The authentic method for preparing salt-baked chicken, a specialty from Guangdong

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This post was last edited by dlutyj on 2016-5-6 at 11:48. Salt-baked chicken is a renowned traditional Han Chinese dish from Guangdong, and it is also one of the signature dishes of the Hakka people in that region; it belongs to the Cantonese-Hakka cuisine style. Popular in cities such as Shenzhen, Huizhou, Heyuan, and Meizhou in Guangdong, it has now become a classic dish renowned both at home and abroad for its bid to be recognized as an intangible cultural heritage; it is especially famous in overseas regions where there are many Cantonese overseas Chinese. 　　I. Characteristics of the dish Its preparation method is unique; it has a rich and flavorful taste. The skin is crisp while the flesh is tender, with a slight yellow color. The skin is crunchy and the meat is soft, offering a delicious flavor that is truly appealing. 　　II. Materials Required 　　Main ingredients: Sanhuang chicken (1), galangal (1 small piece), cilantro (2 stems) ； 　　Seasonings: Rice wine (1/2 cup), coarse sea salt (3 packs, 3 pounds in total) ； 　　Tools: kitchen paper (4 sheets), deep-bottomed pot (1). 　　III. Method of preparation: Steps: 1. Wash the galangal, peel it, and chop it into fine pieces ； Remove the stems from the cilantro, wash it, drain the water, and set aside. 　　2. Wash the Sanhuang chickens, remove their internal organs, cut off their heads, necks, and feet, and use kitchen paper to absorb any excess moisture. 　　3. Rub the chicken with rice wine and crushed galangal, then marinate for 5 minutes; pour the remaining rice wine into the chicken’s cavity. 　　4. Wrap the three-yellow chicken in kitchen paper, making sure to wrap it tightly. 　　5. First, sprinkle 1.5 bags of coarse sea salt at the bottom of the clay pot, place the wrapped chicken inside, and then add another 1.5 bags of coarse sea salt to cover the chicken. 　　6. Cover the pot, place a wet towel on top, and cook over low heat for about 60 minutes. 　　7. Cook until the wet towel becomes dry, which indicates that the chicken is done; then lift the lid and scoop out the coarse sea salt from the chicken. 　　8. Remove the cooked chicken, tear off the kitchen paper, place it on a plate, and garnish with cilantro before serving. 　　IV. Tips 　1. For making salt-baked chicken, choose a pot that is relatively deep so that it can hold enough sea salt ； Since the clay pot is discarded after one use, it is not advisable to choose one that is too expensive. 　　2. After cooking the salt-baked chicken, simply scrape off the black sea salt that has accumulated at the bottom of the pan; the white sea salt can be kept for use next time. 　　3. Sanhuang chicken, also known as Zhanjiang chicken, features tender meat, crispy skin, soft bones, abundant fat, and a delicious flavor. You can also choose Qingyuan chickens for cooking, but it is not advisable to use feed-fed chickens, as their flavor will not be strong enough. 　　4. The sea salt from gyrcl.net at the bottom of the pot should be at a level higher than two index fingers; if too little salt is used, it will burn the kitchen paper covering the chicken, causing it to turn black and become inedible. 　　5. The paper used to wrap the chicken can be straw paper, kraft paper, or special paper designed for salt-baking; if none of these are available, kitchen paper can be used as a substitute. 　　6. Place a wet cloth over the lid of the pot; once the cloth becomes dry, it means the chicken inside is cooked. 　　7. If the chicken weighs around 1 kg, 10 minutes of baking is sufficient. The amount of salt should also be equal to that of the chicken. 　　8. First, rub the slaughtered chicken with fine salt both on the outside and inside, then steam it over direct heat in water, and finally cut it into pieces. Use lard or peanut oil instead; mix the seasoning powder with the juices from the steamed chicken to create a thick sauce. Pour this sauce into a large bowl, dip each piece of chopped chicken in it, and arrange them on a plate.