Wineshark Cooking Class - Salt Baked Chicken 鹽焗雞

Ingredients (for 4):

• Chicken - 1
• Coarse salt - 600 g
• Table salt - 1 tsp
• Chinese five spice - 1/4 tsp
• Aromatic ginger - 10 g
• Oil - 1 tbsp
• Baking paper - 1 sheet
• Foil - 1 sheet

Procedures:

1. Clean the chicken and then hang to dry. Use kitchen paper to wipe dry the inside, then use the table salt to rub on the skin and inside thoroughly.

2. Cut the aromatic ginger into slices.

3. Rub the chicken skin and inside with the aromatic ginger, then leave the aromatic ginger inside.

4. Mix the coarse salt with Chinese five spice.

5. Rub the chicken with oil. 

6. Place the chicken on the baking paper. Then wrap it tightly, leaving no exposure. Tighten with a string.

7. Cook the coarse salt until very hot.

8. Wrap the chicken with tin foil, forming a tube shape, leaving one end open. Pour in the heated salt, evenly spreading around the wrapped chicken, then seal the other end. Put the chicken in pre-heated oven at 220 degree Celsius and bake for 1 hour 30 minutes

9. Take out the chicken and remove the tin foil.

10. Remove the chicken from the salt. Take away the baking paper.

11. Cut the chicken into pieces and serve.