1 recipe found
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.
