Salt Baked Chicken 鹽焗雞
Salt Baked Chicken 鹽焗雞 is a classic Hakka Chinese dish that is salty, briny and super juicy! While subtle, this chicken recipe really highlights the bird's quality - it is so flavourful of chicken essence.
- Prep time
- 2 hr
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 whole chicken, approximately 3 lbs
- 1 tsp ground white pepper
- 1 packet of salt baked chicken seasoning (or 2 tbsp sand ginger powder + 2 tbsp sea salt)
- 6 slices of ginger
- 1 bunch green onions, greens and whites separated
- 2 tablespoons Shaoxing wine
- 1 Chinese sausage - pork sausage 白油腸 (optional)
- 1 Chinese sausage - liver sausage 鮮潤腸 (optional)
Instructions
- 1
Clean the chicken and remove inners.
- 2
Pat dry and rub some salt all over the chicken inside and out. Let air dry for 5 to 10 minutes.
- 3
Marinate the chicken for at least 20 mins with grounded white pepper, half packet of salt baked chicken seasoning or sand ginger powder and sea salt.
- 4
While the chicken is marinating, wash and par-boil the Chinese sausages, and set them aside.
- 5
Wash green onions and cut into green onions into 5-inch sections, separating the greens and whites.
- 6
Ginger julienned or into large 2 to 3-inch slices.
- 7
Stuff the chicken cavity with Chinese sausages, a bunch of white parts of the green onions and a few slices of ginger.
- 8
Line the steaming tray with green onions and ginger.
- 9
Place the marinated chicken on top of the bed of green onions and ginger. Tie the drumsticks with kitchen twine or stuff the chicken legs inside the cavity.
- 10
Drizzle 2 tablespoons of Shaoxing Wine over the chicken.
- 11
Set the steam convection oven at 400F for 30 minutes.
- 12
Remove the chicken from the oven after it is steam cooked. Rest for a few minutes.
- 13
After removing the chicken, pour our chicken essence liquid from the steam tray. Set aside for later.
- 14
Add 2 tablespoon of salt baked powder to the chicken essence liquid and use as a dipping sauce.
- 15
Cut up the whole chicken into sections.
- 16
Garnish with cilantro and green onions and serve hot.