Salt Baked Chicken

Salt Baked Chicken

1. Wash the broiler, drain the water for later use, or use a kitchen paper towel to absorb the water, and let it stand until the chicken skin is dry.

2. Prepare the seasoning for marinating. This time I used sand ginger, which tastes unique and the marinated chicken tastes great. It also has curry powder, essential salt baking powder, salt and sesame oil.

3. Wash the sand ginger with a brush specially designed for washing food, without peeling it, pat the ginger flat with the back of a knife, and chop it for later use.

4. Pour all the seasonings prepared above into the basin, put on disposable gloves and spread the whole chicken evenly with the seasoning. You can apply it more vigorously, seal it with plastic wrap and send it to the refrigerator to marinate for about 1 hour.

5. Take out the marinated chicken and stuff the smeared sand ginger into the chicken belly, which will taste better.

6. Take out the mixing blade from the bread machine bucket, and put the marinated whole chicken into the bread machine bucket.

7. Put the lid on after putting it. If there is no inner lid, just put on the lid of the bread machine. Adjust the baking function to 60 minutes.

8. Bake until the time is up, insert a toothpick into the thick ground of the chicken thigh, and insert it into the thick ground. If there is no blood flowing out, it will be cooked. If there is still blood, increase the time to bake until it is cooked.

9. The fragrant salt-baked chicken is ready, tender and juicy, especially fragrant.

10. Finished picture.

11. Finished picture.

Tips:

1. Let the skin dry so that it can absorb water better.
The 2.1.8 jin boy chicken just fits in. If it's too big, it won't fit in. When you buy it, remember not to make it too big.