Here is a recipe for salt-baked chicken that you can try at home:
Ingredients:
- 1 whole chicken (about 1.5 kg)
- 2 kg coarse salt
- 2 egg whites
- 2 tablespoons Shaoxing wine
- 2 tablespoons sesame oil
- 6 slices ginger
- 4 scallions, cut into 2-inch pieces
Instructions:
- Preheat your oven to 190°C (375°F).
- Clean and rinse the chicken inside and out. Pat dry with paper towels.
- Rub the chicken inside and out with Shaoxing wine and sesame oil.
- Stuff the chicken with ginger and scallions.
- Beat the egg whites in a large mixing bowl until stiff peaks form.
- Pour half of the salt into a large baking dish.
- Place the chicken on top of the salt, breast side up.
- Cover the chicken with the remaining salt, making sure it is completely covered.
- Use a spoon to spread the beaten egg whites on top of the salt, covering it completely.
- Bake the chicken in the oven for 1 hour and 15 minutes.
- Remove the chicken from the oven and let it cool for 10 minutes.
- Crack the salt crust and remove the chicken from the dish.
- Remove the stuffing from the chicken and discard.
- Serve the chicken hot with your favorite dipping sauce.
Note: It is important to use coarse salt for this recipe, as finer salt may become too salty and affect the flavor of the chicken.
Adding “tong guai” (also known as “dong quai” or Angelica sinensis) to salt-baked chicken is a traditional Chinese practice, believed to add a unique aroma and flavor to the dish. However, it is not necessary to add “tong guai” to the recipe if you do not have access to this herb or do not prefer its taste. The recipe I provided earlier will still result in a delicious and flavorful salt-baked chicken. Feel free to experiment with different herbs and spices to customize the flavor to your liking.
The beaten egg whites play an important role in the salt-baked chicken recipe. When the egg whites are spread on top of the salt, they help to seal in the moisture of the chicken and create a protective layer that prevents the salt from sticking to the skin of the chicken. This technique results in a moist and tender chicken with a flavorful crust.
As the egg whites bake in the oven, they form a solid layer that helps to keep the salt in place and prevent it from cracking or crumbling during cooking. The layer of egg whites also helps to regulate the moisture content inside the salt crust, which can prevent the chicken from becoming too dry or overcooked.
In summary, the beaten egg whites serve as a protective layer for the chicken and help to create a flavorful and tender salt crust.
Salt-baked chicken can be kept at room temperature for up to 2 hours after it has been cooked. After 2 hours, it should be refrigerated to prevent bacterial growth and spoilage.
In the refrigerator, salt-baked chicken can be stored for up to 3-4 days in an airtight container or wrapped in plastic wrap. It’s important to make sure the chicken has cooled down to room temperature before storing it in the refrigerator.
In the freezer, salt-baked chicken can be stored for up to 3 months. To freeze the chicken, wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container. Before reheating, allow the chicken to thaw completely in the refrigerator overnight.
When reheating salt-baked chicken, it’s important to make sure it reaches an internal temperature of at least 74°C (165°F) to ensure it is safe to eat. Reheat in the oven at 180°C (350°F) for 20-30 minutes or until heated through.
Salt-baked chicken is a flavorful and delicious dish, but it can be high in sodium due to the use of large quantities of salt in the recipe. Consuming too much sodium can increase blood pressure and the risk of developing heart disease and other health problems.
However, as with any food, salt-baked chicken can be part of a balanced and healthy diet when enjoyed in moderation. To reduce the sodium content, you can use less salt in the recipe or try using alternative seasonings and spices to flavor the chicken. Additionally, serving the chicken with a variety of vegetables and whole grains can help to balance out the meal and provide a range of important nutrients.
Please try and leave a comment to improve the recipe.