Zhejiang Salt Bake

Introduction to Zhejiang Salt Bake

The Zhejiang Salt Bake is a traditional dish originating from Zhejiang province in Eastern China, renowned for its subtle flavors and vibrant culinary techniques. This dish showcases the art of "salt baking", which involves encasing the main ingredient in a salt mixture and baking it to enhance its natural flavors. The technique is centuries old and is believed to bring out the best in both seafood and poultry.

Zhejiang cuisine, or "Zhe Cai," is celebrated for its variety and the use of fresh, local ingredients. With an emphasis on preserving the original flavors of the ingredients, this region's culinary practice often features seafood due to its coastal geography. The Zhejiang Salt Bake perfectly embodies these principles, offering a delightful combination of textures and flavors that have been cherished over generations.

Ingredients for Zhejiang Salt Bake

• Chicken – 1 whole, approximately 3-4 pounds
• Kosher Salt – 5 pounds
• Ginger – 2 inches, thinly sliced
• Spring Onion – 2, roughly chopped
• Light Soy Sauce – 3 tablespoons
• Sesame Oil – 2 tablespoons
• Rice Wine – 3 tablespoons
• Water – 1 cup
• Five Spice Powder – 1 teaspoon
• Star Anise – 2 pieces
• Sichuan Peppercorns – 1 teaspoon

Preparation of Zhejiang Salt Bake

Step 1: Marinate the Chicken

To start, clean the chicken thoroughly by rinsing it inside and out under cold running water. Pat it dry with paper towels. This cleaning step is crucial to ensure that the flavors from the marinade penetrate deeply.

In a large bowl, combine ginger, spring onion, light soy sauce, and sesame oil. Add in the rice wine, five spice powder, and star anise. Mix well to form a marinade.

Rub this mixture all over the chicken, ensuring that you also coat the inside cavity. For best results, allow the chicken to marinate in the refrigerator for at least 4 hours or overnight.

Step 2: Prepare the Salt Mixture

While the chicken is marinating, prepare the salt mixture that will envelop it during baking. In a large bowl, mix the kosher salt with a small amount of water until it reaches a damp, sand-like consistency. This texture will allow the salt to mold around the chicken without being too wet.

Step 3: Encasing the Chicken

Preheat your oven to 400°F (200°C). Place a layer of the damp kosher salt mixture on a baking tray to form a bed for the chicken. Place the marinated chicken on top of this salt layer.

Cover the entire chicken with the remaining kosher salt mixture, ensuring it is completely encased. The salt acts as a natural insulating blanket, keeping the chicken moist while cooking.

Cooking Process for Zhejiang Salt Bake

Cooking the Encased Chicken

Place the salt-encased chicken in the oven and bake for 1½ to 2 hours. For accurate timing, it's recommended to use a cooking timer. The cooking time may vary depending on the size of your chicken and your specific oven settings. The internal temperature of the chicken should reach at least 165°F (75°C).

Unveiling the Baked Chicken

Once cooked, remove the chicken from the oven and allow it to rest for about 10 minutes. Carefully crack open the hardened salt crust using a kitchen mallet to unveil the chicken within. Brush off any remaining salt from the chicken's skin.

How to Enjoy Zhejiang Salt Bake

Now that your Zhejiang Salt Bake is ready, carve the chicken and serve it with some of the leftover marinade as a dipping sauce or over a bed of steamed jasmine rice. This dish pairs beautifully with lightly stir-fried seasonal greens.

To enhance your tasting experience, consider serving this dish with a glass of rice wine. The subtle sweetness of the rice wine complements the savory notes of the salted baked chicken. Relish the simple yet sophisticated flavors that are the hallmark of Zhejiang cuisine.