Typically they make it with chopped green onion, grated ginger and salt only. It is a very common condiment accompanying the "white cut chicken". I am not sure why the ginger is not mentioned, though it is 60% to 80% of the ingredient. This dip is typically called, with the lack of any creative terms, 蔥油 "Chung Yau" in Cantonese. Thank you Irwin, Dejah Dai Ga Jeah, Karen and William. I used it in the dinner for the visiting profs. I have small packets of spices for salty chicken, but I'm not sure if it contains the same ingredients. Hopefully, she will find it there and send them with the Xmas package. I just emailed my niece in Vancouver to send me some of the spice packets you used. Funny, in the past, it's always been "roast the bird breast side up"in many cookbooks. I see you roasted the bird breast side down. Would the turkey be drier because of the salt? I might even use an eight pound chicken instead of small turkey. turkey the traditional way, for some of the "out-laws" who will insist on traditional. Cooking time will be different, of course. So, this should work with a small turkey, say 8 lbs. I am in charge of the turkey this year, but I want it to be different. You just gave me the solution to Xmas dinner.
Using picktorial 3 along with apple photos skin#
The skin is slightly cripsy and the chicken meat is moist and succulent - just the way I want it.Ĭarve the chicken at dinner table, or chop it up with a cleaver. This will dry up and brown the outer skin of the chicken a bit. Scoop into small dishes to serve at dinner table.Īfter 1 hour 30 minutes of baking at 325F, remove the aluminum foil. (If the "Spicy Bake Mix" is not pre-mixed with salt, add 1 tsp of salt.) Add 2 - 3 tsp of sugar. Quickly pour the fuming oil onto the bown of green onions and ginger.Īdd the 1/2 pack of "Spicy Bake Mix". Use a small pot/pan and heat up a generous 4 tblsp of cooking oil.
Ingredients: Use about 3 to 4 stalks of green onions, 1 large piece of fresh ginger (about 3 to 4 inch in length), the remaining 1/2 pack of "Spicy Bake Mix", and 2 - 3 tsp of sugar (not shown).įinely chop the green onions. Set the oven to bake at 325F for 1 hour 30 minutes. Place a sheet of aluminum foil over the chicken to keep it moist. Place it in the oven with a pan of water underneath to keep the chicken moist. Place a small fan about 3 to 4 feet from the chicken and blow the chicken indirectly at low speed for a couple of hours. If you want to chicken skin dry and crispy, use a rack to hold up the chicken. Make sure the dry ginger powder is spread evenly on the surface of the chicken. Then rub the outside of the chicken with the plain "Spicy Bake Mix". Rub the mixture with five spice and star anise in the cavity of the chicken. In one of the bowl, add 2 tsp of five spice powder and about 5 to 6 star anises. If it is not pre-mixed with salt, add 2 tsp of salt in each bowl. Some manufacturers do pre-mix it with salt. Taste the "Spicy Bake Mix" and see if it is pre-mixed with salt. Use 1 1/2 packs of "Spicy Bake Mix" and divide them into 2 equal halves. To make this dish, you need to use 2 packs of the "Spicy Bake Mix". This box contains 5 packs of "Spicy Bake Mix". "Sa Geung" has a very characteristic taste and smell. They are basically dry ginger powder mixed with salt and some MSG. They may be translated as "Spicy Bake Mix". You can easily find them in Asian grocery markets. In Cantonese, it is called "Sa Geung" (or literally means "Sand Ginger"). It is a dry ginger powder made from a special species of ginger. There is a special ingredient you need to make Salt Baked Chicken. I want the skin to be a bit dry and crispy instead of the soft and fatty steamed version. I have tried making Salt Baked Chicken by baking the chicken in the oven.
Many Chinese restaurants advertise that they have their "secret recipes". Many modern restaurants choose to boil or steam the chicken instead because it's easier. The classical Salt Baked Chicken calls for using parchment paper to wrap up a whole chicken, then bury it in a pot of coarse salt and simmer.
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