step 1

Wash the chicken to control the moisture, smear salt and sand ginger on both sides, the amount should be slightly larger, wipe it everywhere, put it in a sealed bag and put it in the refrigerator for more than 5 hours.

Step 1

Take out the marinated chicken, rinse the surface of the sand ginger grains with clean water, dry the water thoroughly, or dry it with kitchen paper, and slice the onion one by one.

Step 1

Place the onions on the bottom in a heat-resistant utensil, put in the chicken that is completely dried, spread the onions on top, and place in a preheated 220 degree oven.

Step 1

Bake for 15 minutes, then turn over and bake for 10 minutes, then turn again and bake for another 5 minutes.

Step 1

Students who don't like sand ginger or can't buy sand ginger can just use salt pickling, which is also very delicious.

Step 1

Marinate for at least 5 hours, the longer it gets, the more flavorful it becomes.

Step 1

The baked chicken juice has a salty flavor and is just absorbed by the onion underneath, which is very delicious, and you can use potatoes instead if you don't like onions.

Step 1

Specifically baked.

The spices of salt-baked chicken need to use salt, liquor, sugar, chicken essence, concentrated fresh powder, salt-baked chicken spices, bone marrow essence chicken powder, special chicken flavor paste, ethyl maltol, crispy, etc., and these pickled chickens are delicious when they are ready.

Spices. 1. Salt-baked chicken salty tips.

1. Salt-baked chicken wants to be more flavorful, it is very important to choose chicken, the chicken should not be too old, nor too tender, it is necessary to choose the old and tender chicken, the chicken baked out for about half a year has a more fragrant and smooth taste, and the chicken can not be too big, the chicken is too big and not easy to taste, and it is not easy to cook.

2. When marinating the chicken, the chicken should be evenly smeared with salt-baked chicken powder, and a little salt can be added, so that the salt-baked chicken is more flavorful, salty and delicious.

3. It is best to use sea salt, because sea salt has special minerals, and this mineral will be emitted during the heating process, which will be released into the chicken, making the chicken taste more salty and delicious. When wrapping chicken in oiled paper, don't wrap it too thickly, too thick to taste good.

4. When stir-frying sea salt, you can add spices to stir-fry together, and the aroma of spices will be stimulated during the stir-frying, so that the baked chicken will taste better and more fragrant.

Second, the production steps.

1. Ingredients: chicken, salt, bay leaves.

Sea salt, star anise, cinnamon.

Sichuan pepper, oil, green onion, ginger and salt baked chicken powder.

Equipment: casserole, oiled paper.

2. Handle the chicken cleanly, especially the internal organs should be completely removed, and after the treatment is clean, rinse the blood and drain the water for later use.

3. Prepare a bowl, pour in salt-baked chicken powder, add salt and oil and stir well, evenly spread the adjusted marinade on the inside and outside of the chicken, especially the chicken's belly, apply more, stuff the chicken's chicken feet into the chicken's belly, and cover with plastic wrap.

Marinate in the refrigerator for 40 minutes.

4. Prepare a thick pot, put the sea salt, star anise, bay leaves, cinnamon, and peppercorns into the pot and fry, slowly fry over medium heat, fry the spices until the sea salt makes a crackling sound, and it's OK.

5. Marinate the chicken and use kitchen paper to absorb the surface moisture, wash and drain the green onions, stuff them into the chicken's belly, and wrap the chicken with oiled paper.

6. Prepare a casserole, pour a quarter of the fried sea salt into the bottom of the casserole, put the chicken on top of the sea salt, then pour all the remaining sea salt on top of the chicken, heat the casserole over medium heat for 10 minutes, and then turn off the heat and bake for 40 minutes.

7. When the time is up, take out the chicken, remove the oil paper, take out the green onion in the chicken's belly, pour out the juice inside the chicken, cut the chicken into pieces, and the salt-baked chicken is ready, dip it in the poured soup when eating, so that it tastes more delicious.

Salt-baked chicken craft baking.

Taste salty umami.

Duration: 30 minutes.

Difficulty: Middle School level.

Ingredient main

1 chicken 2 2 servings.

Excipients others

Sea salt (coarse) 1500 grams of refined salt 1 small piece of sand ginger.

Salt-baked chicken is a famous Cantonese dish, the traditional method is to use a crockpot to bake the chicken, but this method will paste the bottom, and it is difficult to clean the bottom of the crockpot after the finished product is done, so now many family versions of the production directly buy salt-baked chicken powder to wipe, but the taste of this powder is still worse than that baked with coarse salt. Today, we still use the ancient method to do it, but change the tool, use the oven to bake, the effect is really good, clean and very clean, and the finished skin is smooth and smooth, tear it to the juice inside without loss at all, the use of simple seasoning, maintain the original flavor of the chicken, even the bone bite is fragrant.

To make salt-baked chicken, you should choose fresh and tender chicken, so that the finished meat is fresh and tender, and there will be no too much fat.

Preparation of salt-baked chicken.

Step 1

Clean the chicken and chop the ginger.

Step 1

Spread fine salt on the inside and outside of the chicken, then smear with sand ginger and marinate for about 5 minutes.

Step 1

Air-dry the chicken or blot up the water with kitchen paper.

Step 1

Wrap the chicken in two layers of oiled paper.

Step 1

Line the baking tray with tin foil and a layer of coarse sea salt on top of the foil.

Step 1

Put on the wrapped chicken.

Step 1

Cover the chicken completely with sea salt.

Step 1

Then wrap it in tin foil.

Step 1

Preheat the oven for 2 minutes, turn the oven up and down to 220 degrees, heat the air circulation, put the second layer on the second floor, and bake for 35 minutes.

Step 1

After baking, take it out, gently peel off the sea salt, and take out the chicken, which is delicious to eat hot and cold.

Picture of the finished salt-baked chicken.

Cooking tips for salt-baked chicken.

Tips:

1. Just a little bit of salt in the pickled chicken, in the process of baking, the taste of sea salt will also seep into the chicken, if the taste is not heavy, you can also use the salt;

2. The chicken must be wrapped in oiled paper, and be careful when taking it, otherwise the juice will flow out in the sea salt, which will affect the next use.