Baked chicken leg with salt(yan ju ji tui )

Baked chicken leg with salt

Introduction:

"Salt baked chicken is a well-known Hakka dish, which has been loved by people at home and abroad since ancient times. It has soft skin, tender meat, strong flavor, and warm tonic function. It was first created in Dongjiang area of Guangdong Province. More than 300 years ago, in some salt farms along the coast of Dongjiang area, some people wrapped the cooked chicken in gauze paper and put it into salt pile for salting storage. This kind of chicken is delicious and has a unique flavor. Later, with the development of salt industry in the capital of Dongjiang, the local restaurants competed for the best dishes to entertain the guests, so they created the method of hot salt baking of fresh chicken, which is baked and eaten as you go. The fast pace of modern people has also produced many convenient cooking tools and seasonings, which saves time and effort to make delicious food. "

Production steps:

Step 1: raw material drawing.

Step 2: wash the chicken leg and drain the water. The drier, the better. Poke the hole with toothpick to taste.

Step 3: pour in half a packet of salt baked chicken powder and spread chicken legs evenly.

Step 4: put the fresh-keeping bag tightly, refrigerate and marinate for more than 2 hours.

Step 5: brush oil on the bottom of the electric pressure cooker and pad with ginger slices and shredded green onion.

Step 6: put in the chicken leg.

Step 7: press the cook button (about 10 minutes).

Materials required:

Chicken leg: 5

Onion and ginger: right amount

Salt baked chicken powder: half a packet

Note: if you like deep color, you can wipe some old style, then the color will be yellow!

Production difficulty: simple

Craft: Skills

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Yan Ju Ji Tui