盐焗鸡
质量要求
鸡皮金黄油润焦香，鸡肉咸鲜滑嫩味浓，佐以沙姜油，味更鲜美。
食材
光三黄鸡1只（约1200克）。
配料
纱纸2张，
粗盐2500克。
调料
香菜25克，
姜片10克，
葱段10克，
盐8克，
白糖6克，
味精3克，
八角末2克，
沙姜粉5克，
黄酒20克，
芝麻油5克，
花椒5克，
花生油70克。
烹饪方法
1
炒锅置小火上，放入4克盐炒热，加沙姜粉3克，略炒后倒入小碗中，加花生油50克拌匀，浸制10分钟后即成沙姜油蘸料；在纱纸上刷上少量花生油待用。
2
将三黄鸡洗净，晾干，去嘴壳，剁去爪，用刀背在颈与鸡身处剁一刀使颈骨断开，但皮仍与鸡身相连。
3
将三黄鸡放大盆内，加姜片、葱段、八角末、沙姜粉2克、盐4克、白糖、味精、黄酒
擦匀鸡身及鸡腹腔，将姜片、葱段留在鸡腹腔内，腌制约20分钟，取出，控去汁水。
4)将刷过油的纱纸放在砧板上，放上三黄鸡，将鸡头折向鸡身一侧，将纱纸卷起卷紧，包紧两头，再裹上另一张纱纸，包好。
5)炒锅置火上，下粗盐、花椒炒烫并呈暗红色，取1/3的粗盐放在瓦煲底部，将包好的三黄鸡侧放在粗盐上，稍往下按一下，再将余下的粗盐全部倒入瓦煲内，盖住鸡身，盖上盖，铺上一块湿方巾，上小火焗约30分钟后，湿方巾变干了，三黄鸡也就焗熟了，可关火再焗几分钟。
6)将瓦煲离火，放在干燥的木板上，开盖，用刀敲开粗盐，将三黄鸡取出，揭去纱纸，去姜片、葱段，将鸡剁成大小合适的块，或用手撕成大片，放盘中，拼摆成整鸡形状，刷上芝麻油，两边用香菜点缀，配沙姜油蘸料上桌即成。
5.制作关键
1)宜选用肥嫩三黄鸡制作，也可选用清远鸡。
2)制作沙姜油时需先将盐炒热炒干后，再加沙姜粉，趁热放入花生油搅匀。
3)粗盐可以适当多一些，要能完全盖住包好的三黄鸡。炒制时放花椒增香。
4)要选用较深一点的瓦煲，以便能装下粗盐。瓦煲不宜选购太贵的。
5)瓦煲底部的粗盐要高于两节食指（约3厘米），铺太浅，会烤焦包三黄鸡的纱纸，三黄鸡会发黑。做完盐焗鸡后，将锅底变黑的粗盐刮去扔掉，白色的粗盐还可以留着下次使用。
6)焗制时间的长短应视三黄鸡的大小和火候而略有增减。
7)装盘要快，以免三黄鸡凉了影响风味。
**Salt-Baked Chicken (Yan Ju Ji)**
**Quality Requirements**
Golden, crispy, and fragrant skin; savory, tender, and richly flavored meat. Served with sand ginger oil for enhanced umami.
**Ingredients**
1 dressed Sanhuang chicken (~1200g)
**Supplementary Ingredients**
2 sheets of gauze paper
2500g coarse salt
**Seasonings**
25g cilantro
10g ginger slices
10g scallion segments
8g salt
6g sugar
3g MSG
2g ground star anise
5g sand ginger powder
20g cooking wine
5g sesame oil
5g Sichuan peppercorns
70g peanut oil
**Cooking Method**
1. **Prepare Sand Ginger Oil**: Heat 4g salt in a wok over low heat. Add 3g sand ginger powder and stir briefly. Transfer to a bowl, mix with 50g peanut oil, and let infuse for 10 minutes. Lightly brush gauze paper with peanut oil.
2. **Prep Chicken**: Clean and pat dry the chicken. Remove the beak and claws. Use the back of a knife to chop through the neck bone (without severing the skin).
3. **Marinate**: Place chicken in a large bowl. Rub with ginger, scallion, star anise, 2g sand ginger powder, 4g salt, sugar, MSG, and cooking wine. Stuff cavity with ginger and scallion. Marinate for 20 minutes. Drain excess liquid.
4. **Wrap Chicken**: Lay oiled gauze paper on a board. Place chicken with its head folded to one side. Wrap tightly, then encase in a second oiled gauze sheet.
5. **Salt-Baking Process**:
- Heat coarse salt and Sichuan peppercorns in a wok until scorching and reddish.
- Layer 1/3 of the salt in a clay pot. Place wrapped chicken on top, slightly pressing down. Cover completely with remaining salt.
- Cover pot, place a damp cloth over the lid, and bake over low heat for 30 minutes (until cloth dries). Turn off heat and let rest for 5 minutes.
6. **Serve**:
- Remove chicken from salt. Unwrap, discard ginger and scallion. Chop or hand-shred into pieces, reassemble into a whole chicken shape on a plate.
- Brush with sesame oil, garnish with cilantro. Serve with sand ginger oil dip.
**Key Tips**
1. **Chicken Selection**: Use tender Sanhuang or Qingyuan chicken.
2. **Sand Ginger Oil**: Toast salt first before mixing with sand ginger powder and oil.
3. **Salt Quantity**: Ensure coarse salt fully covers the chicken. Add peppercorns for aroma.
4. **Clay Pot**: Use a deep, affordable pot. Layer salt at least 3cm thick at the base to prevent burning. Discard blackened salt after use; reuse unburnt salt.
5. **Timing**: Adjust baking time based on chicken size and heat intensity.
6. **Serving**: Plate quickly to retain warmth and flavor.
**Features**
A Cantonese classic with crisp golden skin and succulent meat, elevated by aromatic sand ginger oil. The salt-baking method locks in juices while infusing subtle mineral notes. The dish balances simplicity with ceremonial presentation, embodying rustic elegance.
Salt-Baked Chicken (Yan Ju Ji) 盐焗鸡
-
Ho Kwok Leung
- Site Admin
- Posts: 455
- Joined: Wed Feb 28, 2024 10:56 pm
- Location: Hong Kong
-
Ho Kwok Leung
- Site Admin
- Posts: 455
- Joined: Wed Feb 28, 2024 10:56 pm
- Location: Hong Kong
Dongjiang Salt-Baked Chicken东江盐焗鸡
东江盐焗鸡
传统风味，四季皆宜。
东江盐焗鸡
惠州名菜
东江盐焗鸡是广东省惠州市的一道传统名菜，属于客家菜，其主料为项鸡，主要烹饪工艺是盐焗，其制法独特，味香浓郁，皮爽肉滑，以沙姜油盐佐食，风味极佳，其色泽微黄，皮脆肉嫩，骨肉鲜香，风味诱人，是宴会上常用的佳肴。
“盐焗鸡”是广东的一款名菜。它首创于广东东江一带。300多年前的东江地区沿海的一些盐场，有人把熟鸡用纱纸包好放入盐堆腌储，这种鸡肉鲜香可口，别有风味。后来东江首府盐业发达,当地的菜馆争用最好的菜肴款待客人，于是创制了鲜鸡烫盐焗制的方法现焗现食，因此菜始于东江一带，而东江是客家所在地，故称这种鸡为“客家盐焗鸡”。
客家咸鸡在惠阳淡水的历史与惠州出产海盐的历史密切相关，客家咸鸡制作技艺在惠州民间流传了一百多年。
“东江盐焗鸡”曾经被广东省烹饪协会鉴定为东江传统名菜之一；2021年8月30日，东江盐焗鸡入选广东省首批粤菜（客家菜）“湾区标准”。
2015年2月盐焗鸡制法入选惠州市第六批非物质文化遗产保护项目名录。
资料来源：百度百科
食材
嫩光鸡1只（约900克），
配料
姜片10克，
葱条10克，
芫荽20克，
八角2粒，
调料
粗盐2500克，
精盐12.5克，
味精8克，
芝麻油1.5克，
沙姜末2.5克，
熟猪油75克，
植物油15克，
纱纸2张。
烹饪方法
1.
小火烧热炒锅，下精盐4克，炒热后放入沙姜末拌匀取出，分盛2小碟，每碟加入猪油25克，作佐料用；余下猪油，放入味精、麻油、精盐5克调成味汁；把纱纸一张刷上植物油待用。
2.
光鸡洗净，晾干，斩去趾甲和嘴上硬壳，在翼膊两边各划一刀，在颈骨上剁一刀（不要剁断）。然后用精盐3.
5克擦匀鸡腔内，加入姜、葱、八角，先用未刷油的纱纸裹好，再包上已刷油的纱纸。
3.
旺火烧热炒锅，下粗盐炒至高温（盐略呈红色）时取出1/4放入沙锅内，把包裹好的鸡放在盐上，然后把余下3/4盐盖在鸡上面，加锅盖，用小火焗（焖）约10分钟，取清水75克，从沙锅盖边注入（不可揭盖），再焗10分钟至熟，取出，去掉纱纸。
4.
将鸡的皮和肉分别撕成片状；鸡骨折散，加入味汁拌匀。以骨垫底，肉置中间，皮盖在上面，砌成鸡的形状。芫荽消毒后伴在碟边即可。
食时佐以沙姜油盐。
特点
色微黄、皮爽肉滑，骨香味浓。
**Dongjiang Salt-Baked Chicken**
*A Traditional Delicacy, Perfect for All Seasons*
**Huizhou’s Signature Dish**
Dongjiang Salt-Baked Chicken is a renowned traditional dish from Huizhou City, Guangdong Province, belonging to Hakka cuisine. Made with a young hen and crafted through the unique salt-baking technique, it boasts rich aromas, tender skin, succulent meat, and fragrant bones. Served with sand ginger oil and salt, this dish features a golden-yellow hue, crispy skin, and an irresistible flavor, making it a staple at banquets.
---
### **Historical Background**
The "Salt-Baked Chicken" originated in Guangdong’s Dongjiang region over 300 years ago. Coastal salt fields in ancient Dongjiang inspired locals to preserve cooked chickens in salt piles using gauze paper, resulting in a uniquely savory dish. As Dongjiang’s salt industry flourished, local restaurants refined the method by baking fresh chickens in hot salt for immediate serving. Since the dish emerged in the Hakka heartland, it became known as **"Hakka Salt-Baked Chicken."**
In Huizhou’s Huiyang District, the dish’s history intertwines with local sea salt production, and its preparation techniques have been passed down for over a century.
- Recognized by the Guangdong Cuisine Association as a **traditional Dongjiang delicacy**.
- Listed in Guangdong’s first **"Greater Bay Area Standards"** for Hakka cuisine (August 2021).
- Added to Huizhou’s **Intangible Cultural Heritage** list in February 2015.
---
### **Ingredients**
- **Main**: 1 young hen (approx. 900g)
- **Aromatics**: 10g ginger slices, 10g scallions, 20g cilantro, 2 star anise pods
- **Seasonings**:
- 2500g coarse salt
- 12.5g fine salt
- 8g MSG
- 1.5g sesame oil
- 2.5g sand ginger powder
- 75g rendered lard
- 15g vegetable oil
- **Tools**: 2 sheets of gauze paper
---
### **Instructions**
1. **Prepare the seasoning**:
- Lightly toast 4g fine salt in a pan, mix with sand ginger powder, and divide into 2 small bowls. Add 25g lard to each bowl for dipping.
- Combine remaining lard with MSG, sesame oil, and 5g fine salt to make a sauce.
- Brush one sheet of gauze paper with vegetable oil.
2. **Prepare the chicken**:
- Clean and dry the chicken. Remove claws and beak. Make shallow cuts on both wings and the neck.
- Rub 3.5g fine salt inside the cavity, stuff with ginger, scallions, and star anise.
- Wrap first in plain gauze paper, then in the oil-brushed sheet.
3. **Salt-baking**:
- Heat coarse salt in a wok until reddish. Place 1/4 of the salt in a clay pot, add the wrapped chicken, and cover with remaining salt.
- Cover and bake over low heat for 10 minutes. Pour 75g water along the lid’s edge (do not open) and bake another 10 minutes. Unwrap the chicken.
4. **Assemble**:
- Shred the skin and meat separately. Break the bones into pieces and toss with the sauce.
- Layer bones at the bottom, meat in the middle, and skin on top to reconstruct the chicken shape. Garnish with cilantro.
5. **Serve**:
- Accompany with sand ginger salt dip.
---
### **Features**
Golden-yellow hue, crispy skin, tender meat, and aromatic bone fragrance.
传统风味，四季皆宜。
东江盐焗鸡
惠州名菜
东江盐焗鸡是广东省惠州市的一道传统名菜，属于客家菜，其主料为项鸡，主要烹饪工艺是盐焗，其制法独特，味香浓郁，皮爽肉滑，以沙姜油盐佐食，风味极佳，其色泽微黄，皮脆肉嫩，骨肉鲜香，风味诱人，是宴会上常用的佳肴。
“盐焗鸡”是广东的一款名菜。它首创于广东东江一带。300多年前的东江地区沿海的一些盐场，有人把熟鸡用纱纸包好放入盐堆腌储，这种鸡肉鲜香可口，别有风味。后来东江首府盐业发达,当地的菜馆争用最好的菜肴款待客人，于是创制了鲜鸡烫盐焗制的方法现焗现食，因此菜始于东江一带，而东江是客家所在地，故称这种鸡为“客家盐焗鸡”。
客家咸鸡在惠阳淡水的历史与惠州出产海盐的历史密切相关，客家咸鸡制作技艺在惠州民间流传了一百多年。
“东江盐焗鸡”曾经被广东省烹饪协会鉴定为东江传统名菜之一；2021年8月30日，东江盐焗鸡入选广东省首批粤菜（客家菜）“湾区标准”。
2015年2月盐焗鸡制法入选惠州市第六批非物质文化遗产保护项目名录。
资料来源：百度百科
食材
嫩光鸡1只（约900克），
配料
姜片10克，
葱条10克，
芫荽20克，
八角2粒，
调料
粗盐2500克，
精盐12.5克，
味精8克，
芝麻油1.5克，
沙姜末2.5克，
熟猪油75克，
植物油15克，
纱纸2张。
烹饪方法
1.
小火烧热炒锅，下精盐4克，炒热后放入沙姜末拌匀取出，分盛2小碟，每碟加入猪油25克，作佐料用；余下猪油，放入味精、麻油、精盐5克调成味汁；把纱纸一张刷上植物油待用。
2.
光鸡洗净，晾干，斩去趾甲和嘴上硬壳，在翼膊两边各划一刀，在颈骨上剁一刀（不要剁断）。然后用精盐3.
5克擦匀鸡腔内，加入姜、葱、八角，先用未刷油的纱纸裹好，再包上已刷油的纱纸。
3.
旺火烧热炒锅，下粗盐炒至高温（盐略呈红色）时取出1/4放入沙锅内，把包裹好的鸡放在盐上，然后把余下3/4盐盖在鸡上面，加锅盖，用小火焗（焖）约10分钟，取清水75克，从沙锅盖边注入（不可揭盖），再焗10分钟至熟，取出，去掉纱纸。
4.
将鸡的皮和肉分别撕成片状；鸡骨折散，加入味汁拌匀。以骨垫底，肉置中间，皮盖在上面，砌成鸡的形状。芫荽消毒后伴在碟边即可。
食时佐以沙姜油盐。
特点
色微黄、皮爽肉滑，骨香味浓。
**Dongjiang Salt-Baked Chicken**
*A Traditional Delicacy, Perfect for All Seasons*
**Huizhou’s Signature Dish**
Dongjiang Salt-Baked Chicken is a renowned traditional dish from Huizhou City, Guangdong Province, belonging to Hakka cuisine. Made with a young hen and crafted through the unique salt-baking technique, it boasts rich aromas, tender skin, succulent meat, and fragrant bones. Served with sand ginger oil and salt, this dish features a golden-yellow hue, crispy skin, and an irresistible flavor, making it a staple at banquets.
---
### **Historical Background**
The "Salt-Baked Chicken" originated in Guangdong’s Dongjiang region over 300 years ago. Coastal salt fields in ancient Dongjiang inspired locals to preserve cooked chickens in salt piles using gauze paper, resulting in a uniquely savory dish. As Dongjiang’s salt industry flourished, local restaurants refined the method by baking fresh chickens in hot salt for immediate serving. Since the dish emerged in the Hakka heartland, it became known as **"Hakka Salt-Baked Chicken."**
In Huizhou’s Huiyang District, the dish’s history intertwines with local sea salt production, and its preparation techniques have been passed down for over a century.
- Recognized by the Guangdong Cuisine Association as a **traditional Dongjiang delicacy**.
- Listed in Guangdong’s first **"Greater Bay Area Standards"** for Hakka cuisine (August 2021).
- Added to Huizhou’s **Intangible Cultural Heritage** list in February 2015.
---
### **Ingredients**
- **Main**: 1 young hen (approx. 900g)
- **Aromatics**: 10g ginger slices, 10g scallions, 20g cilantro, 2 star anise pods
- **Seasonings**:
- 2500g coarse salt
- 12.5g fine salt
- 8g MSG
- 1.5g sesame oil
- 2.5g sand ginger powder
- 75g rendered lard
- 15g vegetable oil
- **Tools**: 2 sheets of gauze paper
---
### **Instructions**
1. **Prepare the seasoning**:
- Lightly toast 4g fine salt in a pan, mix with sand ginger powder, and divide into 2 small bowls. Add 25g lard to each bowl for dipping.
- Combine remaining lard with MSG, sesame oil, and 5g fine salt to make a sauce.
- Brush one sheet of gauze paper with vegetable oil.
2. **Prepare the chicken**:
- Clean and dry the chicken. Remove claws and beak. Make shallow cuts on both wings and the neck.
- Rub 3.5g fine salt inside the cavity, stuff with ginger, scallions, and star anise.
- Wrap first in plain gauze paper, then in the oil-brushed sheet.
3. **Salt-baking**:
- Heat coarse salt in a wok until reddish. Place 1/4 of the salt in a clay pot, add the wrapped chicken, and cover with remaining salt.
- Cover and bake over low heat for 10 minutes. Pour 75g water along the lid’s edge (do not open) and bake another 10 minutes. Unwrap the chicken.
4. **Assemble**:
- Shred the skin and meat separately. Break the bones into pieces and toss with the sauce.
- Layer bones at the bottom, meat in the middle, and skin on top to reconstruct the chicken shape. Garnish with cilantro.
5. **Serve**:
- Accompany with sand ginger salt dip.
---
### **Features**
Golden-yellow hue, crispy skin, tender meat, and aromatic bone fragrance.
-
Ho Kwok Leung
- Site Admin
- Posts: 455
- Joined: Wed Feb 28, 2024 10:56 pm
- Location: Hong Kong
Dongjiang Salt-Baked Chicken 东江盐焗鸡
东江盐焗鸡
原料：
光鸡一只約一斤五两，
味精一钱六分，
精盐一钱四分，
猪油二两，
麻油一钱，
二汤五斤。
制法：
(1)将猪油一两四钱、味精、精盐、麻油，调成味汁，用瓦窝盛载。
(2)将光鸡洗净，放入二汤内（或沸水），用文火浸熟，取出，撕拆成骨、肉、皮分离（肉撕拆成件），放入味汁中拌匀，上碟时，骨在底，肉在中，皮在面，头、尾摆在碟的两端，跟回鸡脚，砌回鸡形。
(3)上席时，另跟用盐炒过的沙姜末九分，加入猪油，分为三小碟。
特点：骨香肉滑
**Dongjiang Salt-Baked Chicken**
**Ingredients:**
- 1 whole chicken (approx. 750g)
- 8g MSG
- 7g fine salt
- 100g lard
- 5g sesame oil
- 2.5L broth (or boiling water)
**Instructions:**
1. **Prepare the seasoning sauce:**
Mix 70g lard, MSG, salt, and sesame oil into a seasoning sauce. Place the mixture in an earthenware bowl.
2. **Cook and assemble the chicken:**
- Clean the chicken thoroughly. Poach it in the broth (or boiling water) over low heat until fully cooked.
- Remove the chicken and separate the bones, meat, and skin. Shred the meat into pieces.
- Toss the separated bones, meat, and skin in the seasoning sauce.
- Arrange on a plate in layers: bones at the bottom, meat in the middle, and skin on top. Place the head and tail at opposite ends of the plate, reattach the feet, and reconstruct the chicken shape.
3. **Serve:**
- Serve with three small side dishes of sand ginger powder (4.5g, pan-fried with salt) mixed with the remaining lard.
**Features:** Fragrant bones and tender, silky meat.
---
**Notes:**
- Traditional Chinese units are converted to metric for clarity. "二汤" refers to a light broth, often used in poaching.
- Sand ginger (山奈) adds a distinct aromatic flavor, commonly paired with salt-baked dishes.
原料：
光鸡一只約一斤五两，
味精一钱六分，
精盐一钱四分，
猪油二两，
麻油一钱，
二汤五斤。
制法：
(1)将猪油一两四钱、味精、精盐、麻油，调成味汁，用瓦窝盛载。
(2)将光鸡洗净，放入二汤内（或沸水），用文火浸熟，取出，撕拆成骨、肉、皮分离（肉撕拆成件），放入味汁中拌匀，上碟时，骨在底，肉在中，皮在面，头、尾摆在碟的两端，跟回鸡脚，砌回鸡形。
(3)上席时，另跟用盐炒过的沙姜末九分，加入猪油，分为三小碟。
特点：骨香肉滑
**Dongjiang Salt-Baked Chicken**
**Ingredients:**
- 1 whole chicken (approx. 750g)
- 8g MSG
- 7g fine salt
- 100g lard
- 5g sesame oil
- 2.5L broth (or boiling water)
**Instructions:**
1. **Prepare the seasoning sauce:**
Mix 70g lard, MSG, salt, and sesame oil into a seasoning sauce. Place the mixture in an earthenware bowl.
2. **Cook and assemble the chicken:**
- Clean the chicken thoroughly. Poach it in the broth (or boiling water) over low heat until fully cooked.
- Remove the chicken and separate the bones, meat, and skin. Shred the meat into pieces.
- Toss the separated bones, meat, and skin in the seasoning sauce.
- Arrange on a plate in layers: bones at the bottom, meat in the middle, and skin on top. Place the head and tail at opposite ends of the plate, reattach the feet, and reconstruct the chicken shape.
3. **Serve:**
- Serve with three small side dishes of sand ginger powder (4.5g, pan-fried with salt) mixed with the remaining lard.
**Features:** Fragrant bones and tender, silky meat.
---
**Notes:**
- Traditional Chinese units are converted to metric for clarity. "二汤" refers to a light broth, often used in poaching.
- Sand ginger (山奈) adds a distinct aromatic flavor, commonly paired with salt-baked dishes.
