Casserole Salt Baked Chicken
1.
Remove the head and tail of the cleaned chicken, dry the chicken body with kitchen paper, and evenly spread salt and wine on the inside and outside of the chicken body, and marinate for 1 hour.
2.
Wash the green onions, tie them in knots, and put them inside the chicken body.
3.
Coat the sandpaper evenly with cooking oil, wrap the whole chicken, and then wrap the bamboo shoot paper.
4.
Pour the sea salt into the pot, fry until slightly yellow, and make a crackling sound.
5.
Pour one-third of the fried sea salt into a casserole (about 2 fingers high)
6.
Then put the wrapped chicken in, and finally pour in the remaining sea salt to cover it.
7.
Cover the pot and cook on high heat for 10 minutes, then change to low heat and bake for 50 minutes.
8.
After baking, you can eat it with a layer of sesame oil. Tear off the chicken leg and take a bite. It is crispy on the outside and tender on the inside.
Tips:
1. Be sure to use a casserole that can be burned dry, as ordinary casseroles are easy to burst. The Heile casserole I choose is dry-boiled and does not break quickly. But be careful, the casserole used for dry-boiled must not be soaked and washed, and it must be in a dry state when it is dry-boiled.
2. To make salt-baked chicken, it is best to use freshly killed chicken, so that the baked chicken is more delicious!
