客家鹽焗雞
材料：
雞 1隻 (約3斤) 粗鹽 3斤
紗紙 1張 鍚紙 1張
做法：
1. 雞洗淨抹乾，吊起風乾至越乾越好。
2. 將兩隻雞腳從尾部插入肚內，用紗紙包好，以牙籤穿過雞頸及雞尾固定位置，以防紗紙散開。
3. 錫紙裁至較所用的煲為大，鋪於底部。
4. 鑊燒熱，放入粗鹽至黃色。將約1/3粗鹽平均鋪於煲底，放入煲雞隻，將餘下的粗鹽鋪面。蓋煲以慢火焗6分鐘，將雞雙反轉，再焗6分鐘，最後熄焗12分鐘即成。
心得：
1. 用瓦煲效果比較好，因焗的過程會令雞隻的皮變脆，而且可以不用錫紙鋪底。
2. 如雞的重量在2斤左右，焗10分鐘已足夠。鹽的分量亦應與雞隻相等。
http://www.geocities.com/foodplaza_chi/chicken/chicken002.htm
Translation by YXH:
How to make a salted chicken?
1，one chicken(1.5kgs),1.5kgs of coarse salt
2, a piece of coarse paper
3, a piece pf thin tin paper
4, seasonings like fine salt, ginger, Chinese spring shallot, aniseed, rice wine and sauce i
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1. 1, Wash the chicken and drain it with cloth and hang on to air-dry it, the drier the better.
2. Smear some seasonings such as fine salt, ginger, Chinese spring shallot, aniseed, rice wine and sauce into the inside part of the chicken.
3. Put the chicken’s legs into its stomach, wrap it with a coarse paper, and puncture the chicken through the paper with some toothpicks to make sure the paper won’t fall off.
4. Cut the tin paper into the right size as that of a terrine, and put the tin paper at terrine’s bottom.
5. Heat the pot and put the coarse salt into it till it become yellow.
6. Put the 1/3 of the heated salt into the terrine, put the chicken onto the salt, then put the rest 2/3 of heated salt on the chicken.
7. Cover the terrine and cook it with slow fire for 6 minutes, turn the chicken and another cook of 6 minutes.
8. Turn off the fire and wait for 12 minutes.
9. Fetch the well done chicken and tear it into pieces.
盐焗鸡是广东东江的传统名菜，亦为粤菜中之珍品。此菜制作选料上乘，系采用广东特产三黄（黄毛、黄脚、黄嘴）鸡为主料，以传统盐焗鸡法烹制，成菜色泽金黄，皮脆肉鲜，骨肉甘香，风味诱人。
首创于东江的盐焗鸡，追根溯源，它是由盐腌鸡演变而来。相传，此品起源于距今300年前东江海边的盐场。初时，是把熟光鸡用纱纸包好放入生盐堆里腌储，经腌过的鸡肉，虽鲜味稍减，但其肉质浓香，十分可口，烹食别饶风味。后传至东江首府惠州，人们为了方便而改用炒至高热的盐将鸡焖熟。经这一改，却恰到好处，它使其鸡不仅保持香厚，而且鲜美嫩滑。从此，盐焗鸡传遍官府和民间，成为筵席饮宴上的佳肴。
盐焗鸡在东江普及之后，又经历名厨高手创新改进，逐步形成一套完整的烹制技术，更臻善美。而今此品既是色、香、味、形俱佳的席上珍品，又具有食疗医治某些疾病的作用，能补脑、壮腰、益肾、安神。当地酒楼、饭店都经营有此美肴，并极受外宾、华侨、港澳同胞的喜爱，常慕名而来，一尝为快。
http://www.ajiadi.com/fleshpot/delicious/20010913/182055.htm
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