Salt-baked chicken, as a traditional Cantonese dish with a long history, is deeply loved by diners for its unique cooking method and delicious taste. Today, let's explore the authentic method of Yanju chicken and feel its unique deliciousness.
1. Material selection and preparation
The production of salt-baked chicken must first start with the selection of ingredients. High-quality local chicken is the key to making Yanju chicken, the local chicken meat is delicate and delicious, and it is the first choice for making Yanju chicken. When choosing local chickens, we should pay attention to choosing chickens with bright coats and lively and active coats, which have firmer meat quality and better taste.
After the chicken is ready, we need to do a preliminary treatment of it. First of all, the chicken is slaughtered and washed, and the internal organs and the chicken head, chicken feet and other parts are removed. Then, use cooking wine, ginger slices, green onion segments and other seasonings to evenly spread the inside and outside of the chicken body, and marinate for about half an hour to remove the fishy smell and increase the deliciousness of the chicken.
2. Stir-fry the salt-baked sauce
The uniqueness of salt-baked chicken is the way it is cooked – salt-baked. The key to salt baking is to fry the salt baking material. The main ingredients of salt baking are coarse salt and five-spice powder. Coarse salt can act as a heat conductor so that the chicken is heated evenly during the cooking process; Five-spice powder adds aroma to the chicken and makes it more delicious.
When stir-frying the salt bakin, we need to mix the coarse salt and five-spice powder in a certain proportion, and then put it in a hot pan and stir-fry until it is slightly browned. During the frying process, it is necessary to pay attention to the mastery of the heat and avoid frying the salt-baked ingredients. The stir-fried salt-baked ingredients should be set aside for later use.
3. Wrapping and cooking
Wrapping is one of the key steps in the production of salt-baked chicken. We need to wrap the marinated chicken in kitchen paper or gauze, which can prevent the chicken from losing moisture during the cooking process and maintain its tender taste. The wrapped chicken should be placed in the sautéed salt-baked sauce to ensure that the chicken is completely covered by the salt-baked sauce.
Next, put the wrapped chicken in the preheated oven and roast it over medium heat for about 40 minutes. During the cooking process, we should pay attention to the temperature inside the oven to avoid the temperature being too high and causing the chicken to burn. At the same time, it is also necessary to pay attention to the changes in the salt-baked material, such as cracking or discoloration of the salt-baked material, and adjust the oven temperature or turn the chicken in time.
Fourth, remove from the pot and enjoy
After 40 minutes of roasting, the salt-baked chicken is finally done. At this point, we need to remove the salted chicken from the oven and gently brush off the salted baked sauce from the surface with a brush. At this point, you can see that the chicken is golden in color and fragrant. Next, cut the chicken with a knife, arrange it and serve it on the table.
When you taste salt-baked chicken, you will find that the meat is tender, juicy and delicious. The chicken fully absorbs the aroma and flavor of the salt-baked ingredients during the salt-baking process, making the whole dish full of aroma and endless aftertaste. At the same time, the cooking method of Yanju chicken also retains the original flavor and nutrients of the chicken, making this dish more healthy and delicious.
5. Tips
1. When stir-frying the salt baking sauce, you can add an appropriate amount of pepper, star anise and other seasonings according to your personal taste to increase the aroma and taste of the salt chicken.
2. When wrapping the chicken, make sure that the chicken is completely covered with a salt-baked sauce to prevent the chicken from losing moisture and nutrients during the cooking process.
3. During the cooking process, pay attention to the temperature in the oven and the changes of the salt baking material, and adjust the cooking method and time in time to ensure the texture and taste of the Yanju chicken.
4. After the salt bureau chicken is out of the pot, the salt baking material on the surface should be brushed off in time to avoid affecting the taste and aesthetics.
Through the introduction of the above steps, I believe you have mastered the authentic practice of Yanju chicken. Come and try this delicious dish! Let your taste buds indulge in the deliciousness of Yanju chicken!