How to Cook Chicken Without Water Using Simple Vegetables and Spices

Chicken dishes have always been a favorite among families thanks to their rich flavor and the incredible variety of ways they can be prepared. If you’re getting tired of the same old boiled chicken, it’s time to try a unique twist — salt-baked chicken with pepper and herbs, a dish that’s simple to make yet visually stunning and full of flavor.

This special method lets you “boil” chicken without using water at all. Instead, the chicken is cooked gently in a layer of salt, lemongrass, and aromatic herbs. The result is juicy, tender meat wrapped in golden, crispy skin that bursts with fragrance. Whether served hot or cold, the dish is equally delicious and guaranteed to impress everyone at your dinner table.

Ingredients for Waterless Boiled Chicken

• 1 whole free-range chicken (about 2 kg)

• 300 grams of coarse white salt

• 7 stalks of lemongrass

• 1 medium onion

• 3 shallots

• A few kaffir lime leaves

• Seasonings: chicken bouillon, ground pepper, sugar, turmeric powder, and cooking oil
  
  

Step-by-Step Instructions

Step 1: Prepare and Marinate the Chicken

Clean the chicken thoroughly, pat it dry, and rub it with a mixture of chicken bouillon, pepper, crushed shallots, turmeric powder, and a little sugar. Add a bit of cooking oil and gently massage it into the skin to ensure the color turns evenly golden once cooked. Let the chicken rest for at least 30 minutes so the flavors can infuse deeply into the meat.

(Tip: You can marinate the chicken for up to 2 hours or overnight in the refrigerator for a richer, more aromatic flavor.)

Step 2: Create the Salt and Herb Bed

Pour the salt into a thick-bottomed pot, spreading it evenly to form a base layer. Lightly crush the lemongrass stalks, slice the onion, and scatter them on top of the salt along with the kaffir lime leaves. These ingredients will act as a natural “steaming rack,” preventing the chicken from touching the salt directly while releasing wonderful aromas as they heat up.

Step 3: Cook the Chicken

Place the marinated chicken on top of the bed of herbs. Cover the pot tightly with a lid and turn the heat to the lowest setting. Let it cook for 45–50 minutes. You can test for doneness by inserting a chopstick or skewer into the thickest part of the chicken — if no liquid seeps out, the chicken is perfectly cooked.

Serving Suggestions

Once done, take the chicken out and let it rest for a few minutes before cutting. Serve warm or at room temperature with salt, pepper, and lime dipping sauce. Fresh herbs, cucumber slices, or pickled vegetables make excellent side dishes to balance the richness of the meat.

The finished dish has a golden, glossy skin that crackles slightly when you bite into it. The meat remains juicy and flavorful, infused with the delicate aroma of lemongrass and lime leaves. Every bite is a perfect blend of salty, fragrant, and savory goodness — a wonderful change from traditional boiled chicken.

Extra Tips for Perfection

• Use a cast-iron pot or a thick ceramic pot for even heat distribution.

• Avoid opening the lid during cooking — this helps trap steam and prevents moisture loss.

• You can add a few slices of ginger or crushed garlic to the herb layer for extra fragrance.

Final Thoughts

This waterless cooking technique may sound unusual, but it brings out the best in chicken. The salt absorbs excess moisture while keeping the meat tender and juicy. Once you try this salt-baked chicken with pepper and herbs, it will surely become a go-to recipe for special family meals and festive gatherings.

Give it a try — once you taste it, you’ll never look at “boiled chicken” the same way again!