This recipe makes for a very dry salty chicken full of flavour.
Chinese Salt Baked Chicken Recipe
This recipe makes for a very dry salty chicken full of flavour.
Ingredients
| 1.5kg | Whole chicken |
| 1½tbsp | Fruit-flavoured brandy |
| 1½tbsp | Soy sauce |
| 4 | slices Fresh ginger |
| 1 | Large onion, finely sliced |
| 1tbsp | Steenbergs Organic China 5 spice powder |
| 2.75kg | Coarse sea salt |
Method
- Preheat the oven to 180oC.
- Mix together the brandy and soy sauce and use this to rub the chicken inside and outside. Mix together the ginger, onion and China 5 spice and place this inside the chicken. Leave to stand in a cool, well ventilated place for 2 hours to dry out.
- Place the salt in a deep casserole dish and warm it through in the oven, stirring it once or twice to ensure that it is evenly heated through. Make a well in the salt and bury the chicken, covering it completely. Cover the casserole and warm it over a low heat for 10 minutes to warm through. Transfer it into the preheated oven and cook for 1½ hours.
- To serve, lift the chicken out of the casserole and brush it free of salt. Chop it through the bone into 20 pieces and arrange on a double platter. Serve hot, with rice or noodles, together with stir-fried vegetables.
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