In autumn, I want to eat meat even more, it's time to post out the treasure food I have hidden, give you a relief, so delicious that even the bones are reluctant to throw away! It is said that it, salt baked chicken, is the traditional cuisine of Hakka area in Guangdong Province, belongs to Hakka cuisine, is also one of the local Hakka signature dishes in Guangdong; salt baked chicken is popular in Shenzhen, Meizhou, Huizhou, Heyuan and other places in Guangdong, has now become a well-known classic dish at home and abroad, raw materials are chicken, salt and salt baked powder, etc., the taste is salty, tender.
"World cuisine, fragrant but a salt baked chicken", salt baked chicken preparation method is unique, the flavor is rich, the skin is smooth and smooth, accompanied by sand ginger oil and salt, the flavor is excellent, the color is slightly yellow, the skin is crisp and tender, the bone meat is fragrant, the flavor is tempting, and it is a commonly used delicacy at banquets
Salt baked chicken is not only convenient to eat, almost no need to make another seasoning and the nutritional value is also very high, conducive to absorption of salt baked chicken, the elderly and children can eat! It has been recommended by "China on the Tip of the Tongue", so the salt baked chicken is not only loved by Chinese people, but also gradually goes to the world and has been praised by many foreign friends.
How to learn the authentic recipe for salt-baked chicken recipes? Let's learn the authentic way to make salt baked chicken!
Preparation with ingredients
Ingredients: 1 Qingyuan chicken, 7 pounds of coarse salt (salt baked chicken try to choose enough small chicken, so that it is easier to cook when salt baked)
Ingredients: 15 g salt baked powder, 20 g yellow ginger powder, 20 g green onion, 10 g chicken powder
Seasoning: 10 g ginger juice
Main tool: 1 wok (restaurants need to use binaural wok)
Step 1: Dispose of Qingyuan chicken
1. Wash the chicken clean, check whether the liver and lungs in the chicken stomach are cleaned up, and the chicken fat is disposed of as much as possible, because if the chicken fat is too much when the salt is baked, the coarse salt will be wet, and the salt cannot coagulate
2. Chicken feet, wings fixed on the chicken body (fixing the chicken's feet, wing technique is a technical work, chicken feet, wings should be fixed along the ligament twisting principle, we have to practice several times to master), after completion into the dish for later.
Step 2: Marinate qingyuan chicken
1. Put the cleaned chicken in 15 grams of salt baking powder, 20 grams of yellow ginger powder, 20 grams of green onion, 10 grams of ginger juice, and 10 grams of chicken powder. Apply evenly to the chicken with a massage technique. (Apply inside and out for 10 minutes)
2. Spread the chicken and marinate for 2 hours
Step 3: Salt baked Qingyuan chicken
1. Pour 7 kg of coarse salt into the wok, stir-fry on high heat, put in the blow-dried chicken, completely cover with hot salt, and seal the whole chicken.
2. Then reduce the heat and heat for another 4 minutes, turn off the heat, at this time, rely entirely on the heat of coarse salt to bake the chicken (bake for 25 minutes)
3. When the salt is baked, open the salt, please note that the salt at this time is already solidified, be careful to open (if the salt is scattered, it will stain on the chicken flesh and become very salty).
The salt-baked chicken is slightly yellow in color, the skin is smooth and smooth, the taste is particularly good, and the feel of tearing up is also very good. Without adding a drop of water throughout the process, the deliciousness of the chicken is firmly locked in. One bite down, the fragrant chicken juice accompanied by the salty aroma of the marinade, suddenly dissolved in the mouth, very enjoyable, and sold outside is not a grade at all!