Salt Baked Chicken

Name: Salt Baked Chicken
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1500G Old hen; 50G Salt Baked Sauce; Some Fine salt; 2000G Coarse salt; Some shallot; Some ginger; Some garlic

by Little little little lazy bear

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Salt-baked chicken, a Han nationality Hakka specialty dish, belongs to Cantonese-Hakka cuisine, Guangdong’s prestigious Hakka cuisine, one of Guangdong’s local Hakka signature dishes, popular in Shenzhen, Huizhou, Guangdong and other places, and has become a classic dish at home and abroad , Especially in the overseas regions where the Guangdong overseas Chinese are concentrated. A few days ago, some friends in my friends circle said that the salt-baked chicken is delicious, so I tried it in the black music casserole that I just started at home. The taste is so beautiful, it is really the salt-baked chicken on the tip of my tongue! "

Ingredients

1500G Old Hen
50G Salt Baked Sauce
Some Fine Salt
2000G Coarse Salt
Some Shallot
Some Ginger
Some Garlic

Salt Baked Chicken

1. Wash the old hen and drain the water. Spread fine salt on the chicken body and spread it evenly on the inside and outside.

2. Spread the salt-baked sauce evenly on the chicken.

3. Put the washed green onion, ginger and garlic into the chicken belly and marinate for 2 hours.

4. After pickling, use kitchen paper to dry the water, and then wrap it with sandpaper for salt-baked chicken.

5. Fry 2000G of coarse salt in a dry pan. I fry for about 10 minutes.

6. Transfer the coarse salt to the casserole.

7. Put the wrapped chicken into the pot.

8. Spread the remaining coarse salt on the whole chicken.

9. Bake on high heat for about 8 minutes, then bake on low heat for 50 minutes, turn off the heat and let it simmer for 20 minutes before it is out of the pan (all times are adjusted according to the size of the chicken)

10. The chicken I use is not big or small, just suitable for baking.

11. After taking out the salt, gently take out the baked chicken.

12. The delicious salt-baked chicken is out of the pot!

Tips:
Ordinary casseroles cannot be dry-boiled, let alone salt-baked chicken for a long time. I use the black casserole which is dry-boiled and cold-free, so it’s no problem.