Salt baked chicken is a classic delicacy in which cuisine? Can a novice kitchen make it easily?

Generally, salt-baked chicken is made of three yellow chickens, belonging to Dongjiang cuisine, first clean the internal organs of the three yellow chickens, take a piece of salt-baked chicken paper and lay it flat, put the chicken in the middle of the paper, wrap the three yellow chickens in paper, first spread a layer of coarse salt in the pot, put the chicken into the pot, cover the pot, bake over medium and low heat for half an hour, turn off the fire and pull off the salt, take out the chicken, and then tear the salt-baked chicken paper, and the fragrant salt-baked chicken is ready. So even novices can make delicious salt-baked chicken.

For salt-baked chicken, mainly the traditional food of Guangdong, it is a Hakka dish; It is not possible for novice kitchen novices to make it because it is relatively cumbersome.

Salt-baked chicken is Cantonese cuisine, belonging to Hakka cuisine, kitchen novices can also easily make it, first wash the chicken to control the moisture, smear a lot of salt and sand ginger on both sides, put it in the refrigerator and marinate for more than five hours, then take it out, wash it and dry it, add onions and other side dishes, put it in a preheated 220-degree oven, bake for 15 minutes, turn over and bake for 10 minutes, and finally turn over and bake for 5 minutes to enjoy the food.

High-level salt-baked chicken needs to choose a fresh slaughtered chicken, so that the salt-baked chicken can be crispy and smooth, the meat taste is very firm, at this time the chicken is killed and washed, evenly smeared with salt on the inside and outside of the chicken's body, be sure to wipe off the water and then evenly smeared, and then marinate for about half an hour, and then need to be air-dried after pickling, the drier the skin on the chicken at this time, the better the effect of the production. Sometimes you can use coarse salt to smear normally, of course, you can also choose to add ginger soy sauce or oil and other configurations of salt to smear, when the air dries with oil paper to wrap the pickled chicken, be sure to pay attention to keep it firm, at this time prepare a pot, put the coarse salt into the pot for heating.

After the coarse salt in the pot is heated, at this time, put the wrapped chicken into the middle of the pot, and evenly cover the body of the chicken after the salt is evenly spread out, you must pay attention to the salt to cover the body of the chicken, at this time you need to start to bake slowly on low heat, of course, in this process, you should also observe whether the salt has melted, if it melts, then you need to heat the salt repeatedly in the middle, and repeatedly pile the salt on the chicken's body, so as to keep the temperature of the chicken unchanged. It takes about an hour or so for the salt-baked chicken to be fully cooked, and at this time it can be left for more than ten minutes, so that the temperature inside gradually and slowly dissipates, and it can also maintain its original taste.

Salt-baked chicken is a very famous dish, the meat is very smooth and tender, and the skin tastes very crisp and refreshing, it is also very appetizing on the table, and it is relatively easy to make, but in the process of making, we must pay attention to the salt-baked chicken is mainly salt-baked, do not add water in the whole process, once the water is added, the taste of salt-baked chicken is not so perfect, there will be a feeling of water when eating, and there will be no original tender and juicy feeling.

After the chicken is washed, the surface is evenly smeared with some salt, and after drinking cooking wine and marinating for half an hour, it is air-dried, and then the pot is boiled with water, salt is added to it to heat, and then the chicken is put into the pot and then poured in the salt, slowly stewed over low heat for 30 minutes, and then add green onion and coriander, and put it for 10 minutes to eat.

You can marinate the chicken in advance, then put the ingredients and dishes in the belly of the chicken, put it in the oven, and bake it for 180 minutes.

The first thing is to prepare the fresh chicken, then remove the skin, prepare the other ingredients, then chop it, then spread the salt and ginger evenly on the skin of the chicken, then put it in the refrigerator for 5 hours, then rinse it with running water, then dry it, then spread the onion on the bottom, put this on it, put it in the oven at 220 degrees, and bake it for 25 minutes.

Authentic Shioju chicken is very tasty, and the chicken should be marinated with Shioju flour for an hour before being baked in a rice cooker.

Although salt-baked chicken is simple to make, it still has a certain amount of attention to the ingredients and cooking. It is best to choose three yellow chicken as raw materials, followed by stir-frying salt, which is also the most skillful step, you need to keep stir-frying the salt, and then prepare salt-baked chicken powder and sand ginger powder.

After the chicken is cleaned first, use kitchen paper to absorb the moisture on the surface of the chicken, and use a toothpick to prick a few small holes on the chicken's body to absorb the flavor. Then smear it with cooking wine, salt-baked chicken powder and sand ginger powder, spread evenly in all directions, and marinate for more than an hour.

When it comes to stir-frying salt, this step is very important, you need to use coarse salt to fry, and at the same time, add star anise and Sichuan pepper, use medium heat when stir-frying, and then keep stir-frying, until the surface of coarse salt is dry and slightly yellow. Then wrap the marinated chicken in oiled paper, dig a pit in the pot of frying salt, put the chicken in it and bury it, cover the pot, keep the heat low, and bake for 30 minutes.

Don't take it out immediately after turning off the heat, continue to simmer for about ten minutes with the residual temperature, you can take it out and eat it when the time is up, and you don't need to dip it in other sauces when you eat, and it will be very tender and flavorful when you eat it directly. During the whole production process, there is no need to add a drop of water, follow the above methods to do it, it is easy to learn, and the meat is fresh and slippery!

Salt Bureau Chicken is to fill the pot with salt, and then stuff the cleaned chicken into it and cook it.

First, clean and marinate the chicken, then wrap it in salt and cook it in a pan.

Rice cooker salt-baked chicken.

Guangdong's roast meat stalls have a lot of salt-baked chicken every day, which is convenient and delicious, but some are salty, and if it is feed, the chicken quality will be more "soaked". Today, I bought a "free-range chicken" to do, the taste is not inferior to the finished product sold in the market, and the meat quality is more chewy than the feed chicken, which is very fulfilling.

Ingredients: chicken, ginger, green onion, salt-baked chicken powder, salt, cooking wine.

Steps: <>

Step 1: Buy back most of the processed fresh chicken (the amount is too much, I cut off one chicken leg and two wings to make stewed chicken next time, this time only make chicken body and one chicken leg). Drain the water, spread a layer of cooking wine evenly on the surface and stomach, let it stand for a few minutes and then apply a layer of salt, and then evenly spread the salt-baked chicken powder all over the surface and inside the stomach after ten minutes, and leave it for 2-3 hours.

<> step 3, wash and cut the ginger and shallots, the large shallots and large slices of ginger on the right are used to spread the bottom of the rice cooker, and the green onions and ginger on the left are used to stuff them into the chicken belly.

Step 4: Brush the bottom of the rice cooker with an even layer of oil and spread the ginger and shallots; Put in the chicken, press the "Cook" button, turn over when the cooking time is up to the switch, leave it for a few minutes (so that the switch will not jump immediately because of the high temperature), and then press the "Cook" button. When the time is up, simmer for 15 minutes without opening the lid.

Step 5: Remove from the pot, remove the ginger and shallots from the stomach after cooling slightly, tear the belt meat into thin strips, and sprinkle with cooked sesame seeds.

Tips: A pack of salt-baked chicken powder is enough for most chickens, if you don't feel that it tastes good enough, you can add some more after tearing it and mix well, and add sesame oil to make it more fragrant.

Material. Fresh chicken, a quail egg, an appropriate amount (dispensable), an appropriate amount of sand ginger powder, refined salt, or salt-baked chicken powder, large grains of salt, 8 packs of sea salt, 2 sheets of 500 grams of gauze paper per pack (a thin paper, if the stewed soup in the restaurant, cover the soup pot, that kind of thin paper, good air permeability, if the market can't buy it, buy it online, name: salt-baked chicken gauze paper.

Its quality characteristics are extremely high toughness, excellent water absorption and moisture absorption, air permeability, and elasticity

Peanut oil and sesame oil in moderation.

Method. 1Wipe all the inside and outside of the chicken with salt and ginger powder, or rub the chicken powder 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.

3Put sea salt in an iron wok, then apply a small amount of mixed 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 put eggs as well, I just don't want to waste space.

6Spread 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 is fine, if the chicken is relatively large, automatically increase the time.

8 Pay attention to the fire, if it is too strong, let it be smaller.

9When 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.

10Tear the chicken apart with your hands as you eat.

Note: You can also bake without salt, you can steam it directly for 20-30 minutes, or put it in the oven, cover it with aluminum foil and bake it at 180 degrees for 1 hour, then open the aluminum foil, bake the chicken skin for 8-10 minutes, and take it out to eat.

Tips. Gauze paper is indispensable, and sea salt is also irreplaceable, because sea salt has large particles and good air permeability.

The salt that has been baked in the chicken can be served out and reused, otherwise it will be too wasteful.

Material. Half a bare chicken, half a pack of Haitian salt-baked chicken powder.

Method. 1. Wash the chicken and dry it with kitchen paper, bake the chicken powder with salt (half a pack of 2 3), wipe it evenly on both sides, and marinate for 2-3 hours;

2. Put water in the pot to boil, steam for 20 minutes, wait for the chicken to cool and then cut it on the plate, pour an appropriate amount into another small bowl with the remaining chicken juice in the dish, add 1 3 chicken powder and mix well, and finally add a little sesame oil to finish.

Salt-baked chicken is a famous traditional dish of the Han nationality in Guangdong, and it is also one of the signature dishes of Hakka in Guangdong. The production method is unique, the taste and fragrance are rich, the skin is cool and the meat is smooth, the color is slightly yellow, the skin is crispy and the meat is tender, the bone and meat are fresh and fragrant, and the flavor is attractive.

There are three ways to bake chicken, namely salt baking, water baking and air baking. Different preparation methods have their own characteristics, but they still maintain the basic flavor of salt-baked chicken, but it is just a matter of making different tastes suitable for diners. The following is the most traditional method of salt baking.

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 high liquor, 15g ginger, 1 4 teaspoons monosodium glutamate, 1 tablespoon sesame oil.

1.Wash and drain the chicken.

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

3.Put the turmeric powder, salt, pepper and monosodium glutamate on a plate and stir well to make the salt-baked chicken powder. (Salt-baked chicken powder is also sold in the market).

4.Apply the salt-baked chicken powder to the chicken, and also apply a layer to the inside of the chicken's belly.

5.Slice the ginger and marinate in the belly of the chicken for 1 hour.

6.Tie the chickens with ropes and hang them and air dry for 3-4 hours.

7.Brush a layer of oil on the surface of a piece of high-quality tin foil, and put in the three yellow chickens.

8.Wrap the tin foil upwards, take another piece of tin foil and cover the surface, and wrap it well.

9.Put coarse sea salt in a wok and stir-fry over medium heat until the salt grains are hot.

10.Heat the casserole in advance and add 1 to 3 of the sea salt first.

11.Then put in the wrapped three yellow chickens.

12.Finally, pour all the hot salt into the casserole, so that the salt completely covers the surface of the chicken.

13.Cover the casserole, bake on low heat for 10 minutes, then turn the chicken over, bury it in salt again and bake for 10 minutes, then turn off the heat.

14.Crack the salt husk and remove the finished chicken.

15.Open the tin foil and brush the chicken skin with a coat of sesame oil.

Tips: 1. Brush some oil on the tin foil before wrapping the chicken, so that the baked chicken skin will not stick to the tin foil.

2. The heat of the gratin should not be large, so as not to burn the chicken skin.

3. Sanhuang chicken, also known as Zhanjiang chicken Qi cover, the chicken is tender and smooth, the skin is crispy and the bones are soft, the fat is plump and the taste is delicious. Of course, it is also possible for Qingyuan chicken to be dished, but it is recommended not to use feed chicken, because the chicken taste is not strong.

4. There should be more sea salt at the bottom of the clay pot, if the sea salt is too shallow, the chicken will be burned.

If you are interested in making salt-baked chicken, and want to systematically learn the practice of professional salt-baked chicken, and then start your own business and open a store, you can come to Guangzhou Wangshi Snack Training School to learn. Founded more than 10 years ago, Guangzhou Wangshi has rich catering training, store opening experience and professional snack making technology, if you want to know more, please come to consult and visit.

Mr. Kong: 13711039503

You should prepare a chicken, then wash it, take out the internal organs, liquid for about 15 minutes, heat the oil, put in some green onions, ginger and garlic and other things, then put in the chicken and pour some water, and boil for about two hours.

You can use tin foil to dry the water, and you can also cut the chicken, and you should put some seasoning, and you can also add some side dishes, etc., which is very good, and it is also very good.

That is, after cleaning the chicken first, apply a layer of cooking wine, let it stand for a few minutes, and then apply a few layers of salt. Then put the green onion, ginger and garlic into the belly of the chicken. Brush a layer of oil on the bottom of the rice cooker, put a layer of ginger and green onion on the chicken, when the rice cooking switch jumps up, turn over and cook again, and finally when the time comes, don't be in a hurry to open the lid, and let it out of the pot for 15 minutes.