Baked chicken leg steak with salt(yan ju ji tui pai )

Baked chicken leg steak with salt

Introduction:

"People who like to eat chicken come here with chicken legs. When I was a child, I was looking forward to the new year. Besides new clothes, the biggest temptation was to have big chicken legs to chew, but the children in the city didn't feel that way, did they? At that time, only during the Chinese new year, my mother would leave the chicken legs to burn. It was rare to eat chicken at ordinary times, and the chicken was chopped into small pieces and fried with pepper. There were more peppers than chicken pieces! Nowadays, it's not a luxury to eat drumsticks. You can chew them as you like, but they are far less fragrant than when you were a child. This should be the price of growth! Salt baking is a common cooking method in Hakka. The raw materials are salted and wrapped in paper. The thermal conductivity of salt is used to make the raw materials mature! Baked: it's a polysemous word in Guangdong dialect. It's similar to baked. The package of tin foil can lock up the aroma of food more

Production steps:

Step 1: bone the chicken leg and loosen it with the back of the knife.

Step 2: dry with water.

Third step: apply a layer of Baijiu and soy sauce to the salting for 10 minutes.

Step 4: wrap the marinated chicken legs in tin foil.

Step 5: lay a layer of salt in the pan, open fire and heat until you can feel the heat at a distance of 10 cm, then put the chicken legs and skin wrapped in tin paper into the pan.

Step 6: spread another layer of salt on the tin foil, cover and bake for 3 minutes, remove the salt, lift the tin foil to see the state of the chicken leg skin, if it is burnt yellow, wrap it again, turn it over and bake for another 3 minutes, then turn off the heat and bake for another 2 minutes with the remaining temperature of the salt.

Materials required:

Chicken leg: 2

Salt baking powder: right amount

Baijiu: moderate amount

Soy sauce: moderate

Salt: right amount

Note: 1, many versions of the salt also put pepper, ginger and so on, I think with tin foil has been separated, put those estimates are not tasty, simply did not put. 2. If you have coarse salt at home, it's best to bake it with coarse salt. I didn't buy it, so I used fine salt. 3. I eat it by myself, so if the whole family eats it, the whole chicken can't be baked in a pan, but in a deep pan, and it takes at least 20 minutes.

Production difficulty: ordinary

Technology: decocting

Production time: 20 minutes

Taste: light

Chinese PinYin : Yan Ju Ji Tui Pai