Fall-Off-the-Bone Salted Whole Chicken (鹽焗雞), CiCi Li - Asian Home Cooking Recipes

Hi all my lovely foodies. It s Sissy here. Today, we re going to make Yan Ju Ji. In my opinion, this is the coolest way to cook a whole chicken. You re going to need a lot of salt, and the chicken is going to be so delicious. After fully cleaning the chicken, pat dry with paper towels. So here I have a whole chicken. Traditionally, Chinese people would keep everything, including the head and the feet, but my daughters don t really like them, so I m just going to cut them off. Season the entire chicken with salt, cover it up with a plastic wrap, and let it sit in the fridge for overnight. Pat dry the chicken with paper towels again. We re also going to pour sesame oil on the chicken and wrap it all over. Wrap the chicken in parchment paper. Star anise, cinnamon, and Sichuan peppercorns. Over low heat, stir-fry until the salt is at 400 degrees F, or 204 degrees C, for about 15 minutes. In a large clay pot, transfer in a quarter of the salt. Place the chicken inside, and transfer in the rest of the salt. Over low heat, cook it for 2 hours. The chicken that we re using today is 3 pounds. You can add additional 30 minutes for every additional pound. Now we re going to remove the salt, the salt on the top, where it still looks nice and clean. You can sieve it up and reuse it next time. Now we re going to carefully take out the chicken, open it up, and serve. I hope that you enjoyed today s episode. If you like it, remember to subscribe, thumbs up. I will see you again next Friday for another awesome recipe. Bye for now!