Salt-Baked Chicken (Yan Ju Ji)
A Hakka classic from Guangdong, this dish uses a crust of coarse salt to slowly cook the chicken, sealing in its natural juices. The result is golden, savory skin and incredibly tender, succulent meat, infused with the delicate aroma of sand ginger and salt. A must-try for festive dinners.
Ingredients
8 items- Whole young chicken 1 (about 1.5 kg)
- Coarse salt 3 kg
- Salt-baked chicken powder 30 g
- Ginger 3 slices
- Scallions 2 stalks
- Cooking wine 1 tbsp
- Parchment paper or aluminum foil as needed
- Sand ginger oil dip (optional) to serve
Nutrition
Steps （8 steps）
Clean the chicken thoroughly, removing head, feet, and innards. Use paper towels to pat it completely dry inside and out. This step is essential for proper seasoning and baking. Use a toothpick to poke several holes in the breast and thighs to help the flavors penetrate.
Sprinkle the salt-baked chicken powder evenly over the entire chicken. Massage it into the skin and cavity for about 5 minutes, making sure every part is coated. Stuff the cavity with ginger slices and scallion segments, then drizzle with cooking wine and rub again. Cover and refrigerate for at least 2 hours, preferably overnight.
Take a large piece of parchment paper or foil and wrap the marinated chicken tightly, like a parcel. Make sure no sharp bones break through the paper. You may use a double layer. The wrap prevents direct contact with salt, so the chicken won't become too salty.
Pour the coarse salt into a large heavy-bottomed pot or wok. Heat over medium-high heat, stirring often, for about 5 minutes until the salt is piping hot and starts to pop. Remove half of the hot salt and spread the remaining half evenly on the bottom.
Place the wrapped chicken onto the salt bed. Cover completely with the reserved hot salt, ensuring no part of the wrap is exposed. Put the lid on the pot and reduce the heat to low. Let it cook for 50 minutes. Do not open the lid during this time.
After 50 minutes, turn off the heat and leave the pot covered for another 10 minutes to continue cooking with residual heat. Then carefully remove the chicken from the salt (use tongs). Open the wrap cautiously to avoid steam burns. To check doneness, pierce the thigh with a skewer: the juices should run clear without any pink.
Let the chicken rest for 5 minutes before chopping. Cut off the legs and wings, then halve the breast and chop into serving pieces. Arrange on a plate and sprinkle with a bit of sand ginger powder or a pinch of sea salt. Serve immediately with sand ginger oil dip.
For the dip: mix 2 teaspoons of sand ginger powder and 1/4 teaspoon of fine salt in a small bowl. Pour in 3 tablespoons of hot peanut oil and stir well. Use it to dip each piece of chicken, adding a fragrant, savory kick.
Tips
1. Always choose a young chicken; older birds will be tough and dry. 2. The coarse salt can be reused 2-3 times if you remove any solidified chicken juices after each use. 3. If you don't have a large pot, use an oven: place the wrapped chicken on a salt bed in a baking dish, cover with remaining salt, and bake at 200°C (400°F) for 50 minutes. 4. The chicken is already seasoned, so don't oversalt the dip. 5. Let the chicken rest before cutting to keep it juicy.
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