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Baked chicken with salt is a traditional dish of Han nationality in Guangdong, and it is also one of the specialties of local Hakka in Guangdong, belonging to Cantonese cuisine-Hakka cuisine. Popular in Shenzhen, Huizhou, Heyuan, Meizhou and other places in Guangdong Province, it has become a famous classic dish at home and abroad, especially in overseas areas where overseas Chinese of Guangdong nationality are concentrated.

Basic information

Chinese name

Salted roast chicken

English name

Salt Baked Chicken

major constituent

Chicken, salt

classify

Cantonese cuisine, Hakka cuisine

Someone's taste

salty

catalogue

1 Introduction

2 introduction of dishes

3 practice

4 exercise 4

Five characteristics of dishes

6 related videos

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Baked chicken with salt is a famous Hakka dish, which has been deeply loved by people at home and abroad since ancient times. Soft and tender, fragrant and delicious, it has the function of warming up. Originated in Dongjiang, Guangdong. More than 300 years ago, in some salt fields along the Dongjiang River, cooked chickens were wrapped in gauze paper and preserved in salt piles. This kind of chicken is delicious and unique in flavor. Later, the salt industry in the capital of Dongjiang was developed, and local restaurants competed to entertain guests with the best dishes, so they created a method of roasting fresh chicken with hot salt.

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Baked chicken with salt is one of the specialties of local Hakkas in Guangdong, which is popular in Shenzhen, Huizhou, Heyuan and Meizhou in Guangdong. Now it has become a famous classic dish at home and abroad, especially in overseas areas where overseas Chinese in Guangdong are concentrated. Salted roast chicken

origin

There are many versions about its origin, the most important of which is the seller of salt and fat chicken in Changle, Meizhou (now Wuhua). It is said that there was a businessman in Changle, Meizhou (now Wuhua), who was modest and honest and made a living by selling groceries wandering around Lingnan. Merchants in Changle, Meizhou (now Wuhua) have a good reputation, wide friends and many sincere friends. At the end of this year, merchants in Changle, Meizhou (now Wuhua) completed a cargo trafficking, and also purchased a batch of local specialties to prepare to go home. The local friends are very affectionate and specially sent a fat chicken to each other.

This kind of chicken is called "three yellow tender chicken", which is a local specialty and very rare. Merchants in Meizhou Changle (now Wuhua) wanted to take it home for their wives and children to taste, but Meizhou Changle (now Wuhua) had a long way to go and it was not easy to carry live chickens, so they slaughtered the chickens and made them into white-cut chickens, wrapped them in salt.

Salted roast chicken

Halfway through, in the middle of nowhere, the merchants in Meizhou Changle decided to spend the night on the spot. After settling down, seeing that the sky was getting dark and hungry, the merchants in Changle, Meizhou took the boiled chicken out of the salt bag and roasted it with their entourage.

I didn't expect everyone to find that the chicken made in this way tastes very good and praised it in unison. Changle businessmen are cautious, leaving a few pieces to take home for their wives and children to taste. My wife is an excellent cook. After trying, she brewed it herself according to the law, and thus "brine chicken" was born.

Folding statement 2

Baked chicken with salt is the most distinctive cooking skill of major cuisines in China, and its formation is closely related to the migration life of Hakka people. In the process of moving south, Hakkas moved to one place, often harassed by foreigners, and were forced to move to another place. In the course of life, every household keeps poultry and livestock. Live birds are inconvenient to carry in the process of "escape" and migration, so they are slaughtered and put into salt bags for preservation and carrying. After moving to the relocation place, these stored and carried raw materials can alleviate the shortage of raw materials and nourish the body. Baked chicken with salt is a world-famous dish made by Hakkas with wisdom during their migration. At first, the chickens slaughtered by Hakka people were salted and sealed with salt piles, and they could be steamed directly when they wanted to eat, which is now "Hakka brine chicken". It is said that there is a Hakka with children in droves, and one of the children is sickly. Because of the lack of nutritious food at that time, she wrapped the salted chicken in paper, put it in fried salt and cooked 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. In order to facilitate cooking and adapt to mass production, Hakka chefs constantly improve and innovate, creating another flavor of Dongjiang brine chicken.

On the basis of inheriting the traditional salt-baked chicken technology, the salt-baked chicken technology was cancelled, and various scattered production technologies, various Chinese herbal medicines and four self-made formulas were organically connected and fused together, just like scattered metals and ceramics connected by shovels, which retained the rich nutritional value of chicken. The chicken was Huang Liang in appearance, mellow in flavor, fragrant but not greasy, smooth and tender. Regular consumption has the effects of cooling blood, moistening dryness, tonifying kidney, relaxing bowels and warming spleen and stomach. Because of the perfect combination of these techniques and ingredients, the salted chicken is not only unique in taste, but also rich in nutrition, memorable and unforgettable.

[1] Baked chicken with salt is a famous Hakka dish, which has been deeply loved by people at home and abroad since ancient times. Hakka choose local tender chicken, don't cut it into pieces after slaughter, cut it out and dry it, then wrap the whole chicken tightly with straw paper coated with a little cooking oil, bury it in a pile of fried salt and bake it with slow fire for about half an hour. Take it out, tear it into shredded pork, put it on a plate, and pour ginger oil or sesame oil on it. The skin is soft and tender, fragrant and delicious, and it has a warming effect.

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Folding exercise 1

Make ingredients

Chicken 1 (about 3 kg) coarse salt 3 kg gauze paper 1 piece tin foil 1 piece.

A little fennel

Senecio scandens 10g

Clove 18g

A little sesame oil and a little licorice.

5g of ginger and 5g of onion (1 USD).

Salt 10g (two yuan), monosodium glutamate 5g (one yuan).

Sugar10g (two cents) rose wine10g (two cents)

production process

1. Wash the chicken, dry it, hang it and air dry it until it is as dry as possible.

2. Insert two chicken feet into the abdomen from the tail, wrap them with gauze, and use toothpicks to pass through the neck and tail of the chicken to prevent the gauze from spreading.

3. Cut the tin foil to be larger than the pot used and spread it at the bottom.

4. Heat the wok, add coarse salt and fry until yellow. Spread about 1/3 coarse salt evenly on the bottom of the pot, put the chicken into the pot and spread the remaining coarse salt. Cover and stew for 6 minutes, turn over the chicken, bake for 6 minutes, and finally stew for 12 minutes.