Hakka Salt Baked Chicken
2024-04-21 21:52:31 1961
![Hakka Salt Baked Chicken](https://i3.meishichina.com/attachment/recipe/2023/03/26/2023032616798189957861.jpg?x-oss-process=style/c640ms)
Hakka people cannot have a feast without chicken. When it comes to regional representative cuisine, Hakka salt baked chicken is the first choice< Br>
Details of ingredients
Technique
Steps to make Hakka Salt Baked Chicken
- 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.