Casserole Salt Baked Chicken
Overview
I particularly love salt-baked chicken, and I can’t help but buy all kinds of salt-baked chicken legs and wings from the supermarket. In fact, I have thought about making salt-baked chicken by myself, but I don’t have the tools and find it troublesome, so I just give up every time. This time I got Kunbo's casserole, and I was wondering if I could try it and make salt-baked chicken myself. After trying it, I discovered that the steps are actually very simple, easy to operate, and tastes great. My parents-in-law like it very much.
Tags
Ingredients
Steps
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Have all raw materials ready. Slice the ginger, clean the chicken and drain.
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Sprinkle appropriate amount of white wine on the chicken and spread evenly.
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Mix curry powder, white pepper and salt and sprinkle over chicken.
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Wear gloves on your hands to massage the chicken, make a whole body spa, and stuff ginger slices into the chicken's belly. Then cover with plastic wrap and marinate for more than an hour.
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Add coarse salt and peppercorns to the wok and sauté the salt over medium-low heat.
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The marinated chicken is tightly wrapped in tin foil. I wrapped it in 3 layers.
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Spread 1/3 of the fried coarse salt on the bottom of the casserole.
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Place the chicken wrapped in tin foil into the center of the casserole.
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Pour the remaining kosher salt into the casserole and cover the entire chicken.
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Turn on the electric ceramic stove to medium heat, cover the casserole, and bake for 20 minutes.
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After 20 minutes, scoop out the coarse salt on top and turn the chicken over with the help of tongs.
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Continue to cover with coarse salt and bake over medium heat for 20 minutes.
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After baking, crack the salt shell, take out the baked salt-baked chicken, and tear off the tin foil before eating.
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Of course, you can also manually tear the salt-baked chicken into shredded chicken.
