Salt Baked Chicken - Modified Version 鹽焗雞
Salt Baked Chicken - Modified Version 鹽焗雞
1. Paper dry 2 chicken legs, trim fat and set aside
2. Mix 4 Tbsp of salt, 1 Tbsp of white pepper powder, 2 star anises and 1 Tbsp peppercorns. Low heat cook in a pan (keep stirring) until you can smell the peppercorn. Set aside to cool off
3. Cut 6 thin slices of ginger and 2 scallions
4. Rub the above ingredients all over the chicken legs and put it in the fridge with cover overnight.
5. Next day, wash all the ingredients with cold water and paper dry the chicken legs.
6. Prefer let the chicken dry for few hours (Put it in the refrigerator without cover)
7. Wrap chicken legs with parchment paper.
8. Set air-fryer at 380˚F for 35 minutes (flip over half way)
9. Once it’s done, let it sit to cool off for 15 minutes
10. Either Cut or shredded the chicken legs, ready to serve
#客家菜 #Hakka #鹽焗雞
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