How to make Hakka salt baked chicken authentic?

When making Hakka salt bureau chicken, first of all, it is necessary to choose a better quality local chicken, and then prepare the corresponding ingredients, cut the ginger into small slices, prepare 2 3 sections of punching, clean the chicken, shake off the water on it, and then put in salt, cooking wine, pepper, monosodium glutamate, chicken essence, oyster sauce, light soy sauce and other seasonings, and then put ginger and green onion and other condiments into the chicken's stomach for marinating, after marinating for 8 10 hours, all these seasonings are taken out, and then pour coarse salt into the pot, after it is hot, Stir-fry the chicken in salt, remove the chicken after 60 minutes, and remove the salt from the top and serve.

Brush the chicken with salt and sand ginger powder, ginger and shallots, then put it in the refrigerator for three hours, then wrap it in tin foil, put salt in the iron pot and fry it hot, and then put the chicken in it.

Hakka salt-baked chicken should first have a moderate salinity, and the chicken should be local chicken, so that the taste is original and authentic.

1@ Wipe the chicken body with sand ginger powder, salt and a little vegetable oil, pay attention to the inside and outside, wipe less salt on the skin, and rub more on the stomach @2@ Ginger and garlic slices are placed in the stomach @3@ Marinate for a few hours to taste @4@ Hang up and dry the surface @5@ The whole chicken that has dried on the surface is wrapped in oil paper, and it is best to wrap two layers @6@ The inside of the pot is spread.

Preparation of salt-baked chicken.

Step 1

Use sand ginger powder, salt and a little vegetable oil to wipe all over the chicken's body, pay attention to the inside and outside, wipe less salt on the skin, and more on the stomach.

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Slice ginger and garlic and place them inside your stomach.

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Marinate for a few hours to taste.

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Hang up and dry the surface.

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The whole chicken with an air-dried surface is wrapped in oiled paper, preferably in two layers.

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Line the inside of the pot with tin foil to prevent it from burning.

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Put the sea salt in a pan and stir-fry the cana until it is hot.

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Pour a portion on the bottom of the pan and spread a little thicker, about 2 cm.

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Add the whole chicken wrapped in oiled paper.

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Pour in the remaining sea salt and spread.

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Cover and bake over medium heat for 50 minutes, then turn off the heat and simmer for 15 minutes.

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Take out the paper packet and brush off the sea salt on the surface, most of the sea salt can be kept for further use.

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Open the oiled paper packet and be careful not to miss a lot of soup inside.

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Finally, tear the chicken into small pieces.

Foodies are meant to be able to eat and cook, this time it's the oven version, you can bake it after marinating, isn't it very simple. Eat chicken today, good luck.

How to cook salt-baked chicken? Handle the chicken cleanly, dry it with paper in the kitchen, marinate for ten minutes, pour in salty baking powder, marinate for half an hour, add ginger slices and green onions to the pot, and then add salt-baked chicken.

A salt-baked chicken that can be done with a rice cooker.

Mouth-watering rice cooker salt-baked chicken.

When you open the package, the flavor of the chicken is refreshing. The unique cooking technique of salt-baked chicken retains the rich nutritional value of chicken, the appearance of orange butter is bright, the chicken is fragrant and mellow, and it is not greasy, smooth and tender. Regular consumption has the effect of cooling the blood and moistening dryness, nourishing the kidneys and laxative, warming the spleen and stomach.

Preparation of salt-baked chicken in a casserole.

Step 1

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

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Put the curry powder, refined salt, pepper, and mix well in a small dish to make baked chicken powder. Apply the salt-baked chicken powder to the chicken, and also apply a layer to the inside of the chicken's belly.

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Slice the ginger and chop the green onion into the belly of the chicken.

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Stuff the chicken feet close to the belly of the chicken.

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Cover with plastic wrap and let stand for more than 1 hour, drain the water.

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First wrap the hemp chicken with 1 piece of special sandpaper for baked chicken, and then wrap the bottom one for later use.

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Pour the sea salt into the casserole and stir-fry until it is slightly yellow, and make a beeping sound.

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Remove the large part, leave a layer of sea salt, and catch about two knuckles thick.

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Put in the wrapped hemp chicken.

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Then pour all the sea salt out and bury the whole chicken.

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Cover and place on the stove over medium-low heat for 25 minutes.

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Use a tool to remove the salt from the top, turn the chicken over, bury it in the salt again and bake for 15 minutes, then turn off the heat.

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Crack the salt shell, take out the baked hemp chicken, open it and eat it directly.

How do you cook steamed salt-baked chicken? After washing the chicken, pour in a packet of salted baking powder, add ginger slices and green onions to the rice cooker, put in the salt-baked chicken, and start the machine for 30 minutes.

A salt-baked chicken that can be done with a rice cooker.

Mouth-watering rice cooker salt-baked chicken.

Remove the chicken thigh bones, cut them into small pieces, put them in a bowl, marinate them for 20 minutes with salt, baking powder and other seasonings, heat the oil, put the chicken thighs down to fry and cook, and then pour a sauce on top.

A salt-baked chicken that can be done with a rice cooker.

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

First of all, choose a small three-yellow chicken and coat its surface with coarse salt grains; The second step is to wrap the chicken in lotus leaves and put it in the oven, and heat it up and down for about an hour; Finally, remove the lotus leaf and you're done.

The salt-baked chicken is first marinated, then the surface is sprinkled with salt, then rubbed evenly, then put it in the oven to cook, and then add some of your favorite secret ingredients are very tender.

Marinate the chicken, wait until it tastes, coat the outside with egg yolks and breadcrumbs, and fry in a pan of oil to fry thoroughly. Finish with some pepper.

Blanch the whole chicken and remove the blood. Make a few more cuts on the chicken, then spread the salt evenly on the surface of the chicken and in the belly. Put the chicken in the microwave and steam for 1 hour.

Today we will share with you a famous Cantonese dish - the practice of salt-baked chicken. There are several ways to make salt-baked chicken in Guangdong, and the more authentic way is to use a lot of coarse salt to make it, but this method is generally more troublesome and not very suitable for family production, so today I will make a simple way to make salt-baked chicken.

Family version of salt-baked chicken] Ingredients: chicken, yellow gardenia.

Seasoning: peanut oil, ginger, green onion, salt-baked chicken powder.

Detailed instructions] 1Buy a few dollars of yellow gardenia back, clean it, put it in the pot, add 1 and a half bowls of water, boil over high heat, simmer for about 7 minutes, boil its color, and then turn off the heat and filter it out of the pot, and let the boiled water cool. (Yellow gardenia can clear heat, expel fire, cool blood, and is sold in general pharmacies).

2.Prepare a little more ginger and green onions, slice the ginger and cut the green onion into sections.

3.After the chicken is cleaned, pour the cool gardenia water into it, so that the chicken is fully stained with gardenia water, so that the chicken can be evenly colored, and after the chicken is lustful, drain the chicken for later use.

4.Put the drained chicken on a plate, add an appropriate amount of salted chicken powder, spread the salted chicken powder evenly on the chicken with your hands, and marinate for 20-30 minutes. Salt-baked chicken powder is generally sold online and in supermarkets.

Because salt-baked chicken powder has a salty taste, there is no need to put salt.

5.Brush the pot with a layer of oil, first spread the ginger on the bottom of the pot, and then put the green onion, this purpose is to pad the bottom to prevent the pot from sticking, you can put a little more, and then put the marinated chicken on top of the green onion and ginger, and the chicken feet can also be put in.

6.Cover the lid and simmer on low heat for about 40 minutes, usually the whole chicken will take a little longer. When the time is up, open the lid and use chopsticks to insert a small hole in the chicken leg, if there is no blood flowing out, then it proves that it is cooked, and it can be out of the pot at this time.

7.After the pot is cooled slightly, you can cut it into pieces and put it on a plate to eat, and the finished salt-baked chicken can be eaten directly, or you can make a dipping sauce and eat it. This salty, fragrant and delicious salt-baked chicken is ready, it is fragrant and delicious, so if you like it, try it quickly.

Step 1: Clean the chicken, and according to my family custom, remove the chicken feet, chicken head, and chicken neck - because these parts are basically not eaten, and my seasoning is wasted.

Step 2: Spread the salted chicken powder evenly. Don't ask me why I don't blanch, as long as I wash it carefully, it doesn't matter if I don't blanch.

Step 3: Wrap the bag and place in the refrigerator for 24 hours.

Step 4: Freshly taken out marinated chicken should be left at room temperature for 10 minutes.

Step 5: Brush the inside of the rice cooker with a layer of cooking oil.

Step 6: Add three more slices of ginger.

Step 7Put the chicken skin side down, press the "Start" button, and when the display is ready, press again until the chicken is cooked through. I use an electric pressure cooker, just use the "cook" button and it's OK! Super hassle-free.

Step 8: When the chicken is fully cooked, pick it up and dry it for a while, garnish it and it's ready to serve! Ordinary rice cookers have to press the button several times to get cooked.

After the whole chicken is cleaned, the chicken feet are stuffed into the belly of the chicken, and then the whole chicken is fully coated with salt and marinated evenly for half an hour, then washed and wrapped in lotus leaves and put in a salt pile to bake.