How to make homemade salt baked chicken at home? How to make homemade salt baked chicken at home?

Wrap the chicken in paper or lotus leaves or plantain leaves, and then bury it in hot salt to bake, which is not a salt-baked chicken in the true sense of the word (so it is okay to bake it with coarse sand).

Because the real salt-baked chicken is difficult to make, the cost is high, and it is not easy to control, which affects the production rate of the finished product, and some masters are unwilling to teach, resulting in salt-baked chickens being sold everywhere outside, none of which are real salt-baked chickens. Salt-baked chicken is one of the representative dishes of Cantonese cuisine, the method is simple, the taste is fragrant, the color is slightly yellow, the bone and meat are fragrant, and it is very attractive. And the method of salt-baked chicken is not complicated, you can make a delicious and delicious meal in a few simple steps, how to do it?

Preparation for the ancient method of salt-baked chicken:

1) Salt-baked chicken must first use coarse sea salt with large particles as a heat transfer medium (direct contact with the chicken skin during baking, so that the baked chicken has the unique aroma of salt-baked).

2) It is best to choose a light chicken with a weight of about 2 catties, which is better to control the baking time and maturity.

3) Soak the bare chicken in water to soak away the blood. Then soak it in ginger slices, ginger powder, rice wine, and light salt water for 15 minutes to remove (mainly to remove the fishiness and make the finished chicken skin golden brown).

4) Before salt baking, the chicken should be hung in a cool and ventilated place where the sun does not shine, so that the chicken skin is dry and not wet (when the chicken skin is wet and baked, salt will dissolve and seep into the chicken, making the chicken too salty). Stuff the chicken belly with dried shallots and ginger slices before salting.

Preparation: 1) Stir-fry the coarse sea salt in a large iron pan.

2) Put the chicken buried in salt (all covered).

3) Continue to heat the pot over low heat.

4) Cover the pot with a wooden lid, but you must jam the lid with something to leave a centimeter slit to allow the water vapor to escape. Otherwise, the water vapor will not come out and will flow to the chicken, causing the chicken to be too salty, and the chicken skin will not be completely yellow.

5) After baking for half an hour, turn off the heat, keep warm for 10 minutes, then take out the chicken, brush off the coarse salt particles on the surface of the chicken, and the chicken is baked.

6) Prepare a dish of ginger oil and serve.

A delicious salt-baked chicken is ready, isn't it easy to make at home?

If you like salt-baked chicken, you must try this method.

Wash a chicken and prepare a bag of coarse salt. First of all, the chicken is marinated in cooking wine, turmeric powder, salt, ginger and pepper for an hour, then the casserole is preheated in advance, and a thick layer of salt is spread on the bottom, after the salt is hot, the chicken is wrapped in tin foil and then put on it, and then the salt is spread on top of the chicken, and the chicken is buried with salt, and after the salt is fully heated, it will simmer for another 20 minutes.

First of all, prepare the corresponding ingredients, and then prepare some auxiliary materials, after cleaning the ingredients, cut them into the pot and then pour the auxiliary materials, simmer for half an hour on low heat and you can eat, so that the homemade salt-baked chicken is very delicious and very nutritious.

After cleaning the chicken, stuff it with condiments such as green onions, ginger and garlic in the belly and sew it together. Heat the pot, pour 1 bag of salt into the pot, stir-fry evenly, wrap the chicken around the whole body of the chicken, then cover the pot and simmer for half an hour, so that the delicious salt-baked chicken is ready.

I can't afford to smoke at all, so I can eat such a hard dish on a hot day. Who said that you can only fry chicken with beer, let's salt-baked chicken with wine!

Preparation of salt-baked chicken.

Step 1

Put the turmeric powder, salt, five-spice powder and white pepper powder in a bowl, mix all the powders evenly and set aside.

Step 1

Rice wine is poured on the chicken body, kneaded inside and outside evenly to remove the peculiar smell, sprinkled with mixed seasoning powder, smeared well inside and outside, and stuffed ginger, green onion knots, and star anise into the chicken belly.

Step 1

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.

Step 1

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.

Step 1

Brush baking paper with a thin layer of vegetable oil.

Step 1

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

Step 1

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

Step 1

Stir-fry the sea salt over low heat until it is dry and hot, and you can add star anise, Sichuan pepper, and dried chili pepper to stir-fry together according to your preference to make the salt more flavorful.

Step 1

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

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Pour the remaining hot sea salt into the whole chicken, sprinkle with chives and chili peppers as you like, and bake on low heat for 25-30 minutes.