Zero-added heirloom salt-baked chicken - the essence of Cantonese cuisine

Fresh whole chicken 1 piece is about 1.5kg	Coarse salt About 750g
Peanut oil A small amount	Oil absorbing paper 2 pictures

Zero-added heirloom salt-baked chicken - the essence of Cantonese cuisine

Step 1

Remove the internal organs of the chicken, clean them, and then dry them naturally (it is best to dry them in a ventilated place for more than five hours. Of course, you must pay attention to the room temperature not being too high to avoid deterioration);

Step 2

Before baking, cut the chicken in half lengthwise from the ribcage. Do not cut the back. Apply peanut oil evenly on the inside and outside of the whole chicken;

Step 3

Wipe the wok dry, stir-fry coarse salt over medium heat for about 5 minutes. During this period, stir constantly to allow every grain of salt to heat evenly to avoid burning the pan;

Step 4

After the salt is fried, it will have a natural salt aroma and a slightly darker color. Turn off the heat, take a container with dry water, scoop out half of the salt and set aside, and spread the remaining salt evenly in the pot;

Step 5

Spread a piece of treated oil-absorbing paper, lay the chicken breast side down on the paper, put another piece of paper on top, and spread the salt just scooped out evenly on the paper;

Step 6

Cover the pot tightly and heat slowly over low heat for about 20 minutes. During this period, turn the pot back and forth several times so that every part of the bottom of the pot can be heated evenly;

Step 7

Turn off the heat, do not open the lid of the pot yet, and continue to simmer with the residual heat of the salt for about 5 minutes; open the lid, scoop out the salt on the top layer first, lift the paper, then take out the chicken, and sweep away the salt that falls on it. Cut into pieces and serve on a plate.

Step 8

Baked chicken with zero added salt can also be made with a full color, flavor, and flavor that your family will love~ Zero-added heirloom salt-baked chicken - the essence of Cantonese cuisine cooking techniques

The remaining salt can be saved and recycled the next time you make salt baking. The salt that has absorbed the chicken fat is so fragrant...