Salt Baked Shredded Chicken
Salt Baked Chicken is a famous Cantonese and Hakka dish. There are many ways to make it. Today I tried a really simple way which you can easily use at home.
Marinate a whole chicken with salt and ginger powder (ideally sand ginger powder) inside and out. Put ginger and green onion inside the chicken. Keep the stuffed and marinated chicken in fridge at least 8 hours and ideally overnight.
Stir fry ginger (ideally sand ginger) pieces in a hot frying pan until the ginger smell comes out. Put the marinated whole chicken into the pan until all the areas of the skin turns golden. Add cooking wine and keep boiling. When most of the cooking wine evaporates, add hot water into the pan and cover the pan with lid. After about 30min, the chicken should be cooked. To confirm, you can poke the drumstick with a chopstick. If no blood comes out, the chicken is ready. Take the chicken out of the liquid and let it cool down. Meanwhile, keep the liquid boiling without the lid until the liquid evaporates and gets thicker. The remaining liquid will become the dipping source. When the chicken cools down, shred meat off the bone with your hands. Scatter toasted sesame to the top of the shredded chicken meat. Serve with the dipping source. Many people also want to enjoy the chicken with garlic sauce which you can buy from an Asian supermarket.
They key is not to overcook the chicken. Salt baked chicken should be very tender and juicy.