The color is golden, the outside is crisp and tender, rich in minerals. Have you ever eaten such salted chicken? Guest Ellen (@JK-Ellen) today follows the Hakka ancient method to make this salted chicken. After the chicken is marinated, it is wrapped in tin foil and buried in a sand castle full of hot salt. Through the sea salt, the heat of high temperature can be stored for a long time, thus forming a natural furnace; the mine in the sea salt The substance also penetrates into the chicken. The hands were torn open and the bones were crisp.
First, remove the whole chicken to the head/claw, wash and drain; then mix the appropriate amount of rice wine and salt, stir well; then spread on the inside and outside of the chicken, marinate for 30 minutes;
During the pickling time, we cut the onion and ginger slices for use; apply a layer of cooking oil on the marinated chicken; and chop the chopped green onion and ginger into the chicken belly;
Then use the foil paper to wrap the chicken body tightly.
Take a big wok and heat it. Pour in the coarse salt and stir fry. When the temperature rises, add a little star anise and pepper to stir fry. When the water in the coarse salt evaporates, there will be a squeaking sound. Stir up on it;
Take 1/4 of the fried coarse salt on the bottom of the sand pot, put the wrapped chicken into the coarse salt, then pour the remaining salt to cover the chicken body, seal the chicken tightly, and then cover it with grilled Up
First open the fire for 10 minutes, then turn to the small fire and slowly squat for an hour, basically you can turn off the fire.
Open the chicken's coarse salt and remove the whole chicken. After cooling it, peel off the foil and enjoy it. The chicken is bright and golden, the chicken skin is firm and elastic, the chicken is tender, the aroma is fragrant, and a small glass of wine is too satisfying!