Grandma's Salted Chicken
Grandma's Salted Chicken
Enjoy this quick and easy Chinese-inspired recipe from Martin Yan's Asian Favorites.
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 30 minutes
  • Cooking Time 45 minutes
  • Yield 6 servings
  • 1 tablespoon Salt
  • 1 tablespoon Pepper
  • 1 whole Chicken, 800g
  • 2 dried Tangerine peels
  • 2 Green onions, cut into 2.5cm lengths
  • 2 Cilantro leaves
  • 6 cloves Garlic, peeled and lightly crushed
  • 6 slices Ginger, peeled and lightly crushed
  • 2 Red chillies
  • 1 cup Pickled mustard green, sliced
  • ½ cup Wood ear mushrooms
  • ½ cup Shiitake mushrooms
  • ½ teaspoon ground Sichuan peppercorns toasted
  • 1 whole Star anise
  • 4 tablespoons Chinese rice wine or Dry sherry
  • 1 teaspoon Soy sauce
  • Water
  1. Rub the chicken inside and out with salt and pepper then let it stand for 1 to 2 hours
  2. Soak the dried tangerine peels in warm water until softened, it should take about 20 minutes; then drain the water. Set aside
  3. Insert the softened tangerine peels, garlic, ginger, red chillies, pickled mustard green, wood ear and shiitake mushrooms, ground Sichuan peppercorns and star anise inside the cavity of the chicken
  4. Place the green onions and cilantro in the rice cooker. Place the chicken, breast side up, on top of the green onions and cilantro leaves
  5. Combine the rice wine, soy sauce and water in a bowl and pour over the chicken
  6. Once cooked, serve the chicken in halves or quarter on a serving plate

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