This salt-baked chicken is a show-stopping main course that delivers incredibly tender, juicy meat with a subtle aromatic flavor. The technique involves wrapping the chicken in parchment and baking it within a bed of hot rock salt, which creates an even oven-like heat source while locking in moisture. Aromatics like star anise, ginger, and garlic are stuffed inside the cavity, infusing the meat with warmth and depth as it cooks. The result is a succulent bird with a delicate, slightly savory crust that falls away easily. It’s perfect for family dinners or gatherings where you want to impress without complex techniques. Serve with a simple dipping sauce to complement the natural flavors.
Salt Baked Chicken
Description
This salt-baked chicken is a show-stopping main course that delivers incredibly tender, juicy meat with a subtle aromatic flavor. The technique involves wrapping the chicken in parchment and baking it within a bed of hot rock salt, which creates an even oven-like heat source while locking in moisture. Aromatics like star anise, ginger, and garlic are stuffed inside the cavity, infusing the meat with warmth and depth as it cooks. The result is a succulent bird with a delicate, slightly savory crust that falls away easily. It&# 226;ÂÂs perfect for family dinners or gatherings where you want to impress without complex techniques. Serve with a simple dipping sauce to complement the natural flavors.Ingredients
Directions
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Wash the chicken thoroughly and pat completely dry with paper towels.
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Swab the inside of the chicken cavity with sherry.
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Stuff the cavity with fresh ginger, garlic, green onions, and the 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 evenly with dark soy sauce and let it stand until 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 parchment paper with peanut oil.
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In a wok or large heavy pot, heat the rock salt over medium heat, stirring periodically, until it begins to brown slightly.
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Place the wrapped chicken directly into the hot rock salt.
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Spoon additional salt around the sides and over the top of the chicken, ensuring at least a 2-inch layer of salt remains underneath.
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Cover the pot and cook for 10 minutes.
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Turn the chicken over carefully, ensuring it remains buried in the salt.
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Cover and cook for another 10 minutes for moist, slightly underdone chicken, or add 15 minutes per side for well-done.
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Remove the chicken from the salt and strip off the parchment paper.
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Allow the chicken to rest for 15 minutes to cool and congeal the juices.
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Cut the chicken in half and then into bite-size pieces before serving.
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
Use coarse rock salt for this method; table salt is too fine and won't hold heat or protect the skin properly.
The salt can be reused multiple times. Let it cool completely, spread it out to dry, and store in an airtight container.
If you prefer a darker skin, brush the chicken with a little more soy sauce or honey before wrapping.
Ensure your wok or pot is large enough to accommodate the chicken with space for salt on all sides.
Serve with a dipping sauce made from soy sauce, vinegar, and chili for added flavor.
