Cantonese Salt-Baked Chicken
A legendary Cantonese technique where whole chicken is encased in salt and baked until the skin turns golden and meat becomes impossibly tender. Minimal ingredients, maximum flavor—the salt crust seals in moisture and seasons the bird perfectly.
- Total time
- 65 min
- Servings
- 2
- Calories
- 520
- Protein
- 65g
Ingredients
- 1 3-lb bird whole chicken
- 6 cups kosher salt
- 4 tbsp water
- 2 tbsp, minced ginger
- 3 stalks, trimmed scallions
- 3 tbsp soy sauce
Instructions
- 1
Pat chicken dry inside and out with paper towels. Season cavity with salt and pepper.
- 2
Stuff cavity with minced ginger and scallions. Tie legs with kitchen twine.
- 3
Mix salt with water until it resembles wet sand (clumps together when squeezed).
- 4
Spread half the salt mixture on a baking sheet. Place chicken on top, breast-up.
- 5
Cover chicken completely with remaining salt. Pat it down to form a crust.
- 6
Bake at 400°F for 50 minutes. Salt crust should be dry and pale golden.
- 7
Remove from oven. Let rest 10 minutes before carefully cracking away salt crust.
- 8
Brush chicken with soy sauce. Carve into pieces and serve hot with rice.
Tools you’ll need
- 9x13 baking sheet (or larger)
- oven thermometer (optional but helpful)
- kitchen twine
- paper towels
- tongs or carving fork
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