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Salt-Baked Chicken Legs
Cantonese dish ready in 45 min using easy-level technique. Simple enough for weeknight cooking.
- Prep
- 20m
- Cook
- 25m
- Total
- 45m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Cantonese
IngredientsWhat you'll need for Salt-Baked Chicken Legs
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken legs | 2 as needed | |
| Salt-baked chicken powder | ⅓ packet | available at supermarkets |
| Gardenia (cape jasmine) | 2 as needed | for color, optional |
- Chicken legs2 as needed
- Salt-baked chicken powder⅓ packetavailable at supermarkets
- Gardenia (cape jasmine)2 as neededfor color, optional
Cooking StepsHow to cook Salt-Baked Chicken Legs step by step
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Step 1Clean 2 chicken legs thoroughly.
-
Step 2Prepare salt-baked chicken powder (available at supermarkets or markets).
-
Step 3Soak gardenia seeds in water to extract yellow color (optional, for appearance only, doesn’t affect taste).
-
Step 4Mix gardenia water with salt-baked powder and apply evenly to chicken legs. Marinate for 15 minutes.
-
Step 5Place scallion segments and ginger slices at the bottom of a bowl.
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Step 6Place chicken legs on top, pour in remaining marinade liquid. Steam on high heat for 25 minutes.
-
Step 7After steaming, tear the chicken legs apart. Serve directly.
-
Step 8Can also be served with the steaming sauce for extra flavor.
Salt-Baked Chicken Legs
Cantonese dish ready in 45 min using easy-level technique. Simple enough for weeknight cooking.
Ingredients
- 2 as needed Chicken legs
- ⅓ packet Salt-baked chicken powder (available at supermarkets)
- 2 as needed Gardenia (cape jasmine) (for color, optional)
Instructions
-
Clean 2 chicken legs thoroughly.
-
Prepare salt-baked chicken powder (available at supermarkets or markets).
-
Soak gardenia seeds in water to extract yellow color (optional, for appearance only, doesn’t affect taste).
-
Mix gardenia water with salt-baked powder and apply evenly to chicken legs. Marinate for 15 minutes.
-
Place scallion segments and ginger slices at the bottom of a bowl.
-
Place chicken legs on top, pour in remaining marinade liquid. Steam on high heat for 25 minutes.
-
After steaming, tear the chicken legs apart. Serve directly.
-
Can also be served with the steaming sauce for extra flavor.
Recipe Details
Common Questions
How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Most Chinese dishes reheat well on the stovetop over medium heat.
How can I make this spicier?
Add chili oil or chili crisp to taste, or include dried red chilies during cooking. A dash of Sichuan peppercorn adds a different kind of heat.
