Yan Ju Ji
Hakka Salt-Baked Chicken
A traditional Hakka specialty, this salt-baked chicken is cooked using a unique method where a whole chicken is enveloped and baked in extremely hot coarse sea salt. This process results in incredibly tender, juicy meat with a subtle, aromatic flavor, without being overly salty. The salt acts as a natural oven, ensuring even cooking and moisture retention.
🧂 Ingredients
- 1 Whole chicken(Approximately 1.5kg (3.3 lbs), preferably free-range for better flavor and texture. Ensure it's thoroughly cleaned and patted dry.)
- 3 kg Coarse sea salt(This is a large quantity, essential for creating a hot salt crust. The salt is reusable for future salt-baking.)
- 2 tbsp Sand ginger powder (Sha Ren Fen)(This is a key aromatic spice for Hakka salt-baked chicken. If unavailable, a mix of ground ginger and a pinch of white pepper can be a substitute, though the flavor will differ.)
- 1 tsp Chinese five-spice powder(Adds a warm, complex aroma.)
- 2 tbsp Shaoxing wine(Chinese cooking wine, adds depth of flavor and helps tenderize the chicken.)
- Sufficient to wrap the chicken Parchment paper(Heavy-duty parchment paper or aluminum foil can be used. This protects the chicken from direct contact with the salt and prevents it from drying out.)
👨🍳 Instructions
- 1
Prepare the chicken: Rinse the chicken inside and out and pat it thoroughly dry with paper towels. This is crucial for the spices to adhere and for the skin to dry properly.
⏱️ 5 minutes - 2
Marinate the chicken: In a small bowl, combine the sand ginger powder, five-spice powder, and Shaoxing wine. Rub this mixture all over the chicken, both inside the cavity and on the skin. Ensure an even coating.
⏱️ 10 minutes - 3
Air dry the chicken: Place the seasoned chicken on a wire rack set over a tray. Refrigerate, uncovered, for at least 2-3 hours, or ideally overnight. This step is vital for drying out the skin, which helps it become more tender and flavorful during the salt-baking process. The skin should feel taut and dry to the touch.
⏱️ 2-3 hours (or overnight) - 4
Prepare for baking: Preheat your oven to 220°C (425°F). Line a sturdy baking dish or a wok with a thick layer of parchment paper (about 3-4 layers). Spread about half of the coarse sea salt evenly over the parchment paper.
⏱️ 10 minutes - 5
Wrap the chicken: Take the air-dried chicken and wrap it completely in several layers of parchment paper. Ensure it is well-sealed to prevent any salt from seeping in.
⏱️ 5 minutes - 6
Bury the chicken: Place the parchment-wrapped chicken on top of the salt bed in the baking dish/wok. Cover the chicken completely with the remaining coarse sea salt, ensuring it's fully encased. The salt should form a thick crust around the chicken.
⏱️ 5 minutes - 7
Bake the chicken: Carefully place the baking dish/wok into the preheated oven. Bake for 1 hour and 30 minutes. The high heat of the salt will cook the chicken evenly and keep it incredibly moist.
⏱️ 1 hour 30 minutes - 8
Rest and serve: Once baked, carefully remove the dish from the oven. Let it rest for about 10-15 minutes before attempting to unearth the chicken. Carefully break the salt crust and unwrap the chicken from the parchment paper. Carve and serve immediately. The meat should be exceptionally tender and succulent.
💡 Pro Tips
- ✓The coarse sea salt used for baking can be cooled, sifted to remove any debris or chicken juices, and reused multiple times. Store it in an airtight container.
- ✓Despite being baked in salt, the chicken is not overly salty. The salt's primary role is to act as a medium for even heat distribution and moisture retention.
- ✓The result is remarkably juicy and tender meat with a subtle aroma from the sand ginger and five-spice. The skin will be soft, not crispy, due to the cooking method.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Serve with a side of ginger-scallion oil for dipping.
- For a modern oven adaptation, some recipes suggest using a salt crust mixture with less salt and baking at a lower temperature, but the traditional method yields superior results.
- A small amount of aromatics like star anise or dried tangerine peel can be placed inside the chicken cavity before seasoning for added fragrance.