客家鹽焗雞 Hakka-Style Salt-Baked Chicken

客家鹽焗雞 Hakka-Style Salt-Baked Chicken 醃料 Marinade 紅蔥頭 10粒 — 10 shallots 薑片 20克 — 20 g ginger slices 青蔥 3–4條 — 3–4 green onions 鹽 10克 — 10 g salt 沙薑粉 15克 — 15 g sand ginger powder 米酒 20毫升 — 20 ml rice wine 老抽 5毫升 — 5 ml dark soy sauce 主材料 Main Ingredient 土雞 1隻（約2.5斤）— 1 free-range chicken (about 1.5 kg) 做法 Method 1. 處理雞肉 Prepare the chicken 土雞洗淨後瀝乾水分，用廚房紙巾將雞身內外抹乾。 Rinse the chicken and drain well. Pat the chicken dry inside and out with paper towels. 2. 製作醃料 Prepare the marinade 將紅蔥頭、薑片、青蔥、鹽、沙薑粉、米酒及老抽混合均勻。 Mix the shallots, ginger, green onions, salt, sand ginger powder, rice wine and dark soy sauce until well combined. 3. 醃製雞肉 Marinate the chicken 將醃料均勻塗抹在雞身內外，將部分紅蔥頭、薑片及青蔥放入雞肚內。放入雪櫃醃製至少4小時，最好醃製一晚。 Rub the marinade evenly over the chicken, inside and out. Place some of the shallots, ginger and green onions inside the chicken cavity. Refrigerate and marinate for at least 4 hours, preferably overnight. 4. 風乾雞肉 Air-dry the chicken 將醃好的雞取出，去除表面多餘醃料，放置約20–30分鐘讓雞肉回溫及稍微風乾。 Remove the marinated chicken from the refrigerator and wipe off any excess marinade. Let it sit for about 20–30 minutes to bring it to room temperature and allow the surface to dry slightly. 5. 焗製 Bake the chicken 焗爐預熱至200°C，將雞放入焗爐，焗約40分鐘，視乎雞隻大小調整時間，直至雞肉熟透。 Preheat the oven to 180°C. Place the chicken in the oven and bake for about 70–90 minutes, adjusting the cooking time according to the size of the chicken, until fully cooked. 6. 上色及完成 Finish 最後將焗爐溫度調高至200°C，再焗約10分鐘，讓雞皮呈金黃色。取出後休息約10分鐘，再斬件上碟。 Increase the oven temperature to 200°C and bake for another 5–10 minutes until the skin is golden brown. Remove from the oven and let the chicken rest for about 10 minutes before chopping and serving. 🍚 小貼士 Tips 沙薑粉是客家鹽焗雞的重要香料，配合紅蔥頭、薑及青蔥，香味更加濃郁。 Sand ginger powder is an important seasoning in Hakka-style salt-baked chicken. Combined with shallots, ginger and green onions, it gives the chicken a rich and fragrant flavor. 雞肉醃製時間越長越入味，建議提前一晚醃製。 The longer the chicken is marinated, the more flavorful it will be. For the best flavor, marinate it overnight. 雞隻約2.5斤（約1.5公斤），焗製時間可按雞隻大小及焗爐火力適當調整。 For a chicken weighing about 2.5 jin (approximately 1.5 kg), adjust the baking time according to the size of the chicken and your oven. 配白飯一起享用，鹹香入味、肉質嫩滑，特別惹味！ Serve with steamed white rice for a savory, flavorful and tender Hakka-style chicken! #切雞 #原隻雞 #烤雞 #客家菜