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. Perfect for special family dinners or entertaining guests who appreciate unique culinary methods, this dish offers a rustic yet elegant dining experience. The skin becomes slightly crisp and flavorful, while the meat remains succulent. It is a show-stopping main course that highlights the purity of the chicken’s taste enhanced by subtle spices.
Salt Baked Chicken
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.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 the whole star anise.
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Seal the cavity with a clip or kitchen twine to keep the stuffing inside.
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Rub the outside of the chicken evenly with dark soy sauce.
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Let the chicken stand for 15 minutes to allow the soy sauce to be absorbed.
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Wrap the chicken securely in three layers of parchment paper.
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Tie the wrapped chicken tightly with kitchen twine to hold the layers in place.
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Brush the outer layer of parchment paper with peanut oil.
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In a wok or large heavy-bottomed pot, heat the rock salt over medium-high heat, stirring periodically until it begins to brown slightly.
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Place the wrapped chicken into the hot rock salt.
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Spoon more hot salt around the sides and over the top of the chicken, ensuring it is mostly covered.
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Cook for 10 minutes.
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Turn the chicken over using tongs, ensuring at least a 2-inch layer of salt remains underneath.
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Cover the chicken with more salt and cook for another 10 minutes.
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Remove the chicken from the salt carefully.
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Strip off the parchment paper and twine.
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Allow the chicken to rest for 15 minutes to cool slightly 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 soy dip.
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 best results; fine table salt may melt and create a brine rather than a dry heat crust.
Ensure the pot is large enough to hold the chicken and sufficient salt to surround it.
Handle hot salt with care to avoid burns; use tongs and heat-resistant gloves.
The salt can be reused if cleaned and dried thoroughly, though its effectiveness may diminish over time.
For a richer flavor, marinate the chicken in the soy sauce and sherry mixture for up to 2 hours before wrapping.
Serve with a simple dipping sauce of soy sauce, sesame oil, and chopped scallions.
