鹽焗雞Salt-Baked Chicken

Prep 25 min·Cook 1h 5m·Rest 2h 20m

1. 1You're here
   Step 1.

   Pull out the fat from the cavity, rinse the chicken and pat dry inside and out. Cut off the tip of the tail (the parson's nose glands).

   1.3 kg Whole chicken (free-range or corn-fed is best)

2. 2
   Step 2.

   Mix the salt, sand ginger powder and rose wine. Rub two-thirds inside the cavity and the rest thinly over the skin. Stuff the ginger and spring onion into the cavity.

   2 tsp Salt2 tsp Sand ginger powder1 tbsp Rose wine (Mei Kuei Lu Chiew)20 g Ginger, sliced2 stalks Spring onion, knotted1.3 kg Whole chicken (free-range or corn-fed is best)

   Marinate

   Mum's tip媽媽小貼士

   Most of the seasoning goes inside because the salt bed seasons the skin from outside.
3. 3
   Step 3.

   Brush the skin with a little dark soy mixed with water for an even golden colour. Hang the chicken or set it on a rack in the fridge, uncovered, to dry the skin.

   ½ tsp Dark soy sauce, for colour1.3 kg Whole chicken (free-range or corn-fed is best)

   2 hAir-dryMarinate

   Mum's tip媽媽小貼士

   At least 2 hours, or overnight. A dry skin stays taut and golden; a wet one steams pale and sticks to the paper.
4. 4
   Step 4.

   Wrap the chicken snugly in two layers of baking paper (traditionally sand paper, 紗紙), then a third, loose layer, folding all seams underneath.

   1.3 kg Whole chicken (free-range or corn-fed is best)

   Mum's tip媽媽小貼士

   The paper stops the salt touching the skin directly (which would make it far too salty) while still letting heat through. Seams underneath keep salt out.
5. 5
   Step 5.

   Stir-fry the coarse salt and star anise in a dry wok over high heat until the salt is very hot, faintly yellow and crackling.

   2.5 kg Coarse sea salt (crystal salt)3 pieces Star anise

   15 minSalt-bake

   Mum's tip媽媽小貼士

   About 15 minutes, until the salt reaches about 200°C. Under-heated salt never cooks the chicken through.
6. 6
   Step 6.

   Scoop out two-thirds of the salt. Make a well in the remaining salt, set the wrapped chicken in breast side up and bury it completely with the hot salt you scooped out.

   2.5 kg Coarse sea salt (crystal salt)1.3 kg Whole chicken (free-range or corn-fed is best)

   Salt-bake
7. 7
   Step 7.

   Cover the wok and cook on low heat.

   1.3 kg Whole chicken (free-range or corn-fed is best)

   25 minSalt-bake
8. 8
   Step 8.

   Uncover, dig out the chicken, stir the salt over high heat for 3 minutes to reheat it, then bury the chicken again breast side down. Cover and cook on low heat for 20–25 minutes more.

   2.5 kg Coarse sea salt (crystal salt)1.3 kg Whole chicken (free-range or corn-fed is best)

   22 minSalt-bake

   Mum's tip媽媽小貼士

   Turning and re-heating keeps the heat even, so the breast does not overcook before the thighs are done.
9. 9
   Step 9.

   Unwrap a corner and check the thickest part of the thigh: it should read 75°C and the juices run clear. If not, re-bury for 5–10 minutes.

   1.3 kg Whole chicken (free-range or corn-fed is best)

10. 10
    Step 10.

    While the chicken rests for 10 minutes, make the dip: put the sand ginger, salt and spring onion in a heatproof bowl and pour over the oil heated until just smoking.

    1 tsp Sand ginger powder½ tsp Salt1 stalk Spring onion, finely chopped4 tbsp Cooking oil

    Sauce making / reducing
11. 11
    Step 11.

    Unwrap the chicken over a bowl to catch the juices. Chop into pieces with a cleaver, or tear the meat by hand into strips the traditional Hakka way.

    1.3 kg Whole chicken (free-range or corn-fed is best)

    Debone / butcher
12. 12
    Step 12.

    Spoon the collected juices over the chicken and serve with the sand ginger dip.

    1.3 kg Whole chicken (free-range or corn-fed is best)4 tbsp Cooking oil