Salted Whole Chicken (Yan Ju Ji – 鹽焗雞) is one of the most incredible ways to cook a whole chicken in Chinese cuisine. This traditional method yields a chicken that’s unbelievably tender, juicy, and so flavorful it falls right off the bone. With fragrant spices and a unique salt roasting technique, this dish is a real showstopper. Let’s dive into the recipe and make this delicious classic at home!

Salted Whole Chicken Recipe

Prep time: 15 minutes
Rest time: Overnight
Cook time: 2 hours and 15 minutes

Ingredients:
1 whole chicken (3 pounds)
1/2 teaspoon salt
2 tablespoons sesame oil
4 pounds coarse sea salt
3 pods star anise
1 cinnamon stick
2 tablespoons Sichuan peppercorns

Salted Whole Chicken Instructions

1. Prepare the chicken:

After fully cleaning the chicken, pat it dry with paper towels.
Season the chicken evenly with salt. Cover with plastic wrap and marinate in the fridge overnight.

2. Prep for cooking:

The next day, pat the chicken dry again with paper towels.
Pour the sesame oil over the chicken and rub it all over the skin.
Wrap the chicken tightly in parchment paper and secure with cooking twine. Set aside.

3. Heat the salt and spices:

In a large wok, combine the coarse sea salt, star anise, cinnamon stick, and Sichuan peppercorns.
Over low heat, stir-fry the salt mixture for about 15 minutes until the salt reaches 400°F (204°C).

4. Cook the chicken in salt:

Transfer ¼ of the hot salt mixture into a clay pot.
Place the wrapped chicken inside, then cover with the remaining salt.
Place the clay pot on the stove over low heat and cook until the chicken’s internal temperature reaches 165°F (about 2 hours). Add 30 minutes for each additional pound.

5. Serve:

Remove the salt from the pot (the clean salt on top can be saved and reused).
Carefully unwrap the chicken and transfer to a serving plate. Serve immediately and enjoy the juicy, tender flavors!

Tips & notes

Pat the chicken dry thoroughly before and after marinating to ensure a crispy skin.
Use coarse sea salt for even heat distribution and to prevent the chicken from drying out.
Spice it up by adding more star anise or other aromatics like cloves or dried tangerine peel.
Clay pot is ideal for even cooking, but a heavy pot with a tight lid can be a good substitute.
Monitor temperature to avoid overcooking; the chicken should be juicy and tender inside.

Salted Whole Chicken Recipe — Fall-Off-the-Bone!