#KunboCasseroleSalt-bakedChicken#

Overview

The Kunbo food-grade casserole I recently purchased is a kind of casserole that I have never heard of before, which can be dried and quenched without breaking. Salt-baked chicken is one of my favorite dishes, and its alluring aroma is unforgettable. I ate the salt-baked chicken given to me by a friend a few years ago, and the taste is mouth-watering when I recall it. However, I heard from my friend that the preparation of salt-baked chicken is very complicated, so I didn’t dare to think about it again. After all, I don’t dare to use ordinary casseroles for dry-roasting, let alone long-term baking. Now that I have the Kunbo casserole in hand, which can be dry-cooked and quickly cooled, I will try this delicious dish "Kunbo Casserole Salt-Baked Chicken" today

Tags

• hot dishes
• home cooking
• galangal
• ginger powder
• salt baked chicken noodles
• sichuan pepper powder
• curry powder
• old hen
• salt
• sea salt

Ingredients

Steps

1. 1 4.6L Kunbo Casserole I46C

   

2. 2 Mix all the powder and salt

   

3. 3 Use a stone cup to mash the galangal. If you don’t have a stone cup, chop it into pieces and pat it with a knife. This step can make the smell of galangal shine better

   

4. 4 First rub the whole chicken with the mixed salt powder, then rub the whole chicken with the crushed galangal. After rubbing it, stuff all the galangal into the belly of the chicken

   

5. 5 Rub the remaining salt powder all over the chicken, put it in a plastic bag, and let it marinate for 2 hours

   

6. 6 After marinating, wipe off the water in the kitchen

   

7. 7 After wiping, wrap the chicken in oil paper

   

8. 8 Then wrap it in tin foil first

   

9. 9 Fry 2000 grams of sea salt in a dry pan for about 10 minutes

   

10. 10 Transfer the salt to the 4.6L Kunbo casserole

    

11. 11 Put the chicken into the casserole

    

12. 12 Continue to cover the whole chicken with salt in the casserole. The chicken I bought weighs a little more than 3 pounds, which is a bit big, but the advantage is that the capacity of the pot is large enough

    

13. 13 Bake over medium-low heat for 25 minutes, then turn off the heat, let it simmer for 30 minutes and bake again for 25 minutes, then turn off the heat, let it simmer for 30 minutes and then take it out of the pot (the time will be adjusted according to the size of the whole chicken)

    

14. 14 The old hen I bought has a chewier texture when baked (this is based on personal preference)

    

15. 15 Delicious food is ready

    

16. 16 Finished product pictures