100 minutes
A unique and aromatic Hakka-style dish where a whole chicken is baked in a salt crust and wrapped in lotus leaves, served with a flavorful ginger and scallion dipping sauce.
Whole Chicken, cleaned and patted dry
0 lb
Sand Ginger Powder, mixed with Mei Kuei Lu Chiew
teaspoons
Mei Kuei Lu Chiew, mixed with Sand Ginger Powder
tablespoons
Scallions, white portions lightly smashed and each scallion cut into 4 equal pieces
each
Ginger, peeled and lightly smashed
0.25 inches
Dried Tangerine Peel, soaked in hot water until softened
0.25 inches
0 lb
Lotus Leaves, soaked in hot water until pliable, drained, rinsed, and damp-dried
each
tablespoons
Scallion Oil
tablespoons
teaspoons
1. Preheat the Oven
Preheat your oven to 375ºF and let it warm up for about 20 minutes.
2. Prepare the Chicken
Clean and pat dry the chicken. Rub it thoroughly with the sand ginger and Mei Kuei Lu Chiew mixture. Fill the cavity with the scallions, ginger, and softened tangerine peel.
3. Heat the Salt
Spread the kosher salt evenly in a roasting pan and place it in the oven to heat for 30 minutes.
4. Wrap the Chicken
Lay out the soaked and pliable lotus leaves on a work surface. Pleat and stack the leaves, then place the seasoned chicken in the center and fold the leaves over to wrap it completely.
5. Bake the Chicken
Transfer half of the heated salt into a large wok and spread it out evenly. Place the wrapped chicken on top of this salt bed, then cover the chicken with the remaining hot salt, ensuring it is completely buried. Cover the wok and bake the chicken over high heat for the first 10 minutes, then reduce to medium heat and continue baking for another 50 minutes to an hour.
6. Prepare the Dipping Sauce
While the chicken is baking, prepare the dipping sauce by mixing the grated ginger, Scallion Oil, and salt in a bowl. Divide the sauce into small dipping dishes for serving.
7. Serve the Chicken
After the chicken has baked, turn off the heat and carefully brush off the salt. Unwrap the lotus leaves and transfer the chicken to a cutting board. Cut the chicken into serving pieces, place them on a platter, and serve with the dipping sauce on the side.
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