Casserole Salt Baked Chicken
1.
Prepare all raw materials. Slice the ginger, clean the chicken, and drain the water.
2.
Sprinkle an appropriate amount of white wine on the chicken and spread evenly.
3.
Sprinkle the curry powder, white pepper and salt on the chicken.
4.
Wear gloves with both hands to massage the chicken, make a spa for the whole body, and stuff the ginger slices into the chicken belly. Cover with plastic wrap and marinate for more than an hour.
5.
Pour coarse salt and peppercorns into the wok, sauté the salt over medium-low heat.
6.
The marinated chicken was wrapped tightly in tin foil, and I wrapped it in 3 layers.
7.
Spread 1/3 of the fried coarse salt on the bottom of the casserole.
8.
The chicken wrapped in tin foil is placed in the middle of the casserole.
9.
Pour the remaining coarse salt into the casserole to cover the whole chicken.
10.
Turn the electric ceramic stove on medium heat, cover the casserole, and bake for 20 minutes.
11.
After 20 minutes, scoop out the coarse salt on top, and turn the chicken over with the help of tongs.
12.
Continue to cover with kosher salt, and roast on medium heat for 20 minutes.
13.
After roasting, break the salt crust, take out the roasted salt-baked chicken, tear off the tin foil and eat it.
14.
Of course, you can also manually tear the salt-baked chicken into a shredded chicken.
Tips:
1. Turn the chicken over during the baking process to prevent it from being burnt.
2. Only Kunbo casserole can be cooked without breaking, so don’t try to make salt-baked chicken with other casseroles.
3. The used coarse salt can be sealed and put away and used again next time.
