Salt Baked Chicken

Name: Salt Baked Chicken
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 Three Yellow Chicken; 30g Salt Baked Chicken Noodles; 2500g sea salt; 3 teaspoons Cooking Wine; 1green onion and ginger spoon Turmeric powder; Some Green onion ginger

by Zerry's mother

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

"Salt-baked chicken" is a well-known Hakka delicacy, and many people love it. Earlier, Zerui’s mom cooked it in a rice cooker and it tasted good. But for a serious foodie, I still want to try the traditional method. Go The supermarket was unable to buy sea salt several times. Until a few days ago, I asked casually at the condiment stand at the vegetable market, and it turned out that there were all kinds of salt, second salt, and sea salt. The traditional salt-baked chicken was cooked~~~"

Ingredients

1 Three Yellow Chicken
30g Salt Baked Chicken Noodles
2500g Sea Salt
3 teaspoons Cooking Wine
1green onion and ginger spoon Turmeric Powder
Some Green Onion Ginger

Salt Baked Chicken

1. 1 three-yellow chicken (about 1,000 grams) is cleaned, nails are cut off, and the bottom of the chicken is cut off.

2. For the seasoning, I bought salt-baked chicken powder on the market, which is more convenient. Scallions, sliced ginger, rice wine and 1 teaspoon of turmeric powder.

3. Coat the chicken body with cooking wine, add salt-baked chicken powder, turmeric powder, green onion, and ginger slices.

4. Gently massage the chicken inside and outside with your hands for a while, inside and out, up and down, front and back, including the inside of the chicken belly, the gaps in the joints of the chicken wings and chicken legs, and the chicken belly should be fully massaged so that The salty taste of salt-baked chicken noodles penetrates into the chicken better.

5. Spread the massaged chicken thoroughly and put it in a fresh-keeping bag and marinate for more than 2 hours. (It will be more delicious if you have time to pickle overnight)

6. The marinated chicken is rinsed with clean water to remove the scum on the surface, hung up and allowed to dry for 2 hours to control the moisture.

7. To control the moisture content of the three-yellow chicken, stuff the green onions into the belly, and wrap it tightly with greased paper. Be sure to wrap the three-yellow chicken tightly to prevent the chicken from leaking. (Zerui's mother wrapped three layers of oil paper)

8. Prepare sea salt, pour the sea salt into the pot and sauté slowly over medium heat. (The seasonings such as pepper and star anise in the picture can be ignored. They were used in the salt-baked quail eggs last time)

9. Stir-fry the salt until it sizzles and the color is slightly yellow. Spread one-third of the fried salt in another pot, and put the three-yellow chicken wrapped in oil paper on top. (Preferably in a cast iron pot or heat-resistant sand pot)

10. Pour all the remaining salt on top of the three yellow chickens, be sure to bury the chickens completely. (The amount of salt can be a little more in advance, according to your family's pot, as long as you can completely bury the chicken, I prepared 6 catties of sea salt, and used about 5 catties)

11. Boiled on low heat for 50 minutes, then simmered for 30 minutes after turning off the heat. You can start eating. First, poke out the salt that has formed a hard crust.

12. It's so fragrant and the skin color is also attractive. It's that simple. Have you learned it? If you like to eat, you might as well follow the above method and go home and try it yourself!

Tips:
This time, the salt-baked chicken used three yellow chickens, which was more than 2 catties. It was baked on low heat for 50 minutes, and after turning off the heat, it was simmered for 30 minutes. I feel that the time is a bit too late. You can adjust the time according to the size of the chicken.