Chicken in salt

Salt-baked chicken, a famous dish originating from the Cantonese Hakka people in Huizhou, Guangdong. This dish carries a rich culinary legend that has spanned over three hundred years.

The Origin of Salt-Baked Chicken

Historians trace the origins back to the coastal area of Huizhou during the mid-Qing Dynasty. In an era when preservation methods were essential, workers in the salt fields created a fortuitous culinary innovation. They wrapped cooked chicken in gauze paper and buried it within a salt pile, inadvertently discovering that this method not only preserved the chicken but also imbued it with a distinct flavour.

The Evolution of a Dish

As the years passed, making chicken underwent significant evolution. By the middle and late Qing Dynasty, with the flourishing salt industry in Huizhou, the dish transformed from a basic preservation technique into an exquisite culinary delight. Chefs began substituting salt piles with wrapping the chicken in gauze paper and submerging it in hot salt to stew. This method not only reduced cooking time but also enhanced the chicken’s tenderness and juiciness.

A Dish of Exquisite Flavour

The modern salt-baked chicken is characterised by its golden hue, crispy skin, and tender meat, all enveloped in a fragrant aroma. Locally, its popularity soared thanks to this improved technique.
Interestingly, while traditionalists may prefer the original method, some opt to wrap the chicken in tin foil and bake it in an oven, achieving equally delightful results.

A Cultural Heritage

Despite changes in production methods, the essence of chicken remains constant. It is more than just a delicious meal; it embodies a significant aspect of cultural heritage. The preparation process reflects the fundamental elements of heat and seasoning in Chinese cooking, while its unique flavour encapsulates the spirit of Hakka culture.

If you’re looking for a simple yet unique way to prepare chicken, look no further than the classic method of salting. This technique not only gives the chicken incredible flavour, but also a delicious roasted potato and creamy sauce. Cooking it in a salt casing gives it tenderness and juiciness. Surprisingly, it’s not overly salty.

For the Chicken

1 chicken (around 2 kg)
200 g butter
A handful of parsley
1.5 kg coarse sea salt

For the Potatoes

1 kg of small potatoes
50 g butter
1/2 red bell pepper
2 tsp sweet ground paprika
Pepper & salt to taste

For the Sauce

80 g butter
1 small onion, finely chopped
2 teaspoons sweet ground paprika
200 ml chicken broth
200 ml sour cream
Pepper & salt to taste

Procedure:

Start by preheating the oven to 190°C.
Sprinkle a thin layer of salt on the foil-lined dish and place the chicken on top. Before sealing, brush the chicken generously with butter to enhance its richness and flavour. Place a handful of fresh parsley inside the cavity of the chicken for extra aroma and flavour. Then sprinkle the completely with coarse sea salt, making sure it is well coated.

This layer of salt will create a barrier that will keep the chicken moist during the roasting process. Sprinkle with a little water. This will trap the steam and flavours during the roasting process. Place the wrapped chicken on a baking tray and transfer to the preheated oven for 1.5 hours. When done, carefully unwrap the foil – be careful to watch out for any steam escaping. Let the chicken rest for a few minutes before serving, allowing the juices to distribute evenly.

While the chicken is roasting, wash the small potatoes and place them in a pot of salted water. Boil until tender. Drain and let cool slightly. Once cooled, toss the potatoes with butter, diced red bell pepper, sweet ground paprika, and season with salt and pepper. Spread the potatoes on a baking tray and roast in the oven for the last 30 minutes of the chicken’s cooking time, until golden and crisp.

In a saucepan, melt the butter over medium heat. Add the finely chopped onion and sauté until translucent. Stir in the sweet ground paprika and cook for another minute. Pour in the chicken stock and bring to a simmer. Let it reduce slightly—mix in the sour cream, and season with salt and pepper to taste. Stir until the sauce is creamy and well combined. Bon appétit!

Chicken

Chicken Marengo

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