Fall-Off-the-Bone Salted Whole Chicken Recipe (鹽焗雞)

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Today, I’d like to share with you one of the coolest ways to cook a whole chicken, it’s Salted Whole Chicken! In Chinese, we call it Yan Ju Ji (鹽焗雞). The chicken is fall-off-the-bone tender and juicy! Let’s take a look!

Salted Whole Chicken Recipe

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

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


  1. After fully cleaned the chicken, pad dry with paper towels.
  2. Season the chicken with salt. Cover it up with plastic wrap. Marinate in the fridge overnight.
  3. The next day, pad dry the chicken with paper towels again.
  4. Pour the sesame oil on the chicken, and rub it all over.
  5. Wrap the chicken in parchment paper. Then, tie it up with cooking twines. Set aside.
  6. In a large wok, add in the coarse sea salt, star anise, cinnamon, and Sichuan peppercorns. Over low heat, stir-fry until the salt is at 400 degrees F (204° C), 15 minutes.
  7. In a clay pot, transfer ¼ of the salt, place the chicken inside, and transfer in the rest of the salt.
  8. Place the clay pot on a stove, over low heat, cook until the internal temperature of the chicken is 165° F, about 2 hours. (Add another 30 minutes for every additional pound).
  9. Remove the salt. (The salt on the top, where it still looks clean, can be saved and reused.) Carefully take out the chicken. Serve!

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