| 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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