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Loading...A classic Hakka-Cantonese delicacy where a whole chicken is marinated in ginger and Shaoxing wine, wrapped in paper and foil, then buried in a hot bed of coarse sea salt. The salt seals in every drop of moisture, yielding impossibly tender, deeply savory meat with a clean, mineral finish.
Prep Time20 mins
Cook Time90 mins
Total Time110 mins
Servings4
Yield1 whole chicken (about 3.5 lb)
Nutrition Facts
Per serving (estimated)
- 430 kcalCalories
- 28 gFat
- 8 gSaturated Fat
- 2 gCarbs
- 0 gFiber
- 0 gSugar
- 40 gProtein
- 1420 mgSodium
- 420 mgPotassium
- 60 mgCalcium
- 2.5 mgIron
- 4 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the chicken
- 1 whole chicken (3.5 lb), giblets removed and patted very dry
- 3 tbsp Shaoxing rice wine
- 2 tbsp sand ginger powder (or substitute with ground ginger)
- 1 tbsp fine sea salt
- 1-inch piece fresh ginger, sliced into thin coins
- 4 scallions, cut into 2-inch lengths
For the salt crust
- 5 lb coarse kosher salt or coarse sea salt (not iodized table salt)
- 2 large sheets parchment paper
- 1 large sheet heavy-duty aluminum foil
For the ginger dipping oil
- 3 tbsp warm toasted sesame oil
- 1 tbsp finely minced fresh ginger
- 2 scallions, finely chopped
- 1/2 tsp fine salt
Directions
- Marinate the chicken: rub the cavity and skin all over with the Shaoxing wine, then massage in the ginger powder and fine salt. Stuff the cavity with the sliced ginger and scallion pieces. Let rest at room temperature for 30 minutes (or refrigerate up to 4 hours, bringing back to room temperature before baking).
- Heat the oven to 400°F (200°C). Spread about one-third of the coarse salt across the bottom of a large Dutch oven or deep roasting pan. Bake the salt for 20 minutes to preheat it thoroughly.
- Meanwhile, wrap the chicken very tightly in two layers of parchment paper, tucking the ends underneath. Follow with a tight double wrap of heavy-duty aluminum foil, ensuring there are no openings where salt could leak in.
- Remove the Dutch oven with the preheated salt. Place the wrapped chicken on top of the hot salt bed, breast-side up. Pour the remaining hot salt evenly over and around the chicken until it is completely buried, packing the salt gently so the chicken is encased on all sides.
- Cover the Dutch oven with its lid (or seal tightly with two layers of foil). Bake at 400°F for 1 hour and 20 minutes for a 3.5 lb chicken. The internal temperature should reach 165°F in the thickest part of the thigh when checked with an instant-read thermometer poked through the wrapping.
- Remove the pan from the oven and let the chicken rest undisturbed in the salt for at least 15 minutes. This resting period lets the juices redistribute and makes skin removal easier.
- Unwrap: brush away the salt, cut open the foil and parchment (mind the steam), and transfer the chicken to a carving board. Pour any juices from the packet over the chicken. Whisk the ginger dipping oil ingredients together in a small bowl.
- Carve or tear the chicken into pieces (tossing the skin or serving it alongside, as preferred) and serve hot with the ginger-sesame dipping oil and steamed rice.
Cook’s Notes
- Use only coarse kosher or sea salt for the crust; fine table salt can become intensely salty and uneven. The used salt can be cooled, sifted, and reused once for bread or another salt bake.
- Sand ginger powder (shaan nai fen) gives the authentic Hakka aroma, but a 50/50 blend of ground ginger and ground white pepper is a reasonable substitute.
- Wrap the chicken extremely tightly; any gap in the parchment or foil will allow salt crystals to migrate into the meat, making it overly salty.
- For an even more traditional flavor, brush a thin coat of roasted sesame oil on the skin before the first parchment wrap.
- Leftover chicken is excellent cold, tossed with cucumber, scallion, and a splash of light soy and sesame oil for a quick next-day salad.
