Hello everybody, it is John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, salt baked chicken 盐焗鸡. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Salt baked chicken 盐焗鸡 is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. Salt baked chicken 盐焗鸡 is something which I’ve loved my whole life. They’re nice and they look wonderful.
Traditional Hakka salt baked chicken 盐焗鸡 is prepared by encasing the bird in the salt crust, the culinary tradition that stood the test of time until today. Traditional Hakka salt baked chicken 盐焗鸡 is prepared by encasing the bird in the salt crust, the culinary tradition that stood the test of time until today since the Qing dynasty. This surprisingly simple dish relies on the culinary magic inside the cocoon build with a bed of sea salt.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook salt baked chicken 盐焗鸡 using 4 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Salt baked chicken 盐焗鸡:
- Get 1 slow growing breed chicken
- Make ready 1 Tsp sea salt
- Make ready 1 tsp Sichuan pepper, optional
- Get 1 anise star
In stores you can find a pre-prepared salt baked powder seasoning packet that many people like to use. One of the finer food memories of going to Ipoh, Malaysia to visit my nan as a child was the chance to indulge in this famous Ipoh salted chicken. My uncle would be asked to drive for miles to a certain popular restaurant with strict instructions to bring this parcel of goodness home. You'll need to prepare the materials separately in order to wrap the chicken and collect the steaming liquid/broth.
Instructions to make Salt baked chicken 盐焗鸡:
- Disect a chicken ~4lb into 8 pieces. Set aside chicken bones for stock later.
- Massage 1 Tsp into the chicken and set aside for 20 minutes.
- Bake at 375F for 30 minutes and drain the liquid into a separate bowl. Turn each piece and bake for a second 30 minutes.
- Drain the liquid and continue to bake for another 20-30 minutes until chicken is semi-dry. It's great to use the chicken in any other dish such as soup or stirfry once it chill down. If enjoy it immediately, please serve with rice or breads because it is saltier than a regular dish.
Salt baked chicken is a traditional Cantonese and Hakka dish. The chicken is wrapped in parchment paper and slow-baked in heated coarse salt. This unique cooking method imparts a light smokey flavor; it cooks the chicken evenly while retaining all its flavors thus yielding a very tender. Wan Li Xiang Salted Chicken And Duck. Was stop by a branch with selling salted chicken drumstick.
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