Traditional Hakka salt baked chicken 盐焗鸡 is prepared by encasing the bird in the salt crust, the culinary tradition that has stood the test of time until today since the Qing dynasty.

This surprisingly simple dish relies on the culinary magic inside the cocoon built with a bed of sea salt. The hot salt isolates the chicken from direct heat, ensures even cooking, and removes the possibility of burning or charring. The chicken is wrapped in a tight parcel, which retains all the moisture. It is steaming in its juice, concentrating all the essence and reabsorbing into the chicken.

Once you open the packet, you will get the juiciest chicken with the smoke flavor of the salt baked chicken. You know you are in for a treat.

Note: This post may contain affiliate links. Please read my privacy policy for more info. I may receive commissions for purchases made through links in this post. As an Amazon Associate, I earn from qualifying purchases.

Fresh chicken is a must to make salt baked chicken, as only a handful of seasoning is used in this recipe. The seasoning is to accentuate the flavor of the chicken meat, not overshadow it. This treatment contrasts with cooking curry, which emphasizes the flavor’s complexity.

The simplicity of Hakka cuisine also means we have to prepare it carefully, as there are barely any herbs and spices to disguise any mistake in the making.

When you open up the parcel of treasure, you will be greeted with the tendrils of steam curling out and hypnotized by the aroma of the chicken with the smoke flavor of the sea salt.

1. The salt baked chicken – comparison between three methods

In developing this recipe, I have referred to some recipes to find the best way to prepare Chinese salt baked chicken.

I have decided to use chicken thigh because it is easier to cook and does not need a large pot or wok to cook the whole chicken. You can follow the exact method if you intend to bake the entire chicken.

Restaurants use a large (some specialty shops tailored made a vessel) wok for baking the chicken. However, we can do it at home using the standard size wok instead.

Before finalizing my recipe, I conducted three tests to discover some of the myths and outcomes.

a. Test one:  Bake in the oven versus in the wok.

The most important flavor of the salt baked chicken comes from two sources, the sand ginger and the smoke of the salt.

The smoky flavor of the salt baked chicken is significantly more intense for those chicken baked in the wok. The main reason is that the heat generated by the wok is higher than in the oven. I use 250°C for baking the chicken in the oven, but it still does not match the smoky aroma that permeates the kitchen when I use the wok over the lowest heat.

Result:  Using the wok to bake the chicken is hands-down.

b. Test two: To omit the sand ginger

Sand ginger is the primary ingredient for traditional Chinese salt-baked chicken. It is commonly available in Asia but is an exotic ingredient elsewhere. I know it is difficult to get these ingredients, so I am looking for a solution: the chicken still turns out juicy, tender, and evenly cooked without using sand ginger.

Result: The lack of sand ginger is surprisingly good. The five spices powder fills the void left by the absence of sand ginger. It is juicy and tender either using the wok or oven.

My conclusion: Sand ginger is an authentic ingredient but not essential to create a fantastic salt-baked chicken.

c. Test three: Switch up the recipe with Chinese herbs

The traditional way to prepare salted chicken requires only a few ingredients. Salt, sand ginger, ginger, wine, and five-spice powder are the only ingredients required. Some people prefer to add some Chinese medicinal herbs to enhance the flavor. This set of tests aims to compare one with herbs and one without.

I add two slices of Dong Quai (Angelica Sinensis), two slices of ginseng, and s teaspoons of wolfberries to each chicken thigh before wrapping it.

The result: The Chinese herbs have an aromatic flavor widely used by the Chinese in various cuisine. It is an individual preference regarding whether to include herbs or not. I like the aroma and flavor of the herbs, but I will leave them as the optional ingredient as not everyone can get the herbs.

2. The flavoring agent

a. Sand ginger

Sand ginger is commonly available in Asia but is an exotic ingredient in other parts of the world. If you can’t find the fresh one, use the sand ginger powder as part of the dry rub to marinate the chicken. I get fresh sand ginger in the local market. You can try to ask for it last the

Traditional Hakka salt baked chicken 盐焗鸡 is prepared by encasing the bird in the salt crust, the culinary tradition that has stood the test of time until today since the Qing dynasty.

This surprisingly simple dish relies on the culinary magic inside the cocoon built with a bed of sea salt. The hot salt isolates the chicken from direct heat, ensures even cooking, and removes the possibility of burning or charring. The chicken is wrapped in a tight parcel, which retains all the moisture. It is steaming in its juice, concentrating all the essence and reabsorbing into the chicken.

The result is incredibly succulent and tender. Once you open the packet of the juicy salt baked chicken, you know you are in for a treat.

Note: This post may contain affiliate links. Please read my privacy policy for more info. I may receive commissions for purchases made through links in this post. As an Amazon Associate, I earn from qualifying purchases.

Fresh chicken is a must to make salt baked chicken, as only a handful of seasoning is used in this recipe. The seasoning is to accentuate the flavor of the chicken meat, not overshadow it. This treatment contrasts with cooking curry, which emphasizes the flavor’s complexity.

The simplicity of Hakka cuisine also means we have to prepare it carefully, as there are barely any herbs and spices to disguise any mistake in the making.

When you open up the parcel of treasure, you will be greeted with the tendrils of steam curling out and hypnotized by the aroma of the chicken with the smoke flavor of the sea salt.

1. The salt baked chicken – comparison between three methods

In developing this recipe, I have referred to some recipes to find the best way to prepare Chinese salt baked chicken.

I have decided to use chicken thigh because it is easier to cook and does not need a large pot or wok to cook the whole chicken. You can follow the exact method if you intend to bake the entire chicken.

Restaurants use a large (some specialty shops tailored made a vessel) wok for baking the chicken. However, we can do it at home using the standard size wok instead.

Before finalizing my recipe, I conducted three tests to discover some of the myths and outcomes.

a. Test one:  Bake in the oven versus in the wok.

The most important flavor of the salt baked chicken comes from two sources, the sand ginger and the smoke of the salt.

The smoky flavor of the salt baked chicken is significantly more intense for those chicken baked in the wok. The main reason is that the heat generated by the wok is higher than in the oven. I use 250°C for baking the chicken in the oven, but it still does not match the smoky aroma that permeates the kitchen when I use the wok over the lowest heat.

Result:  Using the wok to bake the chicken is hands-down.

b. Test two: To omit the sand ginger

Sand ginger is the primary ingredient for traditional Chinese salt-baked chicken. It is commonly available in Asia but is an exotic ingredient elsewhere. I know it is difficult to get these ingredients, so I am looking for a solution: the chicken still turns out juicy, tender, and evenly cooked without using sand ginger.

Result: The lack of sand ginger is surprisingly good. The five spices powder fills the void left by the absence of sand ginger. It is juicy and tender either using the wok or oven.

My conclusion: Sand ginger is an authentic ingredient but not essential to create a fantastic salt-baked chicken.

c. Test three: Switch up the recipe with Chinese herbs

The traditional way to prepare salted chicken requires only a few ingredients. Salt, sand ginger, ginger, wine, and five-spice powder are the only ingredients required. Some people prefer to add some Chinese medicinal herbs to enhance the flavor. This set of tests aims to compare one with herbs and one without.

I add two slices of Dong Quai (Angelica Sinensis), two slices of ginseng, and s teaspoons of wolfberries to each chicken thigh before wrapping it.

The result: The Chinese herbs have an aromatic flavor widely used by the Chinese in various cuisine. It is an individual preference regarding whether to include herbs or not. I like the aroma and flavor of the herbs, but I will leave them as the optional ingredient as not everyone can get the herbs.

2. The flavoring agent

a. Sand ginger

Sand ginger is commonly available in Asia but is an exotic ingredient in other parts of the world. If you can’t find the fresh one, use the sand ginger powder as part of the dry rub to marinate the chicken. I get fresh sand ginger in the local market. You can try to get it at the local Asian market near you.

If you bake the whole chicken, you can stuff a few slices of sand ginger (and ginger) in the cavity. However, since I am baking chicken thighs, I apply the minced sand ginger all over the surface of the chicken.

b. Five-spice powder

A small amount of five-spice powder can make the flavor more wholesome. Some recipes add star anise to the coarse salt to bake the chicken, but I find that the effect is less intense than adding the spices to the chicken directly.

You may omit the Chinese five-spice powder and replace it with salt/peppercorn. The salt/peppercorn mix is used in other Chinese recipes, such as the Chinese roast chicken.

c. Coarse salt

Coarse salt serves two purposes:

• The salt shields the chicken from the direct heat of the stove and provides an even temperature throughout the whole surface of the chicken.
• The dried sea salt has a distinct smoke flavor, which infuses the chicken meat. This smoky flavor is unique to the Chinese salt baked chicken.

Here is how to prepare the coarse salt to bake the chicken:

• First, put the salt in the wok. Then, pan-fry the salt over medium heat until the salt is hot and smoky.
• Turn down the heat and continue to stir and flip the salt. You will hear the crackling sound from the salt starting to dry up.
• Stir-fry until the salt is dehydrated or when it starts to turn light brown. The salt is now ready to use.

Use an old wok to fry the salt. The salt can damage the surface of a well-seasoned wok. If you do not have an old wok, season the wok again after frying the salt. It is not difficult to do so. Here is an excellent video about how to season a wok. Alternatively, you can use a dutch oven to replace the wok.

You can reuse the salt multiple times. Discard the dirty salt and keep the rest. This salt has been baked for a long time and is very dry. Therefore, you do not need to fry it the next time you use it. Once it is heated up, it is ready to use.

3. How to make salt baked chicken

Here are the steps on how to prepare salt baked chicken.

a. Marinate the chicken

The simple marinade gives the best result. After a gantlet of tests, the marinade consisting of ginger, sand ginger, wine, salt, and five-spice powder gives the best result. Forget about soy sauce and sesame oil.

How to marinade:

• Mince the sand ginger and ginger finely (Or you can use the mortar and pestle)
• Add all the ingredients to the chicken thighs. Rub the chicken with the seasonings for a minute or two until it is evenly coated the chicken.
• Place the chicken on a wire mesh and cover it with cling film. Let the excess liquid drip into the bottom pan.
• Marinate the chicken for 12 hours in the refrigerator. Marinated chicken taste much better.

b. Wrapping the chicken (with baking paper and aluminum foil)

I use a large piece of baking paper to wrap the chicken thigh. Then wrap again with another piece of paper. Next, I use a piece of aluminum foil to wrap the bottom and the side of the chicken parcel, leaving the baking paper to expose on top of the packet.

To wrap the chicken, you need two layers of parchment paper (or baking paper). The first layer of the baking paper keeps the juice of the chicken within. The second paper will keep the coarse salt outside of the chicken. It also keeps the first layer clean, which is to be unfolded in front of the diners.

The aluminum foil can protect the heat from the stove (I bake it over the gas stove, not in the oven) from overheating the paper, which can make it extremely brittle and may even char the paper.

c. Baking

The cooking process is straightforward. Place the wrapped chicken at room temperature over a bed of coarse salt so that the chicken will not touch the hot surface of the wok. Then, add a layer of salt to cover the chicken entirely. The amount of salt must be at least an inch of salt on top of the chicken.

Turn the heat low/medium and cover the wok with the lid. Bake the chicken in the wok with it cocooned inside the salt.

The salt does not penetrate the wrapping, although the smoky flavor does. We still need to include salt in the marinade to season the chicken. The coarse salt acts as an insulator, preventing direct heat from the stove from reaching the chicken. As a result, the chicken is evenly cooked, juicy and tender. It also provides the unmistakable smoky flavor for the salt-baked chicken.

As time goes by, you will start to notice smoke rising from the wok and be able to smell the smoky aroma of the salt.

Bake for thirty minutes, and then turn off the heat. Keep the lid on and let the latent heat of the coarse salt continue cooking the chicken for another twenty minutes. The total baking time for the chicken thighs is fifty minutes. Increase the baking duration (low/medium heat) if you want to bake the whole chicken uncut.

The Salt Baked Chicken Recipe

If you bake the whole chicken, you can stuff a few slices of sand ginger (and ginger) in the cavity. However, since I am baking chicken thighs, I apply the minced sand ginger all over the surface of the chicken.

b. Five-spice powder

A small amount of five-spice powder can make the flavor more wholesome. Some recipes add star anise to the coarse salt to bake the chicken, but I find that the effect is less intense than adding the spices to the chicken directly.

You may omit the Chinese five-spice powder and replace it with salt/peppercorn. The salt/peppercorn mix is used in other Chinese recipes, such as the Chinese roast chicken.

c. Coarse salt

Coarse salt serves two purposes:

• The salt shields the chicken from the direct heat of the stove and provides an even temperature throughout the whole surface of the chicken.
• The dried sea salt has a distinct smoke flavor, which infuses the chicken meat. This smoky flavor is unique to the Chinese salt baked chicken.

Here is how to prepare the coarse salt to bake the chicken:

• First, put the salt in a dry wok. Then, pan-fry the salt over medium heat until the salt is hot and smoky.
• Turn down the heat and continue to stir and flip the salt. You will hear the crackling sound from the salt starting to dry up.
• Stir-fry until the salt is dehydrated or when it starts to turn light brown. The salt is now ready to use.

Use an old wok to fry the salt. The salt can damage the surface of a well-seasoned wok. If you do not have an old wok, season the wok again after frying the salt. It is not difficult to do so. Here is an excellent video about how to season a wok. Alternatively, you can use a dutch oven to replace the wok.

You can reuse the salt multiple times. Discard the dirty salt and keep the rest. This salt has been baked for a long time and is very dry. Therefore, you do not need to fry it the next time you use it. Once it is heated up, it is ready to use.

3. How to make salt baked chicken

Here are the steps on how to prepare salt baked chicken.

a. Marinate the chicken

The simple marinade gives the best result. After a gantlet of tests, the marinade consisting of ginger, sand ginger, wine, salt, and five-spice powder gives the best result. Forget about soy sauce and sesame oil.

How to marinade:

• Mince the sand ginger and ginger finely (Or you can use the mortar and pestle)
• Add all the ingredients to the chicken thighs. Rub the chicken with the seasonings for a minute or two until it is evenly coated the chicken.
• Place the chicken on a wire mesh and cover it with cling film. Let the excess liquid drip into the bottom pan.
• Marinate the chicken for 12 hours in the refrigerator. Marinated chicken taste much better.

b. Wrapping the chicken (with baking paper and aluminum foil)

I use a large piece of baking paper to wrap the chicken thigh. Then wrap again with another piece of paper. Next, I use a piece of aluminum foil to wrap the bottom and the side of the chicken parcel, leaving the baking paper to expose on top of the packet.

To wrap the chicken, you need two layers of parchment paper (or baking paper). The first layer of the baking paper keeps the juice of the chicken within. The second paper will keep the coarse salt outside of the chicken. It also keeps the first layer clean, which is to be unfolded in front of the diners.

The aluminum foil can protect the heat from the stove (I bake it over the gas stove, not in the oven) from overheating the paper, which can make it extremely brittle and may even char the paper.

c. Baking

The cooking process is straightforward. Place the wrapped chicken at room temperature over a bed of coarse salt so that the chicken will not touch the hot surface of the wok. Then, add a layer of salt to cover the chicken entirely.

Turn the heat low/medium and cover the wok with the lid. Bake the chicken in the wok with it cocooned inside the salt.

The salt does not penetrate the wrapping, although the smoky flavor does. We still need to include salt in the marinade to season the chicken. The coarse salt acts as an insulator, preventing direct heat from the stove from reaching the chicken. As a result, the chicken is evenly cooked, juicy and tender. It also provides the unmistakable smoky flavor for the salt-baked chicken.

As time goes by, you will start to notice smoke rising from the wok and be able to smell the smoky aroma of the salt.

Bake for thirty minutes, and then turn off the heat. Keep the lid on and let the latent heat of the coarse salt continue cooking the chicken for another twenty minutes. The total baking time for the chicken thighs is fifty minutes. Increase the baking duration (low/medium heat) if you want to bake the whole chicken uncut.

The Salt Baked Chicken Recipe