Salt Baked Chicken

Name: Salt Baked Chicken
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 1 (net weight 600g left) Chicks; 1 bag (30g) Salt Baked Chicken Noodles; 4 catties sea salt

by Moon Swallow

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

Salt-baked chicken is a characteristic traditional Cantonese Hakka cuisine. It is also one of the local Hakka signature dishes in Guangdong. It is popular in Guangdong and has become a classic dish well-known at home and abroad. Home-made salt-baked chicken pays attention to convenience and quickness, and does not require so many seasonings. It only needs a packet of salt-baked chicken powder, a chicken, a few kilograms of coarse salt, and a high-temperature casserole that can dry and burn without cracking. The baked chicken has a light yellow color, crisp skin, tender meat, delicious flesh, and attractive flavor.
Don't be scared by the amount of salt I use, and don't think that so much salt will be too salty to swallow? In fact, the food is cooked by the heat of the coarse salt. As long as the salt does not melt in water, it will not be salty. Moreover, the chicken is also wrapped in gauze paper and does not come into direct contact with the salt.

Ingredients

1 (net weight 600g left) Chicks
1 bag (30g) Salt Baked Chicken Noodles
4 catties Sea Salt

Salt Baked Chicken

1. Prepare the chicken and salt-baked chicken noodles.

2. After the chickens are washed, use a kitchen paper towel to absorb the moisture.

3. Spread the salt-baked chicken powder evenly on the chicken skin, and also on the stomach.

4. Put a rack in the basin, put the chicken on the rack and marinate for an hour. When the chicken is marinated, water will flow out, and the water will drain when it is placed on the shelf.

5. Wrap the chicken with sandpaper. The sandpaper is thinner, and wrap it in two layers.

6. Heat the wok, pour the sea salt into the low heat and fry.

7. Place 2 knuckles deep sea salt on the bottom of the casserole.

8. Put the wrapped chicken in the casserole.

9. Spread the remaining sea salt on top to cover the chicken.

10. Cover the lid and bake on medium heat for about 45 minutes.

11. Turn off the heat and simmer for 30 minutes, then take out the sandpaper.

Tips:
1. The chicken is easy to taste and the meat is relatively tender. If you can't buy chickens, you can choose smaller three-yellow chickens.
2. The sandpaper is special for salt-baked chicken, and there is no baking grease paper to replace it.
3. One hour of marinating time is enough. If it is too long, it will be too salty and the meat quality will change.
4. The salt at the bottom of the casserole should be two knuckles high. If it is too little, the temperature will be too high and the chicken will be easy to paste.
5. Use medium heat when baking, and the specific time should be increased or decreased according to the size of the casserole used and the size of the chicken.