INGREDIENTS

INSTRUCTIONS

1. Wipe chicken with a damp cloth. Dry well with paper toweling; or hang up
to dry in a cool, airy place 1 to 2 hours.
2. Place salt in a heavy iron pot slightly larger than the chicken. (If the
pot is too much larger, the salt will shift too much.) Then heat over a
medium flame, stirring frequently, until salt is very hot (about 30 minutes
or more).
3. Scoop out some of the hot salt, leaving a layer of at least 2 inches in
the bottom of the pan. (Transfer the scooped-out salt to another pan
temporarily.) Place chicken, breast-side down, on the layer of salt; then
return remaining hot salt, packing it around the bird with a spoon so that
only the rump end is visible.
4. Cover pot tightly and reduce heat to very low. Let cook undisturbed 1
hour. Remove bird and brush off any salt that adheres.
5. Let cool slightly. Then with a cleaver, chop chicken, bones and all, in
2-inch sections; or carve Western-style. Serve hot or cold.
NOTE: This chicken turns out to be not salty at all but surprisingly sweet,
tender and juicy. The salt itself can be reused later.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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