5 from 20 votes
Easy Salt Baked Chicken (简易盐焗鸡)
This salt-baked chicken recipe features a whole flattened chicken rubbed with a spice mix of salt, sugar, ground ginger, five-spice powder, turmeric, and Shaoxing wine. The chicken is roasted on a bed of green onions and ginger slices, resulting in tender meat infused with aromatic flavors and a slightly crispy skin.
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings:
4
to 6 servings
Calories:
441 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
Spice Mix (*Footnote 2)
- 1 tablespoon salt (*Footnote 3)
- 2 teaspoons sugar
- 1 teaspoon ground ginger or sand ginger powder if available
- 1/2 teaspoon five spice powder
- 1/4 teaspoon Turmeric (Optional, for color)
- 1 tablespoon Shaoxing wine (or Chinese rose wine, or dry sherry)
Baking
- 1 (3 lb to 5 lb / 1.3 kg to 2.2 kg) chicken Footnote 1, whole
- 6 green onions , halved
- 1 ginger sliced, thumb-sized piece
Instructions
- For the Spice mix: Combine the salt, sugar, ginger powder, five spice powder, and turmeric in a small bowl. Stir to mix well. Pour in the Shaoxing wine. Stir again to dissolve as much salt and sugar as possible. Set it aside to sit while you prepare the chicken.
- To prepare the chicken: Cut the chicken along both sides of the backbone one side at a time using a pair of kitchen scissors. Flip the chicken over and flatten out the legs and wings. Press down on the center of the chicken breasts using your hands, until the breastbone cracks and the chicken lays flat. Tug the wing tips under the drumsticks.
- Preheat the oven to 400° (200°C) convection (highly recommended, for a crispier skin) or 425°F (224°C). Line a baking sheet with parchment paper. Spread the green onion and ginger slices in the center, to form a bed for the chicken.
- Place the chicken skin side down. Spread a thin layer of the spice mix and rub until it’s even. Transfer the chicken onto the prepared green onion and ginger, skin side up this time. Rub the seasonings over the skin. You will have leftover spice mix if using a smaller chicken.
- Bake for 40 to 45 minutes, until the juices run clear when you probe the thickest part of the thigh and breast. Or the meat should read 165°F (74°C) if using a thermometer.
- Once the chicken is baked, let rest for 10 minutes before carving. Serve over steamed rice as a main dish.
Cup of Yum
Notes
- Adjust salt type for taste; kosher salt makes a balanced flavor while table or sea salt can increase saltiness.
- A ready-made salt baked chicken powder can replace the homemade spice mix if preferred.
- Using a smaller chicken can result in a more flavorful final dish.
Nutrition Information
Serving
1serving
Calories
441kcal
(22%)
Carbohydrates
2.8g
(1%)
Protein
65.7g
(131%)
Fat
16.8g
(26%)
Saturated Fat
4.6g
(23%)
Cholesterol
202mg
(67%)
Sodium
604mg
(25%)
Potassium
558mg
(12%)
Fiber
0.1g
(0%)
Sugar
2g
(4%)
Calcium
35mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 to 6 servings
Amount Per Serving
Calories 441
% Daily Value*
| Serving | 1serving | |
| Calories | 441kcal | 22% |
| Carbohydrates | 2.8g | 1% |
| Protein | 65.7g | 131% |
| Fat | 16.8g | 26% |
| Saturated Fat | 4.6g | 23% |
| Cholesterol | 202mg | 67% |
| Sodium | 604mg | 25% |
| Potassium | 558mg | 12% |
| Fiber | 0.1g | 0% |
| Sugar | 2g | 4% |
| Calcium | 35mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.