Salt-Baked Chicken
A Hakka classic, salt-baked chicken boasts tender, juicy meat and crispy skin. The coarse salt seals in the juices, infusing the chicken with a savory saltiness. Perfect for festive dining.
Ingredients
8 items- Chicken (Sanhuang) 1 (about 1.5 kg)
- Salt-baked chicken powder 3 tablespoons
- Cooking wine 1 tablespoon
- White pepper powder 1 teaspoon
- Ginger a few slices
- Scallions 2
- Coarse salt 2 kg
- Aluminum foil sufficient
Nutrition
Steps （5 steps）
Wash the chicken and pat dry thoroughly. Mix salt-baked chicken powder, cooking wine, and white pepper. Rub mixture all over the chicken, inside and out. Add ginger and scallions. Marinate for 30 minutes.
Heat a large dry wok or pot over medium heat. Add coarse salt and stir-fry for about 10 minutes until it turns slightly yellow and very hot. Remove half the salt and set aside.
Wrap the chicken tightly in at least two layers of aluminum foil. Place chicken breast-side up on the remaining salt in the pot, then cover completely with the reserved hot salt.
Cover the pot, reduce heat to low, and cook for 40 minutes. Turn off the heat but do not open the lid; let it sit for another 10 minutes with residual heat.
Carefully remove the chicken, open the foil (beware of steam). Let it cool slightly, then tear or chop into pieces and serve.
Tips
Low heat is key to prevent burning the salt. Wrap the chicken tightly to keep the juices in. You can extend marination to 1 hour for deeper flavor. To make your own powder, mix salt, sand ginger powder, and five-spice powder at a 2:1:1 ratio.
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