The recipe for salt baked chicken

Health benefits

Pepper powder: nourishing blood, protecting teeth, and protecting bones

Ingredients

800 grams of three yellow chicken

One tablespoon of high Baijiu

15 grams of ginger

1 to 4 small spoons of monosodium glutamate

A tablespoon of sesame oil

A tablespoon of sesame oil

Two tablespoons of ginger powder

A small spoonful of refined salt

A small spoonful of pepper powder

The recipe for salt baked chicken

1. Wash and drain the three yellow chicken, pour Baijiu on the chicken, and wipe it evenly inside and outside.

2. Put turmeric powder, salt, pepper, and monosodium glutamate into a plate. Stir well to make salt baked chicken powder.

3. Apply salt baked chicken powder onto the chicken body and also apply a layer on the chicken belly. Slice ginger and put it into the chicken belly, marinate for 1 hour.

4. Tie the chicken with a rope and hang it, let it air dry for 3-4 hours.

5. Lay a piece of tin foil on the surface and brush it with a layer of oil, then add three yellow chickens.

6. Wrap the tin foil upwards. Take another piece of tin foil and cover it on the surface, also wrap it well.

7. Prepare coarse sea salt.

8. Put crude sea salt into the wok and stir fry over medium heat until the salt grains are hot.

9. Heat the clay pot in advance and add 1/3 of sea salt first. Put in the packaged three yellow chickens again.

10. Finally, pour all the hot salt into the clay pot until the salt completely covers the surface of the chicken. Finally, pour all the hot salt into the clay pot until the salt completely covers the surface of the chicken.

Cover the clay pot and place it on the stove. Bake over low heat for 10 minutes. Turn the chicken over and bury it in salt again. Bake for 10 minutes and then turn off the heat.

11. Crush the salt shell and take out the baked three yellow chicken.

12. Open the tin foil and brush a layer of sesame oil on the chicken skin with a brush.

Tips 

Brush a layer of oil on the tin foil and then wrap the chicken, so that the chicken skin will not stick to the tin foil when taken out. The firepower of baking should not be too high to avoid the chicken skin being burnt.

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