chinese

Hakka Salt-Baked Chicken Thigh with Scallion Ginger Dip

Name: Hakka Salt-Baked Chicken Thigh with Scallion Ginger Dip
Yield: 1 serving
Cuisine: chinese
Ingredients: 213 g bone-in chicken thigh, skin-on; 181 g cooked white rice; 98 g cucumber, sliced; 4 g fine salt; 2 g five-spice powder; 0.82 g ground white pepper; 8 g neutral oil; 15 g ginger, minced; 21 g scallions, finely chopped; 5 g sesame oil

This roasted dish pairs bone-in chicken thigh, skin-on with ginger, minced, scallions, finely chopped and cooked white rice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced

Set your calorie target 650 kcal

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Estimated macros per portion

50 g Protein

60 g Carbohydrates

22 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

213g bone-in chicken thigh, skin-on 258 kcal
181g cooked white rice 235 kcal
98g cucumber, sliced 15 kcal
4g fine salt 0 kcal
2g five-spice powder 6 kcal
1g ground white pepper 2 kcal
8g neutral oil 71 kcal
15g ginger, minced 12 kcal
21g scallions, finely chopped 7 kcal
5g sesame oil 44 kcal

Cooking instructions

bone-in chicken thighfine saltfive-spice powderground white pepper
Pat chicken dry. Rub evenly with salt, five-spice powder, and white pepper. Rest 15 minutes.
gingerscallionssesame oil
Heat oil in a small skillet over medium heat. Add ginger and cook 1 minute, then add scallions; cook 30 seconds. Stir in sesame oil and remove from heat to make the dip.
bone-in chicken thigh
Place chicken in a small baking dish. Bake at 425 F until cooked through and the skin is well browned, 25 to 30 minutes (or pan-roast covered 15 minutes then uncovered 5 minutes).
bone-in chicken thigh
Rest chicken 5 minutes, then slice.
cooked white ricecucumbergingerscallions
Serve with rice, cucumber slices, and the scallion-ginger dip.