Kunbo Casserole Lotus-flavored Salt-baked Chicken

Name: Kunbo Casserole Lotus-flavored Salt-baked Chicken
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1200g Chickens; 1500g Coarse salt; 30 capsules pepper; 3g Cinnamon; 2 star anise; 1 tsp Curry powder; 2 tablespoons White pepper; 2 tablespoons Refined salt; 3 slices ginger; 1 tablespoon Highly Liquor; 1 piece Lotus leaf

by Rare Reviews

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

"Kunbo's food-grade casserole does not break even if it is dry or cold." With a large capacity of 4.6L, there is no problem with roasting a whole chicken of about two catties, which is just enough for a family of three.

For the way of eating whole chicken, I have a different plot.
There is a custom in my hometown that when a child reaches 18 years old, he will eat a whole chicken, which is about a catty. It is eaten by one person, which means that you have grown up and become an adult.
This day is grand, and since I can remember, to this day when I was 18 years old, I have been waiting for a long time.
Because starting from that day, it means that you really grow up. No matter what method is used to do it, it can be done.
And I have a soft spot for salt-baked chicken. Open the layers of packages, the delicious flavor of the chicken is refreshing. Later I learned that this unique cooking method retains the rich nutritional value of chicken. The appearance is orange and buttery, the chicken is mellow, and it is not greasy, smooth and tender. Regular consumption has the effects of cooling blood, moisturizing dryness, nourishing the kidneys, and warming the spleen and stomach.
Every time I go back to my hometown, my mother will bake a domestic chicken for me. The lotus leaves in the lotus pond are refreshing.
Kunbo's big casserole can satisfy my taste buds in my own home, haha.

Kunbo casserole lotus-flavored salt-baked chicken is made.

Kunbo Casserole Lotus-flavored Salt-baked Chicken

1. Just wipe the new casserole with a dry cloth.

Kunbo Casserole Lotus-flavored Salt-baked Chicken recipe

2. Wash the hemp chicken and drain. Prepare the ingredients for later use.

3. Pour white wine on the chicken and spread it evenly on the inside and outside.

4. Put curry powder, salt and pepper in a small dish and mix well to make baked chicken powder. Spread salt-baked chicken powder on the chicken body, and also on the inside of the chicken belly.

5. Put the sliced ginger into the chicken belly, marinate for more than half an hour, and drain.

6. Wrap the mochi with a clean lotus leaf.

7. Wrap a layer of tin foil on the outside.

8. Put the prepared coarse salt in the wok, stir-fry with aniseed, pepper, and cinnamon over medium heat until fragrant.

9. Put a part of the salt into the bottom of the casserole, spread a layer evenly,

10. Put the wrapped mochi

11. Pour in all the salt and cover the whole chicken.

12. Put the lid on the stove and bake on medium-low heat for 20 minutes

13. Use a tool to take out the salt on top and turn the chicken over

14. Submerge in salt and bake for 10 minutes to turn off the heat.

15. Crush the salt crust and take out the baked mochi

16. It can be eaten directly after opening.

Tips:
1. It is best to use coarse sea salt to make salt-baked chicken, so that the heat is more even, and refined salt can be used instead.
2. You can buy salt-baked chicken noodles for the marinade, or you can make your own. Turmeric powder can make the chicken skin golden in color and has a unique fragrance. If there is no turmeric powder, you can use curry powder instead. The non-main ingredient of curry is turmeric powder. (The amount is added or subtracted according to your own taste)
3. Don't waste the used coarse salt. You can reuse it to make salt-baked chicken, salt-baked chicken wings, chicken legs, salt-baked pigeons, etc., all can be used, and it can also be used to fry peanuts, melon seeds, walnuts, etc.
4. The chicken will produce a lot of oil and soup during roasting. In order to prevent the oil and soup from leaking out and damaging the pot, a layer of tin foil is added. There is no need to refuel.
5. Prepare 1-2 tea leaves, depending on the size of the chicken.