Hakka Salt-Baked Chicken Buried in Hot Salt

What you need

• 1 small whole chicken, about 800 g (1 3/4 lb), head and feet removed
• 1 1/2 tsp fine salt, for seasoning the bird
• 1/2 tbsp sand ginger powder, or ground dried ginger
• 1/2 tbsp ground turmeric, optional, for colour
• 1 tbsp Shaoxing wine
• 3 scallions, halved
• 4 slices fresh ginger
• steamed rice, for serving
• 2 kg (4 1/2 lb) coarse sea salt, enough to bury the bird in your pot

Method

Restated from the original video

1. 1

   Rinse the chicken and let it drain, then pat it completely dry inside and out.

2. 2

   Rub the fine salt over the skin and inside the cavity, then rub in the Shaoxing wine.

3. 3

   Mix the sand ginger and turmeric and rub them all over the skin.

4. 4

   Push the scallions and ginger slices into the cavity.

5. 5

   Leave the chicken uncovered on a rack in the fridge for about 1 hour so the skin dries a little.

6. 6

   Stir-fry the coarse salt in a dry wok over high heat until it is very hot and completely dry, about 10 min.

7. 7

   Wrap the chicken snugly in two layers of baking paper so no salt can get in, and tie it with string.

8. 8

   Spread about 3 cups of the hot salt over the base of a heavy clay pot or cast iron casserole. Set the parcel on it, breast up, and cover it completely with the rest of the salt.

9. 9

   Put the lid on and cook over low heat for 40 min.

10. 10

    Turn off the heat and leave the chicken buried in the salt for 30-40 min more to finish cooking gently.

11. 11

    Dig out the parcel, brush off the salt and unwrap it. The thickest part of the thigh must read 74 °C (165 °F); if not, wrap it again and return it to the salt over low heat for 10 min.

12. 12

    Tear the meat into strips by hand or chop it into pieces, and serve with steamed rice.

13. 13

    Once cool, keep the clean white salt for the next time and throw away any darkened salt from the bottom.

Imported from chinasichuanfood.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.