In the Lingnan Region, Salt Baked Chicken is a very common dish and is not complicated to make.
A whole chicken, once purchased, is cleaned, dried, and then rubbed with Salt Baked Chicken Powder for marination. Afterward, it's poached in braising liquid or steamed using indirect heat.
Chicken cooked by poaching is called 'water-baked,' while chicken cooked by steaming is known as 'air-baked.'
Both methods produce delicious Salt Baked Chicken and eliminate the step and hassle of frying the salt.
However, for the most authentic and delicious results, one must follow the traditional method: hot-frying the salt and then burying the chicken in it. This is what truly defines Salt Baked Chicken.
For the people of Lingnan, sand ginger is an indispensable ingredient when eating chicken, whether it's Plain Chicken or Salt Baked Chicken.
Sand ginger, also known as lesser galangal, is a spice and medicinal herb prized for its distinctive aroma.
