Hong Kong Style Salt Baked Chicken
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.
🧂 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)
👨🍳 Instructions
- 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.
💡 Pro Tips
- ✓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.
🔄 Variations
- 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.