Salt-Baked Chicken鹽焗雞
A classic Cantonese dish featuring a whole chicken baked in a crust of coarse salt, resulting in incredibly tender, aromatic, and flavorful meat.
01Ingredients
- 1 whole chicken (approx. 1.2-1.5kg), cleaned
- 2 kg coarse sea salt
- 3 tbsp Shaoxing wine
- 2 tbsp ginger juice (grated ginger squeezed through a cloth)
- 1 tbsp sesame oil
- 1 tsp five-spice powder
- 1 tsp white pepper
- 1/2 tsp sugar
- 4-5 slices ginger
- 2 stalks spring onion, cut into sections
Nutrition (per serving)535kcal
- Protein62.5g
- Carbs0.8g
- Fat29.2g
Fiber 0 gSodium 320 mg
02Steps
- Pat the chicken dry completely with paper towels. Rub the inside and outside of the chicken with Shaoxing wine, ginger juice, sesame oil, five-spice powder, white pepper, and sugar. Stuff the chicken cavity with ginger slices and spring onion sections.
- In a large wok or Dutch oven, heat coarse sea salt over medium-high heat until very hot, about 5-7 minutes. Spread a layer of hot salt on the bottom.
- Carefully place the chicken on top of the hot salt. Cover the chicken completely with the remaining coarse sea salt.
- Cover the wok tightly with a lid and cook over low heat for 60-75 minutes, depending on the chicken size. Do not open the lid during cooking.
- After cooking, carefully remove the chicken from the salt crust, brushing off any excess salt. Serve warm, optionally with a side of ginger-scallion dipping sauce.
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