Title: SALT BAKED CHICKEN
Categories: Chinese, Poultry
Yield: 4 servings
3 lb Fryer
6 lb Rock salt
Parchment paper
1/4 c Peanut oil
1 ts Salt
3 tb Dark soy sauce
1 Whole star anise
2 tb Sherry
1 tb Fresh ginger, minced
1 tb Garlic, minced
2 Green onions, chopped
Preparation: Wash chicken & pat dry. Swab cavity
with sherry; stuff with ginger, garlic & green onions;
seal with clip or string. Rub outside of chicken with
dark soy sauce; allow to stand until soy sauce is
absorbed. Wrap chicken in 3 layers of parchment paper,
tie with string, coat outer layer with peanut oil.
Baking: In wok or large pot, heat rock salt, stirring
periodically, until it begins to brown. Place wrapped
chicken in rock salt, spooning some salt around sides
& over top. Cook for about 10 minutes. Turn over
chicken, cover with rock salt (but always have at
least 2" layer of salt under chicken) & cook for
another 10 minutes. This cooking time will give a
moist, slightly underdone chicken. Increase baking
time to 15 minutes on each side, for well done.
Remove chicken from salt; strip off paper; allow to
stand for 15 minutes to cool & congeal juices. Cut in
half, then into bite-size pieces. Serve with soy dip.
