Cantonese salt baked chicken is a classic Cantonese dish, the name seems to be very simple, similar to white cut chicken, soy sauce chicken. The ancient traditional practice of baking chicken with salt is to marinate the chicken, wrap it in oil or tin foil, then prepare a large amount of salt, put it in an iron pot, and then seal the chicken in it. Finally use a small fire, slowly bake, the fire is the most difficult step to master, together with artificial firewood to burn, big no, small time is too long. Baked just right salt baked chicken shows a golden and seductive color, with a little bit of charred color, eating crispy meat tender, the taste is tight and smooth, even the bones are very flavorful, and the salty flavor will not disappear for a long time.
In the past, the home was burned with wood on the stove, which was very convenient when making this salt baked chicken, and now the house is pasted with tiles, etc., in order to keep it clean, the stove head is all removed, only the gas stove. This practice has slowly been rarely tried, only during the New Year's Festival, and friends will build a temporary stove in the open space and set up a pot to make it once. Most of the current salt baked chicken is made with an electric rice cooker, and the rice cooker is sealed, and if it is a ceramic pot, the effect will be better. Today I will share a Guangdong salt baked chicken recipe, which can be made with a rice cooker.
The surface of the salt-baked chicken is golden yellow, which is dyed with an ingredient called yellow gardenia, and it can be bought in Chinese medicine stores. There are also some places where turmeric powder is used, and each place has a little difference, but the taste is particularly fragrant. Guangdong's chicken made of salt baking is three yellow chickens, and there is a bearded chicken, a family of 4-5 people a chicken of about 2-3 pounds is enough to eat, the number of people to buy half a chicken. Today's salt baked chicken is more homely, the taste is fragrant, I want to eat it, my family will do it once a week, the skin is crispy and tender, and it is particularly fragrant!
【Required Materials】
One chicken, one packet of salt baked chicken powder, five yellow gardenias.
【Preparation steps】
1. Rinse the yellow gardenia with water to dust, then chop a little, and then brew with a small amount of boiling water. Soak out the color and set aside.
2. Prepare a chicken, rinse it with water, treat the hair on the surface, and rub it clean. Put the chicken in the yellow gardenia water, apply it, let the whole chicken wrap in color, and paint it two or three times or so to be lustful.
3. Pour another packet of salt baked chicken powder, a package of chicken, the standard is 25 grams a packet, feel too much to reduce it. Spread it out and massage it again. Then use the damper to dry the surface water stains and put them aside to marinate for more than 2 hours.
4. Don't put anything in the rice cooker, put the marinated chicken directly in, and tidy up the chicken heel and neck. Close the lid and press the cook button. Minimum 30 minutes or more. When you come out of the pot, use a chopstick, prick the chicken, and the juice that comes out is not blood-colored and cooked thoroughly. Cut into pieces or chops out of the pan, do not pour the juice in the pot, pour into a bowl or pour into the chicken, eat it is particularly fragrant.
Tips:
1. Chickens look at what breeds can be bought on the market, not necessarily three yellow chickens, depending on personal needs.
2. At least marinate for more than 2 hours, otherwise it will not be fragrant.
3. Blow dry with the wind to make the chicken skin crispy. Those who feel indifferent can ignore this step.