Recipes for Chinese New Year: Hakka Salt Baked Chicken
1 year ago by Weets Goh
Welcome the Year of The Rooster with a delicious Hakka-style salt baked chicken. The recipe comes from chef Pang Kok Keong of Antoinette, who has dug deep into his Hakka heritage to give us a dish that’s been around since the Qing dynasty. Wrapping the chicken in baking paper and aluminium foil seals in the moisture, while the hot sea salt imparts a subtle, smoky flavour. All this results in a spectacularly moist and flavourful chicken, perfect to grace the table during reunion dinner.
Hakka Salt Baked Chicken
salt baked chicken
1 kampong chicken (approx. 1.2kg)
white pepper, to taste
fish sauce, to taste
Chinese cooking wine, to taste
1 bunch spring onions
7 slices ginger
5 – 6kg coarse sea salt
- Rinse and dry the chicken. Rub the white pepper in the cavity of the chicken. Rub the fish sauce, wine, in the cavity and the surface of the chicken. Stuff the chicken with spring onions and ginger.
- Wrap the chicken in baking paper and aluminum foil.
- Fry the sea salt in a wok until it starts to smoke; about 15 minutes.
- Heat up a claypot big enough to house the chicken and salt. Place the salt in the claypot as a base, place the chicken on top of it and cover the chicken completely in more salt.
- Cook for approx. 25 minutes over low to medium heat.
- Remove from heat and keep covered for another 20 minutes.
- Remove chicken from claypot, unwrap, let it rest for 20 minutes.
- Cut as desired. Serve with spring onion and ginger dip.
Spring onion and ginger dip
80g spring onion
40g old ginger
300g rich chicken stock salt to taste
20g sesame oil
- Blend spring onions and ginger in a blender; add chicken stock until a paste if formed
- Transfer to a bowl, and season with salt and sesame oil, stir in remaining chicken stock.