Salt Baked Chicken, an Easy Version
A simplified version of a classic delicacy, this salt baked chicken recipe requires minimal effort but yields wonderful results.
- Prep time
- 5 min
- Cook time
- 1 hr 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 medium chicken (about 3.3lb/1.5kg)
- 1 tablespoon salt
- 1 tablespoon sand ginger powder (see note 1)
- ¼ teaspoon ground white pepper
- ¼ teaspoon turmeric powder (for coloring (optional))
- 2 tablespoon cooking oil
- 3 stalk scallions (cut into sections)
- 8 slice ginger
- 1 stalk scallions (finely chopped)
- 1 teaspoon ginger paste
Instructions
- 1
Marinate
- 2
Pat dry the chicken, inside and out, with kitchen paper.
- 3
In a small bowl, mix salt, sand ginger powder, white pepper, turmeric (if using), and cooking oil.
- 4
Rub the mixture over the chicken, including the cavity, making sure it’s evenly coated.
- 5
Leave to marinate for 4 hours or overnight in the fridge. Take it out 1 hour before cooking so it returns to room temperature.
- 6
Cook
- 7
Preheat the oven at 390°F/200°C/Gas 6 (Fan-assisted 360°F/180°C).
- 8
Insert scallions and ginger into the cavity of the marinated chicken, then place the chicken into an oven-proof pot fitted with a lid, or into a deep baking tray covered tightly with kitchen foil.
- 9
Place the pot/tray on the middle shelf and leave to cook in the oven for 1 hour.
- 10
Then leave to rest, without removing the lid/cover, for 30 minutes (see note 2).
- 11
Serve
- 12
Take the chicken out and keep the liquid gathered at the bottom of the pot.
- 13
Cut the chicken into small chunks to serve, or tear it into shreds.
- 14
Put chopped scallions and ginger paste into a small bowl. Mix in 2-3 tablespoons of the chicken juice (heat it briefly if it has gone cold).
- 15
Use the sauce for dipping, or pour it over the chicken.