Casserole Salt Baked Chicken

Name: Casserole Salt Baked Chicken
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 1 Three Yellow Chicken; Some Salt Baked Chicken Noodles; 6 catties sea salt; a little Gardenia powder; 1 Dry-burning casserole; A few Baking oil paper

by Yaoyao Original Food Class

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

5

It's the Chinese New Year, and there are few big dishes that can hold the scene. These big dishes are not necessarily complicated, time-consuming and laborious. For example, this salt-baked chicken and salt-baked chicken are one of the representative dishes in Cantonese cuisine. Excellent and full of flavor, it is not only a delicious dish, but also has the effects of warming, nourishing and strengthening the body.

Hakka salt-baked chicken can also be made at home. The traditional method is full of flavor. Prepare a New Year’s Eve dinner.

The salt-baked chicken sold on the market is mostly water-baked or steam-baked. The traditional salt-baked method is rarely seen. In fact, this method is very simple. To put it simply, the whole marinated chicken is wrapped in paper. Okay, put it in a casserole with hot salt and cook for about an hour. Therefore, to make this dish, you only need to prepare a good dry-burning casserole and sea salt in advance, and remember not to use ordinary casserole, otherwise there is a danger of explosion.

Ingredients

Casserole Salt Baked Chicken

1. Fresh three-yellow chickens are gutted, washed, and hung to drain. The net weight of the chicken is about 2.5 catties.

2. Take a bit of gardenia powder the size of mung bean and add a little warm water to dissolve it. Gardenia powder is extracted from the spice gardenia, and it is often used by the Hakka people to color food and make it a natural flavoring agent.

3. Put on disposable gloves dipped in gardenia water to color the drained chicken.

4. Spread the salt-baked chicken powder evenly on the chicken body and inside the chicken belly. Marinate for one hour. Do not marinate for more than four hours at the longest, otherwise the quality of the chicken meat will become old. Salt-baked chicken noodles contain salt, and water will come out when they are marinated. You can put it on a shelf like I did and put it in a container.