How to Make Dongjiang Salt-Baked Chicken
Salt-Roasted Chicken As an important part of the salt-roasting series, it has always been highly regarded. The East Jiang salt-roasting chicken method is particularly prominent, and this famous dish from East Jiang has brought salt-roasting to the attention of many people, allowing more people to learn and experience this cooking method.
East Jiang Salt-Roasted Chicken Method
Ingredients Preparation
One chicken, scallions Ginger 10 grams Cilantro 25 grams Coarse Salt 5 kilograms Fine Salt 13 grams MSG 7 grams Star Anise 2 grams of ground star anise, 5 grams of ground ginger Sesame Oil 1 gram, cooked Lard 120 grams Peanuts Oil 15 grams, appropriate amount of parchment paper.
Method
1. Boil a small amount of water, add 4 grams of fine salt, and stir in the ground ginger. Remove and divide into 3 portions, adding 15 grams of lard, a little sesame oil and MSG to make a dipping sauce;
2. After cleaning and preparing the chicken, cut knife marks on both sides of the wings and neck, and evenly coat the chicken cavity with fine salt. Wrap the cooked star anise, scallions, and ginger in parchment paper;
3.Heat Hot pot, add coarse salt and stir-fry until hot. Take out one-quarter and add to Clay Pot, put the chicken in the parchment paper and place it in the clay pot, then pour the remaining salt on the chicken;
4. Cover the pot and bake for about 20 minutes. Remove the chicken and remove the parchment paper. Peel, cut, and place the chicken in a dish, add cilantro, and enjoy.
Tips
If you don't have parchment paper, you can use aluminum foil instead.
A Simple East Jiang Salt-Roasted Chicken Recipe
Ingredient Preparation
Three Yellow Chicken 1 chicken, appropriate amount of white wine, 15 grams of fresh ginger, 1 to 4 spoonfuls of MSG, 1 large spoon of sesame oil, 2 spoons of turmeric powder, coarse salt Black Pepper Appropriate amount
Method
1. Wash and dry the three yellow chicken, and evenly coat with white wine. Then mix and coat the chicken with turmeric powder, salt, and black pepper;
2. Apply a layer to both the inside and outside of the chicken, and place fresh ginger slices in it. Marinate for 1 hour, then hang to dry for 3 hours;
3. Brush parchment paper with oil, then place the chicken in it, and wrap the chicken. Pour a sufficient amount of hot coarse salt into a frying pan and stir-fry until boiling;
4. Pour one-third of the salt into the clay pot, then place the wrapped chicken in it, and then pour all the hot salt into the clay pot, cover the pot;
5. After baking for 10 minutes on low heat, turn the chicken over and bake for another 10 minutes. Remove the chicken and brush with sesame oil.
Tips
The coarse salt used for salt-roasting can generally be reused 1 to 2 times.
About East Jiang Salt-Roasted Chicken
East Jiang Salt-Roasted Chicken is a famous dish in the East Jiang area of Guangdong. Because the East Jiang salt-roasting chicken method originated from here, it has this name. It is said that the practice of salt-roasting originated from people wrapping and preserving food with salt when migrating. Later, people directly wrapped the chicken in a salt ball Bake Cooked, and then eaten. Through continuous improvement, various salt-roasting dishes have emerged, and East Jiang salt-roasted chicken is just one of them.
