Has anybody heard of "salted chicken" its an asian cuisine?!
Has anybody heard of "salted chicken" its an asian cuisine?
Wen I lived in,Boston, I regularly ate in China Town. Often I ordered a dish called "salted chicken" and I loved it. Now I live in Florida and I can't seem to find any Asian restaurants that know what I am talking about?... I would like to learn if it is a Chinese, Thai, Vietnamese, or whatever country dish??? I am trying to find a way to order this someplace or how to cook it. Any help will be greatly appreciated. Thanks.
Answers:
It should be salt baked Chicken!!!!! A famous Cantonese dish - Hakka dish.
The Chicken is cleaned then pat dried, marinate with grated ginger, chopped green onions, salt, Chinese rose wine, sugar, kaempferia powder and anise powder for at least 2 hours then brush oil on the whole chicken and wrapped with layers of baking paper (must be tight enough to avoid the liquid leaking out). Then, you put a lot of sea salt (big crystaline ones) in a big chinese wok and stir fry the salt till real hot. Bury the chicken in the salt and let the heat to cook the chicken for about 45 minutes to 1 hour. (Don't forget to cover up the wok) That's the traditional way of preparing the salt baked chicken.
My modern way is, I season the chicken with a bit of garlic powder and salt, marinate it for 10 to 15 minutes, pre-heat the oven to 180 degree C. Brush oil on a few layers of baking paper (large enough to wrap the whole chicken), firm enough to seal the liquid and keep the chicken moist.
Then I prepare a piece of large stronger paper, lay some salt on it, put the wrapped chicken on it, wrap around the chicken with striper and enclose the salt as well, add more salt on the top of the chicken, cover it up with another big piece of paper, striper the joints. Put it in the oven and bake for 1 hour, reduce heat to 150, bake for another 15 minutes. Turn off heat and leave the chicken in the oven for about 10 minutes.
Then let cool for a while, unwrap and if I want the skin to be more crispy, I would put it back to the oven to roast for a few more minutes.
Cut chicken into pieces and serve with grated ginger + green onion (finely chopped) sauce
Or mix 2 teaspoons kaempferia powder with a pinch of table salt with a tablespoon of cooked vegetable oil, stir well to make kaempferia dipping sauce, it goes well with chicken too.
Some Restaurants use a simplier way to prepare this dish by just put the whole chicken in a hot pot of kaempferia seasoning + chicken stock, water bath the chicken till it's cooked, cut the chicken into pieces, arrange them nicely on the serving plate then spoon some the hot kaempferia chicken stock again on the the chicken to make it warm and enhance the flavour before serving. Sprinkle some green onions (cut into long strips) as garnish.
I like the traditional method!
im sorry but i dont know what you are really talking about
It's Chinese. I'd skip the MSG in the recipe because it makes me feel sick. But it looks pretty easy... happy eatin'!
I eat it quite alot in Toronto Canada, North America second largest Chinese community after San Francisco, I am a former chef, and have experienced it in many places.
The salt part is the serving of salt, coriander, fresh ginger and oil as a side garnish and the chicken is usually boiled, there is a stir fried dish called salt and pepper chicken done with the fragrant Szchwen peppercorns and salt as a finishing seasoning.
If the chicken is roasted in a salt crust I can help. This is a traditional chinese recipe
You can usually find it in the northern states, especially east coast but doubtful you will find it down south.
This is an Eastern Chinese recipe
Salted Chicken (can omit the msg if you like)
Ingredients:
1 x 4 lb oven ready chicken
1 tbsp salt
2 tsps freshly ground black pepper
5 ? pints chicken stock
1 ? cups dry sherry
1 tsp MSG
3 scallion, finely chopped (optional)
3 slices ginger root (optional)
3-4 scallions to garnish
Directions:
1. Prick the skin of the chicken with a fork, then rub the salt and pepper all over it. Put the chicken in a large heatproof bowl, cover with foil and place a heavy weight on top. Leave in the refrigerator for 12 hours.
2. Place the chicken stock, sherry and MSG in a pan and bring to the boil. Remove from the heat and allow to cool, then pour over the chicken. Leave to marinate for 5 to 6 hours.
3. Either steam the chicken with the scallions and ginger for 1 hour or cook it in the boiling sauce for 30 minutes until tender. Serve hot or cold, sprinkled with the garnish.
First of all no such thing as Asian cuisine. Asian can mean Arabic, Indian, Chinese,
Malay, Philipino, Korean, Japanese, ......
Salted chicken is chicken baked in rock salt. Quite a delicacy in Malaysia. Come over!
I believe it's the "Salt baked chicken" you are referred to.
It's a very common dish, actually very simple but done differently in the home than to restaurants.
The traditional way is simply to wrap pieces of chick in paper and bury it with rock salt that is super heated by either direct fire over the stove or in the oven. To make it at home, they sell a seasoning (most asian food store) that you rub on the chicken itself. You would then just bake the chicken in an oven.
It's Chinese. It's marinated with seasoning and lots of salt.
Bring a big pot of water with seasoning (soy sauce, pepper, dash of sugar, sesame oil) to boil. Put the marinated chicken in the pot, close the lid and turn off the heat. Let the chicken soak in the hot water for 1 hour plus (until thoroughly cooked). There you have your salted chicken.
Chinese Recipe : Salted Chicken
This is an Eastern Chinese recipe
Ingredients:
1 x 4 lb oven ready chicken
1 tbsp salt
2 tsps freshly ground black pepper
5 ? pints chicken stock
1 ? cups dry sherry
1 tsp MSG
3 scallion, finely chopped (optional)
3 slices ginger root (optional)
3-4 scallions to garnish
Directions:
1. Prick the skin of the chicken with a fork, then rub the salt and pepper all over it. Put the chicken in a large heatproof bowl, cover with foil and place a heavy weight on top. Leave in the refrigerator for 12 hours.
2. Place the chicken stock, sherry and MSG in a pan and bring to the boil. Remove from the heat and allow to cool, then pour over the chicken. Leave to marinate for 5 to 6 hours.
3. Either steam the chicken with the scallions and ginger for 1 hour or cook it in the boiling sauce for 30 minutes until tender. Serve hot or cold, sprinkled with the garnish.