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盐焗鸡 (yán jú jī), salt baked chicken. A Hakka dish. The chicken is brushed with Shaoxing wine, covered inside and out in a mix of ground 沙姜 (shā jiāng), sand ginger aka lesser galangal, kencur, Kaempferia galanga; salt and ground white pepper then buried in its own weight of coarse sea salt and ‘baked’ in a clay pot or wok.
Usually served hand torn. Here I used half an organic chicken and I’ll get at least two meals out of it. The salt is reusable.
盐焗鸡 (yán jú jī), salt baked chicken. A Hakka dish. The chicken is brushed with Shaoxing wine, covered inside and out in a mix of ground 沙姜 (shā jiāng), sand ginger aka lesser galangal, kencur, Kaempferia galanga, salt and ground white pepper then buried in its own weight of course sea salt and ‘baked’ in a clay pot or wok.
Usually served hand torn. Here I used half an organic chicken and I’ll get at least two meals out of it. The salt is reusable.
By Honkman,
By Duvel,
By gfweb,
