Salt Baked Chicken
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. Well now with this recipe, you can make it and enjoy it wholeheartedly with your family in the comfort of home.
Servings Prep Time
4pax 12hours 30 minutes
Cook Time
50minutes
Servings Prep Time
4pax 12hours 30 minutes
Cook Time
50minutes
Ingredients
  • 1.5kg Kee Song Organic Chicken
  • 5kg coarse salt
  • 3slices dang gui
  • 4slices ginger
  • 2pieces white parchment paper
Seasoning Ingredients
  • 2tbsp rose wine / chinese cooking wine
  • tbsp Sand ginger powder
  • ½tbsp white pepper powder
  • 1tsp salt
Instructions
Step 1: Marinate the chicken and leave it to dry overnight
  1. Clean the chicken and pat dry with paper towels.
  2. Spread rose wine over chicken and apply some in the cavity.
  3. Combine seasoning ingredients together and rub the mixture over the chicken and in the cavity.
  4. Sit the chicken upright for the excess liquid to drip. Leave the chicken uncovered and allow it to marinate overnight in the fridge.
Step 2: Insert herbs into the cavity and prepare to cook the dish
  1. Remove the chicken from the fridge, set aside for 2 hours before cooking.
  2. Insert the ginger and dang gui slices into the cavity, seal it with a satay stick.
  3. Brush the chicken skin with oil and tie up the drumstick. Set aside.
  4. Lay 2 large pieces of parchment paper and coat the top layer with oil. Place the chicken on and wrap it securely.
  5. Fry the coarse salt in a wok for 30-40 minutes. Cover the pan to heat up the salt.
  6. Transfer 50% of the salt into a big bowl. Make a well in the centre and place the wrapped chicken in. Cover the wrapped chicken completely with salt.
  7. Leave the chicken to cook. Leave the chicken to cook on moderate heat and remove.
  8. Reheat the salt until it's hot and stir constantly to ensure that the salt is heated evenly.
  9. Place the chicken back into the pan the other side down. Cover completely with salt and cook for another 20-25 minutes over low heat.
Step 3: Ready to serve
  1. Remove parchment paper wrapping from chicken and discard the stuffing. Serve hot.