Baked chicken with salt is a world-famous dish made by Hakkas with wisdom during their migration. At first, the original chickens slaughtered by Hakka people were salted and sealed with salt piles. When they wanted to eat, they could be steamed directly, which is now the "Hakka Salt Baked Chicken". It is said that there is a Hakka woman whose children are in droves, and one of them is sickly. Because of the lack of all kinds of nutritious food at that time, she wrapped the salted chicken in paper and put it in fried salt and stewed it in a casserole. After eating, the child gradually recovered, became strong, took the imperial examination and won the first place. Later, this dish became a household name and became a special dish that every Hakka woman would cook.

Baked chicken with salt

Step by step

1

Wash Sanhuang chicken.

Step by step

2

The internal organs in the chicken cavity should also be cleaned. Especially the chicken lungs must be taken out, otherwise.

Step by step

three

Cut off chicken feet and chicken heads (you can also keep them, and you can cook soup with chicken offal when you cut them out)

Step by step

four

Wipe the water off the chicken.

Step by step

five

Take a piece of salted chicken paper and smooth it. Put the chicken in the middle of the paper.

Step by step

six

Wrap the chicken whole.

Step by step

seven

Spread a layer of coarse salt in the pot first.

Step by step

eight

Put the chicken wrapped in paper in the middle of the pot.

Step by step

nine

Pour in coarse salt.

Step by step

10

Until the whole chicken is stained with coarse salt, cover the pot, put the pot on the stove and simmer for 20-25 minutes.

Step by step

1 1

Remove the salt and take out the chicken.

Step by step

12

Tear off the brine chicken paper again, and the delicious brine chicken will be ready.