Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, salt baked chicken 盐焗鸡. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Salt-baked Chicken or Yan Ju Ji (盐焗鸡) is one of the most popular chicken dishes served as an entree in Chinese restaurants. Traditionally, the cooks bury the chicken in a pit of hot salt and rocks. The salt absorbs the heat and transfers it to the chicken, The result is aromatic, lightly browned and juicy. 冰箱里有一只鸡，走地鸡，值得认真地高逼格的吃掉它。Eileen 的Chinese Cooking里有一个方子，很传统的手法，可以操作一番。我有一只铸铁锅，想好好发挥锅的特性，习惯的去搜索"铸铁锅 盐焗鸡"，看看有什么好的… Salt Baked Chicken, A Hakka Favorite (盐焗鸡) Salt Baked Chicken is a signature Hakka (客家) dish, and this is the best tasting original and authentic version of the famous Hakka Salt Baked Chicken recipe.
Salt baked chicken 盐焗鸡 is one of the most favored of current trending meals on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Salt baked chicken 盐焗鸡 is something which I’ve loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have 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:
- Prepare 1 slow growing breed chicken
- Get 1 Tsp sea salt
- Take 1 tsp Sichuan pepper, optional
- Take 1 anise star
Steps 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.
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