Salt-Crusted Whole Roasted Chicken — Hakka Salt Baked Chicken
Whole chicken baked in a crust of coarse salt and aromatics until the skin is papery and the flesh deeply fragrant.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat chicken dry inside and out. Mix sand ginger powder, five-spice powder, and white pepper. Rub inside cavity and over skin. Stuff cavity with 1 scallion knot and ginger slices. Brush skin with sesame oil and Shaoxing wine. Refrigerate uncovered 2 hours. Mince garlic and halve choy sum lengthways.
Bake
Preheat oven to 220°C / 425°F. Wrap marinated chicken tightly in parchment paper. Heat coarse sea salt in a medium oven-safe casserole over high heat 6–8 minutes until very hot. Bury wrapped chicken completely in salt, cover tightly, bake 45–50 minutes until juices run clear when thigh is pierced.
Rest
Remove chicken from salt and unwrap carefully. Rest uncovered 10 minutes. While chicken rests, boil salted water in a pot over high heat.
Boil
Add halved choy sum to boiling water, blanch 1–2 minutes until bright green and just tender. Drain in a colander, shaking gently.
Saute
Heat neutral oil in a wok over medium heat 30 seconds. Add minced garlic, fry 30 seconds until fragrant. Add blanched greens, pour oyster sauce over, toss to coat evenly.
Chop and plate
Chop chicken through the bone into serving pieces. Divide steamed jasmine rice among bowls, top with chicken pieces, and arrange garlic greens alongside. Serve immediately.
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