Salt Baked Chicken Recipe

This salt-baked chicken is a game changer—who knew wrapping chicken in banana leaves could create such a succulent, flavorful masterpiece? The combo of ginger, green onions, and Shaoxing wine gives it a killer aroma, making it a total crowd-pleaser for dinner parties or a cozy night in.

I love the nearly effortless brilliance of Salt Baked Chicken. Wrapped in banana leaves, this dish uses ginger and green onions for flavor, while the Shaoxing wine offers a counterpoint of sweetness.

Moisture is confined by the coarse sea salt, and what I find a nice finish is imparted by both the sesame oil and white pepper.

Salt Baked Chicken Recipe Ingredients

• Whole Chicken: Rich in protein, it provides essential nutrients and keeps the dish juicy.
• Coarse Sea Salt: Creates a flavorful crust; helps retain moisture while cooking.
• Ginger: Adds a spicy, aromatic kick; known for its anti-inflammatory properties.
• Shaoxing Wine: Enhances flavor depth; offers a subtle, sweet aroma to the dish.
• Sesame Oil: Adds nutty fragrance and richness; contains healthy fats.
• White Pepper: Offers mild heat and enhances aroma; aids in digestion.

Salt Baked Chicken Recipe Ingredient Quantities

• 1 whole chicken (about 3-4 pounds), cleaned and patted dry
• 2 pounds coarse sea salt
• 5-6 slices of ginger
• 2 green onions, cut into 3-inch sections
• 2 tablespoons Shaoxing wine or dry sherry
• 1 teaspoon sesame oil
• 2 teaspoons ground white pepper
• Banana leaves or parchment paper (for wrapping)

How to Make this Salt Baked Chicken Recipe

1. Set your oven to 375 °F (190 °C) to begin.

2. Wash the chicken well and dry it with paper towels. (Patting the chicken dry is very important.)

3. In a small bowl, mix the ginger slices, green onions, Shaoxing wine, sesame oil, and ground white pepper.

4. Apply the blend over the entire chicken, ensuring that an even and thorough coating has been accomplished, including in the cavity, where the flavor really gets to work.

5. Prepare a baking dish by lining it with banana leaves or parchment paper.

6. Evenly spread a layer of coarse sea salt in the bottom of the baking dish.

7. Position the chicken so its breast is facing up and place it atop the salt. Next, take the remaining salt and cover the chicken entirely, making sure it is fully enclosed.

8. Enclose the whole dish securely in banana leaves or parchment paper, pressing out as much air as possible and making sure the package is completely sealed.

9. Cook in the preheated oven for approximately
1.5 to 2 hours. The chicken must be thoroughly cooked (the internal temperature is a must: it should be 165°F or 74°C) before you remove it from the oven.

10. Take the dish out of the oven, allow it to rest for several minutes, and then, with care, peel off the salt crust and any wrappings before serving.

Salt Baked Chicken Recipe Equipment Needed

1. Oven
2. Small bowl
3. Baking dish
4. Knife (for slicing ginger and cutting green onions)
5. Cutting board
6. Paper towels
7. Measuring spoons
8. Parchment paper or banana leaves
9. Meat thermometer

FAQ

• Q: What does the salt do in this recipe?A: The chicken cooks gently and evenly while sealing in moisture and flavor, forming a crust around it—indeed, a crust that cooks it just as you would with mortar and pestle. Coarse sea salt can’t be beaten at this crusting game.
• Q: Can I use table salt instead of coarse sea salt?A: This technique is not recommended if you are using table salt. Table salt is much finer and will penetrate the chicken excessively, making the bird too salty. You need to use coarse sea salt for this technique.
• Q: Is there a substitute for Shaoxing wine?A: If you don’t have Shaoxing wine, you can substitute dry sherry or a light cooking wine for similar results.
• Q: Can I use other herbs or aromatics?Of course! You can try using thyme or rosemary, for instance, or stir in some garlic for an even more flavorful result.
• Q: Is the banana leaf necessary?A: Parchment paper is an effective alternative to using banana leaves when cooking chicken. Banana leaves add a subtle aroma and help keep the chicken moist, but you can achieve the same thing with parchment paper.
• Q: How do I know the chicken is done?A: When the internal temperature reaches 165°F (75°C), the chicken is done. You can also pierce the thickest part of the thigh, and the juices should run clear.

Salt Baked Chicken Recipe Substitutions and Variations

Coarse Sea Salt:
Kosher salt works as a substitute when coarse sea salt is unavailable.
Shaoxing Wine/Dry Sherry:
Use mirin or sake, or for a nonalcoholic option, substitute with apple juice mixed with a dash of vinegar.
Sesame Oil:
For a richer flavor, you can use toasted sesame oil, or for a different taste profile, you can use peanut oil.
Banana Leaves/Parchment Paper:
If banana leaves are unavailable, suitable substitutes include using parchment paper or aluminum foil.

Pro Tips

1. Dry the Chicken Well Ensuring that the chicken is thoroughly patted dry with paper towels is essential. A well-dried chicken will help the seasoning adhere better and promote a crispier final texture.

2. Use Fresh Ginger and Green Onions Fresh ingredients enhance the aromatic flavor of the dish. For an even more intense aroma, lightly bruise the ginger and green onion sections before mixing them to release their essential oils.

3. Re-use the Salt Wisely After cooking, the salt might absorb some flavors and moisture from the chicken. While it’s not recommended to consume this salt directly, you can dry it out and use it when seasoning other non-consuming purposes, like for brining future chickens or other meats.

4. Monitor the Internal Temperature Instead of relying solely on cooking time, use a meat thermometer to check the chicken’s internal temperature. This ensures the chicken is cooked to perfection, juicy, and safe to eat.

5. Rest the Chicken Before Unwrapping Letting the chicken rest for at least 10-15 minutes before removing the salt crust and wrapping allows the juices to redistribute within the meat, resulting in a more flavorful and tender dish.