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Salt Baked Chicken

Quarter chicken bake in oven cover with salt.
Cook Time 40 mins
Marinating 1 d
Course Main Course
Cuisine Chinese
Servings 1 person


  • Oven
  • Baking tray
  • Baking paper
  • Aluminum foil



  • 1/4 Chicken (thigh and drumstick portion is preferable)
  • 2 tsp Sake (Shaoxing wine would also do)
  • 10 g Dang Gui (finely grated)
  • 1/2 tsp Coarse salt
  • Dash of White pepper
  • A slice of Ginger (about 2mm thick slice of ginger)


  • 500-1000 g Coarse Salt


  • Rinse 1/4 of chicken under tap water and pat it dry with kitchen towel.
  • Grate the dang gui with a cheese grater. Fine powder form is preferable.
  • Rub the chicken with sake, dang gui powder, white pepper, and coarse salt. Let it sit in the fridge for 24 hours.
  • The next day, take it out from the fridge and let it rest in room temperature for a while before baking.
  • Preheat the oven at 200 degree C.
  • Cut a baking paper which is enough to wrap the chicken, place a slice of ginger on it and follow by the chicken. Wrap it tight.
  • Do a second wrapping with aluminum foil this time.
  • Take a baking tray, cover the bottom with salt. About 2 centimeter thick. Place the wrapped chicken on top.
  • Cover it with enough salt.
  • Put it in oven, bake it in 200 degree C for 40 minutes.
  • After 40 minutes, switch off the heat and let is sit inside the oven for about 10 minutes.
  • Bring it out from the oven, dismantle the salt cocoon and cut open the wrapper. Enjoy your salt baked chicken~
Keyword salt baked chicken, 盐焗鸡