Japanese salt roast chicken(ri shi yan shao ji )

Japanese salt roast chicken

Introduction:

"Japanese salt cooking belongs to the dark fire of Japanese cuisine. The most important thing is the collocation of ingredients. It uses Chaiyu soup and soy sauce as the basic seasoning. Here, it uses thick soy sauce, which tastes salty and fresh. It's different from sushi soy sauce. Generally, a small amount of direct drinking water should be added to taste. The roasted flavor is very similar to that roasted in the oven, but there will be more juice left in the ingredients, and the surface will not be colored like that roasted in the oven, which will more retain the nutrition of the food and the original flavor of the ingredients. "

Production steps:

Step 1: lay the tin foil on the table.

Step 2: put shredded onion, shredded red onion and minced garlic on the bottom of tin foil, and then spread chicken.

Step 3: spread the lotus root on the chicken.

Step 4: put Auricularia auricula on the top, and then add two pieces of lotus root (this layer is to make the fragrance of different food materials absorb each other's fragrance under proper arrangement).

Step 5: transfer 300ml of concentrated Chaiyu soup into 100ml of water, then add 6 tbsp of Japanese soy sauce, stir evenly to make seasoning, and pour it on the ingredients (soy sauce can be increased or decreased according to its salty taste, but the proportion of water in concentrated Chaiyu soup cannot be increased or decreased).

Step 6: Sprinkle chicken powder evenly.

Step 7: roll up the tin foil.

Step 8: fold up the tin foil on both sides and wrap it.

Step 9: put salt in the pan, stir fry until heated.

Step 10: put the tinfoil wrapped ingredients into the salt and bury them as much as possible.

Step 11: cover and bake for 20 minutes.

Materials required:

Chicken: right amount

Auricularia auricula: right amount

Garlic: right amount

Purple onion powder: appropriate amount

Lotus root slices: appropriate amount

Chaiyu soup: moderate

Chicken powder: right amount

Note: 1 package of ingredients must be reserved when a certain space, because preheating will expand. Baking with salt, moderate temperature, heating evenly, and oven has little difference. 3. Fold the tin foil in half and lay it flat before putting food materials to avoid leakage. Chicken leg is the most suitable for chicken. 5 lotus root with starch more easy to soft lotus root (another more crisp, long boiled will not become soft cotton, is crisp lotus root).

Production difficulty: ordinary

Process: Baking

Production time: 20 minutes

Taste: other

Chinese PinYin : Ri Shi Yan Shao Ji