Salt baked chicken

Overview

The weather is hot, so cooking salt-baked chicken can increase your appetite. In fact, the principle of salt-baked chicken is similar to that of beggar's chicken. The so-called principle is that it knows everything. The pickling part of salt-baked chicken is similar to the pickling of salted duck. It is said that all things come from the same origin and are endless.

Tags

• hot dishes
• cantonese cuisine
• hakka cuisine
• chicken
• five spice powder
• garlic cloves
• old ginger slices
• oyster sauce
• sesame oil
• white sesame
• lemon slices
• red pepper
• salt

Ingredients

Steps

1. 1 Put the salt, five-spice powder and red pepper into the iron pot, stir-fry over low heat until the salt turns yellow, then turn off the heat and put it into a bowl. After the fried salt has cooled, apply the salt to the chicken and marinate it for 2 hours. After letting, add the marinated chicken to the onions, ginger, garlic, and 2 fresh lemon slices for seasoning to make the meat fresh and tender.

   

2. 2 Take out the oil paper, pour a small amount of cooking oil on the oil paper, put the chicken in, and seal the oil paper with cotton thread.

   

3. 3 Pour in about 3 pounds of salt and stir-fry the salt over medium-low heat. When you hear the salt crackling, it means the salt is ready.

   

4. 4 First pour the salt into the pot (mine is a stainless steel pot, it is best to use a casserole), cover the bottom of the pot with salt, put the chicken wrapped in oil paper, and finally spread the remaining salt on top of the chicken and cook slowly over low heat.

   

5. 5 For about 40 to 60 minutes, turn off the heat, take out the chicken without rushing, simmer for a while, and take the chicken out after the temperature of the salt drops. Cut the chicken into pieces and put it on a plate, sprinkle with oil, white sesame seeds, and pour a little sesame oil.