I call this a cheater version of the traditional salt baked chicken, or 盐焗鸡 (Yan Ju Ji). It uses a completely different approach but in my opinion, creates a superior result. The traditional version uses a quite complicated process and the cooking time is long. It results in a tender juicy chicken with a sticky skin. But using this simplified version, you got to keep all the perks of the traditional version, with the added bonus of crispy skin. For me, the crispy skin IS the killer feature!
How traditional salt baked chicken is made
A little background on this classic Chinese dish – salt baked chicken. If you look at the recipe for the original version, you’ll be surprised to see that the chicken is actually cooked on the stovetop. This is because the oven is not a standard cooking device in China. That’s why smart chefs invented this method, to mimic the result of roasted chicken without using an oven. Here is the original process: The chicken skin will become sticky because the moisture gets drawn by the salt, creating a roasted chicken effect. But, that one is SO MUCH WORK!
Why this recipe
Since I now have access to an oven, I feel like we can use a much easier method to achieve an effect similar to that of the traditional salt baked chicken. Instead of spending a day and extra hours on the prep, and a few more hours of cooking, this recipe does everything in one go. And you will have the most juicy and flavorful chicken in less than an hour, with crispy skin!
Ingredients
Sand ginger vs. regular ginger
One important ingredient for traditional salt baked chicken is sand ginger powder. It has a unique aroma that is different from that of regular ginger. Unfortunately it’s a special ingredient that is quite hard to find. We’ve tested this with galangal and it doesn’t come close. So here is my solution:
If you have access to a Chinatown or Chinese market, look for “Dried Sand Ginger” or “Sand Ginger Powder (沙薑粉 / 山奈粉). And use it in this recipe for the most authentic taste.If you cannot find sand ginger powder, go ahead and use regular ginger powder instead. The flavor profile is different, but the result will be super delicious nonetheless.If you happen to have Chinese rose wine on hand, using rose wine plus ginger powder will give the dish extra fragrance.
Although traditionalists will oppose the use of regular ginger powder in this recipe, I do not want you to miss out on this great dish because you cannot find a very uncommon ingredient.
Salt baked chicken powder
Again, if you have access to Chinatown or a Chinese market, you might be able to find “salt baked chicken powder”. It is made with very fine salt, sand ginger powder and a few other seasonings. And it usually comes in packages. You can use one package of salt baked chicken powder instead of my homemade spice mix for this recipe.
Turmeric
Many traditional salt baked chicken recipes use gardenia water to add the yellow color. Again, it’s another very special ingredient and can be hard to find. I decided to use turmeric in this recipe to give the chicken a beautiful color. And I ended up loving the taste.
Type of salt to use
If you prefer to serve the chicken by itself, use kosher salt for a milder taste. I used table salt for a slightly saltier result so it goes perfectly with rice. But if you’re concerned about the salt level, use kosher salt. For a saltier taste, sea salt will work as well.
How to cook the cheater version of salt baked chicken
The most challenging part of this recipe is splitting open the chicken. It might look daunting, but all you need is a pair of poultry shears to easily cut up the chicken. That’s it! All you need is 15 minutes of active cooking time for this wonderfully fragrant chicken that has super crispy skin and tender juicy meat.
How to serve salt baked chicken
Once you’ve roasted the chicken, you can carve it into large pieces for serving – breast, leg, and wing pieces. At Chinese restaurants, chefs usually carve the chicken further into bone-in bite-size slices right before serving, so the chicken is more manageable to eat and the meat remains juicy. However, you do need a heavy knife or a cleaver if you want to cut the bone-in pieces. Alternatively, you can also debone the chicken, and then slice it. And of course, it’s totally OK to serve the larger pieces as they are. I enjoy serving this dish over steamed rice with some blanched vegetables for a complete meal. Also, if you save the chicken bones, you can use the regular method or the pressure cooker (Instant Pot) method to make delicious chicken broth.
Afterthought
This recipe might be a bit of a deviation from the traditional salt baked chicken. But I found it so much more approachable and the result is amazing. No matter whether you’re looking for an easy recipe for roast chicken, or trying to get a taste of this classic dish, I hope you give this one a try. Happy cooking!
Side dishes to serve with salt baked chicken
Chinese Broccoli with Oyster Sauce (蚝油芥蓝, Gai Lan)How to Make Congee (Plain Congee, 白粥)Tomato Egg Drop SoupBean Sprout Stir FryAn Easy Chinese Greens Recipe
Lilja Walter was a part of the Omnivore’s Cookbook team and worked closely with Maggie to develop and test this recipe.
