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 flavour; it cooks the chicken evenly while retaining all its flavours thus yielding a very tender and juicy salt baked chicken.
This chicken recipe uses just salt and the Chinese herb Dang Gui (Angelica Sinensis), a simple dish with a very unique aromatic fragrance.
Tips:
- This is a rather simple recipe with very minimal ingredients, free-range chicken is recommended because they have better flavor and texture compared 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.
CHINESE VERSION: 当归盐焗鸡
[ads1]
Chinese Salt Baked Chicken Recipe | MyKitchen101en
Yield: 2 whole chicken legs
Ingredients:
- 2 Whole chicken legs (free-range chicken quarters, about 600g)
- ¾ tsp salt
- 6 g slices of Angelica Sinensis
- 2 kg 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.
[ads1]
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).
[ads1]
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 salt baked chicken warm. Can be kept frozen for 1-3 months or refrigerated for 3-5 days, reheat with microwave or steam them before serving.
Chinese Salt Baked Chicken Recipe
Salt baked chicken is a traditional Cantonese and Hakka dish. The chicken is wrapped in parchment paper and slow-baked in heated coarse salt.
- parchment papers
- coarse salt
- 2 whole chicken legs (free-range chicken quarters, about 600g)
- ¾ tsp salt
- 6 g slices of Angelica Sinensis
Wash and clean whole chicken legs (quarters), pull out any pin feathers that still cling to the skin, pat dry with a paper towel.
Season with about ¾ tsp of salt and place few slices of Angelica Sinensis (herbs) on each chicken leg.
Wrap the chicken with 3 layers of parchment paper(15 x 20 inch). Marinate for at least 1½ hours, keep refrigerated.
Heat about 2 kg of coarse salt in a wok for about 6-8 minutes and stir occasionally.
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.
Remove parchment paper and serve salt baked chicken warm. Can be kept frozen for 1-3 months or refrigerated for 3-5 days, reheat with microwave or steam them before serving.
This recipe yields 2 whole chicken legs.
The nutritional value for reference is for 1 whole chicken leg.
This looks really good please send me the website thank you
https://mykitchen101en.com/traditional-chinese-salt-baked-chicken/#recipe