Ingredient and Portion
Salt-roasted chicken 鹽焗雞
Submit Recipe
whole chicken 1 whole, around 2kg
coarse salt 2kg
baking paper 1 pc
foil 1pc
coarse salt 2kg
baking paper 1 pc
foil 1pc
Method
Wash chicken and wipe dry. Place on rack or hang with a string and let chicken dry thoroughly.
Wrap chicken with baking paper, and secure paper with toothpicks.
place a piece of foil into a large pot. Foil should be larger than the base of the pot.
Heat wok without using any oil, fry coarse salt until yellow in colour.
Place 1/3 portion of the salt into base of pot,put chicken on top, then pour in remaining salt.
Cover pot with lid, then heat on low heat for 6 minutes. Turn chicken over and bake for another 6 minutes. Turn heat off with the lid on, and let chicken bake for another 12 minutes.
Take chicken out and cut into smaller pieces to serve.
Wrap chicken with baking paper, and secure paper with toothpicks.
place a piece of foil into a large pot. Foil should be larger than the base of the pot.
Heat wok without using any oil, fry coarse salt until yellow in colour.
Place 1/3 portion of the salt into base of pot,put chicken on top, then pour in remaining salt.
Cover pot with lid, then heat on low heat for 6 minutes. Turn chicken over and bake for another 6 minutes. Turn heat off with the lid on, and let chicken bake for another 12 minutes.
Take chicken out and cut into smaller pieces to serve.
Tips
Ask chicken vendor to remove chicken feet and head.
If whole chicken is preferred, tuck chicken feet into chicken body before wrapping chicken with baking paper.
If whole chicken is preferred, tuck chicken feet into chicken body before wrapping chicken with baking paper.
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