Homemade Style Hakka Salt Chicken

　　Chicken is a frequent guest on the fairy family's dining table, about once a week, mostly prepared in braised style. It can also be stewed, stir-fried, or blanched;Like the Hakka salt-baked chicken taught by the mentor, we eat it less often due to our parents' long-standing dietary habits favoring too plain dishes which taste bland to them. Preparing such a dish with no one to appreciate feels like a letdown for a cook... So, I have been hesitating between cooking and not for some time now..

Last week, I bought half a free-range chicken and braised it. This week, despite the heavy rain, I went to the market to get another half, determined to follow the mentor's steps and make Hakka salt-baked chicken, no matter the outcome...

To my surprise, just using salt for seasoning resulted in meat that was firm and fragrant, very delicious. Dad and Angbo praised it highly, hehe... The only downside is that I'm not good at cutting the chicken into pieces. Just cut it into large chunks as hand-grab chicken, which was still pretty nice...

　　Ingredients Main ingredients

Free-range chicken 850g,Peanuts Oil and salt as needed

Steps

1. Half a free-range chicken, clean and ready for use.

2. Boil water in a pot, once it boils, add the half chicken and cook for about 3 minutes to remove blood water.Blood water is sufficient. 2. Rinse off the blood foam with running water, then drain.

3. Rub the entire chicken with salt, tie it up with cotton thread.

4. Hang in a well-ventilated place and air-dry for 24 hours.

(Store in the refrigerator if the weather is hot)5. After airing, wash off the surface salt, then brush the chicken with peanut oil.

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6. Place cleaned ginger and scallions on a plate, arrange the air-dried chicken over them.7. Ginger

Scallions washed clean, sliced ginger, cut scallion whites, place them in a dish and then lay the processed chicken on top.8. Put the chicken-laden dish into boiling water in a pot, cook over high heat for 15 minutes. 9. After 15 minutes, turn off the fire and let it steam for an additional 3 minutes.

9 minutes and 15 seconds after turning off the heat, steam for an additional 3 minutes.

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10. Before eating, cut the chicken into pieces and serve.

11. Finished dish photos.

Tips

1: For best results, use free-range chicken;If unavailable, you can substitute with three-yellow chickens.2: Add ginger and scallions as per personal preference. 3:

Steaming time for the chicken

can vary based on the size of the chicken and your desired texture.4: If it's hot, store the chicken in the refrigerator to prevent spoilage. The time can be adjusted based on the size of the chicken and personal preference.

In hot weather, keep the chicken in the refrigerator to prevent it from spoiling.