Chinese Hakka-Style Salt Roasted Chicken
Here’s a classic southern Chinese chicken and rice recipe, adapted for the modern kitchen. Simply seasoned, no spills or frills.
Servings: 6
Ingredients
- 1 kg boneless skin-on chicken thighs
- 1 tbsp powdered sand ginger
- 1 tbsp white pepper
- 1 tsp chicken bouillon powder
- 1 tsp salt
- 1 tsp sesame oil
- 1 bunch of scallions
- Several slices of ginger
Instructions
- Rub chicken with marinade and aromatics, and refrigerate overnight.
- Preheat the oven to 200C/400F.
- Lay chicken onto a foil and parchment lined baking sheet, skin side up.
- Roast in the oven for 30 minutes.
- While the chicken roasts, make rice and vegetables.
- Assemble and serve.