Salt-Baked Chicken
This recipe uses an incredible cooking technique Andrew first came across in Hong Kong, where chickens are baked streetside in paper bags and buried in salt. A good-quality free-range chicken with yellow fat is very important for the texture of this dish. We recommend using a cast-iron pot for best results.
Ingredients 14
1.8 kg whole chicken, rinsed and patted dry, brought to room temperature
2 tbsp Shaoxing rice wine
2 cm pieces fresh ginger, thinly sliced
2 golden shallots, halved
1⁄2 lemon
1 tbsp ground ginger
1⁄2 tsp white pepper
2 tsp salt
2 kg rock salt
Ginger And Spring Onion Relish
1 cm piece fresh ginger, finely diced
5 spring onions (scallions), thinly sliced
120 ml grapeseed oil
1 tsp light soy sauce
1 tbsp sesame oil
1 tsp salt
To Serve
steamed rice, optional
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Method 11
Preheat the oven to 220°C (430°F). Rinse the under cold water, then pat it dry with paper towel and set aside to come to room temperature.
Brush the with the , then put the sliced , , and in the cavity.
Mix the , and , then use to season the all over, also adding a pinch to the cavity.
Tie the drumsticks together with butcher’s twine. Wrap the twice lengthways in baking paper, then wrap in baking paper twice crossways so the chicken is completely enclosed in paper. Tie the parcel with butcher’s twine to secure the paper.
Line a baking tray with baking paper and cover with the , then transfer to the oven for 15 minutes until hot.
Carefully add a 1 cm (½ in) layer of hot salt to the bottom of an ovenproof saucepan large enough to fit the wrapped chicken.
Place the wrapped on the bed of and spoon the remainder of the hot salt over the chicken so it is completely immersed. Cover with a tight-fitting lid and set aside for 10 minutes, then transfer to the oven and cook for 1½ hours.
Remove from the oven and rest at room temperature for 30 minutes without removing the lid.
Meanwhile, to make the ginger and spring onion relish, put the and in a small stainless-steel bowl. Heat the in a small saucepan over a high heat until 150°C (300°F), then carefully pour over the ginger and spring onion (it will bubble and spit). Stir well to combine, then set aside to cool. Add the , and .
Remove the parcel from the pan, brush away any salt and place the chicken in a large serving dish. Using a pair of scissors, open the parcel (at the table for full wow factor). Carefully remove the chicken from the paper and carve.
Serve with the ginger and spring onion relish and steamed rice on the side.
