Fengpuwo "salt baked three yellow chicken"(feng pa wo yan ju san huang ji )

Fengpuwo "salt baked three yellow chicken"

Introduction:

"Dongjiang salt baked chicken" is a famous dish in Guangdong, which was first created in Dongjiang area. More than 300 years ago, there were many salt farms along the coast of Dongjiang River. Some people wrapped the cooked chicken with gauze paper and buried it in the salt pile for pickling and storage. This kind of chicken is delicious, unique and convenient for storage. Later, due to the development of salt industry in Dongjiang, merchants gathered, and businesses from the mainland kept coming and going. Local restaurants also vied with each other to entertain these past businessmen with the best dishes, so as to attract their own business. Therefore, they created a method of baking fresh chicken with hot salt to make "salt baked chicken". At that time, the "salt baked chicken" was used to serve guests in the way of baking and eating, and its taste was very delicious. Because this practice started in Dongjiang area of Guangdong Province, it was called "Dongjiang salt baked chicken."

Production steps:

Step 1: prepare the ingredients.

Step 2: put some salt and a little MSG in the bowl and mix well.

Step 3: pour a little yellow rice wine on the chicken.

Step 4: Sprinkle the salt mixture on top.

Step 5: massage the thigh and breast of chicken for 5 minutes.

Step 6: massage the chicken, hang it with a hook, control the water, marinate it for about two hours, and let it dry until the skin is slightly dry.

Step 7: cut green onion and ginger and set aside.

Step 8: put onion, ginger and star anise into the stomach of chicken.

Step 9: put the sea salt on the iron pot, stir fry the salt with medium heat for about 5 minutes, and the temperature of the salt is about 80 ℃.

Step 10: take a piece of baking paper and pour about 10-15g sesame oil on it.

Step 11: spread evenly with your hands, put the chicken on paper and wrap it in paper.

Step 12: spoon a quarter of the hot sea salt into the casserole.

Step 13: then put the chicken wrapped in paper on the salt.

Step 14: pour the remaining sea salt into the sand pot and cover the chicken.

Step 15: cover and bake over low heat for 30 minutes.

Step 16: prepare the dip; pour a little salt and MSG into the bowl.

Step 17: then put the Shajiang powder into a bowl and mix well.

Step 18: drop a few drops of yellow rice wine and a little cold boiled water into it to dissolve the salt.

Step 19: fry with lard and peanuts, pour some scallion oil into it and mix well. If you like to eat heavy flavor, you can also drop a few drops of soy sauce into it.

Step 20: when the chicken is baked for 15 minutes, open the lid and let off the steam. Bake for another 15 minutes and turn off the heat.

Step 21: take it out after a little air, open the baking paper and let the chicken cool.

Step 22: use a knife to cut a code plate and serve it with the dip.

Materials required:

Hen: 1000 grams each

Salt: 2G

Sesame oil: 2G

MSG: 5g

Scallion: 15g

Ginger: 15g

Star anise: 3 G

Ginger: 2G

Lard: 50g

Peanut oil: 10g

Note: 1, the best choice of chicken about 3 Jin larger Qingyuan Chicken, the best taste, if you can not buy any chicken can be made, but to choose the skin light quality is better, but never use broiler, broiler taste is not good. 2. It takes five minutes to massage the chicken after smearing salt, especially in the place with thick meat, so that it tastes delicious. Because the sea salt used for baking is only used as the carrier of heat, its saltiness is not easy to soak into the chicken, so it must be salted in advance, and then the skin can be dried, but also can not be too dry, as long as it does not stick to the hand, too dry without water vapor is not delicious, the tenderness of the meat is poor. 3. In the middle of baking, open the lid and let off steam. Otherwise, too much water vapor and salt will condense into lumps, so it should be considered for the next use. 4. The coarse-grained sea salt is better. If there is no coarse salt for pickles, fine salt can not be used. Fine salt is easy to coagulate and melt.

Production difficulty: ordinary

Process: casserole

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Feng Pa Wo Yan Ju San Huang Ji