How to make salt baked chicken, how to make salt baked chicken

1. Wash and scrape off the skin of the sand ginger and chop it into fine pieces; Remove the coriander, wash and drain the water and set aside.

2. Wash the three yellow chickens and remove the internal organs, cut off the head, neck and chicken feet, and use kitchen paper to absorb the water.

3. Smear the chicken body with rice wine and minced sand ginger, marinate for 5 minutes, and pour the remaining rice wine into the chicken belly.

4. Wrap the three yellow chickens with kitchen paper, and be sure to wrap them tightly.

5. Sprinkle a bag of coarse sea salt at the bottom of the clay pot, put in the wrapped chicken, and then pour the bag of coarse sea salt to cover the chicken.

6. Cover the lid of the clay pot, spread a wet square towel, and cook on low heat for about 60 minutes.

7. Cook until the wet square towel dries, indicating that the chicken is cooked, and remove the cover to scoop out the coarse sea salt on the chicken.

8. Take out the cooked chicken, tear off the kitchen paper, put the chicken on a plate, put coriander as a garnish, and serve.

Tips: 1. The clay pot used to make salt-baked chicken should be a little deeper, so that it can hold sea salt; Since the clay pot is discarded after using it once, it is not advisable to buy one that is too expensive.

2. After making the salt-baked chicken, as long as the black sea salt at the bottom of the pot is scraped off, the white sea salt can be kept for next use.

3. Sanhuang chicken, also known as Zhanjiang chicken, has tender chicken, crispy skin and soft bones, plump fat and delicious taste. You can also buy Qingyuan chicken to enter the dish, but it is not advisable to buy feed chicken, otherwise the chicken taste is not strong.

4. The sea salt at the bottom of the clay pot should be higher than two index fingers, if the sea salt is too shallow, the kitchen paper on the chicken will be burned, and the chicken will be black and unpalatable.

5. The paper used to wrap the chicken can be straw paper, kraft paper or special salt-baked paper, and if you can't buy it, you can also use kitchen paper instead.

6. Spread a wet square towel on the clay pot cover, and when the square towel becomes dry, it means that the chicken in the pot is cooked.

7. If the weight of the chicken is about 2 catties, it is enough to bake for 10 minutes. The amount of salt should also be equal to that of chickens.

8. You can first smear the slaughtered chicken with fine salt inside and outside the chicken, then steam the chicken with an open flame and water, and then chop the chicken into pieces. In addition, use lard or peanut oil, seasoning powder and mix with the juice of the original steamed chicken to boil into thick juice, put it in a large bowl, dip the chopped chicken pieces into spice oil juice one by one, and put it on the plate.

Rice cooker salt-baked chicken.

Ingredients: 1 triple yellow chicken (1000g).

A pack of salt-baked chicken powder.

30g of green onion and 10g of ginger

30ml of cooking wine

Method] 1. Remove and clean the internal organs of the three yellow chickens, and drain the water.

2. First smear a layer of cooking wine on the chicken body, then evenly coat the salt-baked chicken powder all over the inside and outside of the chicken, stuff the green onion and ginger in the belly and let it stand, and marinate for more than 1 hour;

3. Grease the surrounding area and bottom of the rice cooker, add the marinated chicken, and drizzle with a little oil.

4. Press the rice button to cook the chicken. Remember to turn it over once halfway through to make it evenly heated.

Classification of practices. Salt baking method. Salt-baked chicken.

Salt-baked chicken (2 photos).

That is, the light chicken that is soaked with a good seasoning is wrapped in paper, put into the fried casserole salt pile and baked for about 1 hour, it is characterized by the skin is smooth and the meat is smooth, the bone fragrance is strong, the lips and teeth are fragrant, and its most characteristic is not "Meixian salt-baked chicken".

Come to a salt-baked chicken suitable for all ages, the whole one at night, the whole family has a little wine, eat and drink to thank each other or something, it's good!

Process: Roasted. Taste: Salty umami.

Calories: Higher calories.

Ingredients: Cooking steps:

1.Place the turmeric powder, salt, allspice and white pepper in a bowl.

2.Mix all powders well and set aside.

3.Guangdong rice wine is poured on the chicken body, and the inside and outside are kneaded evenly to remove the peculiar smell.

4.Sprinkle with the mixed seasoning powder, wipe well inside and outside, and stuff ginger pieces, green onion knots, and star anise into the chicken belly.

5.Fold the chicken feet in half and stuff them into the belly of the chicken, and tie the joints with cotton threads to fix them.

6.Put the chicken in a fresh-keeping bag and refrigerate and marinate for four hours, then put it in a cool and ventilated place for about 3 hours until the skin becomes dry.

7.Brush baking paper with a thin layer of oil.

8.Wrap the whole chicken and wrap it tightly with another sheet of baking paper from top to bottom.

9.The inside of the pot is lined with two layers of baking paper, which are higher than the edge of the pot.

10.Add sea salt and star anise, chili pepper, etc., and stir-fry over low heat until dry and hot.

11.First, spread the hot sea salt to 1 3 height in the pot, and put the wrapped chicken with the paper side down.

12.Pour in the remaining hot sea salt and sprinkle with chives and chili peppers as you like. Add the lid and bake over low heat for 25-30 minutes.

Cooking Tips:

I use large grains of salt, which seems to be a lot of salt, but it can still be reused in the future and will not be wasted. The pot should be heavy and heat-resistant, the local one should use a casserole, the foreign one should use a cast iron pot, and the non-stick pan and the stir-fry pot should be forgotten. It's not difficult to start, when you meet a fresh chicken, that's equivalent to more than half of the success, it's nothing more than pickling, pickling, drying, wrapping, wrapping, baking, baking, baking

The salt-baked chicken that the guy did this is fragrant and tender, which makes ** saliva.

Very tasty salt-baked shredded chicken.

Hello dear, I am honored to serve you <>, how to make salt-baked chicken Answer: Raw materials: chicken, coarse salt, edible salt, Sichuan pepper, green onion, gauze paper, ginger.

Step 1: Clean up the chicken after it is bought, and chop off the head and feet. Step 2: Wipe the chicken with an appropriate amount of food. Put a few peppercorns in the belly of the chicken and marinate until overnight.

Step 3: The next day, blot the whole body of the chicken with kitchen paper. Step 4: Stuff the chicken belly with green onion and ginger. Step 5: Brush a layer of oil evenly on a sheet of gauze paper.

Step 6: Wrap the chicken and wrap it tightly in another sheet of gauze paper. Step 7: Put the coarse salt in a wok and stir-fry over medium-low heat for 10 minutes until it is completely hot. Step 8: Put the hot salt into the casserole, about two knuckles high, and then put the wrapped chicken in.

Pour the remaining hot coarse salt over the surface so that the whole wrapped chicken is completely covered. Step 9: First turn to high heat and then turn to medium-low heat and bake for about 1 hour, then simmer for a while after baking, take it out and remove the gauze paper after it is slightly cool. Step 10: Delicious salt-baked chicken.