Print

Salt Baked Chicken 鹽焗雞

chinese hakka salt baked chicken recipe 鹽焗雞
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 14 reviews

Salt Baked Chicken 鹽焗雞 is a classic Hakka Chinese dish that is salty, briny and super juicy! While subtle, this chicken recipe really highlights the bird's quality - it is so flavourful of chicken essence.

Ingredients

Scale
  • 1 whole chicken, approximately 3 lbs
  • 1 tsp ground white pepper
  • 1 packet of salt baked chicken seasoning (or 2 tbsp sand ginger powder + 2 tbsp sea salt)
  • 6 slices of ginger
  • 1 bunch green onions, greens and whites separated
  • 2 tablespoons Shaoxing wine
  • 1 Chinese sausage - pork sausage 白油腸 (optional)
  • 1 Chinese sausage - liver sausage 鮮潤腸 (optional)

Instructions

  1. Clean the chicken and remove inners.
  2. Pat dry and rub some salt all over the chicken inside and out. Let air dry for 5 to 10 minutes.
  3. Marinate the chicken for at least 20 mins with grounded white pepper, half packet of salt baked chicken seasoning or sand ginger powder and sea salt.
  4. While the chicken is marinating, wash and par-boil the Chinese sausages, and set them aside.
  5. Wash green onions and cut into green onions into 5-inch sections, separating the greens and whites.
  6. Ginger julienned or into large 2 to 3-inch slices.
  7. Stuff the chicken cavity with Chinese sausages, a bunch of white parts of the green onions and a few slices of ginger.
  8. Line the steaming tray with green onions and ginger.
  9. Place the marinated chicken on top of the bed of green onions and ginger. Tie the drumsticks with kitchen twine or stuff the chicken legs inside the cavity.
  10. Drizzle 2 tablespoons of Shaoxing Wine over the chicken.
  11. Set the steam convection oven at 400F for 30 minutes.
  12. Remove the chicken from the oven after it is steam cooked. Rest for a few minutes.
  13. After removing the chicken, pour our chicken essence liquid from the steam tray. Set aside for later.
  14. Add 2 tablespoon of salt baked powder to the chicken essence liquid and use as a dipping sauce.
  15. Cut up the whole chicken into sections.
  16. Garnish with cilantro and green onions and serve hot.

Equipment

Notes

  1. You can use a trivet rack stand to raise the plate if steaming in a wok.
  2. Alternatively, for convenience, I prefer to steam in my steam convection oven for 30 minutes.
  3. Use poultry shears to help clean cut with poultry bones.

Nutrition

Find it online: https://www.nomss.com/salt-baked-chicken/

Recipe Card powered byTasty Recipes