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.
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Equipment
- 3 parchment papers 15 x 20 inch
- 2 kg coarse salt
Ingredients
- 2 whole chicken legs free-range chicken quarters, about 600g
- ¾ tsp salt
- 6 g slices of Angelica Sinensis
Instructions
- 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.
Video
Notes
This recipe yields 2 whole chicken legs.
The nutritional value for reference is for 1 whole chicken leg.
Nutrition (per serving)
Calories: 309kcalProtein: 49gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 234mgSodium: 1119mgPotassium: 613mgVitamin A: 82IUCalcium: 26mgIron: 2mg
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