#trust of Beauty#kunbo Casserole Lotus-flavored Salt-baked Chicken
1.
Just wipe the new casserole with a dry cloth.
2.
Wash the hemp chicken and drain. Prepare the ingredients for later use.
3.
Pour white wine on the chicken and spread it evenly on the inside and outside.
4.
Put curry powder, salt and pepper in a small dish and mix well to make baked chicken powder. Spread salt-baked chicken powder on the chicken body, and also on the inside of the chicken belly.
5.
Put the sliced ginger into the chicken belly, marinate for more than half an hour, and drain.
6.
Wrap the mochi with a clean lotus leaf.
7.
Wrap a layer of tin foil on the outside.
8.
Put the prepared coarse salt in the wok, stir-fry with aniseed, pepper, and cinnamon over medium heat until fragrant.
9.
Put a part of the salt into the bottom of the casserole, spread a layer evenly,
10.
Put the wrapped mochi
11.
Pour in all the salt and cover the whole chicken.
12.
Put the lid on the stove and bake on medium-low heat for 20 minutes
13.
Use a tool to take out the salt on top and turn the chicken over
14.
Submerge in salt and bake for 10 minutes to turn off the heat.
15.
Crush the salt crust and take out the baked mochi
16.
It can be eaten directly after opening.
Tips:
1. It is best to use coarse sea salt to make salt-baked chicken, so that the heat is more even, and refined salt can be used instead.
2. You can buy salt-baked chicken noodles for the marinade, or you can make your own. Turmeric powder can make the chicken skin golden in color and has a unique fragrance. If there is no turmeric powder, you can use curry powder instead. The non-main ingredient of curry is turmeric powder. (The amount is added or subtracted according to your own taste)
3. Don't waste the used coarse salt. You can reuse it to make salt-baked chicken, salt-baked chicken wings, chicken legs, salt-baked pigeons, etc., all can be used, and it can also be used to fry peanuts, melon seeds, walnuts, etc.
4. The chicken will produce a lot of oil and soup during roasting. In order to prevent the oil and soup from leaking out and damaging the pot, a layer of tin foil is added. There is no need to refuel.
5. Prepare 1-2 tea leaves, depending on the size of the chicken.