Yield: 4 servings
Measure | Ingredient |
---|---|
3 pounds | Fryer |
6 pounds | Rock salt |
\N \N | Parchment paper |
¼ cup | Peanut oil |
1 teaspoon | Salt |
3 tablespoons | Dark soy sauce |
1 \N | Whole star anise |
2 tablespoons | Sherry |
1 tablespoon | Fresh ginger, minced |
1 tablespoon | Garlic, minced |
2 \N | Green onions, chopped |
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.