Hakka Salt-baked Chicken is a traditional Chinese recipe (from the Sichuan region) for a classic dish of chicken rubbed with salt flavoured with Sichuan pepper, star anise and aromatic ginger that's covered in hot rock salt and baked. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Hakka Salt-baked Chicken.
Combine the sea salt, Sichuan peppercorns and star anise in a large non-stick frying pan. Toast over medium heat until aromatic then turn into a mortar and pound to a fine powder (or use a coffee blender). Combine with the ground aromatic ginger then rub all over the chicken both inside and out (reserve any excess salt).
Rub a little oil over the lotus leaf (or banana leaf or baking parchment) then place the chicken in the centre and wrap the leaf tightly around it then secure with butcher's twine (or use a sheet of greaseproof [waxed] paper).
Heat up your largest frying pan, add the rock salt and heat until the salt turns pure white with the heat. Add a layer o the hot salt to the base of a large earthenware or clay pot. Sit the chicken parcel on top then pour over the remaining salt.
Cover with a lid and transfer to an oven pre-heated to 200°C. Bake for an hour, or until the chicken is done through.
Remove from the oven and allow to cool slightly then take out the chicken and brush off the rock salt. Reserve any juices then cut the chicken into serving pieces and serve with the reserved spiced salt and the chicken juices. If desired, you can also served with a ginger-spring onion and chilli dip.
