Chinese
Chinese - Hakka and Teochew
Salt Baked Chicken Hakka
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 1 whole chicken, about 1.2kg
- • 60g fresh ginger, sliced
- • 4 spring onions, cut into long sections
- • 1 tbsp Shaoxing rice wine
- • 2 tsp fine sea salt
- • 1/2 tsp five-spice powder
- • 1kg coarse rock salt, for baking
- • 1 sheet baking parchment
Preparation Steps
1
Phase 1
Rub the chicken inside and out with salt and five-spice, then stuff the cavity with ginger and spring onions and drizzle in the Shaoxing wine.
2
Phase 2
Wrap the chicken tightly in the baking parchment, securing the ends.
3
Phase 3
Spread half the coarse salt in a heavy oven-proof pan and set the wrapped chicken on top.
4
Phase 4
Cover completely with the remaining salt and bake at 180C for 75 minutes.
5
Phase 5
Crack the salt crust, unwrap, and let the chicken rest 10 minutes before carving.
6
Phase 6
Shred or carve the chicken and serve with its juices.