Main Ingredients:
Salt-Baked Chicken Powder: 2 tablespoons (15mc); Old Mother Chicken: 1, 1500g; Southern Ginger: 1 piece, 150g; Sichuan Pepper Powder: 1 tablespoon (15mc); Sea Salt: 2000g; Curry Powder: 1 tablespoon (15mc); Ginger Powder: 1 tablespoon (15mc).
Auxiliary Ingredients:
Salt: 20g.
Flavor: Five Spice; Cooking Method: Clay Pot; Time: One Hour; Difficulty: Normal.
Detailed Steps for #Kunbo Salt-Baked Chicken#
Kunbo Clay Pot I46C with a capacity of 4.6 liters
Mix all the powders and salt together
Use a stone bowl to crush the Southern Ginger. If you don’t have a stone bowl, you can chop it with a knife and then pat it with a knife. This step can help to bring out the aroma of the ginger.
First, use the mixed salt powder to rub the whole chicken, then use the crushed Southern Ginger to wipe the whole chicken. After rubbing and wiping, stuff all the Southern Ginger into the chicken’s belly.
Rub the remaining salt powder all over the chicken, put it in a plastic bag, and let it marinate for 2 hours.
After marinating, use a kitchen towel to dry the chicken.
Wrap the chicken with oil paper first.
Then wrap it with tin foil.
Stir-fry 2000g of sea salt in a dry pot. I stir-fried it for about 10 minutes.
Transfer the salt to the Kunbo Clay Pot with a capacity of 4.6 liters.
Put the chicken into the clay pot.
Continue to cover the salt over the chicken in the clay pot until the chicken is completely covered. The chicken I bought was a little over 3 pounds, but the pot was large enough to hold it.
Bake over medium-low heat for 25 minutes, then turn off the heat and let it simmer for 30 minutes. Bake for another 25 minutes, then turn off the heat and let it simmer for another 30 minutes. (Adjust the time according to the size of the whole chicken.)
The chicken I bought was an old mother chicken, which has a chewier texture when baked (this can be adjusted according to personal preference).
Delicious and ready to serve.
Finished product
