Chef Winse’s Baked Salt Chicken Recipe 盐焗鸡

The older generations would make this tasty dish in their villages, using home made ovens to bake the chicken coated in sea salt. The salt acts as a thermal clay pot surrounding the chicken and providing its succulent meat without making it taste salty.

Serves:  4

Prep Time:  10 minutes

Cooking Time: 1 hour 15 minutes

Photo Credits : Christopher Hawker and Katie Leung


1 whole chicken

800-900 grams coarse rock salt

Dipping Sauce

8 grams ginger

2 cloves garlic

1 sprig spring onion

3-4 tablespoons groundnut oil


Wash chicken, pat dry. Place chicken into an oven dish or a clay pot.

Pour coarse salt to completely cover the chicken.

Place a lid on and oven the chicken at gas mark 6 for 1 hour and 15 minutes.

Remove from oven and cool for 20 minutes.

Brush off any salt still attached to the chicken.

In a mortar and pestle, pound the garlic and ginger.

Cut spring onions into scallions. Place all into a dipping bowl.

Heat the oil in a pan. Once hot, drizzle over the dipping ingredients. 

Winse Chan is a rising chef from Scotland, a food enthusiast and soon to be author of a cookbook that she is currently working on about classic and authentic Chinese recipes, passed down from generations, inherited from the women who have influenced her cooking skills. 


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