Recipe: Delicious Salt baked chicken 盐焗鸡

Salt baked chicken 盐焗鸡. It's a little rustic, but a thing of beauty, with its golden crispy skin and delicious flavor. Salt Baked Chicken is a signature Hakka (客家) dish, and this is the real deal, true blue version of the recipe-but more on that later. As for the origin of salt baked chicken, there are a few folk tales out there that people will tell you, but I like this one the best: Traditional Hakka salt baked chicken 盐焗鸡 is prepared by encasing the bird in the salt crust, the culinary tradition that stood the test of time until today since the Qing dynasty.

You can cook Salt baked chicken 盐焗鸡 using 4 ingredients and 4 steps. Here is how you cook that.

Ingredients of Salt baked chicken 盐焗鸡

1. Prepare 1 of slow growing breed chicken.
2. It's 1 Tsp of sea salt.
3. You need 1 tsp of Sichuan pepper, optional.
4. You need 1 of anise star.

Salt baked chicken 盐焗鸡 instructions

1. Disect a chicken ~4lb into 8 pieces. Set aside chicken bones for stock later..
2. Massage 1 Tsp into the chicken and set aside for 20 minutes..
3. Bake at 375F for 30 minutes and drain the liquid into a separate bowl. Turn each piece and bake for a second 30 minutes..
4. Drain the liquid and continue to bake for another 20-30 minutes until chicken is semi-dry. It's great to use the chicken in any other dish such as soup or stirfry once it chill down. If enjoy it immediately, please serve with rice or breads because it is saltier than a regular dish..