Teresa's Recipes
Salt Baked Chicken
Experience the exquisite taste of Salt Baked Chicken, a revered dish that has delighted palates in Chinese cuisine for centuries. This traditional cooking method, which encases the chicken in a thick layer of sea salt, not only preserves moisture but also infuses the meat with aromatic spices, yielding a tender, juicy, and flavorful chicken. The addition of ginger and green onions enhances the dish with a hint of warmth and earthiness. Perfect for family gatherings, festive celebrations, or a cozy dinner, this show-stopping dish is sure to impress your guests and elevate any meal.
Ingredients
- 1 (about 4-5 lbs) Whole chicken
- 2-3 cups Sea salt
- 2 tablespoons Chinese five-spice powder
- 1 (2-inch) piece, sliced Fresh ginger
- 3, cut into large pieces Green onions
- 1 teaspoon Black pepper
- 1 tablespoon, for drizzling Sesame oil
Dietary Notes
- Servings: 4-6
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Calories: 350
- Fat: 12g
- Carbs: 0g
- Protein: 55g
- Sodium: 1500mg
- Sugar: 0g
Instructions
- Preheat your oven to 400°F (200°C).
- Thoroughly clean the chicken, removing any innards, and pat it dry with paper towels.
- Generously rub the chicken inside and out with Chinese five-spice powder. For enhanced flavor, sprinkle a little black pepper inside the cavity.
- Stuff the chicken with the sliced ginger and pieces of green onions, ensuring they are packed well for maximum flavor infusion.
- In a large oven-safe pot or Dutch oven, create a bed of sea salt, using about half of the total amount. Place the chicken, breast-side up, on top of the salt bed.
- Cover the chicken completely with the remaining sea salt, ensuring it is completely encased. This will help lock in moisture during the cooking process.
- Seal the pot tightly with a lid or aluminum foil to trap steam, which is crucial for cooking the chicken evenly and thoroughly.
- Bake in the preheated oven for approximately 1 hour, or until the internal temperature of the chicken reaches 165°F (75°C). A meat thermometer is recommended for accuracy.
- Once cooked, remove the pot from the oven and let the chicken rest for 10 minutes. This resting period allows the juices to redistribute throughout the meat.
- Carefully remove the chicken from the salt crust and brush off any excess salt before carving. Be gentle to avoid tearing the skin.
- Drizzle sesame oil over the carved chicken for an added layer of richness and flavor.
Tips
- For a spicier twist, add a few slices of fresh chili or a dash of chili powder to the chicken cavity.
- You can also add some aromatics such as garlic or lemongrass to the stuffing for a unique flavor profile.
- Serve with steamed jasmine rice and stir-fried seasonal vegetables for a complete meal.