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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,
3 tb Dark soy sauce -coarsely chopped
4 servings
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. Serves 4
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,
3 tb Dark soy sauce -coarsely chopped
4 servings
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. Serves 4
