hand-shredded chicken with salt

How to Make Shredded Salt-Baked Chicken: A Complete Guide

Shredded salt-baked chicken is a beloved dish, prized for its tender meat, fragrant aroma, and savory flavor. Here’s a step-by-step guide to recreate this culinary delight at home.

Ingredients:

1 whole chicken (about 1.2 kg), 2 tbsp sea salt, 1 tbsp Sichuan peppercorns, 5 slices of ginger, 3 green onions, 1 tbsp cooking wine, 1 tsp sesame oil, and a handful of cilantro (for garnish).

Steps:

1. Prepare the Chicken: Clean the chicken thoroughly and pat it dry. Rub the inside and outside with cooking wine, ginger, and green onions. Let it marinate for 30 minutes to remove any gamey smell.

2. Make the Salt Mixture: In a dry wok, toast sea salt and Sichuan peppercorns over medium heat until fragrant (about 5 minutes). Let it cool, then grind coarsely.

3. Bake the Chicken: Preheat the oven to 200°C. Stuff the chicken cavity with remaining ginger and green onions. Rub the salt-pepper mixture all over the chicken. Wrap it tightly in parchment paper, then aluminum foil.

4. Cook and Rest: Bake for 1.5 hours, then unwrap and increase the temperature to 220°C for 10 minutes to crisp the skin. Let it rest for 20 minutes before shredding.

5. Serve: Shred the chicken into strips, drizzle with sesame oil, and garnish with cilantro. For extra flavor, mix with a dash of soy sauce or chili oil.

This dish pairs perfectly with steamed rice or a light salad. Enjoy the juicy, aromatic goodness of homemade shredded salt-baked chicken!