Salt baked chicken
Yield: 4 Servings
Ingredients:
- 3 lb Fryer
- 6 lb Rock salt Parchment paper
- 1/4 c Peanut oil
- 1 ts Salt
- 3 tb Dark soy sauce
- 1 Whole star anise
- 2 tb Sherry
- 1 tb Fresh ginger minced
- 1 tb Garlic minced
- 2 Green onions
Instructions:
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.
