Salt Baked Chicken

2024-09-11 03:00:13 3441

Salt baked chicken "is a famous Hakka delicacy that many people love to eat. Earlier, Zerui's mother used an electric rice cooker to make it, and the taste was also good. But for a serious foodie, they still want to try the traditional method. They can't buy sea salt even after going to the supermarket several times. It wasn't until a few days ago when they casually asked at the seasoning stall in the market that they found all kinds of salt, including big salt, double salt, and sea salt. Traditional salt baked chicken can be made with all kinds of salt~~~

Details of ingredients

Three yellow chickens1 piece
Salt Baked Chicken Noodles30g
sea salt2500g
Cooking wine3 teaspoons
Turmeric powder1 spoon of scallion and ginger

Technique

difficultybeginner
workmanshipstifling
tastesalty and savory
timean hour

Steps to make Salt Baked Chicken

1. Clean one Three Yellow Chicken (about 1000 grams), cut off the nails, and remove the chicken butt.
2. I bought commercially available salt baked chicken powder as a seasoning, which is more convenient. It includes scallions, ginger slices, yellow wine, and 1 teaspoon of turmeric powder.
3. Apply cooking wine to the chicken body, add salt baked chicken powder, turmeric powder, scallions, and ginger slices.
4. Gently massage the chicken both inside and outside for a while, inside and outside, up and down, front and back, including the inside of the chicken belly and the gaps between the chicken wings and legs. Massage the chicken belly thoroughly, so that the salty taste of the salt baked chicken powder can better penetrate into the chicken.
5. Evenly spread and massage the chicken, then place it in a fresh-keeping bag and marinate for at least 2 hours. (If you have time to marinate overnight, it will be more flavorful)
6. Rinse the surface residue of the marinated chicken with clean water, hang it up and let it air dry for 2 hours, and control the moisture.
7. Control the moisture content of the Three Yellow Chicken. Tie the scallions into knots and stuff them into the chicken's belly, wrap them tightly with oil paper, and make sure to wrap the Three Yellow Chicken tightly to prevent the chicken from leaking out. (Zerui's mother wrapped three layers of oiled paper)
8. Prepare sea salt, pour it into the pot, and stir fry slowly over medium heat. (The seasonings such as Sichuan peppercorns and star anise in the picture can be ignored. They were used for salt baked quail eggs last time.)
9. Stir fry the salt until it makes a crackling sound and the color is slightly yellow. Spread one-third of the stir fried salt in another pot and place the three yellow chicken wrapped in oil paper on top. (preferably in a cast iron pot or heat-resistant sand pot)
10. Pour all the remaining salt onto the Three Yellow Chicken, making sure to completely bury the chicken. (You can pre order a little more salt, depending on your pot, as long as you can completely bury the chicken. I prepared 6 pounds of sea salt and used about 5 pounds.)
11. Bake on low heat for 50 minutes, then turn off the heat and let it simmer for another 30 minutes. It's ready to start eating. First, remove the salt that has formed a hard shell.
12. It's so fragrant and the skin color is also tempting. It's that simple, have you learned it? If you like to eat, you can try the above methods at home by yourself!