Hakka salt-baked chicken

Overview

Salt-baked chicken is a dish that Hakka people often make and eat. It is simple to make. It can be baked with coarse salt or steamed. What I recommend this time is braised to retain the original flavor! Do not put a drop of water or add any soy sauce. Only use salt-baked chicken, sand and ginger powder! You can make delicious, juicy and chewy salt-baked chicken!

Tags

• hot dishes
• cantonese cuisine
• dinner with friends
• lunch
• oil
• onions
• salt baked chicken noodles
• tuguang chicken
• ginger
• salt

Ingredients

Steps

1. 1 This is a domestic chicken! I raise my own free-range chickens, clean them and control the moisture. Today I only use half of the chicken to make salt-baked chicken. It is the larger side, about 2 pounds of chicken half!

   

2. 2 A bag of salt-baked chicken powder, plus 1 tablespoon of salt, can be used for about 2 pounds of bare chicken

   

3. 3 First use half of the salted chicken powder and sprinkle it evenly on the chicken belly

   

4. 4 Massage for 3 minutes to allow the chicken to absorb the flavor

   

5. 5 Turn over and sprinkle half of the salt-baked chicken powder and massage for 5 minutes to let the chicken taste (salt-baked chicken powder already has the effect of adding flavor and removing the fishy smell, so there is no need to add pepper and cooking wine to remove the fishy smell)

   

6. 6 Put it in a crisper and put it in the refrigerator for 3-4 hours before using it. You can also refrigerate it overnight and bake it the next day

   

7. 7 Line the electric hot pot with greaseproof paper (if you don’t have greaseproof paper at home, you can also use tin foil). The greaseproof paper is to prevent the chicken from sticking and for easy cleaning! Just like using a baking pan in an oven, the greaseproof paper protects the bottom of the pot from burning the soup!

   

8. 8 Slice ginger and cut green onions into long sections

   

9. 9 Spread the sliced ginger on the bottom of the electric pot

   

10. 10 Then add green onions and pour 3 tablespoons of cooking oil in the bottom of the pot

    

11. 11 Place the marinated chicken in an electric pot lined with green onion and ginger

    

12. 12 Plug in the power, turn on medium heat, cover the pot and bake for 15-20 minutes

    

13. 13 Open the lid and prepare to turn over

    

14. 14 Flip and bake for another 20 minutes. Let the chicken skin stick to the bottom of the pot and color. When the chicken skin is slightly browned and very fragrant, unplug it and simmer for 1 hour, then take it out and cut it into pieces!

    

15. 15 The finished product, taste it while it's hot. The salt-baked chicken has the unique aroma of ginger. The chicken is tender and juicy, the meat is elastic, and it has a very fragrant chicken flavor! The more you chew, the better it tastes!