Salt Baked Chicken (wok Version)

Name: Salt Baked Chicken (wok Version)
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 Beijing Chicken; 1 catty Coarse salt; Some shallot; Some ginger; Some garlic; Some Fine salt

by Zhushanglin Lane

4.7 (1)

Favorite

Difficulty

Normal

Time

1h 30m

Serving

3

Traditional salt-baked chicken needs to be made with sand ginger. There are children who don’t eat spicy food. It is made in the most primitive way. It is seasoned with fine salt. The finished product is also extremely delicious. In addition, Anshi Nongke Peking Chicken Chicken It is tender and firm, delicious and nutritious.

Ingredients

1 Beijing Chicken
1 catty Coarse Salt
Some Shallot
Some Ginger
Some Garlic
Some Fine Salt

Salt Baked Chicken (wok Version)

1. Prepare the ingredients

2. Clean the chicken, drain the water, and evenly apply fine salt on the surface

3. The green onion, ginger and garlic are stuffed into the chicken belly.

4. Wrap it with two layers of oiled paper and leave it for half an hour (remember to put it in the refrigerator in hot weather)

5. Pour the coarse salt into the wok, fry the water in the coarse salt over high heat, and stir-fry for a few minutes.

6. Put the chicken in the wok and sprinkle the surface with coarse salt.

7. Cover the pot and simmer for 50 minutes! Anshi Agricultural Branch Beijing chicken, expert guidance from the Academy of Agricultural Sciences, authentic Beijing flavor, nutritious and healthy quality ingredients.

Tips:
The meat of Beijing oil chicken is very firm, so it takes longer to cook. For example, braised chicken with local dishes, 15 minutes on medium heat! The wok is resistant to dry burning and can be replaced with a dry burning resistant casserole.