Black clay pot salt baked chicken

2024-11-08 02:59:22 323

It's Chinese New Year, and there aren't many dishes that can keep up with the atmosphere. These dishes are not necessarily complicated, time-consuming, and laborious. For example, this salt baked chicken is one of the representative dishes in Cantonese cuisine, with excellent appearance and full flavor. It's not just a delicious dish, but also has the effects of warming, nourishing, and strengthening the body< br>

Details of ingredients

Three yellow chickensOne
sea salt6 pounds
Gardenia powdera little
Dry burning clay potA
Baking oil paperA few sheets

Technique

difficultyintermediate
workmanshipother
tasteother
timean hour

Steps to make Black clay pot salt baked chicken

1. Remove the internal organs from fresh Three Yellow Chicken, wash it clean, hang it and drain the water. The net weight of the chicken is about 2.5 pounds.
2. Take a small amount of green bean sized gardenia powder and add a little warm water to dissolve. Gardenia powder is extracted from the spice Gardenia, and is often used by Hakka people to color food and make natural seasonings.
3. Wear disposable gloves and dip them in gardenia water to color the drained chicken.
4. Apply salt baked chicken powder evenly on the chicken body and also on the chicken belly. Marinate for one hour, and do not marinate for more than four hours at most, otherwise the chicken meat will age. Salt baked chicken powder contains salt, which will release water when marinated. You can use a rack like me to put it in a container.
5. Wrap the marinated chicken in heat-resistant baking paper, and use a stapler to secure the joints
6. Add two layers to the package.
7. Prepare a clean black clay pot, do not touch it with water, wipe it clean with a tissue and set it aside to save time.
8. Stir fry sea salt in a durable iron pot and heat it up. Here, edible fine salt cannot be used as a substitute.
9. Pour some stir fried sea salt into a clay pot, about two to three centimeters thick
10. Put in the packaged chicken.
11. Pour the remaining salt into a clay pot and cover the entire chicken.
12. Cover with a lid, medium heat for 10 minutes, then turn to low heat and heat for 50 minutes.
13. Open the lid, tear open the paper, and the aroma of salt baked chicken immediately comes out
14. Serve on a plate. If you can't finish it all at once, microwave it or heat it in the oven at 100 degrees for a few minutes next time.
15. Finished products
16. Finished products
17. Finished products