Shortcut Salt Baked Chicken Recipe

The salt baked chickens being sold commercially are normally baked in heaps of coarse salt in a wok. If you do that at home, you will need at least 1 kilogramme of coarse salt to cover the chicken and you are lucky if the salt don’t damage your expensive wok. I was wondering how I can have a home made salt baked chicken using a simplified way but still taste almost the same like the original ones. I have problem of not having enough time to thaw the chicken that I took out from the freezer. I managed to solve the problem by wrapping the chicken tightly in aluminium foil and bake it in the oven. The oven heat can burn the chicken to create a nice aroma just the one that is baked in salt. The high temperature steam that is created inside the foil helps to make the chicken tender. So, instead of covering the chicken with heaps of salt for baking, I can also control the amount of saltiness to the level that I want. Check this out!

Ingredients
Chicken, ½ bird
Salt, 3 teaspoons or less if you don’t want it to be too salty
Tong Kwai herbs (Angelica sinensis, note : please do not take this herb if you are pregnant! ), 2 slices

Rub the chicken with salt and put in the tong kwai. Wrap the chicken tightly with aluminium foil to seal in all the steam during baking. Bake in preheated oven for 1 ½ hour at 200 Deg C. Garnish with parsley and serve.

PS : Angelica sinensis is known to regulate mentrual cycle, so one should not take this herb if pregnant!

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