Salt Baked Chicken

Name: Salt Baked Chicken
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 only Chickens; (Rough) 1500g sea salt; 1.5g Refined salt; 1 small piece ginger

by Duoyun 3602

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Salt-baked chicken is a famous Cantonese dish. The traditional method is to use a crock pot to bake the chicken, but this method will paste the bottom. After the finished product is finished, the bottom of the crock pot is difficult to clean, so now many home versions are made directly I bought salt-baked chicken noodles for rubbing, but this kind of powdered noodles still taste worse than those baked with coarse salt. Today we still use the ancient method to make it, but change the tools and use the oven to bake. The effect is really good. It is clean and easy to clean up, and the finished skin is smooth and smooth, and the gravy inside is not lost at all. The simple seasoning keeps the original flavor of the chicken, and it tastes fragrant even when the bones are bitten.
To make salt-baked chicken, choose fresh and tender chicken, so that the finished meat is tender and does not have too much fat. If you make the whole chicken, it is recommended to cut it flat in the middle, so that it does not need to be roasted for too long, and it can be better Tasty.

Ingredients

1/2 only Chickens
(Rough) 1500g Sea Salt
1.5g Refined Salt
1 small piece Ginger

Salt Baked Chicken

1. Clean the chicken and chop the sand ginger

2. Spread refined salt on the inside and outside of the chicken first, then spread sand ginger and marinate for about 5 minutes

3. Air-dry the chicken or use kitchen paper to absorb the moisture

4. Wrap the chicken with two layers of oiled paper

5. Spread tin foil on the baking tray first, and then spread a layer of coarse sea salt on the tin foil

6. Put the wrapped chicken

7. Cover the chicken completely with sea salt

8. Wrap it in tin foil

9. Preheat the oven for two minutes, adjust the upper and lower heat of the oven to 220 degrees, circulate the heating air, put on the second layer, and bake for 35 minutes

10. After roasting, take it out, gently grill the sea salt, and take out the chicken. It's delicious when eaten hot or cold.

Tips:
1. A little bit of salt for the marinated chicken will do. During the baking process, the taste of sea salt will also penetrate into the chicken. If the taste is not strong, it is fine to not apply salt;
2. The chicken must be wrapped in greased paper, and be careful when taking it, otherwise the juice will flow out in the sea salt, which will affect the next use.