Baked Three Yellow Chicken with Salt
"Dongjiang Salt Roasted Chicken" is a famous dish in Guangdong. It was first created in the Dongjiang area of Guangdong. More than 300 years ago, there were many salt fields along the coast of Dongjiang. Some people wrapped cooked chickens in gauze paper and buried them in salt piles for salting and storage. This kind of chicken tasted delicious, had a unique flavor, and was easier to store. Later, due to the development of salt industry in Dongjiang, merchants gathered together, and merchants from the mainland kept coming and going. Local restaurants also competed to entertain these past merchants with the best dishes in order to attract their own business. Therefore, they created a method of baking fresh chicken with hot salt to make "salt-roasted chicken". At that time,"salt-roasted chicken" was served freshly baked to entertain guests, and its taste was very delicious. Since this practice began in the Dongjiang area of Guangdong, it was called "Dongjiang Salt-roasted Chicken".
Recipe Recommendations
- hen 一只1000 grams
- salt 2 grams
- sesame oil 2 grams
- MSG 5 grams
- onion 15 grams
- Jiang 15 grams
- octagonal 3 grams
- lard 50 grams
- peanut oil 10 grams
- salty and fresh
- casserole
- several hours
- ordinary
Steps for Baked Three Yellow Chicken with Salt
1
Prepare ingredients.
2
Put some salt and a little MSG in a bowl and mix well.
3
Pour a little rice wine on the chicken.
4
Sprinkle the mixed salt on top.
5
Massage the chicken's thighs and thicker parts of the chicken breast by hand for 5 minutes.
6
Massage the chicken and hang it with a hook to control the water content, marinate for about two hours, and dry until the chicken skin is slightly dry.
7
Cut the onions and ginger for later use.
8
Stuff the onions, ginger and star anise into the chicken belly for later use.
9
Pour sea salt in an iron pot on fire, stir-fry the salt over medium heat, for about 5 minutes, and the temperature of the salt is about 80 degrees Celsius.
10
Take a piece of baking paper and pour about 10-15 grams of sesame oil on the baking paper.
11
Spread evenly with your hands, place the chicken on paper and wrap it in paper.
12
Use a spoon to scoop in one-quarter of the hot sea salt into the sand pot.
13
Then place the paper-wrapped chicken on the salt.
14
Pour the remaining sea salt into a sand pot and cover the wrapped chicken.
15
Then cover the lid and bake over low heat for 30 minutes.
16
Prepare dipping; pour a little salt and MSG into a bowl.
17
Then pour the sand ginger powder into a bowl and mix well.
18
Add a few drops of rice wine and a little cold boiled water to melt the salt.
19
Fry some scallion oil with lard and peanut oil, pour it into it and mix well. If you like to eat stronger flavors, you can also drop a few drops of soy sauce into it.
20
When the chicken is baked for 15 minutes, open the lid to let off the steam, and turn off the heat after baking for another 15 minutes.
21
Allow it to dry for a while and take it out. Open the baking paper and let the chicken cool.
22
Use a knife to cut the pieces and plate and serve them with the dipping ingredients.Baked Three Yellow Chicken with Salt Make Tips
1. It is best to choose a larger Qingyuan chicken weighing about 1.5 kg for the best texture. If unavailable, any chicken can be used, but choose one with smooth skin and tender meat. Do not use broiler chickens, as they taste poor.
2. After applying salt to the chicken, spend five minutes massaging it thoroughly, especially the meaty parts, to ensure good flavor. Since the sea salt used for baking acts merely as a heat medium and its saltiness does not easily penetrate the chicken, you must marinate it beforehand. Then, air-dry the skin, but do not dry it out too much; as long as it is not sticky, it is fine. If it is too dry and lacks moisture, it will not taste good, and the tenderness of the meat will suffer.
3. Halfway through baking, open the lid to release the steam; otherwise, too much moisture will cause the salt to clump, so keep future use in mind.
4. Coarse sea salt is best. If unavailable, coarse pickling salt can be used as a substitute, but do not use fine salt, as it clumps and melts easily.