TRADITIONAL CHINESE SALT BAKED CHICKEN
![TRADITIONAL CHINESE SALT BAKED CHICKEN Thumbnail](https://d11vuao38tfjvv.cloudfront.net/files/cd1cc2a42de7dffcf51f5644637444aa6a51d3c19afadb997008849e4f82e38a.jpg)
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:
![](https://d2rqn74y7o3m74.cloudfront.net/files/cb113fea83639617efd2f061bb637ab7f64742eaaf44c75f7da0f60b46a4fe0a.jpg)
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.
![](https://d2rqn74y7o3m74.cloudfront.net/files/4f06bf0fcd9d502eb18729168b0033793885bedfcc029581130dc537e825aee5.jpg)
2 Season with about ¾ tsp of salt and place few slices of Angelica Sinensis (herbs) on each chicken leg.
![](https://d2rqn74y7o3m74.cloudfront.net/files/1933dedff9e8a454bc481048305d8b31b06e8659aa1b118b17a7b8aff4a76d34.jpg)
3 Wrap the chicken with 3 layers of parchment paper(15 x 20 inch).
![](https://d2rqn74y7o3m74.cloudfront.net/files/b9097ba9c21afe21aa64d6f43b25c0e283748a206644816be210620c8eda928d.jpg)
4 Marinate for at least 1½ hours, keep refrigerated.
![](https://d2rqn74y7o3m74.cloudfront.net/files/5d1335fcc08ad4d938cf183266653fd327d1fecf9d36c9c777f83226fc63f4e5.jpg)
5 Heat about 2kg of coarse salt in a wok for about 6-8 minutes and stir occasionally.
![](https://d2rqn74y7o3m74.cloudfront.net/files/1869354a708441ec2720f68aafcdfefd4ea296bd2c551741daaa27f0e8ddbb78.jpg)
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.
![](https://d2rqn74y7o3m74.cloudfront.net/files/5e9bdafea631053f14f22946ef85e7f516a9e5520d5360132322fd0733d4ee2d.jpg)
![](https://d2rqn74y7o3m74.cloudfront.net/files/7a36b8782e85a4ec4dfdfde8c931e6c865a82d8b0c1efb8a8310ea14129a85a0.jpg)
![](https://d2rqn74y7o3m74.cloudfront.net/files/4278bda1874f6d728a45fc641e9bbf8f725bbe7505432a34262626ba3b49457e.jpg)
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 | 300g | 1 | RM 0.90 | |
2 | Fresh Chilled Chicken | Kg | 2 | RM 24.90 | |
3 | Double Swallow Fine Salt | 375g | 1 | RM 1.10 | |
4 | Glad Baking Paper | 5m | 1 | RM 8.90 |
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