Salt Baked Chicken
Recipe
- Title:
- Salt Baked Chicken
- Categories:
- Chinese, Poultry
- Yield:
- 4 servings
Ingredients
- 3 lb Fryer
- 1
- Whole star anise
- 6 lb Rock salt
- 2 tb Sherry
- Parchment paper
- 1 tb Fresh ginger, minced
- 1/4 c Peanut oil
- 1 tb Garlic, minced
- 1 ts Salt
- 2
- Green onions, chopped
- 3 tb Dark soy sauce
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.
Directions
- 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.
Directions
- 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.
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