| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 1 | Spring chicken (up to) | |
| 5 | lb | Salt |
| 1 | Scallion | |
| 2 | sl | Fresh ginger root |
| 1 | ts | Chinese parsley |
| 1 | c | Water |
| 1 | tb | Sherry |
| 1 | ds | Pepper |
| 1/2 | ts | Salt |
INSTRUCTIONS
1. Follow steps 1 and 2 of recipe "Salt Roasted Chicken #1". 2. Mince scallion, ginger root and Chinese parsley; then combine with water, sherry, pepper and remaining salt. 3. Tie chicken's neck tightly with string to make it leakproof. Then invert bird in a bowl and pour liquid mixture into its cavity. Sew up securely or skewer. 4. Follow steps 3 and 4 of "Salt Roasted Chicken #1", but cook chicken only 30 to 40 minutes in hot salt. 5. Cut through strings to unskewer cavity and let liquid drain into a saucepan. Let cool slightly. Then with a cleaver, chop chicken, bones and all, in 2- inch sections; or carve Western-style. Serve hot or cold. Reheat liquid and serve as a sauce with chicken. NOTE: The packaged chicken sold in supermarkets cannot be used for this dish: the head and neck must be intact. VARIATION: For the salt, use coarse crystal salt. 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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