Chinese · Dinner
Salt-Crusted Whole Roasted Chicken
Hakka Salt Baked Chicken
Whole chicken baked in a crust of coarse salt and aromatics until the skin is papery and the flesh deeply fragrant.
$
20 mins active + 2 hrs restingPrep
75 minsCook
215 minsTotal
HardLevel
Nutrition per serving
680Calories
42gProtein
24gFat
72gCarbs
3gSugar
2gFiber
840mgSodium
85mgChol
Goes well with
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international
Instructions
1
Prep
Pat chicken dry inside and out. Mix sand ginger powder, five-spice powder, and white pepper. Rub inside cavity and over skin. Stuff cavity with scallion knot and ginger slices. Brush skin with sesame oil and Shaoxing wine. Refrigerate uncovered 2 hours. Mince garlic and halve choy sum lengthways.
2
Bake
Preheat oven to 220°C / 425°F. Wrap marinated chicken tightly in one layer of parchment paper. Heat coarse sea salt in a medium oven-safe casserole over high heat 6–8 minutes until very hot. Bury wrapped chicken completely in salt, cover tightly, bake 45–50 minutes until juices run clear when thigh is pierced.
3
Rest
Remove chicken from salt and unwrap carefully. Rest uncovered 10 minutes. While chicken rests, boil salted water in a pot over high heat.
4
Boil
Add halved choy sum to boiling water, blanch 1–2 minutes until bright green and just tender. Drain in a colander, shaking gently.
5
Saute
Heat neutral oil in a wok over medium heat 30 seconds. Add minced garlic, fry 30 seconds until fragrant. Add blanched greens, pour oyster sauce and sesame oil over, toss to coat evenly.
6
Chop and plate
Chop chicken through the bone into serving pieces. Divide steamed jasmine rice among bowls, top with chicken pieces, and arrange garlic greens alongside. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 600g (21.2 oz / 1 half) chicken
- 750g (26.5 oz / 1 half) coarse sea salt
- 0.75 tsp sand ginger powder
- 0.5 tsp five-spice powder
- 0.25 tsp white pepper
- 1.5 tsp sesame oil
- 1.5 tsp Shaoxing rice wine
- 1 scallion
- 3 slices fresh ginger
- 1 large sheet parchment paper
- 250g (8.8 oz) choy sum or bok choy
- 22ml (1.5 tbsp) oyster sauce
- 1 garlic clove
- 1.5 tsp neutral oil
- 400g (14.1 oz) steamed jasmine rice