The method of baking chicken in enamel pot with salt

Need ingredients

Orchard chicken

half

coarse salt

4 pounds

Salt baked chicken powder

15 grams

ginger

1 piece

greaseproof paper

1 sheet

Method steps

1. Wash and drain the chicken, peel and wash the ginger, and cut it into thin slices

3. Wrap half of the chicken and poke small holes in the oil paper with a small needle. When the coarse salt is heated, it forms a steam that allows the aroma of the salt powder to penetrate into the chicken. Place the wrapped chicken aside for later use

5. Shovel up a portion of coarse salt and cover the bottom of the pot with the remaining portion

7. Place some washed eggs in the area with gaps nearby

9. Cover the pot, reset the cooking mode, and select the special dry baking function. Its default time is one hour. To make salt baked chicken, you need to manually set it to 2 hours. If the whole chicken is cooked, adjust the time to 3 hours. The longer the salt baking time, the more fragrant and juicy the chicken will be.

11. Take out the eggs and chicken, peel the eggs easily, and tear or chop the chicken by hand for ready to eat

13. Cut chicken into pieces for consumption, fresh, tender and flavorful

Tips

Food fashion tips:

1. Use an enamel pot to make salt baked chicken. If cooking the whole chicken, adjust the heat to 3 hours.

2. If there is no salt baked chicken powder, you can use chicken powder, pepper powder, and scallions to apply to the chicken body, while ginger remains unchanged.

3. When cooking is over, let it simmer for about 30 minutes before taking it out for a more fragrant taste.

4. Salt baked chicken can be easily torn open and eaten by hand, which is more convenient than cutting it with a knife.

5. Cut off the excess fat from the chicken. After salt baking, the chicken will seep out too much oil and soak in the fat.

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