Preparation of salt-baked chicken
Method 1
Materials
Ingredients
3 yellow chicken 800 grams
seasoning
Ginger
10 grams
White sesame seeds
5 grams
Chives
10 grams
Liquor
10 grams
Salt baking powder
20 grams
Preparation of salt-baked chicken
1. Cut the ginger into shreds, cut the chives into segments, and put the three yellow chickens in a large basin. Pour in 20g of salted chicken powder
2. Add ginger, chives and white wine
3. Coat the whole body of the chicken with seasoning with your hands, and massage the chicken with your hands for 10 minutes so that the seasoning can be fully absorbed
4. Seal the chicken in a plastic bag and refrigerate it for 2 days to let it taste in
5. Line a sheet of tin foil on a baking sheet and skewer the chicken with a baking fork
6. Open the oven to 220 degrees (that is, you can turn the baking fork), bake for about 50-60 minutes, take care of it in the middle, if the tips of the chicken wings are colored, you should wrap the tips of the wings with tin foil to prevent scorching
7. Grilled chicken, tear it into strips by hand and separate the chicken bones
8. At this time, you can taste the chicken, if you feel that it is not flavorful enough, you can sprinkle a little salt baked chicken powder on it, sprinkle some white sesame seeds and mix it, and bake it at 180 degrees in the oven for another 2 minutes
Practice 2
ingredient
Ingredients Three yellow chicken 800g
Coarse sea salt 1500g
Excipients
2 tablespoons of turmeric powder
1 teaspoon of refined salt
1 teaspoon of pepper
1 tablespoon of high liquor
Ginger 15g
1/4 teaspoon of MSG
1 tablespoon of sesame oil
steps
1. Wash and drain the three yellow chickens
2. Pour white wine over the chicken and wipe well inside and out.
3. Put the turmeric powder, salt, pepper and monosodium glutamate on a plate.
4. Stir well to become salted chicken powder.
5.1, 2, 3, 4, 5, apply the salt-baked chicken powder to the chicken, and also apply a layer to the chicken belly.
6、7、8、9、
6. Slice the ginger and marinate in the chicken belly for 1 hour.
7. Tie the chicken with a rope and hang it up and air dry for 3-4 hours.
8. Lay a piece of tin foil on the surface and brush it with a layer of oil, and put in the three yellow chickens.
9. Wrap the foil upwards.
10. Take another piece of tin foil and cover the surface and wrap it well.
11. Prepare coarse sea salt.
12. Put coarse sea salt in a wok and fry the salt over medium heat until the salt grains are hot.
13. Heat the casserole in advance and add 1/3 of the sea salt first.
14. Then put in the wrapped three yellow chickens.
15. Finally pour all the hot salt into the casserole, it is the salt that completely covers the surface of the chicken.
16. Put the casserole on the stove with a lid, bake on low heat for 10 minutes, turn over the chicken and bury it in salt again and bake for 10 minutes, then turn off the heat.
17. Crack the salt shell and take out the baked three yellow chickens.
18. Open the tin foil and brush a layer of sesame oil on the chicken skin with a brush.
The first: salt-baked chicken
[Ingredients] 1 Shunhuang Mountain native chicken, coarse salt: 1 package;
【Seasoning】Appropriate amount of lard, Huadiao wine, dark soy sauce, ginger, shallots, salt-baked chicken powder, etc.;
【Directions】
1. Clean the inner cavity of the chicken, cut the feet and wash the inside and outside, hang the chicken with a stainless steel hook and drain the water, smear the inside and outside of the chicken cavity with refined salt and salt-baked chicken powder, and marinate for 15 minutes.
2. Fill the chicken belly with shredded ginger and green onions, then evenly coat the chicken body with dark soy sauce and Huadiao wine, and let it dry slightly.
3. Stack 3 pieces of jade button paper and spread them on the workbench, sweep a layer of lard on the jade button paper on it with oil, and then put the pickled chicken on the opposite corner of the jade button paper, and fold it in half to wrap the chicken
4. Put the coarse salt in a pan and fry it over low heat until it is hot, take out 1/4 coarse salt, put in the wrapped chicken, put back 1/4 coarse salt and bury the chicken. Cover and bake over heat for 15 minutes.
5. Take out the chicken from the salt, fry the salt again, make noodles from the bottom of the chicken, flip and bury it in the salt, and bake for about 15 minutes until the chicken is ripe, this time without covering the pot, to facilitate the evacuation of steam.
6. Take out the chops and arrange them on a plate.
The second: Dong'an chicken
【Raw materials】1 Dong'an Shunhuang Mountain native chicken;
【Seasoning】1 large red pepper, 4 spicy millet (do not add spicy ones), 1 piece of ginger, 1 piece of old ginger, a little rice vinegar, chili powder, green onions, pepper.
【Directions】
1. Burn the skin of the chicken thighs over the fire for a while to remove any excess feathers.
2. Wash and chop the pieces.
3. Slice the red pepper, shred the ginger, cut the green onion, and chop the millet spicy and ginger.
4. Add water to the pot, cover the chicken pieces, add the ginger slices and green onions, and remove them when they are medium-rare.
5. Heat the pan with cold oil, add ginger and millet spicy, stir-fry to bring out the aroma, add the chicken pieces, stir-fry, add the soup that just cooked the chicken pieces, and add 200ml of rice vinegar.
6. Cover the pot, bring to a boil over high heat and cook for 5 minutes.
7. Add shredded ginger, shredded red pepper, chili powder, pepper, and 100ml rice vinegar, and simmer for 3 minutes to make it flavorful.
8. Stir-fry, add green onions, remove from the pan.
How to make salt-baked chicken and how to make it!
Salt-baked chicken is a famous traditional dish of the Han nationality in Guangdong, and it is also one of the signature dishes of local Hakka in Guangdong, which belongs to the Cantonese cuisine - Hakka cuisine. The production method is unique, the taste is rich, the skin is refreshing and the meat is smooth, the color is slightly yellow, the skin is crispy and the meat is tender, the bone and meat are fresh and fragrant, and the flavor is attractive. Popular in Shenzhen, Huizhou, Heyuan, Meizhou and other places in Guangdong, it has become a classic dish that is well-known at home and abroad, especially in overseas areas where overseas Chinese from Guangdong are concentrated.
Salt baking is a technique in which the raw materials are wrapped in gauze paper and buried in the coarse salt of the red crystals, and the raw materials are heated into a dish by using the thermal conductivity of salt. It is mainly used for the production of salt-roasted river eel, salt-baked prawns, and salt-baked chicken.
Process flow and characteristics
Process flow: material selection→ pickling→ wrapping→ embedding in hot salt, baking→ loading mechanism, salt baking using the mechanism of physical heat conduction, using salt as a heat conduction medium to make the raw materials mature, the heating time is subject to the maturity of the raw materials, generally not too long, so as to maintain the texture and umami of the raw materials. Wrapping and heating with tin foil can make the moisture in the raw materials dissipate to a certain extent, which also has the effect of concentrating the umami of the raw materials.
The frequency of the word "baked" in Cantonese cuisine is very high, but subdivided, it roughly has four meanings, one is the cooking method of baking, such as the salt baking and sauna baking that we often say; second, it contains the meaning of roasting, such as oven baking, clay pot baking; the third is the compound "baking" method, such as frying and baking; The fourth refers to the dry goods put in hot water to rise.
One of the most common baked dishes baked with salt, let's explain it for you.
The traditional salt baking method is a method in which the raw materials are wrapped with lotus leaves, gauze paper (or tin foil) after being pickled and colored, and then buried in the coarse-grained raw salt pile that is fried to a hot point, and the high temperature of the coarse salt is used to conduct heat to cause the raw materials to mature, and the finished product has a strong fragrance and outstanding taste.
Usually, everyone only knows that chickens can be cooked with salt, but in fact, there are many raw materials that can be used to make salt-baked vegetables, such as poultry (such as suckling pigeons, ducks), seafood (such as shrimp, crab, conch), dried fruits (such as black peanuts, cashew nuts, ginkgo), eggs (such as native eggs, quail eggs), and root plants with skin (such as yams, small potatoes) can all be cooked in this way.
Technical Highlights:
1. Salt can be reused
The salt used to make salt-baked vegetables can be reused. The coarse salt used for the first time has a lot of moisture, which is easy to cause the salt particles to bounce around when stir-frying, so you need to cover it with a lid. Salt can be reused, but if you're making dishes like salt-baked chicken or salt-baked seafood (where juice comes out when cooking), it's best to replace it after three uses. If it is used to make salt-baked peanuts and cashew nuts and other dishes without juice, the salt can generally be reused five or six times.
2. Salt-baked dishes must be cooked in an iron pot or casserole
In the process of frying salt, sodium chloride, the main ingredient in salt, is more damaging to the iron pot under heating conditions, so it is best to use the old iron pot to make it, or use a clay pot.
3. Wrapped in three layers of paper for salt-baked chicken
When making salt-baked chicken, the outside of the chicken must be wrapped in gauze paper. During the heating process, the chicken will leave a lot of juice, so in general, only three sheets of gauze paper are wrapped in one. Two of them should be coated with cooked lard or peanut oil, chicken fat can also be used, one is to increase the fragrance of the chicken, and the other is to avoid the yarn paper and the skin of the chicken are too tightly adhered to, and the chicken skin is damaged when the yarn paper is removed. The third sheet of yarn paper does not need to be oiled, and the grease should not be directly exposed to the hot salt, which may cause oil smoke.
4. The temperature of coarse salt is up to 130°C
The coarse salt must be fried until it is hot before adding the ingredients. Generally speaking, when the temperature of the coarse salt reaches 130°C, the raw material can be put in.
5. Time control of salt-baked ingredients
The preparation of salt-baked vegetables is not complicated, the main thing is to master the heating time.
A method of making salt-baked chicken
1. Raw materials
1 yellow chicken, 1 piece of sand ginger, coriander, rice wine (1/2 cup), coarse sea salt (3 packs, a total of 3 catties) 2, tools kitchen paper (4 pieces), deep bottom clay pot (1) 3, the production process
1. Wash and scrape off the skin of the sand ginger and chop it into fine pieces; Remove the coriander, wash and drain the water and set aside.
2. Wash the three yellow chickens and remove the internal organs, cut off the head, neck and chicken feet, and absorb the water with kitchen paper.
3. Smear the chicken body with rice wine and minced sand ginger, marinate for 5 minutes, and pour the remaining rice wine into the chicken belly.
4. Wrap the three yellow chickens with kitchen paper, and be sure to wrap them tightly.
5. Sprinkle 1.5 bags of coarse sea salt on the bottom of the clay pot, put in the wrapped chicken, and then pour in 1.5 bags of coarse sea salt to cover the chicken.
6. Cover the lid of the clay pot, spread a wet square towel, and cook on low heat for about 60 minutes.
7. Cook until the wet square towel dries, indicating that the chicken is cooked, and remove the cover to scoop out the coarse sea salt on the chicken.
8. Take out the cooked chicken, tear off the kitchen paper, put the chicken on a plate, put coriander as a garnish, and serve.
Fourth, the key to production
1. The clay pot used to make salt-baked chicken should be a little deeper, so that it can hold sea salt; Since the clay pot is discarded after using it once, it is not advisable to buy too expensive ones.
2. After making the salt-baked chicken, as long as the black sea salt at the bottom of the pot is scraped off, the white sea salt can be kept for next use.
3. Sanhuang chicken, also known as Zhanjiang chicken, has tender chicken, crispy skin and soft bones, plump fat and delicious taste. You can also buy Qingyuan chicken to enter the dish, but it is not advisable to buy feed chicken, otherwise the chicken taste is not strong.
4. The sea salt at the bottom of the clay pot should be higher than two index fingers, if the sea salt is too shallow, the kitchen paper on the chicken will be burned, and the chicken will be black and unpalatable.
5. The paper used to wrap the chicken can be straw paper, kraft paper or special salt-baked paper, and if you can't buy it, you can also use kitchen paper instead.
6. Spread a wet square towel on the clay pot cover, and when the square towel becomes dry, it means that the chicken in the pot is cooked.
7. If the weight of the chicken is about 2 catties, it is enough to bake for 10 minutes. The amount of salt should also be equal to that of chickens.
8. You can first smear the slaughtered chicken with fine salt inside and outside the chicken, then steam the chicken with an open flame and water, and then chop the chicken into pieces. In addition, use lard or peanut oil, seasoning powder and mix with the juice of the original steamed chicken to boil into thick juice, put it in a large bowl, dip the chopped chicken pieces into spice oil juice one by one, and put it on the plate.
Salt-baked chicken, it's so delicious!
Hello everyone! Today I would like to share with you a delicacy that is especially suitable for lazy friends - salt-baked chicken in the rice cooker. This is a recipe that my mother has been making for more than ten years, and every time I make this dish, there is not enough rice at home! This dish is not only simple, only a rice cooker and several common seasonings are needed, without adding a drop of water, the rice cooker is pressed, and the rest of the delicacy will be left to time~ The chicken is tender and flavorful, and the aroma is tangy, which can definitely open your autumn appetite, hurry up and arrange it!
I remember when I was a child, my mother was always busy and took care of our diet. At that time, in order to save time and make delicious food for us, she invented this lazy version of the rice cooker salt-baked chicken. Simple ingredients, zero difficulty operation, but the chicken is tender and juicy, salty and fragrant, and we can eat it with relish every time. My mother always said: "This dish is very worry-free to make, and the children also love to eat it, saving time and effort, and allowing you to eat a few more bowls of rice." "Now, I also make this lazy dish for my family, and every time it is served, the rice immediately bottoms out, and there is not even soup left.
Steps to prepare salt-baked chicken in a rice cooker
Prepare the ingredients
To make a rice cooker salt-baked chicken, you need the following ingredients:
- Pistol chicken legs: 3 pcs
- Salt baking powder: 20 grams
- Cooking wine: 1 tablespoon
- Dark soy sauce: 1 scoop
- Light soy sauce: 2 scoops
- Ginger: a few slices
- Sand ginger: To taste
- Green onions: to taste
- Cooking oil: to taste
Handle the ingredients
First of all, wash the chicken thighs, spread them evenly on the surface of the chicken thighs with cooking wine, dark soy sauce and light soy sauce, and marinate for about half an hour to absorb the flavor. When marinating, it is best to turn it over once halfway through to ensure that the seasoning penetrates evenly into the chicken. Slice ginger and sand ginger, and cut the green onion into sections for later use.
Steps:
Sprinkle the salted chicken thighs evenly on the surface of the marinated chicken thighs and rub them again to absorb the flavor. Let the chicken thighs fully absorb the flavor of the salt-baked powder, and the chicken will be more fragrant in this way.
Spread a thin layer of cooking oil on the bottom of the rice cooker liner to prevent the chicken thighs from sticking to the pan. The sliced ginger, sand ginger and green onion are then topped with these spices, which release a rich aroma during the heating process and further enhance the flavor of the chicken.
Put the marinated chicken thighs into the rice cooker, and pour in the sauce left over from the marinating process. Cover the pot, select the rice cooking function, and simmer for about 1 hour. Halfway through, you can open the lid and turn it over to make sure the chicken thighs are heated evenly.
After an hour, the rice cooker automatically jumps to keep warm mode, and the salt-baked chicken is ready. When you open the lid, the salt-baked chicken fills the house with a mouth-watering aroma. Remove the chicken thighs, cut them into pieces and serve on a plate, drizzle with the sauce from the pan and serve.
Serve on a plate
This rice cooker salt-baked chicken is easy to make, and the next time is the time to enjoy the food. Put a big bowl of rice, and then sandwich a piece of tender and juicy salt-baked chicken, one bite down, salty and fragrant, the chicken is tender and smooth, the perfect combination of the aroma of rice and the richness of the chicken, it is really irresistible. Every time I eat this dish, I can't help but eat a few more bowls of rice, and this happiness is really indescribable.
Food Tips:
- When marinating the chicken thighs, remember to turn the dough several times so that the seasoning can penetrate better into the inside of the chicken, and the chicken will taste better in this way.
- There are many types of salt-baked powder on the market, and it is recommended to choose a brand with a strong salt-baked flavor and no additives in the recipe, which has a better taste and makes the chicken more fragrant.
- The power of each rice cooker is different, and the simmering time can also be slightly adjusted according to the actual situation, and the chicken should be stewed until it is cooked and rotten, and the length of time will affect the tenderness of the chicken.
Have you learned how to salt baked chicken in today's rice cooker? This lazy version of salt-baked chicken is not only simple to make, but also tastes great, making it a home-cooked meal for all ages. Whether you're a busy office worker or a housewife, this dish will make it easy for you to make it delicious and bring a special autumn warmth to your family. Give it a try!
The method and recipe of opening a store salt-baked chicken, and the process are all written, which is super detailed
Friends who are ready to make salt baking, you can take a good look at my technology, I don't use any additives, eat at ease, open a special recipe for the store, the method is simple and clear. This is not a profound technique, many people like to make a fool of this and say that it is difficult, in fact, the purpose is to show off how good they are or to cut leeks!
There are two methods of salt baking, salt baking method and water baking method, the traditional one is to use salt to bake, this kind of production is a bit slow, not suitable for large-scale operation. Now the mainstream is using the water baking method, which is fast and suitable for large-scale operations.
First, the configuration of spice packets
Star anise: 4g
Cinnamon bark: 3g
Black peppercorns: 8g
Bayberry: 4g
Angelica dahurica: 3g
Cumin: 1g
White cardamom: 4g
Cumin: 3g
Tangerine peel: 8g
Gardenia: 10g
Spice Packet Processing Steps:
1. Put all the spices in the boiling water, wait for the water to boil again, and cook for 3 minutes.
2. Remove the spices, rinse several times with water, and dry for later use.
Second, salt-baked brine production
Water: 9000g
MSG: 15g
Spice packets: 1 pc
Salt baking powder: 18g
Rock sugar: 18g
Chicken powder: 20g
Salt: 28g
Brine Preparation Steps:
1. Bring the water to a boil, reduce the heat, add the spice packet and boil until the fragrance is completely integrated.
2. Add the remaining seasoning and simmer for 10 minutes.
Third: food processing
Soak the whole chicken, chicken feet, chicken wings, chicken legs, chicken wing tips, etc. in clean water for 2 hours, change the water 2-3 times during the period, and then wash and dry with cooking wine.
Fourth: Marinating ingredients (500 grams of ingredients)
Ingredients: Whole chicken, chicken wings, chicken thighs, chicken feet, chicken wing tips, etc
Ingredients: 10g monosodium glutamate, 30g ginger, 30g salt baking powder, 30g salt, 9g sesame oil
Pickling method: Spread the marinating ingredients evenly on the ingredients and marinate for 6 hours.
Fifth: salt baking method
1. After boiling the brine on high heat, turn to low heat, add the ingredients, half cover the pot and salt it, and turn off the heat when it is cooked
2. Turn off the heat and soak for 20 minutes, remove the ingredients, let them cool and refrigerate for 12 hours to enhance the flavor.
Experience Sharing:
1. When choosing ingredients, avoid choosing broken skin to maintain the appearance of salted baking.
2. Use low heat when marinating to avoid damage to the skin of the ingredients due to excessive heat.
3. Do not cover tightly when salting and soaking to prevent the skin of the ingredients from breaking.
4. Note that the chicken feet are soft when they come out of the pan, and they will become Q-elastic when they are cooled.
Salt baking is a relatively simple snack technology, many people spend tens of thousands of dollars to learn this, it is completely unnecessary, this does not require any cooking skills, you can quickly master the technology, and it is also very good to set up a stall to do this, especially in Guangdong where I think I do this, because there are few competitors, but it is better to do