Salt Baked Chicken Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 lbs: Fryer,
6 lbs: Rock salt,
Parchment paper,
1/4 cup: Peanut oil,
1 tsp: Salt,
3 tbsp: Dark soy sauce,
1: Whole star anise,
2 tbsp: Sherry,
1 tbsp: Fresh ginger, minced
1 tbsp: 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.
Source from luhu.jp
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.
Source from luhu.jp