Name: Salt-Baked Chicken ( )
Yield: Makes 6 to 8 Servings
Cuisine: China
Ingredients: 3 tablespoons grated ginger; 2 lotus leaves, soaked in hot water to cover for 20 minutes until pliable, drained, rinsed, and damp-dried; ¾ teaspoon sand ginger powder mixed with 2 tablespoons Mei Kuei Lu Chiew (see Wines); 1 teaspoon salt; 2 scallions, white portions lightly smashed and each scallion cut into 4 equal pieces; ½-inch-thick slice ginger, peeled and lightly smashed; 1 whole chicken, 3½ pounds; 1 piece dried tangerine peel,; 4 tablespoons Scallion Oil; 1 by 2 inches, soaked in hot water to cover for 20 minutes, or until softened (see Old Skin Beef, for discussion of dried peel); 5 pounds kosher salt

Preparation info

Makes
6 to 8
Servings

Difficulty
Medium

Appears in

Mastering the Art of Chinese Cooking

By Eileen Yin-Fei Lo

Published 2009

About

The nomadic Hakka have long prepared dishes that reflect their ability to create, and eat, in transit. One of their most famous preparations is chicken baked in a crust of salt, originally cooked over stones set in a hollow dug into the ground. When they settled in Guangdong, the top of the stove replaced the hole in the ground, and the chicken was baked in a wok.

The salt that surrounds the chicken becomes the oven, sealing in heat and flavor as the chicken bakes. Yet the chicken d

Ingredients

Method

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Ingredients

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