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Salt Baked Chicken Recipe

Salt Baked Chicken Recipe

Salt Baked Chicken Recipe

Ingredients :

    • Whole chicken – 1, about 1.5 kg
    • Dark soy sauce – 1 tsp
    • Spring onions (scallions) –  2, coarsely chopped
    • Chinese angelica root (tong kwai) – 3 slices or 2 whole star anise
    • Coarse salt – 5 kg
    • Mulberry or greaseproof paper – 3 sheets, 70-cm square

Seasoning :

    • Salt – 1 tsp
    • Ginger juice  – 2 tsp
    • Brandy, Chinese rice or rose wine  – 1 Tbsp
    • Ginger and Spring Onion Dip
    • Shallot oil – 60 ml
    • Salt – 1 tsp
    • Ginger – 6 slices, peeled and minced
    • Spring onions (scallions)  – 2, minced

Method :

    1. Clean chicken. Rub outside of chicken with dark soy sauce and inside with combined seasoning ingredients.
    2. Stuff chicken with chopped spring onions and Chinese angelica root or star anise. Seal cavity with a small bamboo or metal skewer. Set aside.
    3. Heat a wok and pour in coarse salt. Heat, stirring constantly for 20–25 minutes until salt is very hot. Cover wok.
    4. Wrap chicken with three layers of paper, one sheet at a time. Oil the top sheet with a little cooking oil.
    5. Make a well in the centre of the heated salt and place chicken in it. Cover wrapped chicken completely with salt. Cover wok and leave chicken to cook on moderate heat for 10 minutes. Remove from heat.
    6. Reheat salt until very hot, stirring constantly to ensure salt is evenly heated. Return wrapped chicken to wok, this time with the other side down.
    7. Cover with salt and cook for another 10–15 minutes over low heat.
    8. Meanwhile, prepare ginger and spring onion dip. Warm oil and add salt. Remove from heat and stir well. Pour oil over minced ginger and spring onion. Set aside.
    9. Remove chicken from heat and unwrap. Discard stuffi ng and cut chicken into bitesized pieces. Serve hot with dip.

Tip : Use an old wok to prepare this dish, as the salt will cause the wok to rust.

Preparation time : 20 minutes
Cooking time : 1 hour
Serves 8