A traditional Cantonese dish featuring tender and juicy chicken with a golden skin, infused with a rich salty aroma.
Prep Time20m
Cook Time30m
Yield2-4 servings
CuisineChinese Cuisine
Ingredients
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1 whole chicken (about 1.5kg)
100g coarse salt
2 tbsp salt-baked chicken seasoning powder
1 tbsp cooking wine
1 tbsp sesame oil
2 slices ginger
2 stalks green onions (cut into sections)
1 tsp white pepper
Aluminum foil (as needed)
Steps
Clean the chicken and pat dry with paper towels.
Mix salt-baked chicken seasoning powder, cooking wine, sesame oil, and white pepper. Rub the mixture evenly inside and outside the chicken. Marinate for 1 hour.
Stuff the chicken cavity with ginger slices and green onion sections.
Wrap the chicken tightly in aluminum foil, ensuring no gaps.
Heat coarse salt in a wok over medium heat until the salt grains turn slightly yellow.
Place the wrapped chicken in the wok, cover completely with hot salt, and close the lid. Bake on low heat for 40 minutes.
Turn off the heat and let it sit for 10 minutes. Unwrap the chicken, cut into pieces, and serve.
Serve with garlic sauce or chili sauce if desired.
Tips
Use a low heat to avoid drying out the chicken. A meat thermometer can be used to check if the internal temperature reaches 75°C.
