Salt baked chicken is a Chinese recipe for baking whole chickens, it maximizes the original flavor of the chicken. As the name suggests, it’s dismembered by hand, not the knife, Chicken fiber seems to make people more appetizing. Anyway, I think Hand-pulled more delicious although it’s the same food.
Let’s get it started.
Clear away the internal organs and rinse them repeatedly with clean water inside and outside. Pour in the “salt baked chicken powder”(This is a special powder for salt baked chicken, if you can’t find it, use salt instead), smear evenly inside and outside, and massage the chicken.
Fill the whole chicken with a freshness protection package, pour the excess seasoning into the chicken’s stomach and seal the bag. Refrigerate for at least 4 hours (overnight is better).
Hung up the marinated chicken with a rope in a dry and ventilated place and without direct sunlight, evaporate the excess water for 1-2 hours.
Place the chicken on a baking sheet and preheat the oven to 200 degrees.
Bake for 30 minutes.
Come out of the oven and let it cool slightly.
Put on the gloves, tear, pour into the remaining oil in the baking tray, turn and mix, complete. Look, chicken skin is the most attractive part. Its oil has been drained by baking, no greasy feeling, leaving only the smell of chicken.