Fragrant Green Onion & Salt Roasted Chicken
Easy Homemade Roasted Chicken Recipe with Salt, Garlic, and Green Onion
Inspired by Ryu Soo Young’s Galbi Chicken recipe from ‘Pyeonstorang,’ we’ve created a delicious salt-roasted chicken without the soy sauce marinade. This recipe highlights the natural savory flavors of chicken, enhanced by the aromatic blend of green onions and garlic, resulting in a crispy exterior and juicy interior. Perfect as a side dish, appetizer, or a special meal!
Ingredients- 1 Chicken (approx. 600g – 1kg)
- 2 Green Onions
- 1 piece Ginger
- 20 cloves Garlic
- 5 pinches Salt (for seasoning)
Cooking Instructions
Step 1
First, rinse the chicken thoroughly and pat it dry with paper towels. Do not remove the chicken fat, as it will be used to cook and add flavor to the dish. Heat a pan over high heat without any oil. Place the chicken in the pan with the skin side down. Sprinkle 5 pinches of salt evenly over the chicken and roast on high heat for 3 minutes until the skin is golden brown and slightly crispy.
Step 2
After 3 minutes, flip the chicken to the other side. Cover the pan with a lid and reduce the heat to medium. Cook for another 3 minutes. Next, add the thinly sliced ginger to the pan with the chicken. Cover again and continue to cook for approximately 9 minutes. Stir occasionally to prevent the chicken from sticking to the bottom of the pan and to ensure even cooking. (You can use sliced fresh ginger or pre-frozen ginger cubes. Remove the ginger pieces after 9 minutes).
Step 3
By now, the chicken fat rendered in the pan should have nicely fried the chicken, making it crispy. Add the 20 cloves of garlic and the chopped green onions to the pan. Toss everything together to coat them in the rendered chicken fat and let their flavors meld.
Step 4
Ryu Soo Young’s recipe would involve adding the marinade at this point, but since we are making a simple salt-roasted chicken, we will skip the marinating step. Sauté the garlic and green onions in the chicken fat for 5 minutes to infuse their aroma. Then, cover the pan with a lid, reduce the heat to low, and let it steam for another 5 minutes. This process ensures the chicken is cooked through and remains juicy, while the flavors of the green onions and garlic are gently infused.
