The practice of salted chicken

How to make salted chicken: native chicken, salt, needle and thread.

Ingredients: mushrooms, onions, wine, sesame oil,

Steps:

1, chicken, disembowelling. (Note: Be sure to keep the shape of the whole chicken. )

2. Chop mushrooms and shallots, stir with wine, sesame oil and salt, and fill the chicken belly. After filling it out, sew the chicken belly with a needle and thread.

3. Put the chicken in the iron pot and cover it tightly with salt.

4. Take out the chicken 40 minutes after the fire.

This is how delicious salted chicken is made. The freshly baked salted chicken is very attractive with a fragrant smell and golden color.

Many people worry that the chicken will be salty, but it won't, and it will be very, very delicious, because there is burnt salt seeping into the chicken, and the smell of mushrooms, onions, wine and sesame oil seeping into it, so you can know how delicious it is with your knees.

Suggestion: don't cut the chicken after it is cooked, but tear it with your hands, which is the most enjoyable:)

I forgot to tell you: and the mushrooms in the chicken belly are delicious, because there is more chicken oil infiltration.

Salt Bureau Chicken is a Hakka dish.

The simple method of salted chicken: wrap the tender chicken in oil paper and bury it in a large pot of cobblestone-shaped hot coarse salt for stew. Because of the steam forced out by high temperature, the salted chicken is not as tender as boiled chicken, nor as beautiful as boiled chicken, but salty, tough and solid, and the fat of chicken skin is forced to dry by heat, which is slightly fragrant with barbecue.