What kind of chicken to use for salt baked chicken, and what chicken to choose for salt baked chicke

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.

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.

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

Salt-baked chicken is one of the representative dishes of Cantonese cuisine, because of its unique cooking method to ensure that the nutrition of the chicken is not lost at all, and the original flavor of the ingredients is retained.

Preparation of salt-baked chicken in a casserole.

Step 1

Remove the head, neck, internal organs and feet of the chicken, wash them well, and blot the water with kitchen paper.

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First, add an appropriate amount of cooking wine and wipe the whole body of the chicken.

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Then add minced sand ginger and salt, and continue to wipe the inside and outside of the chicken.

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Put it in a basin, cover it with plastic wrap, and let it marinate in the refrigerator for more than 2 hours.

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Remove the marinated chicken, dry the surface with kitchen paper, tie the green onion into a knot, and stuff it into the belly of the chicken with ginger slices. Wipe the surface of the chicken dry with kitchen paper.

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Take 3 pieces of sandpaper and brush them with cooking oil and wrap them in chicken.

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Put the sea salt in a black music casserole and stir-fry until piping hot.

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Remove two-thirds of the sautéed sea salt and spread the other third in a casserole and place the wrapped chicken.

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Pour in the remaining sea salt and cover the chicken.

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Cover and bake on high heat for 10 minutes.

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Turn to low heat and bake for another 50 minutes.

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After baking, take out the three yellow chickens, brush the surface with a layer of sesame oil, and enjoy.

Picture of the finished product of salt-baked chicken in a casserole.

<> cooking tips for salt-baked chicken in a casserole.

Tips:

Be sure to choose a casserole that can be dry-burned, as ordinary casseroles are easy to burst when dry-burned. The black music casserole is not broken when it is boiled and cold, and it is very suitable for making salt-baked chicken.

1 yellow chicken (about 3 catties) and 3 catties of coarse salt.

1 gauze paper and 1 piece of hammer paper.

1.Wash and wipe the chickens dry, and hang them up to air dry until the drier the better.

2.Insert two chicken feet into the belly from the tail, wrap them in gauze paper, and use a toothpick to pass them through the neck and tail to prevent the yarn from falling apart.

3.Cut the foil to a larger pot than the pot used and spread it on the bottom.

4.Heat a wok and add coarse salt until brown. Spread about 1 3 coarse salt evenly on the bottom of the pot, put in the chicken and spread the remaining coarse salt on the surface. Bake the pot on low heat for 6 minutes, reverse the chicken, bake for another 6 minutes, and finally turn off for 12 minutes.

Takeaways: 1It is better to use a clay pot because the baking process will make the skin of the chicken crispy, and you can not use tin foil to lay the bottom.

2.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.

The authentic salt-baked chicken method is more time-consuming and cumbersome. The following is also an introduction to the modified baking method: first coat the inside and outside of the chicken with fine salt, then steam the chicken over 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.

Let's take a look at the even buckle space, where there is an authentic Dongjiang salt-baked chicken. 935729344。I hope it can help you, if you still have any dishes to make you can add as friends.

You can use three yellow chickens, introduce your book "The whole process of original and ingenious delicious salt-baked chicken", I used to see others make chicken wings, chicken skeleton business to make money, I also want to do it, but unfortunately there is no technology, and then I found a lot of information on the Internet, this book is one of them, I now specialize in salt-baked chicken, and the business is very good.

Use grass three yellows, salt-baked chicken powder (some sell) smear it on the chicken, and steam it for half an hour.

It would be better to use the palace chicken for color, and the bagged one will do.

You can use any kind of chicken, but I can't remember exactly how to do it.

It seems to be baking chicken powder with salt or something.

Ingredients: 800g of three yellow chicken, 1500g of coarse sea salt

Excipients: 2 tablespoons turmeric powder, 1 teaspoon refined salt, 1 teaspoon pepper, 1 tablespoon of high liquor, 15g ginger, 1 4 teaspoons monosodium glutamate, 1 tablespoon sesame oil.

Steps: 1. Wash and drain the three yellow chickens.

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

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

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

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

6. Put the ginger slices in the chicken belly and marinate for 1 hour.

7. Tie the chicken with a rope and hang it up and air dry it for 3-4 hours.

8. Brush a layer of oil on the surface of a piece of tin foil, and put in the three yellow chickens.

9. Wrap the tin foil upwards.

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

11. Prepare coarse sea salt.

12. Put coarse sea salt in a wok and fry the salt grains over medium heat.

13. Heat the casserole in advance, and put in 1 3 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, bake on 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 a layer of sesame oil on the chicken skin with a brush.

That is, the bare chicken is wrapped in paper and placed in a casserole filled with large grains of salt, and the salt is also spread on top, and it is baked on low heat for 40 minutes.

Do you think the chicken isn't flavorful enough? It's very simple, go to the supermarket and buy a package of salt-baked chicken stock, and then bake it on the chicken. Pay attention to the amount, a little is enough, and add too much salt.

Don't complain about the unnaturalness, restaurants do. Or you can eat it lightly.

Learn salt-baked chicken technology, go to Shenzhen Chinese snack training, training project:

Chongqing Hot and Sour Noodles, Nanjing Duck Blood Powder, Sichuan Malatang, Jiazhou Salt-baked Chicken, Pickled Pepper Phoenix, (Imperial Meal) Osmanthus Jar Chicken, Mother-in-law Cake, Sauce Cake, (Wanzhou) Zhuge Grilled Fish, Dalian Iron Plate Squid, Special Smokeless Barbecue, Xinjiang Charcoal Barbecue, Charcoal Roasted Oysters, Sichuan Braised Vegetables, Guangdong Rice Noodles, Guangdong Claypot Rice, Wuhan Jingwu Duck Neck, Guilin Rice Noodles, Chaozhou Casserole Porridge, Shaanxi Liangpi Cold Noodles, Chengdu Chuanchuan Incense, Taiwan Bubble Tea, Chongqing Hot Pot, Sichuan Cold Salad, Special Fried Pho, Fried Snails, etc.