Salt baked chicken

Overview

Salt-baked chicken, a Han Hakka specialty dish, is a Cantonese-Hakka dish. It is a famous Hakka dish in Guangdong and one of the local Hakka signature dishes in Guangdong. It is popular in Shenzhen, Huizhou and other places in Guangdong. It has become a classic dish well-known at home and abroad, especially in overseas areas where Guangdong overseas Chinese are concentrated. A few days ago, I saw a friend on WeChat and said that the salt-baked chicken is delicious, so I tried making it at home using the Heile casserole I just bought from Feng. The taste was so delicious, it was really the salt-baked chicken on the tip of my tongue!

Tags

• hot dishes
• pregnant women
• old man
• hakka cuisine
• lunch
• dinner
• students
• coarse salt
• garlic
• onions
• salt baked sauce
• fine salt
• ginger
• old hen

Ingredients

Steps

1. 1 Wash the old hen and drain the water. Apply fine salt to the chicken and rub it evenly inside and outside.

   

2. 2 Spread the salted baking sauce evenly over the chicken.

   

3. 3 Put the washed onions, ginger and garlic into the chicken belly and marinate for 2 hours.

   

4. 4 After marinating, use kitchen paper to dry the water, wipe it well and wrap it with special sandpaper for salt-baked chicken.

   

5. 5 Fry 2000G of coarse salt in a dry pan for about 10 minutes.

   

6. 6 Remove kosher salt to casserole.

   

7. 7 Place the wrapped chicken into the pot.

   

8. 8 Spread the remaining kosher salt all over the chicken.

   

9. 9 Bake on high heat for about 8 minutes, then bake on low heat for 50 minutes, turn off the heat and let it simmer for 20 minutes before serving (all times are adjusted appropriately according to the size of the chicken)

   

10. 10 The chicken I used was neither big nor small, just right for baking.

    

11. 11 After taking out the salt, gently take out the baked chicken.

    

12. 12 Delicious salt-baked chicken is ready!