Hanoi Salt Baked Chicken

Introduction to Hanoi Salt Baked Chicken

Hanoi Salt Baked Chicken, or Gà nướng muối, is a traditional Vietnamese dish that showcases the country's love for fresh and aromatic flavors. The origins of this dish can be traced back to the northern regions of Vietnam, where it was originally prepared for festive occasions and family gatherings. The method of baking the chicken with salt helps to retain its natural moisture and infuse it with a rich, savory flavor. This method aligns with Vietnamese culinary principles that favor minimalistic yet robust flavor profiles. As you prepare this dish, you'll engage with techniques steeped in history and culture, bringing a piece of Vietnam's culinary heritage into your kitchen.

Ingredients

• Whole Chicken - 1.5 kg
• Sea Salt - 2 cups
• Lemongrass - 2 stalks, finely chopped
• Ginger - 1 thumb-sized piece, thinly sliced
• Garlic - 5 cloves, minced
• Shallots - 2, thinly sliced
• Lime Leaves - 5
• Chili - 2, sliced (optional)
• Coriander - 1 sprig for garnish
• Black Pepper - 1 teaspoon, freshly ground
• Cooking Oil - 2 tablespoons

Preparation

Before you begin, ensure you have all the necessary utensils and ingredients prepared. The success of a Gà nướng muối begins with a thorough preparation process.

Step 1: Preparing the Chicken

Clean the Whole Chicken thoroughly under running water. Pat it dry with paper towels to remove excess moisture. Trimming any excess fat will help the bird crisp up evenly.

Step 2: Marinade

In a bowl, combine the Lemongrass, Ginger, Garlic, Shallots, Lime Leaves, and Chili. Mix well and massage this mixture generously over the Whole Chicken. Allow the chicken to marinate for at least 2 hours in the refrigerator. For best results, let it sit overnight.

Step 3: Preparing the Cooking Vessel

In a large, deep skillet or traditional clay pot, pour the Sea Salt to cover the base evenly. Heat this on low for about 10 minutes. This salt layer will create the environment needed to bake the chicken perfectly.

Cooking Process

Now that the chicken has absorbed all these flavors, it's time to bring it together.

Step 4: Salt Baking the Chicken

Place the Whole Chicken on top of the heated salt layer within the pot. Cover it with a lid to trap the heat. Allow the chicken to bake for approximately 45 to 60 minutes on low heat. The salt will circulate around the pot, creating a unique steaming-baking effect.

Check the cooking time here to ensure you get it just right without overcooking.

Step 5: Checking for Doneness

Ensure the chicken is cooked through by piercing the thickest part of the thigh; the juices should run clear. If using a thermometer, the internal temperature should reach 165°F (75°C).

How to Enjoy Hanoi Salt Baked Chicken

Once ready, take the chicken off the heat and let it rest for about 10 minutes before carving. This allows the juices to redistribute throughout the meat, keeping it moist.

• Carve the chicken into serving pieces and arrange them on a platter.
• Spoon some of the fragrant herbs and spices from the pot atop each piece for an added burst of flavor.
• Garnish with Coriander for a fresh finish.
• Traditionally served with steamed jasmine rice and a simple lime and fish sauce dip.

This meal is best enjoyed with loved ones, reflecting its origins as a dish of togetherness and celebration.