Salt Baked Chicken

In the Fall of 2024, the Forge To Table crew took a team trip to Hong Kong and mainland China. There was an incredible variety of restaurants and food stalls across the regions we travelled. The first day in Hong Kong, it was clear that roasted goose and roasted chicken were huge in the area, just by the sheer number of food stalls only selling them! This recipe method cuts down on the days-long process but still packs a lot of the same flavors and aromas. 

Roasted goose and chicken are iconic dishes in Hong Kong's culinary landscape, deeply rooted in Cantonese cuisine and reflective of the region's rich cultural heritage. Their origins trace back to Guangdong province, where roasting meats over open flames or in specially designed ovens became a hallmark of Southern Chinese cooking. As migrants brought these traditions to Hong Kong, local chefs refined techniques and adapted flavors to suit evolving tastes, giving rise to the distinct versions enjoyed today.

Roasted goose, often associated with the city of Sham Tseng, is prized for its crispy skin, succulent meat, and fragrant, herb-infused marinade. The preparation begins with thorough cleaning and air-drying of the goose to achieve crisp skin. A marinade—typically including soy sauce, five-spice powder, ginger, and fermented bean curd—is applied both externally and internally. The bird is then roasted in a charcoal-fired or gas oven at high heat, basted regularly to enhance color and flavor. The result is a deeply aromatic dish with a lacquered finish and rich, savory depth.

Roasted chicken, though simpler in appearance, demands precision. The "white-cut chicken" (白切雞) method involves poaching rather than roasting, but the classic roasted version—"siu gai" (燒雞)—uses similar techniques to goose roasting, emphasizing crispy skin and juicy meat. The chicken is marinated, air-dried, and roasted, often basted with maltose syrup for a glossy finish.

Both dishes are typically served chopped into pieces, bones in, and paired with condiments like plum sauce (for goose) or ginger-scallion oil (for chicken). These roasts are cornerstones of "siu mei" (燒味), the Cantonese roast meat category found in Hong Kong-style eateries and markets. Their enduring popularity speaks to the mastery of technique, the balance of textures and flavors, and the deep cultural resonance of Hong Kong's culinary traditions.

One of the primary flavors of the marinade is five-spice powder. Five-spice powder is a traditional Chinese spice blend that combines five fundamental flavors: sweet, sour, bitter, pungent, and salty. Though blends may vary slightly, the classic components include star anise, cloves, Chinese cinnamon (cassia), Sichuan peppercorns, and fennel seeds. Each ingredient contributes to a complex, aromatic profile that embodies the balance and harmony central to Chinese culinary philosophy.

In southern Chinese cuisine, particularly Cantonese cooking, five-spice powder is widely used as a seasoning for meats, especially in roasting and braising. It plays a key role in dishes like our roasted poultry, soy-braised pork belly, and spiced tofu. The blend is often added to marinades and rubs, where its warm, slightly sweet, and peppery character enhances the flavor of the meat without overwhelming it.

Five spice is also used in rubs for grilled or fried foods, and occasionally in sauces and broths to deepen flavor. Though potent, it is used in moderation—typically a teaspoon or less—to avoid overpowering the dish. In southern Chinese kitchens, five-spice powder reflects not just flavor but philosophy: a pursuit of equilibrium that turns simple ingredients into richly layered culinary experiences.

No flight reservation or visa is necessary to try to make this quick version of the salt-baked chicken at home! Serve with rice and steamed or stir-fried vegetables to turn it into a complete meal. Enjoy!

Salt Baked Chicken

Inspired by Chinese and Hong Kongese poultry stalls, the chicken is laid flat to allow even seasoning and roasting. The results are a juicy and aromatic bird that doesn’t require a 10-hour flight to reach. One bite is all it takes!

Recipe and Photography by Sam Burgess

Forge To Table Knives

Prep Time: 15 minutes

Cook Time: 45 minutes

Servings: 4-6

Ingredients:

• 1 tablespoon kosher salt

• 1 tablespoon sugar

• 1 teaspoon ginger powder 

• ¾ teaspoon five-spice powder

• ¼ teaspoon turmeric powder

• 1 tablespoon Shaoxing wine (or dry sherry)

• 1 whole chicken (~5 pounds) 

• 6 green onions, halved

• 1 thumb ginger, sliced

• Hoisin sauce, for serving

• Steamed rice, for serving

Directions:

1. SPICE MIX. In a small bowl, mix the kosher salt, sugar, ginger powder, five-spice powder, and turmeric. Stir in the Shaoxing wine until most of the salt and sugar are dissolved. Set aside.

2. DEBONE. Using your Forge To Table 7-in-1 Kitchen Shears, cut the chicken along the side of the backbone until it slices through. Repeat on the other side of the backbone and remove (save the backbone to make chicken broth). Flip the chicken over and flatten out the legs and wings. Press down on the center of the chicken breasts until the breastbone cracks and the chicken lies flat. Tuck the wing tips under the drumsticks.

3. PREHEAT. Preheat the oven to 425°F (400°F if using a convection oven). On a baking sheet, spread the sliced green onion and sliced ginger in the center for the chicken to lie on.

4. RUB. Place the chicken skin side down. Spread a thin layer of the spice mix on the inside cavity and rub until it’s even. Transfer the chicken onto the prepared green onion and ginger, skin side up. Rub the remaining spice mix over the skin.

5. ROAST. Roast for 40 to 45 minutes, until the internal temperature of the thickest part reads 165°F and the juices run clear when you probe the thickest part of the thigh.

6. REST. Remove from oven and let rest for 10 minutes. Use your Forge To Table Honesuki Utility Knife to slice the chicken into individual portions. Serve over steamed rice with hoisin sauce as a main dish. Enjoy!

Chef’s Notes:

• Roast the backbone with the chicken and use it and the roasting pan drippings as the base for a flavorful chicken broth.

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