Air Fryer Salt-Baked Chicken
Salt baked chicken is a cult-favourite in Ipoh, Malaysia, with it's tender and flavourful chicken that practically falls off the bones. Although there is some prep work, the actual hands-on time is short, and the air fryer speeds up the baking process, so it tastes just as good as the real thing!
Servings: 2
Equipment
- Air fryer
Ingredients
- 1 kg whole chicken
- 1 tbsp Shaoxing wine
- 1/2 tbsp salt
- 1 inch ginger sliced
- 500 g salt
- 6 pcs dang gui (female ginseng)
- some wolfberry
Instructions
- Clean the chicken and pat it dry.
- Rub Shaoxing wine on the chicken and let it air dry for an hour.
- Rub salt on the chicken and let it rest for 20 minutes.
- Make a parchment paper bag for the chicken. Fold the sides twice before you staple them, and make sure there is enough room for the chicken to be sealed in so the juices don't leak out.
- Place some ginger and dang gui into the chicken, and put it in the bag.
- Place the remaining ginger, dang gui and wolfberry around the chicken in the bag.
- Use a large bowl to mold the aluminium foil into a bowl shape.
- Pour some salt at the bottom of the aluminium foil to form a base, then put the chicken on top, and pour more salt to cover the bag.
- Air fry at 200°C for 50 minutes, then let it rest in the air fryer for another 10 minutes.
- Take it out, save the salt for future use, then cut and serve!