Chinese salted chicken is a classic dish with deep roots in Chinese cuisine. Known as “Yán Jī” (盐鸡) in Mandarin, this recipe comes from Guangdong and Hakka traditions. It is simple, flavorful, and uses very few ingredients. The secret lies in how it is seasoned and cooked.
Traditionally, this chicken is marinated with salt and aromatic spices. It is then gently poached or steamed to preserve moisture. The meat is tender, juicy, and fragrant. Many enjoy it with rice, noodles, or dipping sauces. This guide will show you every step in a clear and easy way.
Ingredients You Will Need
You need only a few ingredients to make salted chicken. Choose high-quality chicken for the best taste.
Basic Ingredients:
- 1 whole chicken (about 3 to 4 pounds)
- 2 to 3 tablespoons coarse sea salt
- 1 tablespoon Sichuan peppercorns (optional)
- 4 to 5 slices of fresh ginger
- 2 stalks of green onion (scallions)
- 1 tablespoon rice wine (Shaoxing wine is preferred)
For serving:
- Sesame oil (optional)
- Chopped fresh scallions or cilantro
- Dipping sauce (soy sauce, vinegar, garlic, or chili oil)
Step-by-Step Guide to Making Chinese Salted Chicken
Step 1: Clean and Dry the Chicken
Wash the chicken under cold water. Remove any remaining feathers or organs. Pat it dry with paper towels. Make sure there is no excess moisture on the skin or inside the cavity. Dry skin helps the salt stick better.
Step 2: Rub with Salt and Aromatics
Place the chicken on a clean surface or large plate. Use coarse sea salt to rub the entire chicken. Rub the salt into the skin and inside the cavity. This helps to season the meat and draw out excess water.
If using Sichuan peppercorns, crush them lightly and mix them with the salt before rubbing. Add ginger slices and green onion stalks into the cavity. Pour a spoon of rice wine over the chicken. Let it sit for 30 minutes to 1 hour. If you have more time, let it rest longer in the fridge for a deeper flavor.
Step 3: Steam or Poach the Chicken
There are two main methods to cook salted chicken: steaming or poaching. Both are good. Choose the one that fits your kitchen tools.
To steam:
- Place the chicken on a heat-proof plate.
- Prepare a steamer with boiling water.
- Steam the chicken for 45–60 minutes over medium heat.
- Check if the chicken is fully cooked by piercing the thickest part (thigh). The juices should run clear.
To poach:
- Fill a large pot with water. Add a few slices of ginger and scallions.
- Bring it to a boil. Add the chicken carefully.
- Once it boils again, reduce to low heat and simmer gently for 40–50 minutes.
- Turn off the heat and let the chicken soak in the hot broth for another 10 minutes.
Step 4: Rest and Chop the Chicken
Once the chicken is fully cooked, remove it from the steamer or pot. Let it cool for 10–15 minutes before cutting. This helps the juices stay in the meat.
Use a sharp knife or cleaver to cut the chicken into bite-sized pieces. Keep the skin on. It adds flavor and texture.
Step 5: Prepare the Serving Sauce
Chinese salted chicken is often served with a light dipping sauce. Here is a simple one you can make:
Simple Ginger-Scallion Sauce:
- 2 tablespoons finely chopped scallions
- 1 tablespoon grated ginger
- 2 tablespoons hot oil
- Pinch of salt
Mix all ingredients in a small bowl. Pour the hot oil over the scallions and ginger to release aroma. Serve alongside the chicken.
Step 6: Garnish and Serve
Arrange the chopped chicken on a serving plate. Drizzle a bit of sesame oil on top. Garnish with more scallions or cilantro if you like. Serve with rice or as part of a multi-dish Chinese meal.
This dish tastes great both warm and cold. It can also be stored in the fridge for up to 3 days. Make sure to cover it well.
Tips for Best Results
Use organic or free-range chicken for the best texture and taste.
Let the salt rest on the chicken for at least 30 minutes to bring out flavor.
Do not overcook. Gentle cooking keeps the meat juicy.
Cool before chopping to avoid losing juices.
Why This Recipe Works
This recipe is simple but full of flavor. Salt acts as a natural seasoning and tenderizer. Steaming or poaching keeps the meat moist. Ginger and scallions give aroma. The dipping sauce adds freshness and balance.
You can adjust the salt level, spices, or herbs to suit your taste. Once you try it, you will want to make it again.
Regional Variations
Different regions in China make salted chicken in unique ways.
Hakka style: Often steamed and served with ginger oil.
Guangdong style: Uses yellow-skinned chicken and is served cold.
Hainanese influence: Similar to Hainan chicken rice, served with seasoned rice and sauces.
Storage and Leftover Ideas
Store leftover salted chicken in the fridge. Keep it in an airtight container. It stays good for 2–3 days. You can also shred the meat and use it in salads, soups, or sandwiches.
Conclusion
Chinese salted chicken is a traditional dish that is easy to make at home. With just salt, aromatics, and gentle cooking, you can enjoy a flavorful and healthy meal. It is perfect for family dinners or weekend cooking.
We hope this step-by-step guide helps you make authentic salted chicken. Try it today and share it with your loved ones!
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