Name: Casserole Salt Baked Chicken
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Three Yellow Chicken; 30g Soy sauce; 10g garlic; 20g Oyster sauce; 18g Cooking Wine; 18g ketchup; 15g Korean Hot Sauce; 18g Caster sugar; Some Pickled coarse salt; a little Softened butter; Some black pepper powder

Casserole Salt Baked Chicken

by Deep sea love cat

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

Salt-baked chicken is a characteristic traditional delicacy in Guangdong, and it is also one of the local Hakka signature dishes in Guangdong. It belongs to the Cantonese cuisine-Hakka cuisine. Living in the north, I rarely come into contact with Hakka cuisine, nor do I know how to cook Hakka cuisine, so this salt-baked chicken is not the authentic salt-baked chicken in Hakka cuisine. It’s just that I roasted sweet potatoes in Kunbo casserole last time because it can be used in It was dried on the fire, so I got the idea of making this dish. The idea has been formed, and the gluttons in the body have also been hooked out, so I quickly bought salt and chicken and made this dish during the weekend. The sauce for the marinated chicken is prepared by yourself, and the salt-baked chicken powder is not used. If you don't like this kind of marinade, you can buy salt-baked chicken powder to make it.

Casserole Salt Baked Chicken

1. Untie the cleaned three-yellow chicken from the abdomen and absorb the water. Prepare the marinade you need.

2. Mix all the ingredients except the butter and pour them on the three yellow chickens and spread them evenly.
Then put the three yellow chicken in a fresh-keeping bag, squeeze out the excess air in the fresh-keeping bag, tie it tightly, and put it in the refrigerator to marinate for more than 12 hours

3. Take out the marinated chicken and wipe off the excess sauce with kitchen paper. Use a hair dryer to dry the surface and apply softened butter. Sprinkle a little black pepper if you like. Wrap tightly in tin foil, I wrapped two layers

4. Put a layer of salt in the casserole (the salted coarse salt I used), put the wrapped chicken in the casserole, and cover the surface with salt.

5. About 18 minutes after the fire

6. Take out half of the salt, turn the chicken over, and cover with salt again. Turn to low heat for about 12 minutes.
The time is for reference only, and the lightness is adjusted according to the weight of the three yellow chickens.