Kunbo Casserole Baked Chicken with Lotus Flavor and Salt

Overview

Kunbo's food-grade casserole can be cooked dry or even quickly cooled. It has a large capacity of 4.6L and can bake a whole chicken weighing about two kilograms without any problems. It is just right for a family of three. I have a different story about how to eat whole chicken. There is a custom in my hometown that on the day when a child turns 18, he or she will eat a whole chicken of about one pound. It is eaten alone, which means that you have grown up and become an adult. This day is grand, and I have been waiting for this day for a long time since I can remember. Because from that day on, it means that I have truly grown up. It doesn’t matter which way you do it. And I have a special liking for salt-baked chicken. Opening the layers of packages, the fresh and delicious taste of chicken is refreshing. Later I learned that this unique cooking method retains the rich nutritional value of chicken. The appearance is bright orange and buttery, the chicken has a mellow aroma, is not greasy, and is smooth and tender. Regular consumption has the effects of cooling blood and moisturizing dryness, nourishing the kidneys and laxative, warming the spleen and warming the stomach. Every time I go back to my hometown, my mother will bake a domestic chicken for me. Wrapped with lotus leaves from the lotus pond, it gives a unique refreshing feeling. This big casserole from Kunbo can satisfy my taste buds at home, haha. Kunbo Casserole Baked Chicken with Lotus Flavor and Salt is ready.

Tags

• hot dishes
• home cooking
• chinese banquet
• cantonese cuisine
• maternity
• dinner with friends
• hakka cuisine
• autumn recipes
• banquet dishes
• cinnamon
• coarse salt
• ginger
• high-strength liquor
• no-maj
• refined salt
• star anise
• zanthoxylum bungeanum
• curry powder
• lotus leaf
• white pepper

Ingredients

Steps

1. 1 Just wipe the new casserole clean with a dry cloth.

   

2. 2 Wash and drain the No-Maj chicken. Have ingredients ready for later use.

   

3. 3 Pour the white wine over the chicken and rub evenly inside and out.

   

4. 4 Put the curry powder, refined salt, and pepper into a small dish and mix well to form baked chicken powder. Apply the salt-baked chicken powder to the chicken, and also apply a layer to the belly of the chicken.

   

5. 5 Put the ginger slices into the chicken belly, marinate for more than half an hour, and drain.

   

6. 6 Wrap the No-Maj chicken in a clean lotus leaf.

   

7. 7 Wrap the outside with a layer of tin foil.

   

8. 8 Add the prepared coarse salt, aniseed, peppercorns, and cinnamon into the wok and stir-fry over medium heat until fragrant.

   

9. 9 Put some salt into the bottom of the casserole and spread it evenly,

   

10. 10 Add the wrapped maji

    

11. 11 Pour in all the salt again and cover the whole chicken.

    

12. 12 Cover and place on the stove, bake over medium-low heat for 20 minutes

    

13. 13 Use a tool to scoop out the salt on top and turn the chicken over

    

14. 14 Submerge in salt again and bake for 10 minutes before turning off the heat.

    

15. 15 Crack the salt shell and take out the baked Ma Chicken

    

16. 16 It can be eaten directly after opening.