How to make salt-baked chicken turn yellow

Salt Bureau Chicken is a well-known Hakka dish. It can be said to be one of the signature dishes of the Hakka people in Guangdong. It is very popular and is now well-known both at home and abroad. Its main ingredients are salt and chicken. If you want to make the Salt Bureau Chicken more yellow, you must strictly follow the method to make it. Let's learn about this aspect and how to make the Salt Bureau Chicken turn yellow.

How to make salt-baked chicken turn yellow

Required Materials

Ingredients: 1 three-yellow chicken, 1 small piece of sand ginger, 2 corianders; Seasoning: 1/2 cup of rice wine, 3 bags of coarse sea salt, 3 pounds in total; Tools: 4 sheets of kitchen paper, 1 deep clay pot

Preparation method

step

1. Wash and peel the sand ginger, then chop it into fine pieces; remove the head of the coriander, wash and drain, then set aside. 2. Wash and remove the internal organs of the three-yellow chicken, cut off the head, neck and chicken feet, and dry them with kitchen paper.

3. Apply rice wine and chopped sand ginger to the chicken body, marinate for 5 minutes, and pour the remaining rice wine into the chicken's belly. 4. Wrap the three-yellow chicken with kitchen paper, making sure it is wrapped tightly. 5. First sprinkle 1.5 bags of coarse sea salt on the bottom of the clay pot, put in the wrapped chicken, and then pour 1.5 bags of coarse sea salt to cover the chicken. 6. Cover the clay pot with a lid, put a wet towel on it, and cook over low heat for about 60 minutes. 7. Cook until the wet towel becomes dry, indicating that the chicken is cooked. Remove the lid and scoop out the coarse sea salt on the chicken. 8. Take out the cooked chicken, tear off the kitchen paper, place the chicken on a plate, garnish with coriander, and serve.

Tips

1. When making salt-baked chicken, you should choose a deeper clay pot so that it can hold sea salt. Since the clay pot will be discarded after one use, it is not advisable to buy one that is too expensive. 2. After making the salt-baked chicken, just scrape off the black sea salt on the bottom of the pot, and the white sea salt can be saved for next use. 3. Three-yellow chicken, also known as Zhanjiang chicken, has tender meat, crispy skin, soft bones, plump fat and delicious taste. You can also buy Qingyuan chickens to cook, but it is not advisable to buy feed chickens, otherwise the chicken flavor will not be strong. 4. The sea salt at the bottom of the clay pot should be higher than two index fingers. If the sea salt is too light, the kitchen paper on the chicken will be burned, and the chicken will become black and unpalatable. 5. The paper used to wrap the chicken can be straw paper, kraft paper or special salt-baked paper. If you can't buy them, you can use kitchen paper instead. 6. Put a wet towel on the lid of the clay pot. When the towel becomes dry, it means the chicken in the pot is cooked. 7. If the chicken weighs about 2 pounds, baking it for 10 minutes is enough. The amount of salt should also be equal to the amount of chicken. 8. You can first smear the slaughtered chicken inside and out with fine salt, then steam the chicken over an open fire, and then cut the chicken into pieces. Use lard or peanut oil, seasoning powder and the original steamed chicken juice to boil into a thick sauce. Pour into a large bowl, dip the chopped chicken pieces one by one in the spice oil sauce and place them on a plate.