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Best Easy Hakka Salt Baked Chicken Recipe

Name: Best Easy Hakka Salt Baked Chicken Recipe
Total time: 90 min
Yield: 180 g
Ingredients: whole chicken 2.5 lbs; ginger 3 slices; scallion 2 pieces; coarse sea salt 4 cups; Shaoxing wine 2 tbsp; sesame oil 1 tbsp; white pepper 0.5 tsp

Aromatic Hakka salt baked chicken with tender, juicy meat and fragrant salt crust is a classic. A high protein chicken dish perfect for family dinners.

Cook 90 min Difficulty NORMAL 320 kcal

#high protein #family dinner #traditional #Chinese cuisine

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Ingredients

Main ingredients

whole chicken 2.5 lbs
ginger 3 slices
scallion 2 pieces

Seasonings/Sauce

coarse sea salt 4 cups
Shaoxing wine 2 tbsp
sesame oil 1 tbsp
white pepper 0.5 tsp

Nutrition summary

Carbohydrates 1 g 1%

Protein 38 g 48%

Fat 17 g 51%

Serving size 180g

Cooking steps

1

Pat the whole chicken dry, then rub Shaoxing wine, sesame oil, and white pepper all over the chicken, including the cavity.
2

Stuff the chicken cavity with ginger slices and scallion pieces to infuse aroma as it bakes.
3

Heat the coarse sea salt in a large wok or heavy pot over medium-high heat, stirring to lightly toast it for 5–7 minutes without browning.
4

Wrap the seasoned chicken tightly with parchment paper or large leaves, making sure it is fully covered and sealed.
5

Spread half of the warm salt at the base of a Dutch oven or large pot, place the wrapped chicken in the center, and cover completely with the remaining hot salt for even insulation.
6

Cover the pot with a tight-fitting lid and bake in a preheated oven at 375°F (190°C) for 75 minutes. Let it rest covered for 10 minutes before carefully removing the salt crust.
7

Unwrap the chicken, carve, and serve hot to enjoy the moisture and fragrance sealed within the salt crust.

Personalized Q&A

Q. What's the key ingredient in this Hakka Salt Baked Chicken recipe?

The whole chicken is the key ingredient. Its quality determines both the tenderness and juiciness of the finished dish. The coarse sea salt also plays a crucial role in seasoning and moisture retention, creating the classic salt-baked flavor and sealing in the chicken’s natural juices.

Q. How should I control heat while baking the chicken in salt?

After preheating the salt and tightly wrapping the chicken, bake at 375°F (190°C) in a covered heavy pot to maintain even, penetrative heat. This ensures the chicken cooks gently, retaining moisture and aroma without overcooking the outer layers.

Q. How do I ensure the chicken stays juicy and isn’t overcooked?

Tightly wrap the chicken in parchment or leaves before embedding in hot salt. After baking for 75 minutes, allow the chicken to rest, covered, for 10 minutes so juices redistribute, resulting in tender and moist meat. Avoid baking longer than instructed to prevent drying.

Q. How many calories and protein does each serving provide?

Each 180g serving of Hakka Salt Baked Chicken provides about 320 kcal and 38g of protein. Protein accounts for approximately 48% of energy, while fat supplies 51%, making this a high-protein, moderately low-carb dish.

Best Easy Hakka Salt Baked Chicken Recipe

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