[kun Bo Casserole Honey Sauce Salt Baked Chicken]

[kun Bo Casserole Honey Sauce Salt Baked Chicken]

1. Prepare the raw materials, wash the grass chicken, and control the moisture.

2. 2. Put the grass chicken in the container, add the honey roasted meat, water, and ginger, mix the chicken body and internal organs evenly, massage it to taste, cover with plastic wrap and marinate in the refrigerator for more than two hours.

3. Put sea salt and Chinese pepper in an iron pan, stir-fry on low heat until slightly yellow.

4. Take one third of the fried sea salt and put it in the Kunbo casserole.

5. The marinated grass chicken is wrapped in three large sheets of tin foil and placed in a kunbo casserole.

6. Cover the remaining salt on the tin foil.

7. Cover the pot, turn on the low heat and bake for 25 minutes, turn off the heat for 20 minutes, this chicken is not big, this time is just right.

8. Open the lid, the aroma diffuses, the sea salt is poured out, and the salt-baked chicken is taken out.

9. Remove the tin foil, and the fragrant roast chicken can be enjoyed beautifully.

10. Finished product

11. Finished product

12. Finished product

13. Finished product

Tips:

1. The salt-baked chicken must use a low fire, not a high fire, so as not to burn. The roasting time is determined by the size of the chicken.
2. The chicken must be wrapped with foil in several layers to prevent the broth inside the chicken from leaking to the bottom of the pot, which will form stubborn stains that are difficult to clean, because the temperature of the bottom of the pot will be as high as 600 ℃ after the casserole is dry for about ten minutes.
3. When the casserole is used up, let it cool directly on the stove, and avoid prolonged contact with water in the white circle at the bottom of the pot when cleaning.