Dongjiang Salt-roasted Chicken is a famous dish in Guangdong. Many friends have cooked it, and the method is very professional and authentic. I won't teach you anything here.
Today, I would like to introduce to you my ultra-simple method of making salt-baked chicken at home: the electric rice cooker version of salt-baked chicken.
Why is salt-roasted chicken delicious? Because the salt-roasted chicken locks in the aroma and umami of the chicken, it is very delicious. Steaming, boiling, and stewing all contain water vapor. The water vapor takes away the aroma and umami, and the aroma of the chicken is reduced. Of course, drinking soup and meat is another matter.
I use Feng Zhonghuang brand Qingyuan Ma Chicken. Qingyuan Ma chicken, commonly known as Qingyuan chicken, is named after the hen's back feathers are dotted with countless sesame seeds. Qingyuan Ma chicken is a small high-quality meat chicken breed. This chicken is a free-range chicken with fragrant meat and hard bones. The soup is also very delicious.
The main ingredients of salt-roasted chicken are sand ginger and salt. Sand ginger has a unique fragrance and is extremely fragrant, so with sand ginger, other onions, ginger and garlic are not needed. The sand ginger I mentioned is of course fresh, but the taste of sand ginger powder is much weaker, far from it.
The amount of salt is very important. If the chicken is small or marinated for a long time, the amount of salt should be less. If the chicken is big or takes a short time to marinate, add more salt. I marinated it for 10 minutes today. The ideal curing time is 1 to 2 hours.
In order to make the chicken look better, I added a small amount of turmeric, only for its color, not for its flavor.
Cantonese cuisine emphasizes accompanying dishes. The accompanying dishes for this salt-roasted chicken are cut into grains with a small piece of sand ginger and added soy sauce.
Hand-shredded salt-roasted chicken
By LonzoMills
- salty and fresh
- other
- half an hour
- ordinary
Steps for Hand-shredded salt-roasted chicken
1
Material map: chicken, sand ginger and turmeric.
2
Peel the sand ginger and rub it with a wiping board until it becomes fluffy.
3
Rub the turmeric with a wiping board into velvet.
4
Mix salt and shredded ginger well.
5
Spread the salt ginger evenly into the chicken.
6
Spread the salt ginger evenly on the surface of the chicken and massage it with your hands to taste it.
7
Put a steaming rack in the electric rice cooker. Because it is heated without water, if there is no steaming rack to separate it, the part of the chicken that touches the bottom of the pot will be scorched.
8
Put the chicken in the electric rice cooker.
9
Cover the pot and press the rice button to heat. After the switch is tripped, keep the temperature warm for 10 minutes and continue to press the rice button. The switch is tripped and the insulation continues for 20 minutes.
10
Open the lid and remove the chicken.
11
Let the chicken cool. Salt-roasted chickens are mostly served by tearing the chicken by hand.
12
Cut a small piece of sand ginger into small grains, add soy sauce, and serve on a plate.