Dongjiang Salt-Baked Chicken

Dongjiang Salt-Baked Chicken

　　Dongjiang Salt-Baked Chicken features a golden hue, tender and smooth texture, and an authentic, rich flavor. A variety of seasonings are added to bring out the chicken’s aromatic and juicy qualities, making it an incredibly memorable dish.

　　≮Ingredients≯

　　One 1250g plump, young chicken, 4 scallions, 8 slices of ginger, 6 fennel seeds, 1g licorice, 25g rose wine, 10g daqu liquor, 10g fine salt, 3g monosodium glutamate, 5g sugar, 10g sesame oil, 1g sand ginger powder.

　　≮Cooking Method≯

　　1. Clean the young chicken thoroughly, removing all feathers, and place it on a plate. Spread the scallions, ginger, fennel, licorice, salt, MSG, sugar, rose wine, daqu liquor, and sesame oil evenly over the chicken. Rub them in well, then stuff all the scallions, ginger, and other aromatics inside the chicken cavity. Steam in a steamer over high heat for 30 minutes until just cooked. Strain the broth through a 60-mesh stainless steel sieve and set aside.

　　2. Once the steamed chicken has cooled, peel off the skin and cut it into diamond-shaped pieces. Shred the meat into irregular coarse strips, then remove the chicken head and wings. Place everything in a long, oval serving bowl. Chop the remaining chicken bones (with a bit of meat) into small pieces and arrange them at the bottom of the bowl (discard any bone without meat). Mix the shredded chicken with sand ginger powder, pour the strained broth over the bones, arrange the chicken skin on top of the meat strips, and shape it to resemble a whole chicken. Serve.

　　≮Dish Features≯

　　Golden hue, tender and smooth texture, and an authentic, rich flavor.