Epicure
Hakka Salt-Baked Chicken
(China Daily)
Updated: 2009-11-20 10:42
Ingredients: 1 fat chicken, around 1.5kg 1 tsp Sichuan peppercorns 2-3 star anise 2 tbsp sea salt 1 tbsp ground dried ginger (sha jiang) 1 kg rock salt
A large lotus leaf (or baking parchment)
Method:
1. Place sea salt, Sichuan peppercorns and star anise in a large frying pan. Toast over medium fire until the salt heats up and the aroma of spices wafts.
2. Pound the mixture in a mortar and pestle. (You can also use the blender.)
3. Add the ground ginger to the mixture and rub the chicken all over, massaging the spices well into the skin and inside the cavity. Save some as a dip for the chicken.
4. Lightly oil the surface of the lotus leaf (or parchment) and place the chicken in the center. Wrap up tightly and secure with kitchen string.
5. Heat up the rock salt in your largest frying pan. Toast it until the salt turns white with heat.
6. Line the bottom of a large clay pot with a layer of hot rock salt. Place the chicken parcel inside, and top up with rock salt. Place in a 200 C oven and bake for an hour.
7. Let the clay pot cool slightly, unless you want third-degree burns. Carefully brush off the rock salt and lift the chicken parcel out. Reserve the juices, cut the chicken into serving pieces and serve with the spiced salt and a ginger-scallion dip.
FOOD NOTES:
You can also steam this instead of baking it in the oven. Just place the clay pot in a large steamer and cook for at least an hour, making sure the boiling water in the steamer is constantly replenished. Steaming makes the chicken super moist. Make an easy scallion and ginger dip by pounding equal amounts to a fine mince. Scald with a large spoonful of hot oil, and season with salt.
