Salt Baked Chicken

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Servings: 4 servings Difficulty: Advanced
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Tender, aromatic chicken cooked in a crust of hot rock salt for a unique Chinese-style presentation.
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Salt Baked Chicken

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 350
Dietary:
V Vegan

Description

This traditional Chinese salt-baked chicken delivers incredibly tender meat with a deep, savory aroma. The technique involves burying the chicken in hot rock salt, which evenly distributes heat and seals in moisture, resulting in juicy, flavorful flesh. Key ingredients like star anise, ginger, garlic, and dark soy sauce infuse the chicken with complex, aromatic flavors. The parchment wrapping ensures the meat stays succulent while the salt crust protects it from burning.

Directions

  1. Wash the chicken thoroughly and pat completely dry with paper towels.
  2. Swab the inside cavity of the chicken with sherry.
  3. Stuff the cavity with minced ginger, minced garlic, chopped green onions, and the whole star anise.
  4. Seal the cavity with a clip or kitchen twine to keep the stuffing inside.
  5. Rub the outside of the chicken evenly with dark soy sauce.
  6. Let the chicken stand for 15 minutes to allow the soy sauce to be absorbed.
  7. Wrap the chicken securely in three layers of parchment paper.
  8. Tie the wrapped chicken tightly with kitchen twine to hold the layers in place.
  9. Brush the outer layer of parchment paper with peanut oil.
  10. In a wok or large heavy-bottomed pot, heat the rock salt over medium-high heat, stirring periodically until it begins to brown slightly.
  11. Place the wrapped chicken into the hot rock salt.
  12. Spoon more hot salt around the sides and over the top of the chicken, ensuring it is mostly covered.
  13. Cook for 10 minutes.
  14. Turn the chicken over using tongs, ensuring at least a 2-inch layer of salt remains underneath.
  15. Cover the chicken with more salt and cook for another 10 minutes.
  16. Remove the chicken from the salt carefully.
  17. Strip off the parchment paper and twine.
  18. Allow the chicken to rest for 15 minutes to cool slightly and let the juices congeal.
  19. Cut the chicken in half, then into bite-size pieces.
  20. Serve with soy dip.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 350kcal
% Daily Value *
Total Fat 15g24%
Saturated Fat 5g25%
Cholesterol 150mg50%
Sodium 1200mg50%
Total Carbohydrate 2g1%
Sugars 1g
Protein 45g90%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: salt baked, chicken, chinese, rock salt, whole chicken, star anise, ginger, garlic, dark soy, sherry, parchment paper, wok, savory, tender, aromatic, traditional, main course, family dinner, unique cooking, crispy skin
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