Improved Salt Baked Chicken

Name: Improved Salt Baked Chicken
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Big drumstick; 10 In the wings; 8 pieces ginger; 1 piece Chives; 1 piece parsley; 1/2 onion; 13 cloves garlic; 4 spoons White pepper; 3 tablespoons Black pepper; Some of grams salt; 2 spoons Salt Baked Chicken Noodles

by A lovely piece of meat

4.7 (1)

Favorite

5

Difficulty

Normal

Time

15m

Serving

2

I love Guangzhou’s salt-baked chicken. Unfortunately, the professional approach is too advanced, so I studied the "lazy version" way of eating chicken. It has 60% salt-baked chicken taste and 30% scallion chicken aroma, and finally 10%. The soup of thick chicken soup

Improved Salt Baked Chicken

1. Prepare ingredients for later use

2. Wash chicken legs and wings with a knife on the back for easy taste

3. Add white pepper, black pepper, salt, a little oil, salted chicken powder and marinate for flavor

4. Heat a cast iron pot or a casserole with a little oil to prevent it from sticking to the pot. Stack sliced ginger, sand ginger, garlic, onion, and chives in order from bottom to top

5. Finally, spread the chicken on the top, cover the pot and heat it over medium heat

6. After cooking, add chopped shallots and chopped coriander, add a little chili powder, and pour hot oil.

7. Fragrant pot

8. The soup is rich and can be called super concentrated chicken juice

Tips:
1. In order to avoid being too greasy, cut off the fat skin on both sides of the chicken wings, one on the left and right, and then remove the yellow fat and most of the skin of the chicken thigh (I have been struggling to satisfy my appetite for some months and a half recently) But the taste will indeed be much more refreshing