Hakka Salt-Baked Chicken
by Barbara Tropp
dinner
Yield: 4 servingsPrep: Prep: 2 hrs (stand time)Cook: Cook: 1 hr 45 minsTotal: Total: 4 hrs 15 mins
Ingredients
You have 1 of 15
produce
- ○5cilantro
- ○2scallions(lightly smashed and cut into 1 1/2-inch lengths)
- ○5ginger(fresh, lightly smashed)
- ○1 tablespoonginger(finely chopped, peeled, fresh)
protein
- ○1chicken(preferably free-range, rinsed and patted dry)
pantry staple
- ○1/4 teaspoonkosher salt
- ○1 1/2 tablespoonsChinese rice wine
- ○4 1/2 poundskosher salt
- ○1 tablespoonChinese chile sauce(such as Tso Hin Kee Chinese Chili Sauce)
- ✓1 teaspoonrice vinegar
- ○1/2 teaspoongranulated sugar
- ○2 tablespoonscorn oil
- ○1 tablespoonRose Dew Liqueur
other
- ○1 tablespoonhot water
- ○1 podstar anise pod
Instructions
- Rub the cavity of the chicken with the rice wine and stuff with the ginger, scallions, cilantro sprigs, and star anise. Place the chicken, breast up, on a rack and brush the outside with the liqueur. Let the chicken stand in a cool, airy place until the skin is dry to the touch, about 2 hours.
- Truss the chicken with string. Wrap the chicken in a single layer of cheesecloth; bring the ends around and tie them together on top of the chicken breast with string. The chicken should be tightly wrapped in a neat ball.
- Pour the salt into a large heavy stockpot or spun-steel wok that will hold the chicken snugly. Turn the heat to moderately high and stir the salt frequently until it is very hot to the touch, about 10 minutes. Carefully pour all but 1 inch of the salt (about 6 cups) into a heatproof bowl. Set the chicken in the pot, breast up, and cover completely with the reserved hot salt. Cover the pot, reduce the heat to moderate, and cook the chicken undisturbed on top of the stove for 1 1/2 hours. Check for doneness by brushing off the salt and piercing a thigh with a sharp knife. If the juices are still pink, re-cover with salt and continue to cook for another 15 to 30 minutes.
- Push the salt aside and carefully remove the chicken, holding it by the knotted cheesecloth; try not to tilt the chicken and spill the juices. Set the chicken on a large platter and remove the cheesecloth and trussing strings. Discard the salt. Carve the chicken or use a cleaver to chop it Chinese-style into bite-size pieces. Serve hot or at room temperature, garnished with cilantro leaves and accompanied by the Hakka dipping sauces.
- For the chile sauce, whisk together all ingredients in a small bowl until sugar dissolves. Let stand at least 15 minutes; stir before serving.
- For the ginger sauce, place ginger in a small, heavy serving saucer. Heat oil in a small saucepan over medium-high until it sends up a wisp of smoke, then pour over ginger. Stir to combine. Sprinkle with salt, and stir to combine. Serve warm or at room temperature.
My notes
The Chinese chile sauce called for in the Hakka chile sauce recipe is a fruity-hot blend of chiles and spices. Do not confuse chile sauce with hot bean paste or a product labeled 'chili paste with garlic.'