Salt chicken
By VicentaLakin
The salt chicken is a well-known traditional Chinese dish in Guangdong, and is one of the local groceries in Guangdong. I've always liked salt chickens, because I couldn't make them, and sea salt wasn't easy to buy, and I used to go out to the halogen stand. This time, I bought some salt on the treasure hunt, and after a variety of practices, I finally made my favorite salt chicken。
Recipe Recommendations
- chicken legs of 4
- chicken wings of 8
- sea salt 2500g
- sand ginger 1 block
- glutinous rice water 1 cup
- salty and fresh
- other
- an hour
- simple
Steps for Salt chicken
1
After drying up the sacrificial sacrificial magma, then powdered the sacrificial sacrificial sacrificial water (or wine) and mixed it in a bowl. It's a gauze. It's not like a platinum paper. It's a little tough。
2
Find a much better frying pan, pour in sea salt, heat up sea salt, and when the water evaporates, sea salt becomes a small piece of rice rock。
3
The chicken legs and wings are washed and dryed。
4
Split the gauze into two and even the chicken legs with the sag sauce。
5
It's then wrapped on the veil。
6
The casserole is on the stove, and there is a layer of sea salt, which must be thickened and covered with chicken legs。
7
Covered with sea salt on the legs of the chicken, the wings of the chicken were wrapped like chicken legs and laid on sea salt。
8
A layer of rough sea salt, a lid and a wet sheet on the lid。
9
The fire can go between the fire and the fire, about an hour, and you can get a pot when you can smell a thick sagna, and then the wet sheet on the top is almost dry。
10
Look at my salt chicken. It's not yellow. It's natural。Salt chicken Make Tips
The bottom salt must be thicker so that it does not stick. It would take longer if it were the whole chicken. 3. The wrapping of the chicken leg is divided into two parts and the wrapping of the wings of the chicken into four parts。