TRADITIONAL CHINESE SALT BAKED CHICKEN


TRADITIONAL CHINESE SALT BAKED CHICKEN Thumbnail

TRADITIONAL CHINESE SALT BAKED CHICKEN



Salt baked chicken is a traditional Cantonese and Hakka dish. The chicken is wrapped in parchment paper and slow-baked in heated coarse salt. This unique cooking method imparts a light smokey flavor; it cooks the chicken evenly while retaining all its flavors thus yielding a very tender and juicy bird.


Tips:

  • This is a rather simple recipe with very minimal ingredients, free-range chicken is recommended because they have better flavor and texture compare to commercial farm-raised chicken.
  • Commercial farm-raised chicken is tender while free-range chicken has more flavor with a slightly chewy texture, choose according to your preference.
  • You may use whole chicken if you own a large enough cooking wok.
  • Do not use non-stick cookware for this recipe; this cooking method will damage the non-stick coating.

Ingredients:

  • 2 Whole chicken legs (free-range chicken quarters, about 600g)
  • ¾ tsp salt
  • 6g slices of Angelica Sinensis
  • 2kg coarse salt
  • 3 pieces parchment paper (15 x 20 inch)

Instructions:



1 Wash and clean whole chicken legs (quarters), pull out any pin feathers that still cling to the skin, pat dry with a paper towel.



2 Season with about ¾ tsp of salt and place few slices of Angelica Sinensis (herbs) on each chicken leg.



3 Wrap the chicken with 3 layers of parchment paper(15 x 20 inch).



4 Marinate for at least 1½ hours, keep refrigerated.




5 Heat about 2kg of coarse salt in a wok for about 6-8 minutes and stir occasionally.



6 Place in the wrapped chicken, cover them with salt and bake on medium heat for 1 hour, turn over and bake for another 30 minutes or until fully cooked. Tips: Place more salt on the bottom to prevent charring the parchment paper. Do not use non-stick cookware.








7 Remove parchment paper and serve warm. Can be kept frozen for 1-3 months or refrigerated for 3-5 days, reheat with microwave or steam them before serving.

Photo & Recipe credited to: My Kitchen 101


Ingredients used in this recipe

# Item Name Unit Quantity Price
1 Cap Udang Bumi Coarse Salt 400g 1 RM 0.70
2 Fresh Chilled Chicken ≈1.8kg 2 RM 13.50
3 Cap Swallow Fine Salt 375g 1 RM 0.50
4 Glad Baking Paper 5m 1 RM 7.00

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