Yangjiang·salt Baked Chicken

Name: Yangjiang·salt Baked Chicken
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 Three Yellow Chicken; 1 package Salt Baked Chicken Noodles; a little Peanut oil; About 4 kg Raw salt; 5 sheets Sandpaper or bamboo shoot paper

by Escape

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Salt-baked chicken is a well-known traditional dish of the Han nationality in Guangdong. It is also one of the local signature dishes of Guangdong. It belongs to the Cantonese cuisine. For the Cantonese, this dish is full of strong childhood memories. The classic dishes from abroad, especially in the overseas regions where the Guangdong overseas Chinese are concentrated, are well-known for a long time.

The salt-baked chicken in Yangjiang was originally in Yangxi County, Yangjiang. The craft of salt-baked chicken was first popular among the people in the late Qing Dynasty and the beginning of the Republic of China. It has been spread for hundreds of years. The salt-baked chicken skin is crispy and fragrant, the meat is firm, and it is not greasy to eat! It has the effects of warming the middle energy and replenishing qi, strengthening yang and nourishing kidney.

The traditional salt-baked chicken requires a deep clay pot and a lot of coarse salt. First, spread about 5 cm thick coarse salt on the bottom of the pot (the two knuckles of the fingers are better), and put the wrapped chicken in. Spread coarse salt on the top. You need about 3 to 4 catties of salt for a chicken, otherwise the bottom will burn easily, and dry cooking will easily cause the clay pot to crack. Basically, it wastes one pot at a time.

Let’s introduce and recommend the salt-baked chicken made in an iron pan. The salt-baked chicken made in an iron pan is popular among the citizens of Yangjiang, Guangdong Province. It is the most traditional and universally recognized. The finished skin is smooth and the bones are smooth. The aroma is strong, the meat is delicious, and it is endlessly memorable.

Ingredients

1 Three Yellow Chicken
1 package Salt Baked Chicken Noodles
a little Peanut Oil
About 4 kg Raw Salt
5 sheets Sandpaper Or Bamboo Shoot Paper

Yangjiang·salt Baked Chicken

1. First, remove the internal organs of the three yellow chickens, cut off the butt of the chicken, wash and dry the skin, and set aside for later use.

2. Then take out a small bowl and add half a pack (ie two-thirds) of salted chicken powder and about one or two peanut oil, mix well with chopsticks

3. Divide the seasoning into two halves, apply one half evenly to the skin of the chicken and apply the other half to the inside of the chicken, and then marinate for 1 to 2 hours before proceeding to the next step. The longer the marinating time, the more delicious the flavor.

4. Prepare sandpaper or bamboo shoot paper. Although the thickness of the two is different, they can be used together (the sandpaper is white and the bamboo shoot paper is ocher). Maybe friends will ask why you don’t use tin foil to wrap the chicken. In fact, it’s okay to wrap the chicken in tin foil, but sandpaper or bamboo shoot paper wraps the chicken better, because the flavor of the chicken baked with these two types of paper will be stronger and more delicious. Although the chicken baked in tin foil will take a bit faster (because the tin foil is overheated), the overall taste will be lighter. ̮ Ծ

5. Then, fry a small portion of the raw salt in a hot pot and fry the salt until it makes a crackling sound. You can feel a slight heat on the top of the salt with your palm (Note: Do not use a non-stick pan and non-heat-resistant utensils to fry the salt. Damaged appliances)

6. Then wrap the three yellow chickens with "three layers inside and three layers" with paper. First wrap the white gauze paper, and then wrap the yellow bamboo shoot paper, two pieces each; the purpose of this is because the salt is quite salty, so it's best to wrap it. The upper 5 layers of paper are good, so that the paper will not break and affect the taste of the salt-baked chicken (you need to pack one by one and pay attention to the position of the chicken breast)

7. Next, put the wrapped three-yellow chicken into the "middle of the iron pan on top of hot salt" with the chicken breast facing down, and then cover with the rest of the salt until the chicken is buried. You can also add one or two to the hot salt The star anise will be more fragrant and can be added (friends who like to eat salt-baked eggs can also take the opportunity to put some eggs on the edge of the three-yellow chicken for baking), then cover the pot and bake on medium heat for 15 minutes, then turn to low heat for 40 It takes about a minute (the roasting time can be adjusted according to the size of the chicken)

8. After baking, wait for the hot salt to cool down for a while before taking out the chicken (otherwise it will be very hot), and then take a container (the container must be heat-resistant and corrosion-resistant, such as glass, ceramics, and white rust steel). Then pour the raw salt on the top of the pot into the container until the cyst is seen, and then use the chopsticks to remove the entire cyst from the hot salt

9. Then shake the raw salt on the surface of the sandpaper, tear it with your hands or use a knife to slowly open the "inner three layers and outer three layers" of the sandpaper and bamboo shoot paper; pay more attention during the opening process to avoid the raw salt on the skin of the baked chicken The baked chicken can be eaten after it is taken out. It can be eaten like shredded chicken, or the baked chicken can be chopped up and served for dinner. The other third of the salt-baked chicken ingredients are cooked with hot peanut oil as the ingredients, and the chopped roasted chicken is ordered with the ingredients to eat more delicious and delicious ≧∇≦

Tips:
The light chicken must be dried after marinating, and then sealed and wrapped with sandpaper

In the process of roasting chicken, you must pay attention to controlling the heat. If you are particular about this, you must not scout at the fire all the time, otherwise it will be a mess.

After the salt-baked chicken is baked, the raw salt can be used as usual without affecting the appetite. After all, the raw salt in the salt farm is also made by exposure to sunlight during the production process

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