Salt Baked Chicken

Preparation: Wash chicken and pat dry. Swab cavity with sherry; stuff with ginger, garlic and 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 and 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) and 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 and congeal juices. Cut in half, then into bite-size pieces. Serve with soy dip. Serves 4 —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008