SALTED BAKED CHICKEN RECIPES

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SALT BAKED CHICKEN (?????) | MADE WITH LAU



Salt Baked Chicken (?????) | Made With Lau image

Learn how to make this easy alternative to a classic Cantonese chicken dish!

Provided by Made With Lau

Total Time 60 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 5

3 lb whole chicken
2 tbsp salt
1 tsp sand ginger powder
2 tbsp sesame oil
1 tbsp lard

Steps:

  • To prepare the chicken for cooking, pull the drumsticks down and away from the chicken's body to loosen the joints up and make a hole at the base of the neck into the chicken's cavity.
  • Boil a large pot of water (enough to cover the whole chicken) and dip the chicken into the water several times to allow the water to go through the inside.
  • Remove the chicken from the pot and submerge it into an ice-water bath. Allow it cool for five minutes.
  • Heat a wok on high heat, pour the salt into wok and stir for several minutes.
  • Remove the chicken from the ice-water bath.

SALT-BAKED CHICKEN RECIPE | MYRECIPES



Salt-Baked Chicken Recipe | MyRecipes image

Traditionally, this recipe uses a whole chicken, marinated, wrapped in lotus leaves, immersed in a bed of hot rock salt in a wok, and cooked on a stovetop. The modern convenience of an oven makes it much easier to control the cooking temperature. Allowing the chicken to stand at room temperature for an hour before cooking creates succulent results. The golden color of the roasted bird also represents wealth, and serving a whole chicken is thought to ensure good luck for the coming year. Garlic chives make a memorable garnish.

Provided by Nathan Fong

Yield 8 servings (serving size: 3 ounces)

Number Of Ingredients 12

2?½ cups boiling water
1 (1 x 2–inch) strip dried tangerine peel
1 (4.5- to 5-pound) roasting chicken
5?½ teaspoons coarse sea salt, divided
¼ cup finely chopped shallots
2 tablespoons minced ginger
2 tablespoons Shaoxing (Chinese rice wine) or dry sherry
1 tablespoon low-sodium soy sauce
1?½ teaspoons sesame oil
1 teaspoon honey
2 green onions, cut into 1-inch pieces
Cooking spray

Steps:

  • Combine 2 1/2 cups boiling water and tangerine peel in a bowl; cover and let stand 30 minutes. Drain in a colander over a bowl, reserving liquid.
  • Remove and discard giblets and neck from chicken. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub 1 tablespoon salt under skin; let stand 5 minutes. Rinse chicken under cold water; pat dry with paper towels. Place chicken on the rack of a roasting pan; let stand 1 hour at room temperature.
  • Preheat oven to 425°.
  • Transfer chicken to a work surface. Combine remaining 2 1/2 teaspoons salt, shallots, ginger, wine, soy sauce, oil, and honey in a small bowl. Rub 3 tablespoons shallot mixture inside cavity of chicken. Place onions and tangerine peel inside cavity. Rub remaining shallot mixture under loosened skin.
  • Place chicken, breast side up, on the rack of a roasting pan coated with cooking spray. Pour reserved tangerine soaking liquid into a shallow roasting pan; place rack in pan. Bake at 425° for 1 hour or until a meat thermometer registers 165° and skin has turned a dark golden brown color. Let stand 15 minutes. Discard skin, and slice.

Nutrition Facts : Calories 171 calories, CarbohydrateContent 2.5 g, CholesterolContent 85 mg, FatContent 4.4 g, FiberContent 0.3 g, ProteinContent 26.8 g, SaturatedFatContent 1 g, SodiumContent 885 mg

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