| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Chinese, Poultry | 4 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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