Purple Gold Salt Roasted Chicken
Characteristics: The method is unique, with strong flavor, crisp skin and smooth meat, slightly yellow color, crisp skin and tender meat, fresh meat and meat, and attractive flavor.
Recipe Recommendations
- coriander 25 grams
- coarse salt 2500 grams
- refined salt 13 grams
- MSG 7 grams
- sesame oil 1 grams
- peanut oil 15 grams
Steps for Purple Gold Salt Roasted Chicken
1
Pour small water on a wok, add 4 grams of refined salt, heat it, add shredded sand ginger, mix well, take out, divide into 3 small plates, add 15 grams of lard to each plate for accompaniment.2
Mix 75 grams of lard, 5 grams of refined salt, sesame oil, and monosodium glutamate into a flavored juice; brush a sheet of reverse yarn paper with peanut oil for later use.3
Slaughter the live chicken, remove the fur, remove the internal organs and wash it, hang it up and dry, remove the hard shell on the toes and mouth, draw a knife on both sides of the wings, chop it on the neck bone, and then wipe the chicken with 3.5 grams of refined salt evenly, add ginger, onion, and star anise, wrap it in ungreased gauze paper, and then wrap it with greased gauze paper.4
Heat the wok over high heat, add coarse salt and stir-fry until high temperature, take out 1/4 and place it in the casserole, place the chicken in the casserole, cover the chicken with the remaining salt, cover the lid tightly, and bake over low heat for about 20 minutes until cooked.