Chinese Salt-Baked Chicken With Congee and Pickled Mustard Greens

Salt-Baked Chicken with Congee and Pickled Mustard Greens
Salt-Baked Chicken with Congee and Pickled Mustard GreensJason Lang

Encasing a whole chicken in salt before cooking insulates the bird, allowing for gentle, even cooking and resulting in extra moist meat. In Hainan, the bird is typically prepared in a wok set over low heat, but it can also be baked in the oven, as we do here. You can reuse the salt up to three times for other salt-baked birds; otherwise discard it.