Easy Hakka Salt Baked/Steamed Chicken (Ipoh-style)
Course: Entree
Cuisine: Chinese
Prep Time: 15 minutesminutes
Cook Time: 1 hourhour
Marinate the chicken: 4 hourshours
Total Time: 5 hourshours15 minutesminutes
Servings: 6servings
Calories: 477kcal
Author: Marvellina
Chicken pieces are marinated in a concoction of salt and aromatic spices and herbs and then baked or steamed. The result is tender and juicy meats with briny and fragrant deliciousness.
I use dried dong quay. I put them in a coffee/spice grinder and grind them into fine powder. If you use dried sand ginger, you can do the same by grinding them into fine powder. You can also do this manually with a mortar and pestle if you have one, though the result may not be as fine in texture. Combine the dong quay powder with salt, lesser galangal powder, ground white pepper, and chicken powder
Combine the dong quay powder with salt, sand ginger powder, ground white pepper, and chicken powder
Cut ginger into thin slices. Cut the green onion, using only the white parts
Marinate the chicken:
Pat the chicken really dry on both sides with absorbent paper towel so the seasonings can cling better
Rub the dry seasonings all over the chicken pieces: the skin, the back side and underneath the skin.
You can individually wrap the chicken pieces with parchment paper, or wrap 3-4 pieces in one parchment like what I did. It's up to you
Cut out about 4 pieces of 20 x 20 inches parchment paper. Cut out 2 pieces of 20 x 20 inches of heavy-duty aluminum foil. I use 2 layers of parchment paper and 1 heavy-duty aluminum foil for each wrap
Arrange some scallion pieces and ginger slices for each chicken piece and put the chicken pieces on top. Add some goji berries on top. This is optional. It's more for visual , but won't hurt having them too.
Wrap the parchment paper securely over the chicken. Then wrap aluminum foil over the parchment. Make sure the opening of the wrap is on top so you can easily open them up to check on the chicken to see if they are done cooking or not. Repeat with the rest of the chicken pieces
Put them on a large dish and in the refrigerator to let them marinate for at least 4 hours. It is best if you can do overnight for 8-12 hours
On the day you plan to bake/steam:
Remove the chicken about 1 hour before you plan to cook so they have a chance to come to room temperature
If you plan to bake, 30 minutes before you plan to cook, preheat oven to 425 F (220 C) for conventional oven. 400 F (205 c) for convection oven.
Place the wraps on a baking sheet and bake for 50-60 minutes. Check at 50-minute mark. Carefully unwrap the parcel. I use a digital thermometer to check the doneness. Check at the thickest part of the chicken and internal temperature should be 165 F (74 C). You can also pierce the thickest part of the chicken with a fork or knife and check the color of the juices. If they are clear, the chicken is done. If they are still pink or have a reddish color, it needs to bake longer.
If you plan to steam, put a trivet in the steamer and fill your steamer with water and bring to a boil.
Place the parcel on top of the trivet, and steam over high heat for 30 minutes. make sure to check on the water level to see if it needs refill. If you need to refill, make sure you start the time again when the water comes to a boiling.
Check for doneness at this point. Carefully unwrap the parcel. I use a digital thermometer to check the doneness. Check at the thickest part of the chicken and internal temperature should be 165 F (74 C). You can also pierce the thickest part of the chicken with a fork or knife and check the color of the juices. If they are clear, the chicken is done. If they are still pink or have a reddish color, it needs to steam longer.
Wait 10 minutes before cutting:
Once the chicken pieces are done baking/steaming. Let them rest in the parcel for 10 minutes. This is to ensure the chicken remains juicy
Serving:
I remove the bones and then cut the meat into serving size and serve with the juice that is pooling inside the parcel