✅ I. Ingredient List
Here are the main ingredients needed to make Salt Baked Chicken.
| Category | Ingredient | Quantity | Notes (Emoji & Description) |
|---|---|---|---|
| Main | Sanhuang Chicken | 1 (approx. 1000g) | 🐔 Choose Sanhuang chicken for more tender meat. |
| Baking Salt | Coarse Sea Salt | Approx. 3000-4000g | Need enough quantity to cover the whole chicken. |
| Wrapping | Parchment Paper/Oiled Paper/Tin Foil | 2-3 sheets | Used to wrap the chicken, preventing direct contact with salt. |
| Aromatics | Ginger | As needed | Sliced or smashed. |
| Scallions / Leeks | As needed | Cut into sections or tied into knots. |
👨🍳 II. Instructions
Making Salt Baked Chicken emphasizes marinating for flavor and heat control. Here are the core steps.
- 🐔 Prepare the Chicken:
- •Clean the slaughtered chicken thoroughly, remove internal organs and any remaining feathers. Wash completely and drain.
- •Use kitchen paper to thoroughly dry the chicken inside and out, ensuring no excess moisture.
- •Some methods involve poking holes with a toothpick in thicker meat areas like the inner thighs and abdominal cavity to allow the marinade to penetrate better.
- 🧂 Marinating (Key Step):
- •Evenly coat the inside and outside of the chicken with seasonings like salt bake chicken powder and sand ginger powder (see precise ratios in Step 3), especially on thicker parts like the breast and thighs. Massage thoroughly for a few minutes.
- •Stuff the abdominal cavity with ginger slices, scallion sections, etc.
- •Place the chicken in a sealable bag or container and marinate in the refrigerator for at least 2 hours (overnight is better if time allows).
- 📦 Wrapping the Chicken:
- •Wrap the marinated chicken with parchment paper, oiled paper, or tin foil. Use 2-3 layers, ensuring it’s wrapped tightly to prevent salt from entering during baking.
- •You can brush a thin layer of oil on the outermost layer to further prevent salt grains from sticking.
- 🔥 Stir-frying Salt & Baking:
- •Pour the coarse sea salt into a thick-bottomed pot (like a cast iron pot or clay pot). Stir-fry over medium heat for about 10 minutes until the salt grains become hot, emit a “cracking” sound, or turn slightly yellow.
- •Spread a layer of the hot coarse salt (about 3-5 cm thick) at the bottom of the pot.
- •Place the wrapped chicken in the pot.
- •Pour the remaining hot coarse salt into the pot, completely covering the chicken. Ensure the chicken is buried in salt with no parts exposed.
- •Cover the pot with a lid. First, bake over high heat for 20 minutes, then reduce to low heat and bake for another 30-40 minutes. Turn off the heat and let it sit, utilizing the residual heat to continue steaming for another 20 minutes.
- 🔪 Serving:
- •Carefully dig through the salt layer to retrieve the wrapped chicken, being cautious of the heat.
- •Unwrap the packaging paper and place the chicken on a serving plate.
- •It can be served by hand-shredding or chopped into pieces and arranged on a plate.
🌟 III. Seasoning Ratio & Nutrition Info
Precise seasoning ratios are core to the flavor of Salt Baked Chicken.
| Seasoning | Precise Amount (g) | Notes (Emoji & Description) |
|---|---|---|
| Salt Bake Chicken Powder | 30-50 | Core seasoning; adjust amount based on chicken size. |
| Sand Ginger Powder | 10 | Adds aroma and removes gaminess. |
| Gardenia Powder | 5 | Natural pigment, imparts golden color; can be substituted with turmeric powder. |
| Fine Salt | 10 | Auxiliary seasoning. |
| Peanut Oil | 20 | Locks in moisture; for mixing marinade. |
💡 Chef’s Tips (TIPS)
- •Choosing the Chicken is Key: Prioritize Sanhuang chicken (三黄鸡) with a weight around 1000g (2 Jin) for more tender meat that cooks through easily.
- •Thorough Flavor is the Foundation: Adequate massaging and sufficient marinating time are crucial for the chicken to absorb flavors; do not skip these steps.
- •Tight Wrapping is Crucial: The paper wrapping the chicken should have enough layers (2-3) and be sealed tightly. This is a key step to prevent the chicken from becoming too salty.
- •Precise Heat Control is Essential: Following the sequence of high heat first, then low heat, then steaming with residual heat helps ensure the chicken is fully cooked and has a better texture.
- •Coarse Salt Can Be Reused: Unburned coarse salt can be sifted to remove impurities, stored sealed, and reused mixed with new salt for the next chicken bake (can be reused up to 3 times).
