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Salt Baked Chicken (Modified version)
1
Salt Baked Chicken (Modified version)
Ingredients:
- 2 chicken legs
- 2 tablespoons salt
- 1 tablespoon white pepper powder
- 2 star anises
- 1 tablespoon whole peppercorns
- 6 thin slices of fresh ginger
- 2 scallions
- Parchment paper
Instructions:
- Begin by ensuring the chicken legs are thoroughly dry. Trim any excess fat and set them aside.
- In a pan over low heat, combine 2 tablespoons of salt, 1 tablespoon of white pepper powder, 2 star anises, and 1 tablespoon of whole peppercorns. Stir continuously until the aroma of the peppercorns is released. Remove from heat and let the mixture cool.
- Cut 6 thin slices of fresh ginger and finely chop 2 scallions.
- Rub the cooled spice mixture, ginger slices, and chopped scallions all over the chicken legs, ensuring they are well coated. Allow the seasoned chicken legs to marinate overnight.
- The following day, pat the chicken legs dry with paper towels.
- Prepare parchment paper to wrap the chicken legs securely.
- Preheat your air-fryer to 380˚F (193˚C). Once heated, place the wrapped chicken legs in the air-fryer. Cook for 35 minutes, flipping them over halfway through the cooking time to ensure even cooking.
- Once the cooking time is complete, remove the chicken legs from the air-fryer and allow them to cool for about 15 minutes.
- Finally, either slice or shred the succulent chicken meat, and it's now ready to be served and enjoyed.
