Dongjiang Salt Baked Chicken [Special Product of Huizhou, Guangdong]

What is Dongjiang salt baked chicken? Authentic Guangdong Huizhou specialty: Dongjiang salt baked chicken

Content summary:Do you want to know what Dongjiang salt baked chicken is? This article is a detailed introduction toGuangdong Huizhou specialty - Dongjiang Salt Baked Chicken. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Dongjiang Salt Baked Chicken. The full text takes about 7 minutes to read, mainly including the basic introduction of Dongjiang Salt Baked Chicken and its nutritional value? What are the product characteristics of Dongjiang salt baked chicken? How did the history of Dongjiang salt baked chicken come about? The production method of Dongjiang salt baked chicken, etc

Basic Introduction to Dongjiang Salt Baked Chicken

Dongjiang Salt Baked Chicken is a traditional famous dish in Guangdong. The main ingredient is Xiang chicken, and the main cooking technique is salt baking

Salt baked chicken has a unique method of making, with a rich and fragrant taste, smooth skin and meat, and is served with ginger oil and salt for an excellent flavor. The color is slightly yellow, the skin is crispy and the meat is tender, the flesh and bones are fresh and fragrant, and the flavor is tempting. It is a commonly used delicacy at banquets

What are the product characteristics of Dongjiang salt baked chicken

Method of making Dongjiang salt baked chicken

Preparation of ingredients

One plump and tender chicken weighing about 1500 grams (called a chicken with yellow fur, yellow mouth, yellow feet, and eggs laid), 10 grams of ginger slices and scallions each, 25 grams of coriander, 2500 grams of coarse salt, 13 grams of refined salt, 7 grams of monosodium glutamate, 2.5 grams of star anise powder and sand ginger powder each, 1 gram of sesame oil, 120 grams of cooked lard, and 15 grams of peanut oil. Two sheets of sandpaper

Preparation steps

1. Heat a wok with small amounts of water and 4 grams of refined salt. Add minced ginger and mix well. Take out and divide into 3 small plates. Add 15 grams of lard to each plate for serving. Mix 75g of lard, 5g of refined salt, sesame oil, and monosodium glutamate into a sauce. Brush a piece of anti spinning paper with peanut oil for later use<2. Slaughter the live chicken, remove its feathers and internal organs, wash it clean, hang it to dry, remove the hard shell on the toes and mouth, draw a knife on both sides of the wing, chop a knife on the neck bone, then wipe the chicken cavity with 3.5 grams of salt, and add ginger, scallions, and star anise powder. Wrap it in unpainted gauze first, and then wrap it in oiled gauze

3. Heat a wok over high heat, add coarse salt and stir fry until high temperature. Take out 1/4 and put it in a sand pot. Place the chicken in the sand pot, cover the remaining salt on top of the chicken, cover the pot tightly, and bake over low heat for about 20 minutes until cooked

Dongjiang Salt Baked Chicken

Dongjiang Salt Baked Chicken

4. Take out the chicken, remove the gauze, peel off the chicken skin (for later use), tear the chicken into pieces, remove the chicken bones from Dongjiang Salt Baked Chicken Powder, add the sauce and mix well. Then put it on a plate (with the bones at the bottom, the meat in the middle, and the skin on top), assemble it into the shape of a chicken, and place cilantro on both sides of the chicken to make it. Season with ginger oil and salt when eating