| 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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