Salt Baked Chicken
Salt Baked Chicken
Enjoy this quick and easy chicken recipe by Sherson Lian from Family Kitchen with Sherson.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 25 minutes
  • Cooking Time 1 hour 40 minutes
  • Yield 6 servings
  • 1 Medium Size Chicken
  • 2 kilograms Rock Salt
  • 4 Tong Guai [Dong Quai]
  • 3 Kam Chou [Raw Liquorice]
  • 8 Wolf Berries
  • 1 Old Ginger
  • 1 Sprig Spring Onion
  • Parchment Paper
  • Aluminum Foil
  1. Heat up all the salt leaving about 2 tablespoon of salt to season the chicken. Place them in a baking tray and bake them in a preheated oven at about 240 degrees Celsius for about 10mins.
  2. Clean chicken and pat fry[dry].
  3. Rub the chicken with the reaming[remaining] rock salt all around including the insides.
  4. Stuff all the other ingredients into the cavity of the chicken.
  5. Wrap the chicken with the parchment paper. Turn it over and wrap it with the aluminum foil.
  6. Pour half the heated salt into a large claypot. Then place the chicken in the middle, now pour the rest of the salt over the chicken and cover the pot.
  7. Place over medium to low flame for about 90 minutes.
  8. Turn off flame and allow to cool before removing from the pot.

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