Japanese Style Salted Chicken

Name: Japanese Style Salted Chicken
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some chicken; Some Black Fungus; Some garlic; Some Purple onion; Some Lotus root slices; Some Bonito broth; Some Chicken noodles

by Pretty girl kitchen

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Japanese-style salt-yaki belongs to the dark fire of Japanese cooking. The most important thing is the combination of ingredients. The basic seasoning is made with bonito broth and soy sauce. The thick soy sauce is used here, which tastes salty and fresh. It is used for sushi. Soy sauce is different. Generally, a small amount of direct drinking water is added for seasoning.
The roasted taste is very similar to the taste of roasting in the oven, but there will be more juice left in the ingredients, and the surface will not be colored as if put in the oven, which preserves the nutrition of the food and the original taste of the ingredients. . "

Ingredients

Japanese Style Salted Chicken

1. Put tin foil on the countertop.

2. Put shredded onion, shredded shallots, and minced garlic on the bottom of the tin foil, and then spread the chicken.

3. Spread the lotus root slices on the chicken.

4. Put the black fungus on the top and finally add two more slices of lotus root (this layer is to allow the fragrance of different ingredients to absorb each other's fragrance under the proper arrangement).

5. Mix 300ml of concentrated bonito broth into 100ml of water, then add 6 spoons of Japanese soy sauce and stir evenly to make seasoning and pour it on the ingredients (soy sauce can be increased or decreased according to your own salty and light taste, but the ratio of concentrated broth to water cannot be increased or decreased).

6. Sprinkle the chicken powder evenly at the end.

7. Roll up the tin foil.

8. Fold up the extra tin foil on both sides and wrap it up.

9. Put salt in the pot and fry until evenly heated.

10. Put the ingredients wrapped in tin foil into the salt and bury them as much as possible.

11. Cover the pan and bake for 20 minutes.

Tips:
Be sure to reserve a certain amount of space for 1 package of ingredients, because preheating will expand.
2Bake with salt, the temperature is moderate, the heating is even, there are some differences from the oven.
3 Fold the tin foil in half and place the ingredients flat to avoid leakage.
4 Chicken thigh meat is most suitable.
5. Use lotus roots that are more starchy and easier to noodles (the other is more crispy, and will not become soft after cooking for a long time, it is crispy lotus root).