Salt baked chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Fryer |
| 6 | pounds | Rock salt |
| Parchment paper | ||
| ¼ | cup | Peanut oil |
| 1 | teaspoon | Salt |
| 3 | tablespoons | Dark soy sauce |
| 1 | Whole star anise | |
| 2 | tablespoons | Sherry |
| 1 | tablespoon | Fresh ginger, minced |
| 1 | tablespoon | Garlic, minced |
| 2 | Green onions, chopped | |
Directions
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.