Salt-baked chicken does this, salty and fragrant, easy to learn, and learn to show a hand to your family during the Spring Festival

"Salt-baked chicken" is a famous Hakka delicacy that many people love to eat. For a serious foodie, I still want to try the traditional method, I can't buy sea salt in the supermarket a few times, until a few days ago I casually asked at the seasoning stall in the vegetable market, and I actually had a complete range of salt, two salts, and sea salt, and the traditional salt-baked chicken was made ~~~

———— ingredients————

Ingredients: 1 triple yellow chicken (about 1000 grams)

Seasoning: 30 grams of salt-baked chicken powder, 1 teaspoon turmeric powder, 3 teaspoons of cooking wine, green onions, and ginger slices

【Directions】

1. The local chicken is not easy to buy, today it is used to make salt-baked chicken, the size is not too big, I personally think that about 2 catties is the most suitable, if the chicken is very large, it takes more time to wait for the chicken to bake. The three yellow chickens are cleaned, the nails are cut off, and the buttocks are cut off.

2. SeasoningI bought commercially available salt-baked chicken powder, which is more convenient, green onions, ginger slices, rice wine and 1 teaspoon of turmeric powder.

3. Smear the chicken body with cooking wine, add salt-baked chicken powder, turmeric powder, green onion, ginger slices, and gently massage the chicken inside and outside with your hands for a while, inside and out, up and down, before and after, including the inside of the chicken belly, the gap between the joints of the chicken wings and chicken legs, and the chicken belly should also be fully wiped and massaged, so that the salty taste of the salt-baked chicken powder can better penetrate into the chicken.

4. Put the massaged chicken in a fresh-keeping bag and marinate for more than 2 hours (if you have time to marinate overnight, it will be more flavorful)

5. Rinse the pickled chicken with clean water to remove the surface dregs, hang it up and dry it for 2 hours to control the moisture.

6. Dry the three yellow chickens and stuff the green onions into the belly of the chicken, wrap them tightly with oiled paper, and be sure to wrap the three yellow chickens tightly so that the chicken body does not leak out. (Zerui's mother wrapped three layers of oiled paper)

7. Prepare the sea salt, pour the sea salt into the pot, and stir-fry slowly over medium heat. (The peppercorns, star anise and other seasonings in the picture can be ignored, which was used in the salt-baked quail eggs last time)

8. Fry the salt until the horn crackles, the color is slightly yellow, spread one-third of the fried salt into another pot, and put the three-yellow chicken wrapped in oiled paper on top. (Preferably in a cast iron pot or heat-resistant clay pot)

9. Pour all the remaining salt on top of the three yellow chickens, and be sure to bury the chickens completely. (The amount of salt can be pre-increased, according to your pot, as long as the chicken can be completely buried, I prepared 6 catties of sea salt, and used about five catties)

10. Bake on low heat for 50 minutes, turn off the heat and simmer for another 30 minutes, you can start eating, first remove the salt that forms a hard shell.

11. It's too fragrant, and the skin color is also attractive, it's that simple, have you learned? If you like it, you might as well follow the above methods and try it yourself at home!

The finished salt-baked chicken is cut into pieces and put on a plate after it cools a little, or like my family, it is more enjoyable to simply and rudely tear it into pieces and eat it~~~

Tips: 1. Add a teaspoon of turmeric powder when marinating, one is to remove the fishy fragrance, and the other is to color, and the baked chicken is more beautiful.

2. In the process of baking chicken, there will be soup overflow, if the salt still wants to be reused, be careful to take out the whole oil paper, do not get the soup on the salt.

3. The salt-baked chicken used more than 2 catties of three yellow chickens, baked on low heat for 50 minutes, and simmered for 30 minutes after turning off the fire.