Sichuan Style Salt Baked Chicken

⏱ 95 mins 🍽 4-6 serving(s) 🌶 chinese 🏷 Whole Chicken

This traditional dish originates from Sichuan Province, where abundant local salt was used to create a unique cooking method. A whole chicken is marinated, then completely buried in hot salt and baked, resulting in succulent, aromatic meat. It is served with three distinct dipping sauces: a spicy chili sauce, a pungent garlic sauce, and a fragrant ginger oil. The process is simple but yields impressive results, perfect for a special meal.

Sichuan Style Salt Baked Chicken

Ingredients

  • 3 lbs whole chickens
  • 1/4 cup shaoxing wine
  • 1 tablespoon ginger, minced
  • 3 green onions, chopped
  • 4 lbs kosher salt
  • 1 teaspoon five-spice powder
  • 2 teaspoons szechuan peppercorns
  • 1 large piece cheesecloth
  • 1 tablespoon hot water
  • 1 tablespoon Chinese chili sauce
  • 1 teaspoon unseasoned rice vinegar
  • 1/2 teaspoon sugar
  • 2 tablespoons unseasoned rice vinegar
  • 2 tablespoons garlic, minced
  • 1 tablespoon sugar
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons peanut oil
  • 1/4 teaspoon kosher salt

Method

  1. Rinse the chicken with cool water, trim any fat from the cavity, and put it in a large bowl. Mix the shaoxing wine, minced ginger, and chopped green onions in a separate small bowl.
  2. Coat the outside of the chicken with the wine mixture. Place any remaining mixture inside the cavity. Allow the chicken to marinate for 2 hours in a cool spot.
  3. Heat your oven to 400 degrees F. Evenly spread the kosher salt in a Dutch oven slightly larger than the chicken and bake it for 10 minutes. Take the salt out but keep the oven on.
  4. Put the chicken on a dry surface and rub the five-spice powder and szechuan peppercorns all over it. Wrap the chicken securely in a large piece of cheesecloth.
  5. Carefully transfer all but about 1 inch of the hot salt (roughly 6 cups) to a heatproof bowl. Position the chicken in the pot, breast side up, and cover it entirely with the reserved hot salt, ensuring no part is exposed. Cover the pot and bake for 1 hour.
  6. Take the chicken from the oven and let it rest for 30 minutes. Prepare the sauces during this time. After resting, discard the salt, unwrap the chicken, and chop it into pieces suitable for chopsticks. Serve with the sauces.
  7. For the Chili Sauce: Combine 1 tablespoon hot water with the Chinese chili sauce, 1 teaspoon rice vinegar, and 1/2 teaspoon sugar in a small bowl. Stir until the sugar dissolves. Let it sit for at least 15 minutes, then stir again before serving.
  8. For the Garlic Sauce: Mix 2 tablespoons unseasoned rice vinegar with the minced garlic and 1 tablespoon sugar in a small bowl. Stir to dissolve the sugar. Let it stand for a minimum of 15 minutes and stir prior to serving.
  9. For the Ginger Sauce: Place the minced fresh ginger in a small heatproof bowl. Heat the peanut oil in a small pan until it just begins to smoke, then pour it over the ginger and stir. Mix in 1/4 teaspoon kosher salt. Serve warm or at room temperature.

Nutrition (per serving)

Sodium176223000 mg

Recipe details

CategoryWhole Chicken
Cuisinechinese
AuthorMember 610488