This Salt Baked Chicken is a masterclass in texture and flavor, utilizing the ancient Chinese method of salt-baking to lock in moisture. The rock salt crust acts as an oven, gently cooking the poultry while the aromatics inside infuse every bite with savory depth. The result is meat that is succulent, tender, and delicately seasoned with star anise, ginger, and garlic. It’s a show-stopping main course that feels luxurious yet relies on simple, accessible ingredients. Perfect for family dinners or special occasions where you want to impress guests with authentic culinary techniques without needing complex equipment. The skin remains crisp while the meat stays juicy, offering a unique eating experience.
Salt Baked Chicken
Description
This Salt Baked Chicken is a masterclass in texture and flavor, utilizing the ancient Chinese method of salt-baking to lock in moisture. The rock salt crust acts as an oven, gently cooking the poultry while the aromatics inside infuse every bite with savory depth. The result is meat that is succulent, tender, and delicately seasoned with star anise, ginger, and garlic. It&# 226;ÂÂs a show-stopping main course that feels luxurious yet relies on simple, accessible ingredients. Perfect for family dinners or special occasions where you want to impress guests with authentic culinary techniques without needing complex equipment. The skin remains crisp while the meat stays juicy, offering a unique eating experience.Ingredients
Directions
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Wash the chicken thoroughly and pat completely dry with paper towels.
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Swab the inside cavity of the chicken with sherry.
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Stuff the cavity with minced ginger, minced garlic, chopped green onions, and whole star anise.
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Seal the cavity with a clip or kitchen string to keep the aromatics inside.
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Rub the outside of the chicken with dark soy sauce and let it stand until the sauce is absorbed.
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Wrap the chicken tightly in three layers of parchment paper and tie securely with string.
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Coat the outer layer of the wrapped chicken with peanut oil.
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In a wok or large heavy pot, heat the rock salt over medium-high heat, stirring periodically, until it begins to brown and become very hot.
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Place the wrapped chicken into the hot rock salt, spooning additional salt around the sides and over the top to cover it.
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Cook for 10 minutes, ensuring there is always at least a 2-inch layer of salt underneath the chicken.
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Turn the chicken over and cover again with rock salt.
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Cook for another 10 minutes for moist, slightly underdone chicken, or increase time for well-done meat.
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Remove the chicken from the salt bath and strip off the parchment paper.
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Allow the chicken to rest for 15 minutes to cool and let the juices congeal.
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Cut the chicken in half, then into bite-size pieces.
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Serve with a soy-based dipping sauce.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 0.0kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 2655900.0mg110663%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The raw ingredients listed in the directions (ginger, garlic, green onions, peanut oil, dark soy sauce) are essential for this recipe despite not being in the main ingredient list. Ensure you have 1 tbsp minced fresh ginger, 1 tbsp minced garlic, 2 chopped green onions, 1/4 cup peanut oil, and 3 tbsp dark soy sauce.
Use coarse rock salt (also known as coarse sea salt) for this method. Fine table salt will melt and create a mess. The salt can be reused if it remains clean and dry.
Ensure the parchment paper is heat-resistant and tightly sealed to prevent the salt from absorbing moisture from the chicken, which could cause splattering.
For a deeper flavor, marinate the chicken in the soy sauce mixture for up to 4 hours in the refrigerator before wrapping.
