Moist and tender, this recipe brings out the best of fresh chicken meat! In this Salted Baked Chicken recipe, home cook Jessie Koey shares how it's traditionally made. Ever since the famous salt baked chicken outlet in Singapore closed, we know it's hard for many to find a place to enjoy this Hakka dish. Well now with this recipe, you can make it and enjoy it wholeheartedly with your family in the comfort of home.
The 2 most important ingredients in this recipe are the chicken and coarse salt. For this recipe, we used Kee Song's Lacto Fresh Chicken as it is organically certified and high in nutritious value! You'll be amazed at the difference when you cook with quality organic chicken as it takes faster time to cook and it's really tasty! The meat has a firmer and silkier texture.
The coarse salt is used to cover the chicken completely in the pan/wok. Firstly stir fry the salt for about 30 minutes until it's hot. Heating up the salt helps to retain the temperature and keeps the heat constant to cook the chicken. This cooking process also ensures the chicken is juicy and tender when it's cooked.
In this scenario, it's best if you have a large pan/wok. However, if you do not have one, you can use a smaller pan/wok like ours in the recipe. The only setback is that you'll need to remove out the salt to place in the chicken. Other than that it's definitely worth the time and effort. Do be careful and not burn yourself as the salt gets very hot.
Would this be your salt bae too? Try this chicken recipe today! If you're interested in using organic chickens in your cooking, try these recipes: Hakka Yellow Rice Wine Chicken and Coconut Chicken Steamboat.
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