Salt baked chicken
Overview
Salt-baked chicken is a signature dish in Cantonese cuisine. Not only can you enjoy the original taste of chicken, but it also has the effect of nourishing the kidneys. People with frequent nocturia and children who wet the bed can give it a try. ,
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Ingredients
Steps
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Prepare the ingredients, wash the chicken and drain it, slice the ginger, sand ginger, garlic, and cut the green onion into sections.
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Wipe the outside of the chicken dry with kitchen paper (the baked chicken will be very salty if not wiped dry)
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Cut off the chicken feet and stuff them into the chicken belly along with the seasonings. (If the chicken feet are not cut off, they will be very dry)
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Use toothpicks to seal the openings on the chicken belly and neck. (To prevent the chicken from losing moisture and salt from entering the chicken belly during the baking process)
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Put oil in the pan (conducts heat faster and prevents burning)
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Spread a layer of salt on the bottom of the pot (I used the salt I used last time. After using the salt, as long as it is not burnt and there is no oil, you can cool it and freeze it for three times))
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Add the chicken and cover it with salt (it must be tightly covered, the uncovered parts will not be cooked!)
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Cover the pot and cook on low heat for about 30 minutes (must be the lowest heat). When you smell the aroma, turn off the heat and bake for 15 minutes
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Peel off the hardened salt blocks and poke a hole in the chicken leg. If there is no blood flowing out, you can start the pot.
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Remove the salt from the chicken
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Use chopsticks to hold the chicken wings and fork them, and pat off any salt particles stuck to the chicken. (Be sure to shoot as soon as it comes out of the pot! The salt will penetrate into the chicken over time and it will be very salty)
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Remove spices from toothpicks and chicken tripe.
