Hakka Salt Baked Chicken

2024-04-21 21:52:31 1981

Hakka people cannot have a feast without chicken. When it comes to regional representative cuisine, Hakka salt baked chicken is the first choice< Br>

1. All the ingredients are three types: one local chicken, coarse salt, and salt baked powder.
2. First, use kitchen paper to absorb the moisture from the surface and stomach of the chicken.
3. Pour in a bag of salt baking powder and apply evenly inside and outside.
4. Pour some peanut oil to lock in the moisture.
5. Let it stand for one hour to savor.
Wrap the whole chicken in oil paper.
7. Set aside for future use.
8. Pour crude salt into the pot, preferably from an unused old or clay pot.
9. Heat up the salt and try the temperature on the back of your hand. If it feels hot, it's enough.
10. Scoop out half of the stir fried hot salt, and spread out the remaining salt evenly.
11. Put the chicken into the pot.
12. Pour the freshly scooped salt back in and cover the chicken.
13. Cover as tightly as possible to taste.
14. Cover and simmer over low heat for an hour.
15. Time is up.
16. Peel off the salt.
17. Keep the remaining salt for reuse next time. It can be used to bake an egg or something, don't waste it.
18. Remove the chicken.
19. Remove the oil paper.
20. Tear the meat into pieces, this aroma can't help but make your stomach hungry. Let's start with a cushion to cushion the bottom.