dinner · dairy-free · gluten-free
Hakka salt-baked chicken
Whole chicken wrapped in paper and baked in hot salt (or a home shortcut) for intensely savory, silky meat.
- Time
- 120min
- Steps
- 5
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven, Wok.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Rub chicken with sand ginger, salt and sugar; air-dry 2 hours in the fridge.
-
2
Stuff cavity with ginger and scallions; wrap in two layers of parchment.
-
3
Heat coarse salt with star anise in a dry wok until very hot.
-
4
Bury the chicken in hot salt in a Dutch oven and bake at 190°C (375°F) for 60–70 minutes, until the thickest part of the thigh reads 74°C (165°F).
-
5
Unwrap, chop and serve with ginger-scallion oil.
