Easy Salt Baked Chicken Recipe

I was like totally excited to try out this whole chicken recipe ’cause mixing egg whites with ginger and coarse sea salt ended up creating this crazy crispy, juicy dish that made me wonder why i never did it before.

I like how using one whole chicken with egg whites, Shaoxing wine, fresh ginger and scallions, plus coarse sea salt and white pepper delivers a dish thats high in protein and low in fat. Its a balanced meal that I think brings real nutritional value with its simple ingredients.

Ingredients

• Whole chicken: Rich in lean protein, whole chicken makes the dish hearty, satisfying, and nutrient-packed.
• Egg whites: Egg whites offer high-quality, low-fat protein that tenderizes chicken and supports muscle growth.
• Coarse sea salt: Coarse sea salt enhances texture, draws moisture, and infuses the chicken with deep savory flavor.
• Shaoxing cooking wine: Shaoxing wine imparts a unique, aromatic tang that elevates the overall taste of the dish.
• Fresh ginger: Fresh ginger adds a warm, zesty spice while helping with digestion and flavor balance.
• Scallions: Scallions contribute a fresh, mild onion note, uplifting the dish’s aroma and overall appeal.
• White pepper: White pepper provides a subtle heat that balances flavors and leaves a lingering spiciness.

Ingredient Quantities

• 1 whole chicken (about 3 to 3.5 lbs)
• 6 egg whites
• 4 cups coarse sea salt
• 1 tablespoon Shaoxing cooking wine
• 2 slices fresh ginger
• 2 scallions, trimmed
• 1/2 teaspoon white pepper

How to Make this

1. Preheat your oven to 400°F so its nice and hot.

2. Clean the whole chicken really well and pat it dry with paper towels.

3. In a bowl, whisk the egg whites until they start to foam then stir in 1 tablespoon of Shaoxing cooking wine and 1/2 teaspoon of white pepper.

4. Rub this egg white mixture all over the chicken, making sure you cover the whole outside and even a bit inside the cavity.

5. Stuff the chicken’s cavity with 2 slices of fresh ginger and 2 trimmed scallions.

6. In a large mixing bowl, spread out 4 cups of coarse sea salt.

7. Place the chicken in a baking dish and then press the coarse sea salt all around and on top of it so it gets really coated.

8. Put the dish in the oven and bake for about 60 minutes, or until the chicken is cooked through and the skin starts to crack.

9. When it’s done, take the chicken out and let it rest for around 10 minutes so the juices settle.

10. Carefully crack off the salt crust, carve the chicken and serve it while it’s still warm. Enjoy!

Equipment Needed

1. Oven preheated to 400°F
2. Large bowl for whisking the egg whites
3. Whisk or fork for beating the egg whites
4. Paper towels for drying the chicken
5. Cutting board and sharp knife for the ginger slices and trimmed scallions
6. Separate large mixing bowl for spreading out the coarse sea salt
7. Baking dish that can fit the whole chicken with plenty of salt
8. Carving knife and a serving plate for carving and serving the chicken

FAQ

• Q: How do I know when the chicken is fully cooked?
  A: You wanna make sure the inside gets about 165°F when you check with a thermometer, so its juicy and safe to eat.
• Q: Why are egg whites used in this recipe?
  A: The egg whites help the salt stick to the chicken, and they eventually form a light, crispy shell over the meat.
• Q: Can I use regular salt instead of coarse sea salt?
  A: It’s best to stick with coarse sea salt cause it holds its shape and creates that unique crust and moisture lock during baking.
• Q: What if I dont have Shaoxing cooking wine?
  A: You can use a dry sherry as a substitute if you dont have Shaoxing, though the flavor might be slightly different.
• Q: Do I need to preheat the oven and how long should I bake the chicken?
  A: Yes, preheat your oven to about 400°F and bake the chicken around 1 hour, but check it a bit earlier if it looks like its browning too much.

Easy Salt Baked Chicken Recipe Substitutions and Variations

• If you don’t have a whole chicken, try using two Cornish hens instead. They cook faster and bring a different twist to the dish.
• No egg whites on hand? You can substitute with aquafaba. Use about 3 tablespoons to mimic the binding properties needed.
• If you can’t find coarse sea salt, kosher salt works well. Just keep in mind you might need a bit less since it’s not as coarse.
• Don’t have Shaoxing cooking wine? Dry sherry is a good alternative, giving a similar depth of flavour to your chicken.
• If scallions are hard to come by, chopped chives or even thin slices of leek might work, though the taste isn’t exactly the same.

Pro Tips

1. Even though the recipe calls for drying the chicken really well before you start, try letting it sit uncovered in the fridge for a few hours or overnight. This helps the skin dry out more so you get a crispier finish when you bake it.

2. When you whisk the egg whites, don’t overdo it. A little bit of foam is perfect to help the salt and spices stick. Overwhisking can mess up the texture and might even change the flavor of the coating.

3. If you have extra time, consider letting the salted chicken rest after it comes out of the oven for more than 10 minutes. This rest period makes the meat juicier and easier to carve, so you don’t lose all that good flavor when you cut into it.