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Hakka Salt-Roasted Chicken

A 9:16 storyboard, 82 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.

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  1. Scene 1 · hook · 4s

    Hook

    Shot. Open tight on the finished Hakka Salt-Roasted Chicken, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.

    Voiceover. Hakka Salt-Roasted Chicken. Hakka Salt-Roasted Chicken. A salt crust is the old method, and you do not eat the crust. Here a small pinch seasons the meat and the oven does the rest. Here is the whole thing, one move at a time.

    On screen. Hakka Salt-Roasted Chicken

  2. Scene 2 · title · 4s

    Open on the finished dish

    Shot. Slow push-in on the finished Hakka Salt-Roasted Chicken, ivory linen, a gold spoon just out of focus. No faces. No logos.

    Voiceover. Hakka Salt-Roasted Chicken. Hakka Salt-Roasted Chicken. A salt crust is the old method, and you do not eat the crust. Here a small pinch seasons the meat and the oven does the rest.

    On screen. Hakka Salt-Roasted Chicken

  3. Scene 3 · ingredients · 6s

    Mise en place

    Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.

    Voiceover. Set out chicken breast, five-spice powder, broccoli, zucchini, garlic. Measure before the pan is hot.

    On screen. Mise en place

  4. Scene 4 · equipment · 5s

    Equipment

    Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.

    Voiceover. You need Oven, Sheet pan, Scale, Tongs, Cooling rack.

    On screen. Oven · Sheet pan · Scale

  5. Scene 5 · step · 6s

    Step 1

    Shot. Hakka Salt-Roasted Chicken: protein and vegetables tossed with a teaspoon of oil. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. Pat the chicken breast dry and toss it with half the soy sauce, the aromatics, and a teaspoon of sesame oil. Cut broccoli and zucchini to a similar thickness so they finish together.

    On screen. Pat the chicken breast dry and toss it with…

  6. Scene 6 · step · 6s

    Step 2

    Shot. Hakka Salt-Roasted Chicken: sheet pan in a hot oven. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. Heat the oven to 220°C. Spread everything on a hot sheet pan in one layer. Add five-spice powder and dried wood ear mushroom with the aromatics.

    On screen. Heat the oven to 220°C. Spread everything on a…

  7. Scene 7 · step · 7s

    Step 3

    Shot. Hakka Salt-Roasted Chicken: browned lean protein. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Roast 24 min in real time.

    Voiceover. Cook until the thickest piece is opaque and the juices run clear, turning once, about 24 minutes. Do not crowd the pan or the chicken breast will steam.

    On screen. Cook until the thickest piece is… · Roast 24 min

  8. Scene 8 · step · 6s

    Step 4

    Shot. Hakka Salt-Roasted Chicken: vegetables with color still in them. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. The broccoli and zucchini are done once they are tender, with some color left and not stewed to gray. If they brown before the protein, pull them to a plate and return them at the end.

    On screen. The broccoli and zucchini are done once they…

  9. Scene 9 · step · 6s

    Step 5

    Shot. Hakka Salt-Roasted Chicken: rested grilled plate with herbs. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. Rest the chicken breast 2 minutes. Toss with scallion and rice vinegar. A salt crust is the old method, and you do not eat the crust. Here a small pinch seasons the meat and the oven does the rest.

    On screen. Rest the chicken breast 2 minutes. Toss with…

  10. Scene 10 · doneness · 6s

    How you know it is done

    Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.

    Voiceover. Hakka Salt-Roasted Chicken is done when the outside has color and the center is cooked through for the protein in the pan.

    On screen. Doneness

  11. Scene 11 · mistakes · 7s

    If it goes wrong

    Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.

    Voiceover. Hakka Salt-Roasted Chicken looks done on top and is still raw in the center. Trust the cue in the method, not the color alone. Give it a few more minutes and check the center. Hakka Salt-Roasted Chicken spread, sank, or turned out dry. Measure by weight next time, heat the oven fully, and stop when the doneness cue appears rather than when the timer ends.

    On screen. Common fixes

  12. Scene 12 · storage · 5s

    Cooling and storage

    Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.

    Voiceover. Cool Hakka Salt-Roasted Chicken, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven, not a raw salad.

    On screen. Storage

  13. Scene 13 · nutrition · 5s

    Nutrition lower third

    Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.

    Voiceover. One serving is about 236 calories, with 30.4 grams of protein. Pai marks it Healthy.

    On screen. 236 kcal · 30.4 g protein · Healthy

  14. Scene 14 · plate · 5s

    Plate and close

    Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.

    Voiceover. Serve 4 plates. Eat while it is at its best.

    On screen. Hakka Salt-Roasted Chicken

  15. Scene 15 · cta · 4s

    Close

    Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.

    Voiceover. Cook Hakka Salt-Roasted Chicken from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.

    On screen. Cook it from the recipe

Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.