Hakka food is super rich and savory. We are an agricultural society fueled by hearty, dishes. Ive heard our food being dubbed the Soul Food of Chinese cuisine. Learn how to make stuffed tofu, Hakka Salt-Baked Chicken, and White flower gall herbal fish soup.
For my Chinese-reading viewers, please read this video on why Black Lives Matter movement is important and how we can address anti-blackness: lettersforblac...
您可能从未听说过我父亲从他母亲那里传给我的这些（三！！！）传统的客家菜谱！了解如何制作酿豆腐，客家盐焗鸡和白花gall草药鱼汤。
对于我的中文阅读者，请阅读以下视频，了解为何“黑死病”运动很重要以及我们如何解决反黑现象：lettersforblac...
Stove-top method for Hakka Salt-Baked Chicken:
- Use as much total salt as the weight of chicken. So if chicken is 1 pound use 1 pound of salt.
- Rub chicken (inside and outside) with about 1/4 cup salt. Allow chicken to sit overnight over a wire rack in the fridge. This alllows some extra liquid to train out.
- Take chicken out for 1-2 hours before cooking. Tie up chicken with string if wanted, and wrap with parchment paper.
- Stir fry salt for 15 minutes.
- Fill a wok or Dutch oven with about 1/2 inch of hot salt. Position chicken with breast side up in the center of the pot.
- add the rest of the salt to make sure it is completely covered.
- Top with lid, and cook over medium heat for 35 minutes. Then turn off the heat, and let it sit on the stove, covered, for another 30 to 40 minutes until the salt is warm to the touch.
- Enjoy!
客家盐焗鸡的炉顶法：
-使用与鸡肉重量一样多的总盐。因此，如果鸡肉是1磅，则使用1磅盐。
-用大约1/4杯盐将鸡（内外）擦拭。让鸡肉在冰箱的电线架上过夜。这允许一些额外的液体来训练。
-在烹饪前将鸡肉取出1-2小时。如果需要，用绳子捆住鸡，然后用羊皮纸包起来。
-将盐翻炒15分钟。
-在炒锅或荷兰烤箱中加入约1/2英寸的热盐。将鸡的乳房正面朝上放在锅的中央。
-加入其余的盐，以确保将其完全覆盖。
-盖上盖子，用中火煮35分钟。然后关掉火，让它再盖上炉子再放30至40分钟，直到盐变热为止。
- 请享用！
instagram: / yipix
#hakka #hakkachinese #hakkafood