Salt-Baked Chicken 盐焗鸡

Salt-Baked Chicken 盐焗鸡

Concept source :  Y3K Magazine Issue 55, 7/8- 2010
Recipe source :  Doris Choo @ Sumptuous Flavours

I followed the concept of using a non-stick pot to bake this salt-baked chicken after reading Y3K magazine. I like this concept because you do not have to stir-fry the coarse salt in a large wok until the salt are hot and popping, which can be very hazardous if the hot salt pellets land on you. Moreover, once the wok is used to fry the salt, it will be damaged as the large amount of salt corrodes cast-iron or aluminium woks.

I adjusted the basic recipe and came up with my own version to cater to my personal preference.  That is because I have tasted a few varieties of salt-baked chicken sold in various shops. The most famous being the Ipoh salt-baked chicken. 

The taste is simply scrumptious! The saltiness had seeped into the meat and it was subtly flavoured by the piece of danggui and red dates. Perfect! It caters perfectly to my family's taste. Everyone is happy ! We had a very satisfying dinner.

Ingredients

3 chicken whole legs
3 pieces danggui
6 red dates, pitted
1 tbsp shao hsing wine
1 tsp salt
2 tbsp hot water
2 tbsp sesame oil, for brushing the baking paper

Materials required

6 pieces of baking/wax paper , cut into rectangles of 30cm x 23cm
1 kg coarse salt
1 large piece of aluminium foil to line the non-stick pot

 Danggui and red dates

Line the non-stick pot with aluminium foil

Method

1.  Place the red dates and danggui into a small bowl. Add 2 tbsp of hot water. Set aside to cool. 
2.  Once cooled down, add in 1 tsp salt and 1 tbsp shao shing wine.
3.  Line a non-stick pot with aluminium foil. 
4.  Fill the pot with coarse salt and heat on medium flame until the salt is hot. 
5.  While the salt is being heated, brush 1 piece of baking paper with sesame oil.
6.  Place 1 chicken whole leg onto the paper, brush with liquid from soaking the danggui and red dates. Then add in a piece of danggui and two red dates.
7.  Place another piece of baking paper under this sheet and wrap up the chicken whole leg. 
8.  Once the salt is heated through, remove half the amount of salt onto another container. Place the 3 pieces of wrapped chicken in the middle of the non-stick pot. Cover the wrapped chicken pieces with the salt  removed earlier and place lid on the pot.
9.  Bake for about 25 to 30 minutes. 
10. Carefully remove the layer of salt and remove the packages. 

Use double layers of baking paper to wrap the chicken thigh

I am linking this post to Cook-Your-Books #16  

hosted by Joyce of Kitchen Flavours