In China's long-standing food culture, the ancient salt-baked chicken has become a classic delicacy with its unique flavor and production process. This dish originated in Guangdong and is known for its crispy skin, tender meat, golden color, and delicious taste. Today, we will reveal the secret of how to make this traditional dish and take you to appreciate the charm of the ancient method of salt-baked chicken.
First, the selection of materials
To make the ancient method of salt-baked chicken, you must first choose high-quality chicken. The traditional salt-baked chicken mostly uses three yellow chickens, that is, yellow feathers, yellow skin, and yellow feet, because of its delicate meat and uniform fat distribution, it is most suitable for salt baking. After choosing the chicken, you also need to prepare enough coarse salt, which is the key ingredient for salt baking.
2. Preparations
Wash the chicken: Wash the chicken to remove internal organs and impurities and keep the skin intact.
Marinate: Marinate the chicken with an appropriate amount of green onion and ginger water, cooking wine, salt and other seasonings for about 30 minutes to 1 hour, so that the chicken can fully absorb the aroma of the seasoning.
Wrapping: Wrap the marinated chicken in gauze or lotus leaves, which will preserve the moisture and aroma of the chicken during cooking.
3. Salt baking process
Hot salt: Pour enough kosher salt into a large pot and heat over medium heat until the salt starts to beat slightly, indicating that the temperature has reached the point where you can start baking.
Bury the chicken: Put the wrapped chicken in the pan and cover the chicken completely with hot salt, so that the heat can be transferred evenly so that the chicken is heated evenly.
Baking: Cover the pot and bake slowly over low heat, the time depends on the size of the chicken and the strength of the fire, generally takes 40 minutes to 1 hour.
Flip: During the baking process, you need to turn it over once to ensure that the chicken is evenly heated on both sides.
Fourth, the finished product is presented
Check the doneness: Gently prick the chicken with chopsticks, if it can be easily pierced, it means that the chicken is cooked through.
Remove the chicken: Carefully remove the chicken from the hot salt and remove the wrapped gauze or lotus leaf.
Dice: Cut the chicken into palatable-sized pieces and place on a plate.
5. Taste and enjoy
The meat of the ancient salt-baked chicken is tender, the skin is crispy and the meat is fragrant, and when eating, it can be dipped in special dipping sauces, such as minced ginger and garlic, according to personal taste, which can enhance the flavor.
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