Photograph of the finished Yan ju ji (Hakka salt-baked chicken)

China · Gà nướng muối Khách Gia

Yan ju ji (Hakka salt-baked chicken)

1 hr Hands-on time + 30 min waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Whole free-range chicken Whole free-range chicken 3.1 lb
  • Photograph of Coarse salt Coarse salt 1.3 lb
  • Photograph of Ginger Ginger 1.1 oz
  • Photograph of Spring onion Spring onion 1.4 oz
  • Photograph of Five-spice powder Five-spice powder 0.3 oz
  • Photograph of Shaoxing Wine Shaoxing Wine 2 ⅔ tbsp
  • Photograph of Sesame oil Sesame oil 1 ⅓ tbsp
  • Photograph of Salt Salt 0.3 oz
  • Photograph of Black pepper Black pepper 0.1 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Rub salt, five-spice powder, and Shaoxing wine all over the chicken, inside and out. Stuff ginger and scallions into the cavity and marinate for 30 minutes.
  2. 2 Wrap the chicken tightly in two layers of parchment paper to prevent the salt from seeping into the meat.
  3. 3 Roast coarse salt in a cast iron pan for 10 minutes until the salt is very hot and dry.
  4. 4 Bury the chicken in the hot salt, cover, and bake over low heat for 45 minutes, then turn off the heat and let it rest for another 10 minutes.
  5. 5 Remove the wrapping paper, tear the chicken into pieces along the grain, and drizzle with sesame oil and the juices that have seeped out of the package.

With an appliance

  • Oven 55 min

    Replace step 4: place the chicken package on the middle rack of the oven at 190 degrees for 40 minutes and rotate the tray after 20 minutes; the chicken will cook evenly, without being buried in hot salt, but the paper wrapper will be less fragrant.

Start cooking