Homemade salt-baked chicken recipe
Overview
Salt-baked chicken is a long-standing traditional Han delicacy in Guangdong. It is also one of the local Hakka signature dishes in Guangdong and belongs to the Cantonese cuisine - Hakka cuisine. I have always preferred salt-baked chicken. Since I don’t know how to cook it, and sea salt is not easy to buy, I often go to braised vegetable stalls outside to buy it. This time, I bought some sea salt on Taobao and after referring to various methods, I finally made my favorite salt-baked chicken.
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Ingredients
Steps
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After drying the sand ginger, grind it into powder in a stone mortar. After grinding the sand ginger powder, add some fine sea salt and fermented glutinous rice water (wine can also be used), and then mix these in a bowl. This is gauze paper, not like rice paper or glutinous rice paper, it is slightly tougher.
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Find a relatively hot wok, pour the sea salt into it, and stir-fry the sea salt. After the water gradually evaporates, the sea salt will turn into small pieces, like rice stones.
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After washing the chicken legs and wings, touch them dry.
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Cut the gauze paper into two parts and spread the chicken legs evenly with the ginger sauce just now.
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Then place it on gauze paper and wrap it into shape.
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Place the casserole on the stove, spread a layer of fried sea salt inside, be sure to spread it thickly, and lay out the wrapped chicken legs.
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Cover the chicken legs with a layer of sea salt, then wrap the chicken wings like chicken legs and spread them on the sea salt.
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Spread a layer of coarse sea salt, cover with a lid, and place a damp cloth over the lid.
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Just turn the heat to medium to low. It will take about an hour. When you can smell the strong aroma of ginger, you can start the pot. At this time, the wet cloth on the lid of the pot is almost dry.
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Look at the salt-baked chicken I made. It’s not yellow at all. This is its natural color.
