Salt baked chicken 盐焗鸡. Traditional Hakka salt baked chicken 盐焗鸡 is prepared by encasing the bird in the salt crust, the culinary tradition that stood the test of time until today since the Qing dynasty. This surprisingly simple dish relies on the culinary magic inside the cocoon build with a bed of sea salt. Salt Baked Chicken is a signature Hakka (客家) dish, and this is the real deal, true blue version of the recipe-but more on that later.
Salt baked chicken has lots of transformers in China now.
Traditional Hakka salt baked chicken 盐焗鸡 is prepared by encasing the bird in the salt crust, the culinary tradition that stood the test of time until today. 盐焗鸡YanJJ Salt-Baked-Chicken.
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You can cook Salt baked chicken 盐焗鸡 using 4 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Salt baked chicken 盐焗鸡
- Prepare 1 of slow growing breed chicken.
- You need 1 Tsp of sea salt.
- It's 1 tsp of Sichuan pepper, optional.
- It's 1 of anise star.
Wan Li Xiang Salted Chicken And Duck. Was stop by a branch with selling salted chicken drumstick. You'll need to prepare the materials separately in order to wrap the chicken and collect the steaming liquid/broth. Chakey's Serangoon Salt-Baked Chicken will be closing due to the owner retiring.
Salt baked chicken 盐焗鸡 instructions
- Disect a chicken ~4lb into 8 pieces. Set aside chicken bones for stock later..
- Massage 1 Tsp into the chicken and set aside for 20 minutes..
- Bake at 375F for 30 minutes and drain the liquid into a separate bowl. Turn each piece and bake for a second 30 minutes..
- Drain the liquid and continue to bake for another 20-30 minutes until chicken is semi-dry. It's great to use the chicken in any other dish such as soup or stirfry once it chill down. If enjoy it immediately, please serve with rice or breads because it is saltier than a regular dish..
Our methods of preparing have been the same since our first opening in Serangoon Road giving rise to the name 后港盐鸡焗 (Serangoon Salt-Baked. Salt-Baked Chicken. by: Yi Jun Loh. Wrap the chicken in two layers of parchment paper, fold it into a parcel and tie it up with string or kitchen twine. Make sure the chicken is fully wrapped inside the parchment. Salt Baked Chicken 鹽焗雞 is a traditional Cantonese dish originated from Hakkas 客家 people.
