How to make crispy, crispy salt-pepper chicken, delicious

No need to buy pre-processed salt and pepper chicken, with just a few simple steps you can make this dish for the whole family.

This is the recipe that Ms. Duong Kim Anh learned after enjoying the salted chicken of a Vietnamese restaurant in Japan. After her success with this chicken dish, she shared it with the housewives in the Love Kitchen group Ingredients for making salted chicken – 1 chicken – 1 kg of salt seeds, 1 big onion, 5 lemongrass plants, 1 piece of ginger, 2 tablespoons of whole pepper, a pinch of lime leaves. Making 1. Preliminary processing: – Pre-pecked chickens: wash through with water, pick up the remaining feathers, check the throat and lungs, then peel off. Cut off the sweat glands of the fishing line. – Rub salt both outside and inside the chicken, rub and rinse with water. – Sprinkle turmeric all over the chicken skin (in Japan, there is no fresh turmeric, so use turmeric powder, so you should rub it for 10 minutes to soak it). – Rinse with water, lightly sprinkle, let her stretch her legs out to drain. – Mix 2 teaspoons of chicken seasoning seeds + 1 teaspoon of crushed pepper, smooth inside the chicken belly. Because when I eat lemon salt, I am not salty. After applying, is for the pot always, no need to wait, because 45 minutes is enough to infuse slowly. Salt incubation / steaming – Use a thick stainless steel pot, lined with 2 layers of aluminum foil at the bottom of the pot, add 1 kg of refined salt and spread evenly. – Sprinkle with whole-grain pepper, thin sliced ​​ginger, onions (cut into 3 circles, 2.5 – 3cm thick, lemongrass (1 supplement 4)! and fragrant. – Lemon leaves, lemongrass, ginger leaves, can be added to the chicken belly to make it more fragrant. – Put the chicken in the pot, wash the lemon leaves, prickly make the essential oils, rub lightly on the surface of the chicken skin, then leave the leaves in. – Cover the pot with food foil, cover and swing. – Turn on the lighter for about 10 minutes, hear the crack of salt, which means it’s hot, lower the low heat on the gas stove, cook for 40 minutes, turn off the heat for 5 minutes before taking the chicken out. Note: If using industrial chickens, the incubation / steaming time is 20 minutes. If using old chickens (waste layers), the incubation / steaming time is about 60-70 minutes. If our chicken is about 1.2kg, incubate / steam for 30 minutes. Dipping sauce : You use Himalayan pink salt, refined salt, sugar, lemon juice, pepper, chopped lemon leaves!