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This wayBaked Salted Chickenthe effect is a bit likeThe meat of salt-baked chicken is smooth. The ingredients are simple and commonly stocked in the kitchen. The method is simple. Baking a whole chicken sounds a bit difficult. But it’s actually easier than you think.
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Baking a whole chicken requires some skills so that the chicken remains tender and tender. How to do it?
Don’t over bake the chicken, the meat will become slippery and delicious. Open the whole chicken and shorten the baking time. In addition, a simple tip is to put some water in the baking dish to keep the chicken from drying out. The unique and quick grilled salt chicken is only available at the Christian family in the world.
First, marinate the chicken with salt and ginger powder, then bake it in a while. Adding star anise makes it more fragrant.
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| Upper left: sea salt, star anise. Bottom right: Cut the chicken breast bone into a butterfly shape. |
Cutting the chicken into a butterfly shape makes it easier to bake without having to turn it around, and the chicken is evenly browned and cooked easily.
After baking, the chicken juice is on the plate, the essence of good taste. Don’t throw it away. Pour into a small pot, cook into a thick sauce, and mix well.
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Baked Salted Chicken Recipe
Christine@Easy RecipesCategory : Chicken, Baked
Cuisine : Chinese
Preparation time :
Cooking time :
Servings : 2 to 3 people
- Chicken 1.5kg
- 1¾ tsp sea salt
- 3 star anise
- 1 teaspoon sand ginger powder
- 5 strips of celery
- 8 slices of ginger
- Wash the chicken and pat dry. With the chicken’s back facing up, use scissors to cut out the chicken’s back bones (you can keep them for making soup, or bake them with the chicken). Use a knife to make a shallow cut on the top of the sternum. Flatten with your hands and open the chicken into a butterfly shape.
- Crush salt and star anise and spread evenly on both sides of the chicken. You can also apply a little between the chicken breast and skin. Marinate for about 30 minutes.
- Preheat oven to 170C / 320F.
- Prepare a baking tray and put celery and ginger slices on it. Spread the ginger powder evenly on both sides of the chicken. Turn the baking dish onto the celery. Pour ½ cup water into the gratin dish. Bake in the oven for about 60 minutes. Insert a needle into the thickest part of the chicken leg. If clear water comes out, it is cooked. Transfer the chicken to a plate and let rest for 10 minutes.
- There is chicken juice in the gratin dish, don’t throw it away, it’s very delicious. Place the gratin dish on the fire and cook until 1/3 reduced. Separate the slag and remove the oil on the surface. It’s great for dipping chicken.
Kind tips:
- Shajiang powder is completely different from ginger powder. The taste is not spicy, but very fragrant. Available at Chinatown.
- If you don’t have a stone grinder, you can put the star anise and salt into a food plastic bag and crush it with the back of a knife or a hammer.
