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Twice Cooked Salt and Pepper Chicken



  • 1 large pot
  • 1 rice cooker or small pot


1 whole chicken
3 inches of ginger, peeled and sliced
4 spring onions, sliced, white and green parts separated
5 shitake mushrooms, sliced
1 tbsp peppercorns
1 tsp Beyond The Shaker Peruvian Pink Salt
1/4 tsp ground white pepper
2 tbsp rice wine
1.5 cups jasmine rice

For the spice rub:

1 tsp Beyond The Shaker Peruvian Pink Salt
1 tsp ground white pepper
1 tbsp Chinese five-spice powder
1 tbsp olive oil


1. Wash and dry the chicken, then stuff the cavity with ginger, white parts of spring onions and mushroom.

2. Boil 10-12 cups of water in a large pot. Put in the chicken with the peppercorns, salt, pepper and rice wine. Bring back to a boil then reduce the heat to medium and simmer, uncovered for about 1 hour.

3. Add the green parts of the spring onions and cook for an additional 20 minutes. Remove the chicken and drain well, retaining the stock.

4. Preheat oven to 425 F. Mix the ingredients for the spice rub, then brush or rub over the skin of the chicken. Roast in the oven for 15 minutes.

5. Place the rice in the cooker or small pot and pour 3 cups of the retained chicken stock and cook until rice is done.

6. Let sit for 5 minutes before carving. Serve carved chicken atop the rice.