Cantonese Salt Baked Chicken

Cantonese Salt Baked Chicken

1. A little old chicken is dehaired and washed, and the internal organs are removed.

2. Put 2 tablespoons of salted chicken powder into a bowl.

3. Add 1 tablespoon of turmeric powder.

4. Pour the salty three steamed wine into a bowl. Reconcile two powders of 2 and 3 to form a viscous liquid.

5. Add a spoonful of sesame oil and mix well.

6. Apply to the chicken inside and out. A little massage. Marinate for 3 hours.

7. Punch holes under the armpits of the chicken wings and hang them with ropes, and hang them in a ventilated place for 12 hours.

8. After the surface is air-dried, apply a layer of sesame oil on the chicken.

9. 1 bag of sea salt

10. Stir-fry hot in the pan.

11. When sautéing the salt, the chicken is wrapped tightly in tin foil.

12. Be sure to wrap tightly to prevent the sea salt from touching the chicken.

13. Stir-fry sea salt and pour a layer on the bottom of the rice cooker.

14. Put in the wrapped chicken.

15. Continue to pour the sea salt until the chicken is completely buried in the salt.

16. Cover the pot and bake on medium heat for 45 minutes, low heat for 5 minutes, turn off the heat and simmer for 15 minutes.

17. At the same time make the sauce. Wash the green onion, ginger, and garlic and cut into froth.

18. Put it into a bowl and mash it into a puree with a knife handle. Add 2 spoons of sesame oil, 3 spoons of olive oil, and 1 teaspoon of salt.

19. Pour the baked chicken into a large pot to cool.

20. Peel off the tin foil carefully and be careful not to stick the sea salt or the chicken will be very salty.

21. Put it on the plate for later use.

22. Dip it in the sauce when you eat it, it's really fragrant!