Cantonese style salt baked chicken

Overview

How to cook Cantonese style salt baked chicken at home

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Ingredients

Steps

Remove the feathers from a young chicken, wash it, and remove its internal organs.
Pour 2 tablespoons of salt-baked chicken powder into the bowl.
Add 1 spoon of turmeric powder.
Pour the salty steamed wine into the bowl. Blend the two powders 2 and 3 into a viscous liquid.
Add a spoonful of sesame oil and mix well.
Apply to chicken inside and out. Give it a little massage. Marinate for 3 hours.
Punch holes in the armpits of the chicken wings, tie them with string and hang them in a ventilated place for 12 hours.
After the surface is dry, apply a layer of sesame oil on the chicken.
bag of sea salt
Heat in a pan.
Wrap the chicken tightly in foil while frying with salt.
Be sure to wrap tightly so the sea salt doesn't come into contact with the chicken.
Heat the sea salt and pour a layer of it on the bottom of the rice cooker.
Add wrapped chicken.
Continue pouring in the sea salt until the chicken is completely submerged in the salt.
Cover the pot and bake on medium heat for 45 minutes, bake on low heat for 5 minutes, turn off the heat and simmer for 15 minutes.
Meanwhile make the sauce. Wash and mince onion, ginger and garlic.
Put it in a bowl and mash it into a paste with the handle of a knife. Add 2 tablespoons of sesame oil, 3 tablespoons of olive oil and 1 teaspoon of salt.
Pour the baked chicken into a large pot to cool.
Carefully peel off the foil, being careful not to get any sea salt on it or the chicken will be very salty.
Place on a plate and set aside.
It tastes really delicious when dipped in sauce!