Salt baked chicken

Overview

This is a dish learned from the gourmet master Xiao Li Chaoren. Master Li Quanchao said; this ancient recipe, which has been passed down for thousands of years, uses the simplest ingredients and the simplest cooking methods to highlight the ingredients themselves and maintain the original taste. In fact, this is not the first time I eat salt-baked chicken. I have eaten it as early as my childhood. At that time, we were still living on Longtou Road in Gulangyu Island. Next door was an overseas Chinese grandma who had returned from Indonesia. She was an exquisite cook and had a unique way of cooking. Whenever her son comes back to visit her from Jimei Overseas Chinese School, she makes a salt-baked chicken for him to eat. It is said to be the most complementary. At that time, our kitchen was shared by three families, and the aroma of the salt-baked chicken filled the entire kitchen. Fragrance was just one word! At that time, my mother also followed my grandmother’s method and made salt-baked chicken for us to eat. It tastes really good! But the method was a little different. There was no oven at that time, so it was made in earthen pots and iron pots. Method: First, heat up the salt in an iron pan, put the chicken into the earthen pot, seal it well, and then place the earthen pot on the hot salt in the iron pot. The salt should bury the lower part of the earthen pot. Use low heat to bake slowly, using the heat of the salt to bake the chicken. This is the most delicious chicken dish I have ever had in my childhood! It is also the most delicious dish that my mother makes.

Tags

• baking
• oven dishes
• cantonese cuisine
• old man
• dinner with friends
• hakka cuisine
• autumn recipes
• winter recipes
• dinner
• grass chicken
• onions
• oven paper
• star anise
• toothpick
• ginger
• salt
• vegetable oil

Ingredients

Steps

1. 1 Remove impurities from the chicken, wash and drain,

   

2. 2 Prepare seasonings, toothpicks, oven paper,

   

3. 3 Use 40 grams of salt to coat the inside and outside of the chicken, rub it for a while to infuse it with flavor,

   

4. 4 Hang the chicken up and dry it for 2 hours so that the moisture can drain out and the chicken will become elastic.

   

5. 5 Use 2 pieces of baking paper, place them on each other, and brush with a layer of vegetable oil,

   

6. 6 Chop the chicken legs so that they can be stuffed into the chicken belly and placed on oven paper,

   

7. 7 Then put the star anise, ginger and green onion on the chicken, and stuff some into the chicken's belly,

   

8. 8 Wrap it in baking paper and secure it with toothpicks,

   

9. 9 Wrap another layer of oven paper on the outside. Secure it with toothpicks. Remember to prick some holes with a toothpick to allow the air to escape easily.

   

10. 10 Put 2-3 pounds of salt in the pot and stir-fry,

    

11. 11 While hot, spread a layer on the baking sheet,

    

12. 12 Put the wrapped chicken on the salt, and cover the paper bag with the rest of the salt,

    

13. 13 Place the baking sheet into the lower shelf of the preheated oven,

    

14. 14 Upper and lower tubes, bake at 220 degrees for 40 minutes,

    

15. 15 Turn off the heat, simmer for 20 minutes, then take it out and enjoy it----