Hong Kong Style Salt Baked Chicken

Name: Hong Kong Style Salt Baked Chicken
Prep time: PT20 minutes
Cook time: PT1 hour 30 minutes
Total time: PT1 hour 50 minutes
Yield: 4
Cuisine: Hong Kong
Ingredients: 1 3-4 lbs Whole chicken (rinsed and patted dry); 4 cups Coarse sea salt; 2 tbsp Chinese five-spice powder; 1 tbsp Sesame oil; 2 tbsp Sand ginger powder (optional, for enhanced aroma); 3 slices Ginger (for stuffing); 2 stalks Green onions (cut into sections, for stuffing)

A Hakka specialty, this salt-baked chicken is known for its incredibly tender and moist meat, achieved through a unique cooking method where the chicken is encased in a salt crust. The salt not only seasons the chicken but also helps to steam it in its own juices, resulting in a deeply flavorful and succulent dish.

準備時間20 minutes

調理時間1 hour 30 minutes

合計時間1 hour 50 minutes

分量4

難易度Medium

オリジナル· Feb 8

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Hong Kong Style Salt Baked Chicken - Hong Kong traditional dish

🧂 材料

1 3-4 lbs Whole chicken(rinsed and patted dry)
4 cups Coarse sea salt
2 tbsp Chinese five-spice powder
1 tbsp Sesame oil
2 tbsp Sand ginger powder(optional, for enhanced aroma)
3 slices Ginger(for stuffing)
2 stalks Green onions(cut into sections, for stuffing)

👨‍🍳 作り方

1
Preheat your oven to 375°F (190°C).
2
In a small bowl, mix the Chinese five-spice powder and sesame oil. If using, add the sand ginger powder. Rub this mixture all over the chicken, inside and out.
3
Stuff the chicken cavity with the ginger slices and green onion sections.
4
Spread a layer of coarse sea salt on a baking tray. Place the chicken on top of the salt.
5
Cover the chicken completely with the remaining coarse sea salt, forming a crust.
6
Wrap the entire salt-covered chicken tightly in aluminum foil.
7
Bake in the preheated oven for 90 minutes. The salt crust will help to steam the chicken evenly.
8
Remove from the oven and let it rest for 10 minutes before carefully unwrapping and serving. Discard the salt crust.

調理履歴を記録する

💡 プロのコツ

✓Ensure the chicken is thoroughly dry before applying the spice rub for better adhesion.
✓Coarse sea salt is essential for creating the right crust. Fine salt can make the chicken too salty.
✓If you don't have an oven, some traditional methods involve pan-frying the salt in a wok until hot and smoky, then burying the foil-wrapped chicken in the hot salt and cooking over low heat.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Some recipes marinate the chicken with Shaoxing wine and white pepper before applying the spice rub.
For a more intense aroma, some add a pinch of salt-baked chicken seasoning powder to the spice mix.