Photograph of the finished Hakka salt baked chicken

China · Gà vùi muối nướng kiểu Hakka

Hakka salt baked chicken

2 hr Hands-on time + 6 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken breast Chicken breast 4.4 lb
  • Photograph of Coarse salt Coarse salt 8.8 lb
  • Photograph of Five-spice powder Five-spice powder 0.8 oz
  • Photograph of Sichuan peppercorns Sichuan peppercorns 1.1 oz
  • Photograph of Ginger Ginger 4.9 oz
  • Photograph of Spring onion Spring onion 5.6 oz
  • Photograph of Shaoxing Wine Shaoxing Wine ½ cup
  • Photograph of Banana leaves Banana leaves 16 leaves
  • Photograph of Sesame oil Sesame oil ⅓ cup
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Rub five-spice powder, Sichuan peppercorns, and salt both inside and out of the chicken, then refrigerate for 6 hours.
  2. 2 Leave the chicken uncovered in the refrigerator until the skin is completely dry before burying it in salt.
  3. 3 Stuff the chicken's cavity with ginger and scallions, then pour in the wine and wrap it tightly in banana leaves, then wrap it again in aluminum foil.
  4. 4 Sealing it tightly is essential; even a small opening will allow salt to seep in, rendering the entire package inedible.
  5. 5 Roast coarse salt in a cast iron pot for 15 minutes until it's very hot, then bury the chicken in the middle of the salt.
  6. 6 Bake over low heat for 55 minutes, then leave in the salt for another 15 minutes and drizzle with sesame oil.

With an appliance

  • Oven 1 hr 20 min

    Replace step 6: Place the pot of salt-baked chicken on the middle rack of the 185-degree oven for 42 minutes, rotate the pot and flip the chicken after 21 minutes; the meat will be cooked evenly, reducing the heat but losing some of the smoky flavor of the cast iron pot.

Start cooking