CantoneseMedium 90 min serves 4

Salt-Baked Chicken

Name: Salt-Baked Chicken
Total time: 90 min
Yield: 4 servings
Cuisine: Cantonese
Ingredients: whole chicken (1.2–1.4 kg), giblets removed; coarse sea salt (not iodized); star anise; fresh ginger, sliced 3 mm thick

盐焗鸡 · yán jú jī

家庭快手版 · Home version: Authentic Meizhou home version uses coarse sea salt + star anise + ginger—no commercial salt-bake powder. Chicken is wrapped in parchment *and* foil to trap steam, then buried in salt like a rustic oven.

My uncle in Meizhou’s Fengshun County baked this in a brick oven behind his tea shop—every Sunday, he’d dig out a 1.2 kg chicken buried under 5 kg of salt, still steaming inside its parchment cocoon. He said, 'The salt isn’t seasoning—it’s insulation. Like my mother’s quilt.'

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More chicken recipes →Make-Ahead

Ingredients

whole chicken (1.2–1.4 kg), giblets removed整鸡（1.2–1.4公斤），去内脏🛒 local1200 g
coarse sea salt (not iodized)粗海盐（非加碘）🛒 local2500 g
star anise八角🏮 asian8 g
fresh ginger, sliced 3 mm thick鲜姜片（3毫米厚）🛒 local40 g

whole chicken (1.2–1.4 kg), giblets removed: Ask butcher to spatchcock if too tall for your oven; otherwise use breast-up position

coarse sea salt (not iodized): Substitute kosher salt if coarse sea salt unavailable

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Rinse chicken inside and out; pat extremely dry. Rub cavity and skin with ginger slices and 2 star anise pods. Tie legs together with kitchen twine.
洗净→擦干→塞料→捆腿
2Wrap chicken tightly in two layers: first parchment paper, then heavy-duty aluminum foil. Seal seams completely.
纸→箔→封严
3In a large Dutch oven or heavy roasting pan, heat 1 kg salt over medium heat 5 minutes until warm (not hot). Add remaining salt, star anise, and ginger slices; stir to combine.
预热盐→加料→拌匀
🔍 Look for Medium heat 5 分钟 · 5 minutes
Visual: 盐粒干爽分明，无潮润或结块Salt looks dry and grainy, with no visible moisture or clumping
You know it's right when: 散发淡淡矿物香，无焦糊或烟熏味Salt emits a faint mineral scent, not burnt or smoky
4Bury wrapped chicken completely in warm salt mixture. Cover pan tightly with lid or foil. Bake at 180°C (350°F) for 60 minutes.
埋鸡→盖严→定时
5Carefully remove chicken from salt (wear oven mitts). Unwrap—steam will escape. Let rest 10 minutes before carving. Discard salt mixture.
取鸡→拆包→静置→弃盐

Tips

· Do NOT reuse the salt—it absorbs moisture and poultry odor and cannot be sterilized.
· For easier carving, chill unwrapped chicken 20 minutes before slicing—meat firms up but stays juicy.
· Serve with plain steamed rice and a simple scallion-ginger dipping sauce (2 tsp light soy + 1 tsp rice vinegar + 1 tsp minced scallion).

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Can I reduce the salt/soy in this recipe?

Yes — soy sauce is the main sodium source. Use light soy at 2/3 amount and finish with salt only to taste. Rinse canned/doubanjiang components if possible. Note: reducing soy also reduces color; a drop of dark soy or a pinch of sugar can restore depth without salt.

Source: HǎoWèi diet guide

Why do you cook the aromatics (garlic/ginger) first on low heat?

Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.

Source: Chinese Cooking Demystified technique library

My dish came out too salty. Can I fix it?

Quick fixes: add a squeeze of lemon/vinegar (acidity masks salt), stir in a few potato chunks or rice (they absorb salt — remove before serving), or bulk it out with more rice/vegetables. Next time: add soy sauce in two stages, taste in the middle, and remember light soy + a pinch of salt is often enough.

Source: HǎoWèi cooking science