Sanhuang chicken

800 grams

Natural sea salt

1500g

condiments

Turmeric powder

2 tablespoons

Refined salt

1 spoon

pepper

1 spoon

Highly alcoholic wine

1 tablespoon

energy

15g

monosodium glutamate

1/4 tablespoons

sesame oil

1 tablespoon

step

1. Wash and drain Sanhuang chicken.

2. pour the chicken with white wine and wipe it evenly inside and outside.

3. Put turmeric powder, salt, pepper and monosodium glutamate into the dish.

4. Stir well to become salted chicken powder.

5. 1, 2, 3, 4, 5. Coat the salted chicken powder on the chicken and coat a layer inside the chicken.

6、 7、 8、 9、

6. Slice ginger into chicken belly and marinate 1 hour.

7. Tie the chicken with a rope and hang it to dry for 3-4 hours.

8. Spread a piece of tin foil, brush a layer of oil on the surface, and add Sanhuang chicken.

9. Wrap it in tin foil.

10. Cover the surface with another piece of tin foil and wrap it.

1 1. Prepare crude sea salt.

12. Add coarse sea salt to the wok and stir-fry over medium heat until the salt particles are boiling hot.

13. Heat the casserole in advance and add 1/3 sea salt first.

14. Add the wrapped Sanhuang chicken.

15. Finally, pour all the hot salt into the casserole and let the salt completely cover the chicken surface.

16. Cover the casserole, put it on the stove, simmer for 10 minute, turn the chicken upside down and bury it in salt for 10 minute, then turn off the fire.

17. Break the salt shell and take out the roasted Sanhuang chicken.

18. Open the tin foil and brush a layer of sesame oil on the chicken skin with a brush.