Sandpot chicken
By VicentaLakin
The salt chicken is a special feature of the guest house and is included in the list of intangible cultural heritage at the municipal level in Huezhou, Guangdong Province, both at home and abroad. The real salt chickens must be made of three yellow chickens, with deep dyslexia, because they are good meat, which releases large amounts of infrared when they heat up, and more delicious chickens. The varnish used to make salt chickens in hotels is usually one-off, and it's a waste. No, I heard that the new black casserole was hot and cold, and that's the best cooker for salt chicken, so I started to make this classic casserole chicken. The moment the lid was opened, the fragrance immediately covered the room
Recipe Recommendations
- sanhuang chicken in 1
- salt baking powder 20g
- large grain sea salt
- cooking wine appropriate amount
- Jiang 1 block
- chives appropriate amount
- Gardenia powder a little
Steps for Sandpot chicken
1
Get your food ready, wash your chickens and go back to the back. Tips: You can make a whole chicken, not head。
2
The wine and the melted powder of tungsten are evenly painted on the chicken, then the whole body of the chicken is covered with salt powder and a little salt, inside and outside, and a full mass massage。
3
Put ginger chips and onions together into the chicken belly and put them in the fridge for more than three hours. Tips 1, pickled to make chicken taste better. 2. Accumulation is accompanied by the drying of the water, which, if not dryed, may infiltrate the salt of the sea, which may lead to the melting of the salt, and may also lead to too salty chicken。
4
Pack the pickled chicken with sandpaper. Tips: It is recommended to pack two or three layers of sandpaper in order to avoid the infiltration of chicken oil into sea salt。
5
There is another piece of mackerel. Tips: If there is no mackerel, it can be replaced with tin paper. But it's more aerodynamic and better for salt chickens。
6
In the boiler, sea salt is turned over again to boil, and empty sandpots are placed on the stove, with maximum fire power for about 10 minutes, and some sea salt is laid on the bottom of the sandpot. Tips 1: Friends who like peppers, eight horns and leather, can be added to the sea salt at the same time. 2. If the casserole is large enough to make it easier to fire, it is better to make sea salt directly in the casserole. Sea salt laid on the bottom of the pot may not be less than 3CM thick, otherwise chicken may be burned. 4. The early use of maximum fire power to dry the casserole is associated with the removal of water that may be stored in the clinker and with the full use of the curing properties of the clinker to accelerate cooking. 5. There may be two disadvantages if the cooking pan is not prepared earlier: One is that the water in the pot will seep out during heating, leading to sea salt blocks; the other is that salt chickens will take longer and generally take about 50 minutes。
7
Put the packaged chicken in the casserole。
8
Fill the rest of the sea salt with sandpots and cover the chickens. Tips: Sea salt is about 1 CM higher than chicken。
9
Cover up the lid, the little fire in about 25 minutes. Tips 1: The temperature of the casserole itself is already quite high as a result of the drying of the casserole in advance of about 10 minutes, which is conducive to reducing the amount of salt. 2. When a small fire is set, the boiler is moved to the centre and to the front, back, left and right for about five minutes, in order to avoid burning. The cooking pan, which has been dryed by the fire, is quite hot, and it is important that it is not burned when it is moved. Three. The casserole is very warm. After the fire has shut down, do not open the lids for a while, and continue for about 20 minutes, and the chickens will get worse。
10
Open the lid, remove the salt, eat。
11
Completed Chart
12
Completed Chart
13
Completed Chart。Sandpot chicken Make Tips
Question: Where are the casseroles, sandpapers, mackerel, sea salt? A: A treasure of the Almighty. Q: Can a general casserole be used as a salt chicken? A: The usual casserole is dry, and only the casserole that can be dried for a long time can be used for salt chicken. Q: Can used sea salt be reused? A: Used sea salt, removed from the colours, light colours can be reused. Q: Will it be too salty for chicken to swallow? A: Salted chickens are, in fact, used mainly to curate their food with thermal heat of crude salt, which is not salty as long as it does not melt in water. That is why we have repeatedly stressed the importance of drying the water from the food and wrapping it with sand and bamboo. Q: How can we wash a part of the sea salt on the bottom of the pot, glued to the casserole? Response: Salt blocks glued to the bottom of the pot can only be boiled with water, and the salt blocks boiled, and must not be scraped with hard objects, which could otherwise lead to the loss of the granule form of the bottom。