CHINESE SALT CHICKEN RECIPES
SALT BAKED CHICKEN | CHINA SICHUAN FOOD
Traditional salt baked chicken
Provided by Elaine
Categories Main Course
Total Time 150 minutes
Prep Time 30 minutes
Cook Time 120 minutes
Yield 2
Number Of Ingredients 5
Steps:
- Remove the head and feet from the chicken and then rinse under running water. Then set aside and drain completely.
- Message the cooking salt over the chicken, so we can give it a very faint salty taste. Mix sand ginger powder with turmeric powder and rub the mixture over the chicken. Marinate and set the chicken to slightly dry out.
- In the meantime, fry the sea salt in a wok for 10 minutes until the salt are hot and dried out.
- Wrap the chicken with large pieces of parchment paper. Make sure the chicken is 100% well packaged and then fix with a rope.
- Get a clay pot or casting iron and place 3 cups of salt on the bottom. Place the chicken in and cover the the rest of the salt.
- Heat over slow fire for 40 minutes, turn off fire and keep the chicken inside for another 30 to 40 minutes. Then dig the chicken out, remove the papers. Traditionally we have two ways of serving salt baked chicken, cutting into small chunks or hand shredding. I love the second method.
- When the salt is cooled down, discard only dark colored ones at the bottom and save the rest for next time baking.
Nutrition Facts : Calories 885 kcal, CarbohydrateContent 5 g, ProteinContent 75 g, FatContent 60 g, SaturatedFatContent 17 g, CholesterolContent 300 mg, SodiumContent 389295 mg, FiberContent 1 g, ServingSize 1 serving
SALT 'N PEPPER CHICKEN RECIPE | ALLRECIPES
A classic dish, which is often found in Chinese restaurants and takeaways. This fried chicken is crispy on the outside and super tender on the inside.
Provided by Bing
Categories World Cuisine Asian Chinese
Total Time 37 minutes
Prep Time 15 minutes
Cook Time 2 minutes
Yield 6 servings
Number Of Ingredients 16
Steps:
- Whisk egg, spring onions, ginger, Shaoxing wine, soy sauce, garlic, sugar, 1/2 teaspoon salt, and 1/2 teaspoon white pepper together in a bowl. Mix in chicken. Let marinate for 20 minutes.
- Pour 1 cup plus 2 tablespoons sweet potato starch into a shallow bowl.
- Heat oil to 340 degrees F (170 degrees C) in a large saucepan. Dredge chicken pieces in sweet potato starch; drop gently into the hot oil in batches. Cook until golden on the outside and no longer pink in the center, 2 to 3 minutes per batch. Transfer to a paper towel-lined plate using a slotted spoon.
- Arrange lettuce leaves on a large serving plate. Place fried chicken on the lettuce leaves. Mix 1 tablespoon salt and 1 tablespoon white pepper together in a small bowl; sprinkle over chicken.
Nutrition Facts : Calories 405.3 calories, CarbohydrateContent 30.1 g, CholesterolContent 100 mg, FatContent 19.2 g, FiberContent 0.8 g, ProteinContent 27 g, SaturatedFatContent 3.1 g, SodiumContent 1480.9 mg, SugarContent 0.9 g
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