Simple Hakka Salt Baked Chicken

Name: Simple Hakka Salt Baked Chicken
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pounds Three Yellow Chicken; 3.5 pounds Coarse Sea Salt; 3 pieces Shallots (finely chopped); 25g Ginger (peeled and minced); 1 piece A piece of gauze or parchment paper; About 1 tablespoon Fine sea salt

by Teachmecuisine

4.8 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

2

The Hakka people have a thorough understanding of salt, and the salt-baked chicken is the crystallization of the Hakka salt culture. Sea salt will not add any flavor to the chicken when it is roasted, but it can absorb most of the water evaporated from the chicken, making the chicken delicate and firm. In front of it, even the best Western-style grilled chicken will be eclipsed!

Ingredients

2 pounds Three Yellow Chicken
3.5 pounds Coarse Sea Salt
3 pieces Shallots (finely Chopped)
25g Ginger (peeled And Minced)
1 piece A Piece Of Gauze Or Parchment Paper
About 1 tablespoon Fine Sea Salt

Simple Hakka Salt Baked Chicken

1. raw material

2. Mix green onion, ginger, 1 tablespoon and 1 teaspoon of fine sea salt (without adding any water). Spread the inside and outside of the chicken evenly. Let the chicken air dry for 60 minutes. If you are not in a hurry to eat right away, you can put it in the lower part of the refrigerator overnight, it will be more delicious

3. On high heat (ideally, the temperature should reach 400 degrees Fahrenheit), fry the salt in a large pot for 10 minutes. When frying, stir constantly to ensure even heating. Method 2, you can use an 8.5 x 12 inch metal baking pan, add salt to 1/3 full. Put it on the top rack of the oven and bake for 3 minutes.

4. Preheat the oven to 400 degrees Fahrenheit. Wrap the chicken tightly in parchment paper or gauze. Carefully spread a portion of the salt on the bottom of a baking sheet or cast iron pan, covering about 1.5 inches. Put the chicken on and cover the chicken with the remaining salt. Place the container on the penultimate rack of the oven and bake for 70 minutes. Use a thermometer to test the internal temperature of the chicken. The chicken is thoroughly cooked when it reaches 165 degrees Fahrenheit.

5. After roasting, save the chicken, undress, cut into pieces with a knife or tear it by hand.

Tips:
I have tried using an electric rice cooker to cook salt-baked chicken. It is very unreliable. The ordinary rice cooker can't cook the chicken at all, and the water can't evaporate. I use a large oven, the effect is not so good! The chicken is firm, the skin is fragrant and the meat is tender.