Casserole Salt Baked Chicken
1.
Wash the chicken, remove the head and internal organs, and drain the water for later use.
2.
Put pepper, curry powder, cumin powder, pepper powder, and a little salt in a bowl and mix well. (Modified into salted baking powder)
3.
The mixed salt-baked powder is applied to the drained chicken body, and a full body massage is applied to the chicken in order to have a better taste. Put the coated chicken into the fresh-keeping bag and put it in the refrigerator to marinate for about an hour. (Also apply salt baking powder to the chicken belly)
4.
Heat the casserole in advance. Pour the coarse salt into the pan and fry until the color changes slightly. Pour half of the coarse salt into the hot casserole.
5.
Brush a layer of edible oil with tin foil, take out the marinated chicken, cut a few slices of ginger into the stomach, and wrap it in tin foil. (It is best to pack several layers to prevent the chicken juice from leaking)
6.
The chicken wrapped in tin foil is placed in a casserole that has been poured with coarse salt, and then the other half of the coarse salt is poured to cover the whole chicken.
7.
Cover the lid and heat it for 10 minutes. Open the lid and pour out half of the coarse salt. Use a food tong to turn it over, so that the whole chicken can be colored better.
8.
Then, pour in coarse salt and turn to medium-low heat for 20 minutes. Turn off the heat and let it simmer for a while. Use the residual heat of the Kunbo casserole to infiltrate and conduct the food to make the ingredients more delicious and the meat more tender.
9.
It's out of the pan, the skin is smooth and the meat is smooth, the color is slightly yellow, the skin is crispy and the meat is tender, and the chicken wings are pulled out by gently pulling it with your hands, and the saliva is flowing out!
10.
You can tear it whole and eat it with the seasoning, or you can shred it and mix it with the seasoning. You can choose a variety of ways to eat it.
11.
See if it's tempting!
12.
Finished picture
Tips:
hint:
1. The best chicken is about 2-3 catties, the big and old ones are not easy to be cooked, and the taste is not so tender.
2. Salt baking powder can be bought ready-made, or you can make your own, and curry powder can also be replaced with sand ginger powder.
3. For salt, it is best not to use refined salt because the temperature will not reach the coarse salt
