SALT STEAMED CHICKEN RECIPES
EASY STEAM CHICKEN RECIPE | ALLRECIPES
This steamed chicken is very delicious, and is popular in Southeast Asian countries... normally served with chicken rice. We love it so much. It is very easy to make.
Provided by HANNAKRISTINA
Categories World Cuisine Asian
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 2 servings
Number Of Ingredients 8
Steps:
- Place chicken and salt in a bowl. Evenly rub salt into chicken. Refrigerate 30 minutes.
- Rinse chicken and place in a pot fitted with a steamer basket over water. Bring water to a boil, and steam chicken until juices run clear, about 30 minutes.
- Heat vegetable oil in a skillet over medium heat. Stir in onion and cook until tender. Mix in garlic, and cook about 1 minute. Stir in soy sauce and sesame oil, and remove from heat. Scoop over the chicken to serve. Garnish with cilantro.
Nutrition Facts : Calories 408.1 calories, CarbohydrateContent 9.6 g, CholesterolContent 60.8 mg, FatContent 29.7 g, FiberContent 1.4 g, ProteinContent 25.8 g, SaturatedFatContent 4.8 g, SodiumContent 1381.6 mg, SugarContent 3.1 g
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
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